Step 1: Cook the Pasta
Boil pasta shells in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
Step 2: Cook the Cajun Garlic Butter Chicken
Pat chicken dry and season with Cajun seasoning, paprika, salt, and pepper.
In a large skillet, heat olive oil and butter over medium-high heat.
Add chicken strips and sear 3–4 minutes per side until golden and cooked through. Remove and set aside.
Step 3: Make the Cheddar Alfredo Sauce
In the same skillet, melt butter and sauté garlic until fragrant (30 seconds).
Pour in heavy cream and chicken broth, stirring well.
Whisk in cream cheese until smooth, then add shredded cheddar and Parmesan, stirring until velvety.
Season with red pepper flakes and adjust salt/pepper to taste.
Step 4: Combine Pasta & Chicken
Add cooked pasta shells to the sauce, tossing to coat.
Return Cajun chicken to the skillet, folding it into the creamy cheddar Alfredo.
Use reserved pasta water if needed to loosen the sauce.
Step 5: Serve & Garnish
Plate the pasta and chicken, then sprinkle with parsley, extra Parmesan, and a light drizzle of garlic butter from the chicken.
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~880 kcal
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