Creamy Cajun Shrimp and Chicken Pasta Recipe Overview

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: 580 kcal per serving, as stated in the original recipe
• Course: Main Course
• Cooking Method: Hob / Stovetop
• Pasta: Rotini or another short pasta
• Main Proteins: Chicken breast and shrimp (prawns)

Nutrition note: The 580 kcal figure comes from the supplied recipe. Actual calories will vary with the cream, cheese, pasta and portion sizes used.

Why You’ll Love This Cajun Chicken and Shrimp Pasta

• Ready in 35 minutes: A satisfying dinner without a lengthy cooking process.
• Two delicious proteins: Tender chicken and juicy prawns make the dish especially hearty.
• Rich, creamy sauce: Cream, milk, Parmesan and cheddar create a smooth, comforting coating for the pasta.
• Bold Cajun flavour: Cajun seasoning and smoked paprika add warmth and depth.
• Adjustable heat: Optional red pepper flakes let you make the dish spicier.
• Simple cooking method: Cook the pasta, sear the chicken and prawns, make the sauce and combine everything.
• Flexible pasta choice: Rotini works beautifully, but the recipe also allows another short pasta.
• Perfect for four: The original recipe provides four servings.

Creamy Cajun Shrimp and Chicken Pasta Ingredients

Here is everything you need to make the original recipe.

Pasta and Proteins

• 8 oz rotini pasta (approximately 225 g), or another short pasta of choice
• 1 lb shrimp (approximately 450 g), peeled and deveined
• 1 lb chicken breast (approximately 450 g), diced

Seasonings and Cooking Fats

• 2 tablespoons Cajun seasoning, divided
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes, optional for extra spice
• ½ teaspoon salt, adjust to taste

Creamy Cheese Sauce

• 1 cup heavy cream (approximately 240 ml double cream)
• 1 cup milk (approximately 240 ml)
• ½ cup grated Parmesan cheese
• ½ cup shredded cheddar cheese

Garnish

• Fresh parsley, chopped, for garnish

Ingredient note: The recipe uses one tablespoon of Cajun seasoning on the chicken and shrimp, then adds the remaining tablespoon to the sauce.

Ingredient Notes and Helpful Substitutions

Rotini Pasta

The recipe calls for 8 oz of rotini pasta. Its spiral shape is ideal for holding a creamy sauce, so every bite picks up plenty of Cajun flavour.

The original recipe also allows any other short pasta. Penne, fusilli or farfalle are possible alternatives, although rotini is the specified choice.

Shrimp or Prawns

Use 1 lb of peeled and deveined shrimp.

In UK shops, look for raw peeled prawns. They cook quickly and should turn pink and opaque as they cook.

Because prawns can become rubbery when overcooked, the recipe cooks them separately from the chicken and adds them back at the end.

Chicken Breast

The recipe uses 1 lb of diced chicken breast.

Cut the chicken into reasonably even pieces so they cook at a similar rate. The original method browns them in olive oil before preparing the prawns.

Cajun Seasoning

Two tablespoons of Cajun seasoning give the dish its signature flavour.

Cajun spice blends vary between brands. Some are saltier or hotter than others, so taste the finished sauce before adjusting the salt or adding optional chilli flakes.

Olive Oil

One tablespoon of olive oil is used to cook the seasoned chicken until golden brown.

Unsalted Butter

Two tablespoons of unsalted butter are added to the skillet before cooking the prawns.

Butter adds richness and helps create a flavourful base for the garlic and cream sauce.

Garlic

Three minced garlic cloves give the sauce a savoury, aromatic foundation.

The recipe cooks the garlic over medium-low heat for 1–2 minutes before adding the dairy ingredients.

Heavy Cream

The recipe calls for one cup of heavy cream. In the UK, double cream is a practical equivalent for this style of rich pasta sauce.

The cream helps create the velvety texture that makes this dish so comforting.

Milk

One cup of milk balances the richness of the cream and helps create a sauce that coats the pasta without becoming excessively thick.

Parmesan Cheese

Half a cup of grated Parmesan adds a salty, savoury cheese flavour.

It also contributes to the body of the sauce as it melts.

Cheddar Cheese

Half a cup of shredded cheddar adds extra creaminess and a familiar cheesy flavour.

Using both Parmesan and cheddar gives the sauce a richer character than a cream-only Cajun pasta.

Smoked Paprika

One teaspoon of smoked paprika brings gentle smoky depth and enhances the colour of the sauce.

Red Pepper Flakes

The optional half teaspoon of red pepper flakes adds extra heat.

In UK English, these are usually called dried chilli flakes.

