Dare to recreate that iconic TGI Fridays flavor right in your own kitchen? This copycat Cajun chicken and shrimp pasta brings the bold, spicy, and creamy goodness of the restaurant classic to your dinner table without the wait or the bill. Get ready to impress your family with a dish that screams flavor in every single bite!
Why This Recipe Works
- The perfect balance of Cajun seasoning creates that signature spicy kick without overwhelming the palate, making it customizable for heat lovers and mild enthusiasts alike.
- Using heavy cream and Parmesan cheese delivers an irresistibly rich and velvety sauce that clings beautifully to every strand of fettuccine, ensuring maximum flavor in each forkful.
- Searing the chicken and shrimp separately locks in juices and develops a beautiful caramelized crust that adds depth and texture to the final dish, mimicking the restaurant’s expert technique.
- Incorporating fresh bell peppers and onions not only adds vibrant color and crunch but also provides a sweet contrast that balances the spicy Cajun seasoning perfectly.
- The entire recipe comes together in under 30 minutes, making it an ideal weeknight dinner that feels special enough for weekends or entertaining guests with minimal effort.
Ingredients
- 12 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined with tails removed
- 3 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Colander
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing bowls
- Tongs or slotted spoon
- Whisk
Instructions
Prepare the Pasta and Proteins
Bring a large pot of generously salted water to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente, typically 10-12 minutes. While the pasta cooks, pat the chicken cubes and shrimp completely dry with paper towels – this is crucial for achieving a proper sear rather than steaming. Season both proteins liberally with 2 tablespoons of the Cajun seasoning, ensuring every piece is evenly coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the chicken in a single layer without overcrowding and cook undisturbed for 3-4 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer to a clean plate and repeat with shrimp, cooking for 1-2 minutes per side until pink and opaque.
Sauté the Vegetables
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onion, sautéing for 5-7 minutes while stirring occasionally until they begin to soften and develop slight caramelization around the edges. The peppers should still have a bit of crunch to provide textural contrast in the final dish. Add the minced garlic and cook for just 30-60 seconds until fragrant – be careful not to burn it as burnt garlic will turn bitter and ruin the sauce. For an extra flavor boost, deglaze the pan with a splash of chicken broth, scraping up all those delicious browned bits from the bottom of the skillet left by the proteins. This fond is packed with flavor and will make your sauce incredibly rich and complex.
Create the Creamy Cajun Sauce
Pour in the heavy cream and remaining chicken broth, then whisk in the remaining tablespoon of Cajun seasoning until fully incorporated. Bring the mixture to a gentle simmer over medium heat, then reduce to low and let it cook for 3-4 minutes to allow the flavors to meld together. The sauce should thicken slightly and coat the back of a spoon. Gradually whisk in the grated Parmesan cheese until completely melted and smooth, creating a luxurious, velvety texture. For the perfect consistency, the sauce should be thick enough to cling to pasta but still pourable – if it becomes too thick, add a tablespoon of pasta water at a time until desired consistency is reached. Stir in the butter until melted and glossy, which adds richness and helps emulsify the sauce.
Combine Everything Together
Drain the cooked fettuccine, reserving about 1 cup of the starchy pasta water. Add the pasta directly to the skillet with the sauce, along with the cooked chicken and shrimp. Using tongs, toss everything together vigorously for 2-3 minutes until the pasta is evenly coated and the proteins are heated through. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until it reaches your preferred consistency – the starch in the water helps the sauce adhere better to the pasta. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning if desired. The dish should be boldly flavored but balanced, with the creaminess tempering the spice.
Final Touches and Serving
Remove the skillet from heat and stir in the chopped fresh parsley, reserving a little for garnish. The parsley adds a fresh, herbal note that cuts through the richness of the sauce. Divide the pasta among serving bowls immediately while hot, as the sauce will continue to thicken as it cools. For restaurant-style presentation, twist portions of pasta into nests using tongs and place them in the center of shallow bowls, arranging chicken and shrimp attractively on top. Drizzle any remaining sauce over each portion and sprinkle with extra Parmesan and the reserved parsley. Serve immediately with crusty garlic bread to soak up every last drop of that incredible Cajun cream sauce.
