Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp. Thaw them completely and pat dry with kitchen paper before adding to the slow cooker. This prevents excess water from diluting the sauce. Add them during the final 30 minutes as directed in the recipe

Why do I need to cook the pasta separately?

Cooking the pasta separately prevents it from absorbing too much liquid and becoming mushy during the slow cooking process. Fettuccine has a delicate texture, and adding it at the end ensures it remains al dente and pleasant to eat

Can I make this on the Instant Pot instead of a slow cooker?

Yes, this recipe can be adapted for a pressure cooker. Sauté the chicken and onion in the pot's sauté function, add spices and broth, then pressure cook on high for 8–10 minutes. Perform a quick release, add shrimp for 2 minutes, then stir in the cream and cheese off heat before adding the pasta

How can I adjust the spice level?

If you prefer a milder dish, reduce the cayenne pepper to 0.125 tsp and the crushed red pepper flakes to 0.125 tsp. For a spicier version, increase both to 0.5 tsp each. You can also add fresh sliced chillies during cooking or a dash of hot sauce at the end for extra kick

Cajun Chicken and Shrimp Fettuccine | Crockpot Recipes

by Smokin' & Grillin with AB

Seafood

Published 22 April 2026Original video

This Cajun Chicken and Shrimp Fettuccine is a restaurant-quality slow cooker dish that's easier to make than you'd think. Chicken breasts and large shrimp are gently cooked in a flavourful broth with warming Cajun spices—paprika, cayenne, and oregano—before being combined with a luxurious heavy cream and Parmesan sauce. The result is a comforting, slightly spicy pasta dish that's perfect for weeknight entertaining or when you want something special without spending hours in the kitchen. Serve it garnished with fresh parsley for an elegant finish

Video thumbnail: Cajun Chicken and Shrimp Fettuccine | Crockpot Recipes

Watch: Cajun Chicken and Shrimp Fettuccine | Crockpot Recipes

Original recipe video — click to play

Original video by Smokin' & Grillin with AB29k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours 30 minutes

Ingredients

Servings:

Units:

Proteins

900 g Chicken breasts
450 g Extra large shrimp, peeled and deveined
Add shrimp during the final 30 minutes of cooking to prevent overcooking
Size is up to your preference

Base

240 ml Chicken broth or stock
1 whole Small white onion, finely diced

Pasta and Sauce

450 g Fettuccine noodles, cooked according to package instructions
Cook separately and stir in at the end to achieve best texture
480 ml Heavy whipping cream
Stir in during the final 15 minutes to prevent curdling
150 g Parmesan cheese, grated
Stir in with the cream during the final 15 minutes

Cajun Spice Blend

1 ½ tsp Paprika
½ tsp Garlic powder
½ tsp Dried oregano
¼ tsp Cayenne pepper
Adjust to taste for spice level preference
¼ tsp Onion powder
¼ tsp Crushed red pepper flakes

Seasoning

¼ tsp Black pepper
to taste Salt

Garnish

for garnish Fresh parsley, chopped
(optional)
Sprinkle over finished dish just before serving

Method

1
Pat the chicken breasts dry with kitchen paper and season with salt and black pepper. Heat a little oil in a large frying pan over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown. This step is optional but recommended for enhanced flavour. If skipping, proceed with raw chicken.
~10 mins
Optional step
Tip: Browning the chicken adds depth and colour to the final dish
2
Place the seared chicken (or raw, if not searing) and diced onion into the slow cooker insert.
~5 mins
3
In a small bowl, whisk together the paprika, garlic powder, dried oregano, cayenne pepper, onion powder, crushed red pepper flakes, and black pepper. Pour this spice mixture over the chicken and onion in the slow cooker.
~5 mins
Tip: Whisking the spices ensures even distribution throughout the dish
4
Pour the chicken broth into the slow cooker. Stir gently to combine and coat the chicken with the spices.
~5 mins
5
Cover and cook on Low for 6 hours or on High for 3 hours 30 minutes, until the chicken is cooked through and tender.
~6 hrs
Tip: The chicken should reach an internal temperature of 74°C (165°F)
6
While the chicken cooks, bring a large pot of salted water to the boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
~15 mins
Tip: Cooking the pasta separately prevents it from becoming mushy
7
About 30 minutes before the end of cooking (or during the final 30 minutes on Low, final 10–15 minutes on High), add the peeled and deveined shrimp to the slow cooker. Stir gently to combine.
~5 mins
Tip: Shrimp cooks quickly and will become tough if overcooked
8
In a measuring jug, combine the heavy whipping cream and grated Parmesan cheese. Whisk until smooth.
~5 mins
Tip: Whisking prevents lumps of cheese in the sauce
9
When the shrimp are cooked through (approximately 2–3 minutes after adding them, once they've turned pink and opaque), slowly pour the cream and Parmesan mixture into the slow cooker. Stir gently and continuously for 2–3 minutes to prevent curdling. Taste and adjust seasoning with additional salt and black pepper as needed.
~10 mins
Tip: Slow, gentle stirring prevents the cream from curdling when added to the hot mixture
10
Add the cooked fettuccine noodles to the slow cooker and stir gently until well combined with the creamy sauce.
~5 mins
Tip: Tossing the pasta gently ensures even coating without breaking the noodles
11
Divide the Cajun Chicken and Shrimp Fettuccine among serving bowls. Garnish with fresh chopped parsley if desired.
~5 mins
Tip: Serving immediately while hot ensures the best texture and flavour

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, you can use frozen shrimp. Thaw them completely and pat dry with kitchen paper before adding to the slow cooker. This prevents excess water from diluting the sauce. Add them during the final 30 minutes as directed in the recipe

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