Salt

The recipe includes half a teaspoon of salt, adjusted to taste.

Because Cajun seasoning and Parmesan can already contain salt, check the sauce before adding the full amount.

Fresh Parsley

Chopped parsley adds a fresh finish and a little colour just before serving.

Equipment You’ll Need

• Large saucepan or stockpot for cooking the pasta
• Large skillet or frying pan
• Colander
• Sharp knife and chopping board
• Measuring cups and spoons
• Wooden spoon or spatula
• Cheese grater, if grating your own cheese
• Food thermometer for checking chicken doneness
• Serving bowls or plates

A large frying pan is particularly useful because you’ll eventually combine the pasta, chicken, prawns and sauce in the same pan.

How to Make Creamy Cajun Shrimp and Chicken Pasta

Follow these steps for tender chicken, juicy prawns and a smooth Cajun cheese sauce.

1. Step 1: Cook the Pasta

   Bring a large pot of salted water to the boil.

   Add the 8 oz rotini pasta and cook until al dente, following the packet instructions as a guide.

   Drain the pasta and set aside.

   Chef’s tip: Al dente pasta holds its shape better when you toss it through the creamy sauce later.

2. Step 2: Season the Chicken and Shrimp

   Place the diced chicken and peeled, deveined shrimp in separate bowls or suitable preparation areas.

   Season them with a total of 1 tablespoon Cajun seasoning, distributing it over both proteins.

   Reserve the remaining tablespoon of Cajun seasoning for the sauce.

3. Step 3: Cook the Chicken

   Heat 1 tablespoon olive oil in a large skillet over medium heat.

   Add the seasoned chicken pieces and cook until golden brown and fully cooked, approximately 5–6 minutes, as stated in the original recipe.

   The actual time will depend on the size of the pieces. Check that the chicken reaches 75°C (165°F) in the centre.

   Remove the cooked chicken from the skillet and set aside.

4. Step 4: Cook the Shrimp

   In the same skillet, melt the 2 tablespoons unsalted butter.

   Add the seasoned shrimp and cook for approximately 2–3 minutes per side, until pink, opaque and cooked through.

   Remove the shrimp from the skillet and set aside.

   Chef’s tip: Avoid cooking the prawns longer than necessary. They will return to the warm sauce near the end.

5. Step 5: Sauté the Garlic

   Reduce the heat to medium-low.

   Add the 3 minced garlic cloves to the skillet.

   Sauté for 1–2 minutes, until fragrant.

   Stir regularly to prevent the garlic from burning.

6. Step 6: Make the Creamy Cajun Sauce

   Stir in the following ingredients:

   • 1 cup heavy cream
   • 1 cup milk
   • ½ cup grated Parmesan cheese
   • ½ cup shredded cheddar cheese
   • 1 teaspoon smoked paprika
   • Remaining 1 tablespoon Cajun seasoning

   Mix well over gentle heat until the cheese melts and the sauce becomes smooth and creamy.

   Avoid boiling the sauce vigorously, as excessive heat can affect the texture of the dairy and cheese.

7. Step 7: Combine the Pasta, Chicken and Shrimp

   Add the cooked rotini, chicken and shrimp to the skillet.

   Toss gently until everything is evenly coated in the creamy Cajun sauce.

   Make sure the chicken and prawns are warmed through.

8. Step 8: Adjust the Seasoning

   Taste the sauce and add salt as needed, using the recipe’s ½ teaspoon salt as a guide.

   If you’d like more heat, stir in the optional ½ teaspoon red pepper flakes.

9. Step 9: Garnish and Serve

   Sprinkle the pasta with freshly chopped parsley.

   Serve warm, making sure each portion includes chicken, prawns, rotini and plenty of creamy Cajun sauce.

How to Make the Best Creamy Cajun Pasta Sauce

A good creamy Cajun sauce should taste rich and savoury, with enough spice to stand out without overwhelming the chicken and prawns.

This recipe achieves that balance with cream, milk, two cheeses, garlic, smoked paprika and Cajun seasoning.

Start with Fragrant Garlic

After cooking the chicken and prawns, the same skillet contains plenty of flavour.

Adding the minced garlic at this stage creates an aromatic foundation for the sauce.

Use Cream and Milk Together

Heavy cream provides richness, while milk helps balance the sauce’s consistency.

Using both gives the pasta a creamy coating without relying entirely on double cream.

Add Parmesan for Savoury Depth

Parmesan adds a distinctive salty, nutty flavour that complements the Cajun spices.

Add Cheddar for Extra Creaminess

Cheddar brings another layer of cheesy richness and helps make the sauce especially comforting.

