Cajun Chicken & Shrimp Fettuccine

Tender pasta in a spicy Cajun cream sauce with chicken, shrimp and red bell pepper.


When my husband and I went to New Orleans in 2005, we immediately fell in love with the sites and history and FOOD! Everything we tried was so delicious, from the beignets to the po boys and everything in between. But at the same time, everything was so rich and a lot of it was deep fried or served in a heavy sauce, I could feel my arteries clogging with every bite I took – so it was a good thing we walked everywhere LOL!

When I made this for the first time it reminded me of New Orleans and I imagined all the different things a chef would add to his Cajun Fettuccine – scallops, big prawn shrimp, chunks of crab, crawfish tails, okra… so many possibilities… Use this recipe as your base and get creative 🙂
Cajun Chicken & Shrimp Fettuccine

  • 8 ounces fettuccine
  • 4 tbsp butter, divided
  • 1 small chicken breast, thinly sliced
  • ½ lb. shrimp, peeled, deveined and tails removed
  • 1 tbsp Creole Seasoning
  • 1 tsp basil
  • 1 red bell pepper, seeded and sliced
  • 1 tsp instant garlic
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan
  • ½ tbsp Old Bay Seasoning
  • 1 tbsp tomato sauce
  1. Cook the pasta according to package directions, drain and rinse with cold water, set aside.
  2. Melt the butter in a large pan or pot over medium-high heat; saute the chicken until no longer pink. Remove to plate.
  3. Add the shrimp to the pan and season with the Cajun seasoning. Saute about 3 minutes and remove to plate with the chicken.
  4. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add sliced red pepper and saute until tender, about 5 minutes. Remove to plate with chicken and shrimp.
  5. Deglaze the pan with the broth and add the heavy cream, Parmesan and Old Bay and tomato sauce. Cook until it thickens a bit, about 3-5 minutes.
  6. Toss the pasta in to the sauce along with the chicken, shrimp and red pepper. Let simmer on low for 5 minutes tossing a couple of times to coat pasta.

Recipe Notes:

  • This dish is a tad bit spicy but not terrible. If you don’t like spice, cut the Creole seasoning in half.
  • I use Louisiana Crawfish Co Creole Seasoning, you can order it online. Our local market has some good choices too.
  • You’ll want to use at least a 3 qt. pan here so it all fits.
  • Serve with a warm baguette to soak up the extra sauce!

Prep Time: 10 minutes Cooking Time: 20 minutes Servings: 6

Estimated Calories per Serving – based on 6 servings – 360. Estimated using regular Half & Half (you could use low-fat).


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