Creamy Cajun Shrimp and Chicken Pasta: A Bold, Creamy, and Flavorful Meal

Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water. Set the pasta aside.

Season and Cook the Chicken and Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and 1 teaspoon of Cajun seasoning. Add the chicken to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and browned. Remove the chicken from the skillet and set it aside.

In the same skillet, add the shrimp, season with the remaining Cajun seasoning, and cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside with the chicken.

Make the Creamy Cajun Sauce:
In the same skillet, melt 3 tablespoons of butter and add 1 tablespoon of olive oil. Sauté the chopped onion and bell pepper (if using) for about 5 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for about 3-5 minutes, until the sauce thickens slightly. Season with 1 teaspoon Cajun seasoning, smoked paprika, ground thyme, salt, and pepper to taste.

Combine the Ingredients:
Add the cooked chicken and shrimp back into the skillet with the sauce. Stir to coat the chicken and shrimp in the creamy sauce. If the sauce becomes too thick, add some of the reserved pasta water to thin it out.

Finish the Dish:
Add the cooked pasta to the skillet and toss everything together until well combined. Sprinkle with grated Parmesan cheese and stir until the cheese is melted and the pasta is evenly coated in the creamy Cajun sauce.

Serve and Garnish:
Serve the creamy Cajun shrimp and chicken pasta on plates or bowls, garnished with fresh chopped parsley. Enjoy!

Serving and Storage Tips