Use Gentle Heat

Once the dairy and cheese are in the pan, keep the heat moderate to low.

Stir until the cheeses melt smoothly rather than allowing the sauce to boil aggressively.

Finish with the Cooked Proteins

Adding the chicken and prawns back after the sauce is ready helps prevent unnecessary extra cooking.

The final toss coats everything in the creamy Cajun mixture.

Expert Tips for Perfect Cajun Chicken and Shrimp Pasta

1. Prepare Everything Before Cooking

This recipe moves quickly once the chicken goes into the pan.

Dice the chicken, prepare the prawns, mince the garlic and measure the sauce ingredients before you start.

2. Use Evenly Sized Chicken Pieces

Similar-sized pieces cook more evenly and are easier to check for doneness.

3. Divide the Cajun Seasoning Correctly

Use one tablespoon to season the chicken and prawns, then add the remaining tablespoon to the sauce.

4. Don’t Overcook the Prawns

The original recipe gives approximately 2–3 minutes per side.

Watch for pink, opaque flesh and remove them once cooked.

5. Check Chicken Doneness

The stated 5–6 minutes is a guide. Use a food thermometer to confirm the centre reaches 75°C (165°F).

6. Lower the Heat Before Adding Garlic

Garlic burns easily in a hot pan. The original recipe reduces the heat to medium-low before sautéing it.

7. Melt the Cheese Gently

Gradual melting and steady stirring help the sauce remain smooth.

8. Cook the Pasta Al Dente

Rotini continues to absorb some sauce after you combine everything, so avoid overcooking it initially.

9. Taste Before Adding Extra Salt

Cajun seasoning and Parmesan both contribute saltiness.

10. Adjust the Spice to Your Taste

The red pepper flakes are optional, so you can leave them out for a milder finish.

11. Use Fresh Parsley at the End

Adding parsley just before serving keeps its flavour and colour fresh.

Common Mistakes to Avoid

Overcooking the Chicken

Chicken breast can become dry if cooked for too long. Cut it evenly and check for doneness rather than relying only on the clock.

Overcooking the Shrimp

Prawns cook quickly. Remove them from the skillet once they are pink, opaque and cooked through.

Adding All the Cajun Seasoning at Once

The original recipe divides the seasoning between the proteins and the sauce.

Burning the Garlic

Reduce the heat before adding garlic and stir while it cooks.

Boiling the Cream Sauce Too Hard

High heat can cause dairy-based sauces to lose their smooth texture.

Adding Too Much Salt

Different Cajun seasoning blends contain different amounts of salt. Taste before adjusting.

Overcooking the Pasta

Soft, overcooked pasta may lose its texture when tossed with the hot sauce.

Leaving the Chicken and Prawns in the Pan Throughout

The original recipe removes both proteins after cooking and adds them back once the sauce is ready.

This helps limit overcooking.

Optional Creamy Cajun Pasta Variations

The original recipe already allows different short pasta shapes and optional chilli flakes. The ideas below are additional ways to customise the dish.

Extra Spicy Cajun Pasta

Add the optional ½ teaspoon red pepper flakes for a hotter finish.

Milder Cajun Pasta

Leave out the red pepper flakes and choose a milder Cajun seasoning blend.

Cajun Chicken Pasta

For a chicken-only adaptation, you could omit the prawns, although this changes the original recipe.

Cajun Prawn Pasta

For a seafood-focused variation, you could make the dish without chicken.

Penne or Fusilli

The recipe allows another short pasta instead of rotini.

Vegetable Additions

As an optional variation, you could add sautéed peppers or spinach.

These vegetables aren’t included in the original recipe, so they are not part of the main ingredient list.

What to Serve with Creamy Cajun Shrimp and Chicken Pasta

With chicken, prawns, pasta and a rich cheese sauce, this recipe makes a complete, satisfying main course on its own.

However, a simple side can provide a fresh contrast.

Green Salad

A crisp salad with a light dressing balances the richness of the creamy sauce.

Steamed Broccoli

Broccoli adds colour and a fresh vegetable element to the meal.

Garlic Bread

Garlic bread is ideal for enjoying any extra Cajun cream sauce left on the plate.

Roasted Green Beans

Green beans offer a slightly crisp texture alongside the soft pasta.

Simple Roasted Vegetables

Roasted seasonal vegetables make a colourful accompaniment.

These sides are optional serving suggestions and aren’t included in the original recipe’s ingredients or calorie estimate.

How to Store and Reheat Cajun Chicken and Shrimp Pasta

The original recipe doesn’t specify storage or reheating instructions.

Because this dish contains cooked chicken, seafood and dairy, refrigerate leftovers promptly in a covered, food-safe container.

