Creamy Shrimp and Chicken Alfredo Pasta

This Creamy Shrimp and Chicken Alfredo Pasta combines juicy Cajun-seasoned chicken, succulent shrimp, and pasta tossed in a rich, homemade Parmesan Alfredo sauce. It’s creamy, cheesy, a little smoky, and packed with flavor—the kind of dinner that feels restaurant-worthy but is surprisingly easy to make at home.

I’ve been making this chicken and shrimp Alfredo for years, and there’s a reason it’s remained such a popular recipe here on Ev’s Eats. Instead of relying on a basic Alfredo sauce to do all the work, I season the chicken, shrimp, AND sauce with Cajun seasoning. A little smoked paprika adds even more depth to the chicken and shrimp.

Then there’s the sauce.

Butter, cream cheese, heavy cream, garlic, and freshly grated Parmesan come together into an incredibly creamy Alfredo sauce that coats every piece of pasta.

Add that Cajun chicken and shrimp back in and… listen. 😂

This is comfort food.

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I LOVE hearing when one of my recipes makes it into your family’s regular dinner rotation!

Why You’ll Love This Chicken and Shrimp Alfredo

Restaurant-style dinner at home. Creamy Alfredo pasta topped with seasoned chicken and shrimp feels like something you’d order out, but you can make the whole thing right in your own kitchen.

Chicken AND shrimp. Why choose? You get juicy chicken and tender shrimp in every bowl.

Packed with Cajun flavor. Cajun seasoning and smoked paprika give this Alfredo so much more flavor than a traditional Alfredo pasta.

Homemade Alfredo sauce. Butter, cream cheese, heavy cream, garlic, and Parmesan make an ultra-creamy sauce without needing a jar.

Perfect for date night or family dinner. It’s impressive enough for a special dinner but easy enough to make when you’re just craving a really good bowl of pasta.

Ingredients You’ll Need

There are four parts to this recipe: the pasta, Cajun shrimp, Cajun chicken, and homemade Alfredo sauce.

Pasta

Penne Pasta – I love penne here because all those ridges and little tubes grab onto the creamy Alfredo sauce. You can substitute another pasta shape if that’s what you have on hand.

For the Cajun Shrimp

Large Shrimp – Peel and devein your shrimp before cooking. I like using larger shrimp because they stay nice and juicy and give the pasta that restaurant-style presentation.

Olive Oil – Helps the seasonings coat the shrimp and gives us a little fat for cooking.

Cajun Seasoning – This is where we start building the flavor.

Smoked Paprika – Adds smoky depth and beautiful color to the shrimp.

For the Cajun Chicken

Chicken Breast – Boneless, skinless chicken breasts work perfectly here. We’ll season them generously before cooking and slice them for serving.

Olive Oil – Helps create a nicely browned exterior on the chicken.

Cajun Seasoning – Seasons the chicken and ties it into the flavors we’re using throughout the entire dish.

Smoked Paprika – Gives the chicken a little smokiness and gorgeous color.

For the Alfredo Sauce

Unsalted Butter – Creates the rich base for our Alfredo sauce.

Cream Cheese – This isn’t traditional Alfredo, but it makes this sauce extra creamy and gives it a little tang. It’s one of the things I love about this recipe.

Fresh Garlic – Use 2 cloves of freshly minced garlic. Fresh garlic adds SO much flavor to a creamy sauce like this.

Heavy Cream – We’re using heavy cream—not milk—to create that rich, velvety consistency.

Cajun Seasoning – A little Cajun seasoning directly in the Alfredo sauce ties everything together.

Black Pepper – Adds a little extra bite to balance the richness.

Freshly Grated Parmesan Cheese – Please grate it yourself if you can! Freshly grated Parmesan melts much more smoothly into Alfredo sauce than pre-shredded cheese.

Salt, If Needed – Notice we’re not automatically adding salt to this recipe. Most Cajun seasoning blends already contain plenty of salt. Taste the finished sauce first and only add salt if you think it needs it.

Tools You’ll Need

You don’t need any fancy equipment to make chicken and shrimp Alfredo, but these are the kitchen tools I reach for when making this recipe.

Large Skillet – A large skillet gives you enough room to cook the chicken and shrimp and is perfect for preparing the Alfredo sauce.

Large Pasta Pot – You’ll want plenty of room for your penne to cook without sticking together.

Instant-Read Meat Thermometer – The easiest way to know your chicken is cooked without cutting into it and losing all those juices. Chicken should reach 165°F internally.

