Cajun Chicken and Shrimp Pasta

Instructions

Step 1. Cook the fettuccine according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2. Season the chicken with 1 tablespoon of Cajun seasoning.

Step 3. Season the shrimp with the remaining 1 tablespoon of Cajun seasoning.

Step 4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until fully cooked. Remove and set aside.

Step 5. Add the remaining olive oil to the skillet and cook the shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.

Step 6. Melt the butter in the same skillet. Add the bell peppers and onion and sauté for 4–5 minutes until softened.

Step 7. Add the garlic and cook for 30 seconds until fragrant.

Step 8. Pour in the heavy cream and milk. Stir in the smoked paprika, red pepper flakes, salt, and black pepper.

Step 9. Simmer for 3–4 minutes, then gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.

Step 10. Add the cooked pasta to the sauce and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.

Step 11. Return the chicken and shrimp to the skillet and gently toss everything together.

Step 12. Garnish with chopped parsley and additional Parmesan cheese before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For best results, reheat gently in a skillet over medium-low heat with a splash of milk or cream to restore the sauce’s creamy texture.

Microwave individual portions in 30-second intervals, stirring between each interval until heated through.

Freezing is not recommended, as cream-based sauces may separate when thawed and reheated.