When reheating, warm the pasta gently until the chicken and prawns are piping hot throughout.

The sauce may thicken in the fridge as the pasta absorbs moisture. A small splash of milk can help loosen it during reheating, although this is an optional adjustment rather than part of the original recipe.

Avoid prolonged reheating, as prawns can become rubbery and chicken breast can dry out.

Frequently Asked Questions About Creamy Cajun Shrimp and Chicken Pasta

What is creamy Cajun shrimp and chicken pasta?

It’s a pasta dish made with Cajun-seasoned chicken, prawns, rotini and a creamy sauce containing garlic, double cream, milk, Parmesan, cheddar and smoked paprika.

How long does this recipe take?

The original recipe specifies 15 minutes of preparation and 20 minutes of cooking, for a total of 35 minutes.

How many servings does it make?

The recipe serves 4.

Can I use prawns instead of shrimp?

Yes. Shrimp and prawns are closely related seafood ingredients, and the term prawns is more commonly used in UK recipes.

What pasta works best?

The original recipe uses rotini but allows any other short pasta of your choice.

Is Cajun chicken and shrimp pasta spicy?

It has warmth from the Cajun seasoning and smoked paprika. The level of heat depends on your seasoning blend, and optional red pepper flakes can make it spicier.

Can I leave out the red pepper flakes?

Yes. They’re completely optional.

How much Cajun seasoning should I use?

Use 2 tablespoons in total: 1 tablespoon for the chicken and prawns and the remaining tablespoon for the sauce.

Can I use double cream?

Yes. Double cream is a suitable UK choice for the heavy cream listed in this recipe.

Why does the sauce contain two cheeses?

Parmesan adds savoury depth, while cheddar contributes extra creamy cheese flavour.

How do I know when the chicken is cooked?

The chicken should be fully cooked and reach an internal temperature of 75°C (165°F).

How do I know when the prawns are cooked?

They should turn pink and opaque and be cooked through. The original recipe gives approximately 2–3 minutes per side.

Can I make the sauce less spicy?

Leave out the optional chilli flakes and use a mild Cajun seasoning blend.

How many calories are in one serving?

The supplied recipe states 580 kcal per serving. This figure has not been independently verified and may vary depending on the ingredients and portion sizes.

Can I make this recipe without chicken or shrimp?

You can experiment with a single-protein version, but that would be a variation rather than the original chicken-and-shrimp recipe.

Creamy Cajun Shrimp and Chicken Pasta Recipe Card

Recipe Name: Creamy Cajun Shrimp and Chicken Pasta

Description: Tender Cajun-seasoned chicken and juicy prawns tossed with rotini in a rich, creamy Parmesan and cheddar sauce.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Calories: 580 kcal per serving, as provided in the original recipe

Ingredients

• 8 oz rotini pasta (or any short pasta of choice)
• 1 lb shrimp, peeled and deveined
• 1 lb chicken breast, diced
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup milk
• ½ cup grated Parmesan cheese
• ½ cup shredded cheddar cheese
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional, for extra spice)
• ½ teaspoon salt (adjust to taste)
• Fresh parsley, chopped (for garnish)

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. Season shrimp and chicken with 1 tablespoon Cajun seasoning.
3. Heat olive oil in a large skillet over medium heat. Cook the chicken pieces until golden brown and fully cooked, about 5–6 minutes. Remove and set aside.
4. In the same skillet, melt butter and cook the shrimp until pink and opaque, about 2–3 minutes per side. Remove and set aside.
5. Reduce heat to medium-low, then add minced garlic to the skillet. Sauté for 1–2 minutes until fragrant.
6. Stir in heavy cream, milk, Parmesan cheese, cheddar cheese, smoked paprika and the remaining Cajun seasoning. Mix well until the sauce is smooth and creamy.
7. Add the cooked pasta, chicken and shrimp to the skillet. Toss to coat evenly with the creamy Cajun sauce.
8. Adjust seasoning with salt and red pepper flakes, if desired.
9. Garnish with fresh parsley and serve warm.

Recipe Notes

• Use rotini or another short pasta.
• Divide the Cajun seasoning between the proteins and the sauce.
• Cook the chicken until fully done; a food thermometer should read 75°C (165°F).
• Cook the prawns until pink, opaque and cooked through.
• Reduce the heat before adding garlic.
• Use gentle heat when melting the cheeses into the sauce.
• Add red pepper flakes only if you want extra heat.
• Adjust salt to taste, as Cajun seasoning blends vary.
• Garnish with fresh parsley.
• The original recipe provides 580 kcal per serving, but the value has not been independently verified.