Cajun Chicken and Shrimp Pasta

This Creamy Cajun Chicken and Shrimp Pasta is an easy yet delicious dish made of chicken, juicy shrimp (prawns), and loads of garlic, cheese, and tomatoes.

It is the perfect dish when you want a scrumptious dinner quickly put together.

Ready in 25 minutes, this pasta with chicken and prawns is perfect for a weekday meal or a lazy Sunday lunch!

Same as Creamy Prawn Pasta, I make this quick and easy dish with tiger prawns for extra juiciness.

Shrimp is one of my favorite seafood to mix with pasta, and this Cajun Shrimp Chicken Pasta is a great way to eat it.

Why This Recipe Works?

• This delicious Shrimp and Chicken Cajun Pasta is ready in just 25 minutes, a perfect weekday meal for busy nights.

• It is versatile, you can use any type of pasta to combine with your favorite shrimp to make this creamy pasta dish.

• The leftovers would keep for up to three days when refrigerated.

• This pasta is also freezer-friendly. Make sure you use fresh prawns and chicken meat if you want to freeze the leftovers.

How to Clean and Prepare the Prawns?

Remove the prawn head by holding the prawn by the body with one hand and then firmly grasp the prawn's head with your other hand. 

Peel off the shell and then peel off the remainder of the prawn's outer layer.

Pull the legs off using your fingers, from its underside.

Then pull off the tail, firmly holding the body of the prawn with one hand and grabbing the prawn tail with your other hand.

Devein the prawn with the help of a sharp small knife.

Cut a small line that runs down the length of the prawn's back and use the tip of the knife to pull out the vein.

You can also watch the short video attached to the recipe card to show how to peel and devein raw prawns.

Once you have your prawns shelled and deveined, you can keep them in the freezer for up to three months to use later in delicious recipes such as Chorizo and Prawn Pasta or Creamy Shrimp Pasta.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Prawns - Fresh raw tiger prawns are the best option, they're big and juicy and they taste amazing. Buy fresh prawns with shells and heads, if you can. However, peeled and deveined prawns make life easier. For a convenient alternative, use regular raw prawns, they're smaller but cheaper, and they still taste great.

• Chicken - You can use breast or thigh meat for this pasta recipe. The leftovers from Baked Chicken Leg Quarters also work great!

• Peppers - I prefer using green Turkish peppers but Spanish Padron peppers or bell peppers would also do the job.

• Cajun Spices - It is a great seasoning for fish, chicken, and meat and is made of salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes. Make your own or buy ready-made from supermarkets.

• Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater. I use two large or three small fresh garlic cloves for this recipe.

• Double cream - It is very similar to heavy cream. You can substitute it with whipping cream or milk and butter.

• Cheese - No pasta is complete without cheese. Use stilton, gorgonzola, or Roquefort along with parmesan and cheddar, to enrich the sauce and give a sharp umami flavor. Adjust the amount of cheese to your taste.

• Fresh herbs - The best herbs to pair with seafood are dill, parsley, tarragon, chervil, and chives. Use a mixture of a few or just one of them to add a delicate, sharp punch to your pasta.

Step-by-Step Instructions

It is very easy to make this spicy Chicken and Shrimp Cajun Pasta.

However, to achieve the best results, you need to follow a few simple steps:

Marinate the Prawns

Mix olive oil and cajun spices in a bowl and then add the prawns, mix until the prawns are nicely covered with spiced olive oil.

Set them aside and then let them marinate while you prepare the rest of the ingredients.

Marinate the Chicken

Same as the prawns, mix the chicken pieces with olive oil and cajun spices and set them aside.

Put some water to boil for pasta before starting the sauce.

Make the Sauce

To make the sauce, place a large pan or wok on medium heat and then melt the butter.

When the butter starts sizzling, add the shrimp and then cook for a minute, until they turn pink and start to curl.

Don't be tempted to cook the shrimp any longer as they will cook more later with the sauce.

Remove them to a plate and then set them aside.

Sauté the chicken pieces for five minutes or until they are thoroughly cooked, and place them on the same plate with the prawns.

The cooking time varies depending on the size of the chicken pieces.

Add the garlic to the same pan and then quickly sauté for 30 seconds with the remaining butter and then add the peppers.

Sauté peppers for another minute and then add the tomatoes (and chilies if using).

Cook the tomatoes until soft, for about a couple of minutes.

The water for the pasta should be boiling at this point.

Add plenty of salt to boiling water and then add your pasta.

Assuming that you are using dried pasta which usually takes 10 to 12 minutes.

If you are using fresh pasta, start cooking it later.

When the tomatoes are softened, add the double cream, salt, and pepper.

Reduce the cream for a few minutes and then add the blue cheese (optional) along with the lemon juice.

Cook for a few more minutes, stirring until the blue cheese (if using) melts into the creamy sauce.

Add the rest of the cheese, chopped herbs, shrimp, and chicken last minute, just before adding the cooked pasta into the sauce.

Stir well until nicely combined and then remove it from the heat.

Serve this deliciously creamy shrimp cajun pasta with some more grated cheese and chopped herbs along with a bowl of leaf salad or Rocket Salad with Parmesan.

Top Tips From the Chef

• Don't overcook the chicken or shrimp: Cook the chicken and shrimp just until they are no longer pink, as overcooking them can result in a tough and rubbery texture.

• Cook the pasta al dente: Cook the pasta until it is al dente (cooked but still firm to the bite) so that it holds its shape and texture in the final dish.

• Use a large pan or pot: To ensure that the chicken, shrimp, and vegetables cook evenly, use a large pan or pot so that they have enough room to spread out.

• Always keep some of the pasta cooking water while making the sauce. If the sauce gets too thick while you cook it, add some pasta water to make it creamy again.

• Add the pasta to the sauce: Rather than adding the sauce to the pasta, add the pasta to the sauce and cook for an additional minute or two. This will allow the pasta to absorb the flavors of the sauce.

What to Serve with Cajun Chicken and Prawn Pasta?

There are many side dishes that can complement this delicious pasta dish.

Here are some ideas:

• Crusty bread: Serve with some warm, crusty bread such as Dutch Oven Sourdough Bread or Turkish Pide Bread to soak up the delicious sauce.

• Green salad: A simple salad such as Lebanese Fattoush Salad or Rocket and Parmesan Salad can balance out the richness of the pasta.

• Roasted potatoes: Duck Fat Roasted Potatoes seasoned with rosemary and garlic make a great addition to the meal.

• Roasted vegetables: Honey Roasted carrots and Parsnips or Air Fryer Brussel Sprouts make a great side dish that adds some extra flavor and texture.

Recipe FAQs

Related Recipes

For more great seafood recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this creamy Cajun Shrimp and Chicken Pasta recipe as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

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