Tips and Tricks
For the absolute best results, make your own Cajun seasoning blend instead of using store-bought. Combine 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 2 teaspoons cayenne pepper (adjust for heat preference), 2 teaspoons black pepper, and 1 teaspoon salt. Homemade blend allows you to control the salt level and spice intensity perfectly. When cooking the proteins, ensure your skillet is properly preheated before adding them – a drop of water should sizzle and evaporate immediately upon contact. This creates that beautiful sear that locks in juices rather than steaming the meat. Don’t overcrowd the pan; cook in batches if necessary to maintain proper heat distribution. For an extra flavor dimension, consider marinating the chicken in buttermilk with a tablespoon of Cajun seasoning for 30 minutes before cooking – this tenderizes the meat and infuses it with flavor throughout. When making the sauce, always add cheese off the heat or over very low heat to prevent it from becoming grainy or seizing up. Freshly grated Parmesan melts much better than pre-shredded, which contains anti-caking agents. If you prefer a thicker sauce, create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then whisk it into the simmering sauce until thickened. For those watching calories, you can substitute half-and-half for heavy cream, though the sauce will be slightly less rich. Always reserve pasta water – the starchy liquid is gold for adjusting sauce consistency and helping it cling to pasta. If making ahead, prepare components separately and combine just before serving to prevent the pasta from absorbing too much sauce and becoming mushy. Leftovers reheat best with a splash of cream or broth to refresh the sauce.
Recipe Variations
- For a seafood lover’s delight, substitute the chicken with scallops or add lump crab meat along with the shrimp. Sauté scallops for 1-2 minutes per side until golden brown and opaque, being careful not to overcook them. The sweet brininess of additional seafood complements the spicy Cajun flavors beautifully while making the dish feel even more luxurious and restaurant-worthy.
- Create a vegetarian version by omitting the chicken and shrimp and adding sliced mushrooms, zucchini, and eggplant. Increase the bell peppers and onions, and consider adding plant-based sausage or tofu cubes marinated in Cajun seasoning. The vegetables will absorb the spicy cream sauce wonderfully, creating a hearty meat-free meal that doesn’t sacrifice flavor.
- Switch up the pasta shape based on what you have available – penne, rigatoni, or bowtie pasta all work wonderfully with this chunky sauce. Whole wheat or gluten-free pasta can be substituted for dietary needs, though cooking times may vary slightly. The nooks and crannies of short pasta shapes actually trap more sauce than long strands.
- Adjust the heat level to suit your preference by increasing or decreasing the amount of cayenne in your Cajun seasoning. For extra kick, add a diced jalapeño with the vegetables or a dash of hot sauce at the end. For milder palates, use sweet paprika instead of cayenne and reduce black pepper.
- Incorporate different cheeses for flavor variations – try pepper jack for extra spice, smoked Gouda for depth, or Asiago for nuttiness. You can also add cream cheese for extra richness or nutritional yeast for a dairy-free alternative that still provides cheesy flavor.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare components ahead but I recommend combining them just before serving. Cook the pasta, chicken, and shrimp separately and store them in airtight containers in the refrigerator for up to 2 days. The sauce can be made 1-2 days ahead and stored separately. When ready to serve, reheat the sauce gently, adding a splash of cream or broth if it has thickened too much, then combine with reheated proteins and freshly warmed pasta. This prevents the pasta from becoming mushy and absorbing all the sauce.
How spicy is this Cajun chicken and shrimp pasta?
The spice level is medium by default but easily adjustable. Traditional Cajun seasoning provides a warm, complex heat rather than intense spiciness. If you’re sensitive to spice, reduce the cayenne pepper in homemade seasoning or use a mild store-bought blend. For more heat, add extra cayenne, a pinch of red pepper flakes, or serve with hot sauce on the side. The creamy sauce helps balance the spice, making it enjoyable even for those who prefer milder foods.
What can I serve with this pasta dish?
This rich pasta stands well on its own but pairs beautifully with simple sides. Garlic bread or crusty French bread is perfect for soaking up the extra sauce. A light green salad with vinaigrette dressing provides refreshing contrast to the creamy, spicy pasta. Steamed vegetables like broccoli or green beans work well, or keep it simple with roasted asparagus. For a true restaurant experience, serve with a cold beer or crisp white wine like Sauvignon Blanc.
Can I freeze leftovers?
Freezing is possible but not ideal due to the dairy-based sauce. Cream sauces can separate and become grainy when thawed. If you must freeze, do so without the pasta – freeze the sauce with proteins and vegetables in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat gently while whisking constantly. Cook fresh pasta to combine with the thawed sauce. The texture won’t be quite as perfect but will still taste delicious.
What’s the best way to reheat leftovers?
Reheat gently on the stovetop over medium-low heat with a splash of cream, milk, or broth to loosen the sauce. Microwave reheating tends to make the pasta rubbery and the sauce separate. Stir frequently and avoid boiling to prevent curdling. If the pasta has absorbed too much sauce, add liquid gradually until it returns to the desired consistency. Reheating properly ensures the dish tastes almost as good as when freshly made.
Summary
This TGI Fridays copycat Cajun chicken and shrimp pasta delivers bold restaurant flavor with creamy perfection in under 30 minutes. Perfectly spiced proteins, vibrant vegetables, and luxurious sauce create an unforgettable meal that will become a family favorite.
