Ingredients
- Chicken breasts: 1.5 pounds, cut into bite-sized pieces
- Shrimp: 1 pound, peeled and deveined
- Heavy cream: 1.5 cups
- Fettuccine pasta: 1 pound
- Parmesan cheese: 1 cup, grated
- Cajun seasoning: 2 tablespoons
- Butter: 4 tablespoons
- Garlic: 4 cloves, minced
Instructions
- Step 1: Cook fettuccine pasta according to package directions until al dente. Drain and set aside.
- Step 2: Season chicken and shrimp with Cajun seasoning. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned and cooked through. Add shrimp and cook until pink and opaque. Remove chicken and shrimp from skillet and set aside.
- Step 3: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
- Step 4: Add cooked pasta, chicken, and shrimp to the Alfredo sauce. Toss to coat everything evenly.
- Step 5: Simmer for a few minutes until heated through. Serve immediately, garnished with extra Parmesan cheese and Cajun seasoning if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or cream to prevent the sauce from becoming too thick.
- Serve with a side of crusty bread to soak up every last bit of that delicious Cajun Alfredo sauce.
- Don't be shy with the Cajun seasoning; a little extra kick really enhances the flavor profile of this dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American