This Cajun Chicken and Shrimp Alfredo Recipe has a flavorful creamy Cajun parmesan sauce that smothers tender pan-fried chicken and shrimp. Great with fettuccine or your favorite pasta!
Cajun Chicken and Shrimp Alfredo
INGREDIENTS :
- 8 ounces uncooked fettuccine.
- 2 chicken breasts cut into 1″ pieces.
- 1/2 pound shrimp (I used 31/40 size) thawed & peeled.
- 1/2 teaspoon garlic powder.
- 1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety).
- 2 tablespoons olive oil.
- 2 tablespoons butter.
- 1 cup heavy/whipping cream.
- 4 ounces cream cheese (I used 1/2 block of Philly).
- 2 cloves garlic minced.
- 1 cup freshly grated parmesan cheese.
- Salt & pepper to taste.
DIRECTIONS :
STEP 1.
Take the cream cheese out of the refrigerator more than 30 minutes before the recipe starts (or put it in the microwave for 20-30 seconds).
STEP 2.
Bring a saucepan of salted pasta to the boil with water and cook al dente according to the instructions on the packet.
STEP 3.
When the shrimp are frozen, thaw them under cold running water.
STEP 4.
Remove them (leave the tails if you want).
STEP 5.
Pat the prawns dry.
STEP 6.
Cut the chicken into 1-inch pieces.
STEP 7.
Sprinkle the shrimp and chicken with garlic powder and 1/2 tablespoon of Cajun seasoning.
STEP 8.
Place the oil in a deep pan over medium-high heat and when the pan is hot cook the prawns for about 3 minutes (turn once), then transfer them to a plate.
STEP 9.
Place the chicken in a saucepan and cook for 5 to 6 minutes, or until tender, stirring occasionally (let it brown a little).
STEP 10.
Transfer it to the same plate as the shrimp.
STEP 11.
Remove the pan from the heat and stir in the butter, cream, cream cheese, garlic, and the remaining half tablespoon of Cajun seasoning.
STEP 12.
Put the pan back on the stove (reduce the heat to medium) and stir for a few minutes until the cream cheese dissolves in the sauce.
STEP 13.
Let the sauce bubble gently for 2-3 minutes or until it has thickened.
STEP 14.
Stir in the parmesan, then add the prawns and chicken to the pan.
STEP 15.
Let it warm up for a few minutes.
STEP 16.
If necessary, season with salt and pepper.
STEP 17.
I like to add hot water for the pasta (tablespoon or two) to the pan before draining the fettuccine to thin out the sauce a bit (optional).
STEP 18.
Mix the dried pasta with the sauce and serve immediately.
STEP 19.
I like to add some grated parmesan and chopped parsley.
STEP 20.
Lemon juice is delicious too!