Microplane or Cheese Grater – Freshly grated Parmesan makes such a difference in homemade Alfredo sauce. A Microplane gives you finely grated cheese that melts beautifully into the sauce.

Kitchen Tongs – Perfect for flipping the chicken and tossing everything together at the end.

Whisk – Helps create a smooth, creamy Alfredo sauce and incorporate the cream cheese without lumps.

How to Make Creamy Shrimp and Chicken Alfredo Pasta

Step 1: Cook the Pasta

Bring a large pot of water to a boil and cook the penne according to the package directions until al dente.

Before draining, reserve about 1 cup of pasta water.

Drain the pasta and set aside.

That starchy pasta water is your insurance policy if the Alfredo sauce becomes thicker than you’d like later!

Step 2: Season and Cook the Shrimp

Pat the shrimp dry with paper towels.

Toss with olive oil, Cajun seasoning, and smoked paprika until evenly coated.

Heat a large skillet over medium-high heat.

Add the shrimp and cook for about 2–3 minutes per side, or until pink, opaque, and just cooked through.

Remove the shrimp from the skillet and set aside.

Don’t overcook them! We’ll be adding them back to the pasta at the end.

Step 3: Cook the Cajun Chicken

Coat the chicken breasts with olive oil and season both sides with Cajun seasoning and smoked paprika.

Add the chicken to the skillet and cook until nicely browned on both sides and the thickest portion reaches an internal temperature of 165°F.

Transfer the chicken to a cutting board and let it rest for several minutes before slicing.

Resting the chicken keeps all those juices where they belong—inside the chicken!

Step 4: Start the Alfredo Sauce

Reduce the heat to medium.

Add the butter to the skillet and let it melt.

Add the cream cheese and stir until it begins to melt into the butter.

Add the minced garlic and cook briefly until fragrant.

Step 5: Add the Heavy Cream

Slowly pour in the heavy cream while whisking.

Add the Cajun seasoning and black pepper.

Continue whisking over medium-low heat until the cream cheese is fully incorporated and the sauce is smooth.

Step 6: Add the Parmesan

Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese.

Continue stirring until the cheese has melted and the sauce is smooth, creamy, and coats the back of a spoon.

Now taste it.

Depending on your Cajun seasoning and Parmesan, you may find that the sauce doesn’t need ANY additional salt.

If it needs a little, add it now.

Step 7: Toss Everything Together

Add the cooked penne to the Alfredo sauce and toss until every piece is coated.

If the sauce is thicker than you’d like, add a splash of the reserved pasta water until you reach your preferred consistency.

Add the cooked shrimp.

Slice the rested Cajun chicken and arrange it over the pasta.

Finish with extra Parmesan and freshly cracked black pepper.

And DIG IN.

Evi’s Tips for the BEST Chicken and Shrimp Alfredo

Check Your Cajun Seasoning Before Adding Salt

This one comes directly from making this recipe AND hearing from readers over the years.

Many Cajun and Creole seasoning blends already contain a significant amount of salt.

Season the chicken, shrimp, and Alfredo with your Cajun seasoning first. Then taste the finished sauce before deciding whether it needs additional salt.

You can always add salt.

You can’t take it back out!

Use Smoked Paprika

Make sure you’re grabbing smoked paprika, not regular paprika.

It gives the chicken and shrimp an extra layer of smoky flavor that works beautifully with the Cajun seasoning.

Grate Your Own Parmesan

Pre-shredded Parmesan often contains anti-caking ingredients that can prevent it from melting as smoothly.

For that silky Alfredo sauce, buy a block and grate it yourself.

Keep the Heat Low When Adding Parmesan

High heat can cause cheese sauces to become grainy or separate.

Once you’re ready to add the Parmesan, turn the heat down and gradually stir it into the cream mixture.

Don’t Overcook Your Shrimp

Shrimp cook FAST.

As soon as they’re pink, opaque, and curled, get them out of the skillet. They’ll warm up again when you add them to the finished pasta.

Reserve Your Pasta Water

Don’t forget this step!

Alfredo sauce thickens as it sits. A splash of starchy pasta water loosens the sauce without watering down the flavor.

Let Your Chicken Rest

Give your chicken a few minutes to rest before slicing.

Cut into it immediately and all those delicious juices end up on your cutting board instead of in the chicken.

What to Serve With Chicken and Shrimp Alfredo

This pasta is rich and filling, so I like keeping the sides pretty simple.

