Ingredients
Scale
- 2 boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- ½ pound shrimp, peeled and deveined
- 2½ tablespoons Cajun seasoning, divided
- 8 ounces dry rigatoni pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup diced tomatoes
- 1 cup heavy whipping cream, room temperature
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
- Season chicken pieces with 1 tablespoon Cajun seasoning and shrimp with 1 tablespoon Cajun seasoning in separate bowls. Cook rigatoni in boiling salted water until almost al dente, reserve 1 cup pasta water, then drain.
- Heat olive oil in a deep skillet over medium-high heat. Cook shrimp for 3 minutes until 145°F internally, flipping once, then transfer to a plate. In the same skillet, melt butter, add garlic and sauté briefly, then stir in diced tomatoes.
- Pour in heavy cream, remaining ½ tablespoon Cajun seasoning, and Parmesan cheese. Simmer until thickened. Add cooked pasta, chicken, shrimp, and reserved pasta water as needed to coat. Toss and serve with extra Parmesan.
Notes
Adjust Cajun seasoning for spice level preference. Use room temperature cream to prevent curdling. Reserve pasta water to adjust sauce consistency if too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Dish
- Cuisine: Cajun
Nutrition
- Calories: 750
- Sugar: 3g
- Sodium: 1200mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 280mg