Cajun Fettuccine Alfredo
Elevate your pasta night with this bold and creamy Cajun Fettuccine Alfredo! This irresistible recipe combines tender fettuccine pasta with juicy, Cajun-spiced chicken and shrimp, all smothered in a luscious homemade Alfredo sauce infused with garlic, Parmesan cheese, and a touch of paprika for added depth. With just the right balance of spice and creaminess, it’s a comforting fusion of Southern flair and Italian tradition. Perfect for both weeknight dinners and special occasions, this dish comes together in under 45 minutes and is garnished with fragrant parsley for a beautiful finishing touch. Whether you're impressing guests or treating yourself, this Cajun-inspired pasta delivers restaurant-quality flavor every time.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb boneless, skinless chicken breast
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp Cajun seasoning
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 4 cloves garlic, minced
- 1 tsp paprika
- 2 tbsp parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
- 8 cups water
Instructions
Bring 8 cups of water to a boil in a large pot. Add a generous pinch of salt and cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, slice the chicken breast into bite-sized strips. Toss the chicken and shrimp with 2 tablespoons of Cajun seasoning until evenly coated.
In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes, or until golden and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked. Remove the shrimp from the pan and set aside with the chicken.
Reduce the heat to medium and add the remaining butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream, Parmesan cheese, remaining 1 tablespoon of Cajun seasoning, paprika, salt, and pepper. Simmer for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Add the cooked pasta to the skillet and toss to coat in the Alfredo sauce. If needed, use the reserved pasta water to loosen the sauce to your desired consistency.
Gently fold the cooked chicken and shrimp into the pasta. Cook for 1-2 minutes to warm everything through.
Garnish with chopped parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy your Cajun Fettuccine Alfredo!
Nutrition Facts
Calories |
4196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 142.7 g | 714% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1541 mg | 514% | |
| Sodium | 9228 mg | 401% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 12.6 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1374 mg | 106% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