Garlic Bread – Because leaving Alfredo sauce behind on the plate should be illegal. 😂 Use warm garlic bread to get every last bit.

Simple Green Salad – Something fresh and crisp helps balance the richness of the Alfredo.

Roasted Broccoli – Broccoli and Alfredo are always a good combination.

Asparagus – Roasted or sautéed asparagus is an easy vegetable side that works especially well with the shrimp.

You can also serve the pasta completely on its own. With pasta, chicken, shrimp, and that rich Alfredo sauce, there’s already plenty happening here.

Variations and Substitutions

Make It Shrimp Alfredo

Skip the chicken and increase the amount of shrimp.

Make It Chicken Alfredo

Leave out the shrimp and add a little extra chicken.

Change the Pasta

Penne is my go-to, but fettuccine, rigatoni, linguine, or another favorite pasta will work.

Add Vegetables

Broccoli, spinach, mushrooms, or asparagus would all be delicious additions.

Adjust the Heat

Cajun seasoning blends vary in spiciness.

If you want more heat, add a little cayenne pepper or crushed red pepper flakes. If you’re cooking for someone sensitive to spice, choose a mild Cajun seasoning.

Storage and Reheating

Store leftover chicken and shrimp Alfredo in an airtight container in the refrigerator.

Alfredo sauce naturally thickens quite a bit when chilled.

For the best results, reheat the pasta gently over low heat with a splash of heavy cream, milk, or reserved pasta water to loosen the sauce.

You can also microwave individual portions in short intervals, stirring between each one.

Try not to overheat the pasta, especially because the shrimp are already cooked and can become tough if reheated too aggressively.

Frequently Asked Questions

What’s the difference between Cajun Alfredo and regular Alfredo?

Traditional Alfredo focuses primarily on butter and Parmesan.

This recipe takes that creamy Parmesan sauce and adds Cajun seasoning, plus Cajun-seasoned chicken and shrimp. The result is richer, smokier, slightly spicy, and packed with more layers of flavor.

What Cajun seasoning should I use?

Use your favorite Cajun or Creole seasoning blend, but check the sodium content.

Some blends contain a lot of salt, which is why I don’t automatically add additional salt to this recipe.

Why do you put cream cheese in Alfredo sauce?

Cream cheese isn’t part of traditional Italian Alfredo, but this isn’t meant to be a traditional Alfredo.

It makes this particular sauce incredibly creamy, adds a subtle tang, and helps create the thick, luxurious sauce that has made this recipe so popular.

Can I use milk instead of heavy cream?

Heavy cream gives this Alfredo its rich texture and is what I recommend for the recipe.

Milk has significantly less fat, so substituting it will produce a thinner, less rich sauce.

How do I keep Alfredo sauce from getting grainy?

Keep your heat low when adding the Parmesan and use freshly grated cheese.

Adding Parmesan to a sauce that’s too hot can cause it to separate or become grainy.

Why is my Alfredo sauce too thick?

Alfredo naturally thickens as it cools.

Add a splash of reserved pasta water or heavy cream and toss until the sauce loosens to your desired consistency.

Can I make chicken and shrimp Alfredo ahead of time?

You can, but Alfredo is definitely at its best when freshly made.

If you’re preparing ahead, keep in mind that the sauce will thicken considerably in the refrigerator. Reheat gently and add a little liquid to bring the sauce back together.

More Pasta Recipes You’ll Love

If creamy pasta is your love language, make sure you check out more of my pasta recipes here on Ev’s Eats.

And if you’re looking for another easy dinner packed with flavor, my One Pot Middle Eastern Chicken and Rice is a reader favorite and perfect for nights when you want something hearty without making a ton of dishes.

Final Thoughts

There’s a reason this Creamy Shrimp and Chicken Alfredo Pasta has been one of the most-loved recipes on Ev’s Eats for years.

Juicy Cajun chicken, tender shrimp, smoky paprika, and penne coated in a homemade garlic-Parmesan Alfredo sauce…what’s not to love?

It’s rich. It’s creamy. It’s comforting. And according to one reader’s husband, it’s worthy of a $20 restaurant plate—which I’ll happily take. 😂

Make it for date night, Sunday dinner, or one of those nights when you just need a REALLY good bowl of pasta.

If you make this Creamy Shrimp and Chicken Alfredo Pasta, leave a comment and star rating below! I love hearing from you, especially when one of my recipes makes it into your regular dinner rotation.

Happy cooking!

— Evi ❤️