Cajun Shrimp & Chicken Pasta

I used to order this all the time at TGI Friday’s creamy, spicy, and packed with juicy shrimp and tender chicken. But lately, I’ve realized… why wait for a restaurant when we can make it right at home?

This Cajun Shrimp & Chicken Pasta is everything I loved about the original, smoky Cajun spices, a rich cream sauce, tender chicken, and perfectly cooked shrimp, but way more satisfying because it’s homemade. Plus, you can adjust the heat and creaminess to your taste.

Ingredients

Protein & Pasta

• 8 oz fettuccine (or your favorite pasta)

• 2 boneless skinless chicken breasts, sliced into strips

• ½ lb large shrimp, peeled & deveined

• 2 Tbsp Cajun seasoning (divided)

• 2 Tbsp olive oil or vegan butter

Creamy Cajun Sauce

• 2 Tbsp butter or vegan butter

• 3 cloves garlic, minced

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 small red onion, thinly sliced

• 1 cup heavy cream (or coconut cream for dairy-free)

• 1 cup unsweetened almond milk (or soy milk)

• 1 cup grated Parmesan (or vegan alternative)

• ½ tsp smoked paprika

• ½ tsp onion powder

• Pinch cayenne (optional)

• Salt & black pepper to taste

Garnish

• Chopped parsley

• Extra Parmesan

Instructions

1. Cook the Pasta
   Boil your pasta according to package instructions until al dente. Drain and set aside.

2. Cook Chicken & Shrimp
   Toss chicken and shrimp with Cajun seasoning. In a large skillet, heat olive oil over medium/high heat. Cook chicken until golden and fully cooked (5–6 minutes). Remove and set aside. Sauté shrimp in the same pan for 2–3 minutes until pink. Remove and set aside.

3. Make the Sauce
   In the same skillet, melt butter and sauté garlic, onions, and bell peppers until softened (about 4–5 minutes). Add heavy cream + almond milk, Parmesan, smoked paprika, onion powder, and cayenne. Bring to a gentle simmer until slightly thickened. If your sauce is too thin, mix 1–2 tsp cornstarch with 2 Tbsp almond milk and stir in to thicken.

4. Combine Everything
   Add cooked pasta to the sauce and toss until coated. Return chicken and shrimp to the skillet, stirring everything together until heated through.

5. Serve
   Plate your creamy Cajun pasta, sprinkle with chopped parsley and extra Parmesan, and enjoy!

Why You’ll Love This Recipe

• Restaurant-style comfort at home: No waiting, no bill, just pure flavor.

• Customizable heat & creaminess: Make it mild or spicy, creamy or lighter.

• Quick & satisfying: Perfect for a cozy weeknight or stay in date night.

💡 Pro Tip: The secret to getting that rich, creamy texture even with almond milk is a little cornstarch slurry. It makes the sauce cling to every noodle perfectly, just like at TGI Friday’s!