Cajun Chicken, Shrimp, and Sausage Pasta
This Cajun chicken, shrimp, and sausage pasta combines tender proteins with a homemade spice blend and rich parmesan cream sauce for a bold, restaurant-quality weeknight meal.
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This Cajun chicken, shrimp, and sausage pasta combines tender proteins with a homemade spice blend and rich parmesan cream sauce for a bold, restaurant-quality weeknight meal.
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Bring a large pot of water to a boil and salt it heavily.
Add the rotini pasta and cook according to package directions, about 10 minutes. Before draining, reserve about 1/2 cup of the pasta water.
In a small bowl, combine black pepper, salt, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried oregano to create the Cajun seasoning blend.
Season the chicken breasts and shrimp generously on all sides with the prepared Cajun seasoning.
Heat a large skillet over medium-high heat. Add the sliced andouille sausage and cook until browned. Remove from the pan and set aside.
In the same pan, add the seasoned chicken breasts. Cook until golden brown and cooked through, then remove and set aside.
Add the seasoned shrimp to the pan and cook for 1-2 minutes per side until pink. Remove and set aside.
To the same pan, add the diced bell peppers and red onion. Sauté for 3-4 minutes until they begin to soften.
Add the garlic paste and cook for another minute until fragrant.
Pour in the heavy cream, stirring and scraping up any browned bits from the bottom of the pan.
Stir in the remaining Cajun seasoning blend and bring the sauce to a simmer.
Stir in the grated Parmesan cheese until it melts and the sauce thickens.
Stir in the reserved pasta water to help the sauce come together.
Chop the cooked chicken into bite-sized pieces.
Return the chopped chicken, cooked shrimp, and sausage to the skillet with the sauce. Add the drained pasta and stir everything together until well combined.
Garnish with fresh parsley and serve immediately.
Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of cream or chicken broth to restore sauce consistency.
Cook the pasta and proteins separately, then store in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore the sauce consistency.
The base recipe includes 1 tsp cayenne pepper for moderate heat. Adjust to taste—reduce cayenne for milder results or add more for extra kick.
Use smoked sausage, kielbasa, or chorizo as alternatives. Each will shift the flavor slightly but works well in this creamy Cajun sauce.
Yes. Thaw shrimp completely and pat dry before cooking to ensure even cooking and proper browning.
Cook until internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
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