TGI Friday’s Cajun Shrimp and Chicken Pasta Copycat Recipe

I’ve always loved a good restaurant copycat recipe, especially when it lets me enjoy my favorite dishes without leaving the house. TGI Friday’s Cajun Shrimp and Chicken Pasta has always been one of those comfort meals I can’t resist. That creamy, spicy sauce paired with tender chicken, juicy shrimp, and perfectly cooked noodles hits all the right notes. I decided it was time to recreate it at home, and I have to say, this version tastes just as good, if not better.

There’s something so satisfying about bringing those bold Cajun flavors to your own kitchen. The sauce is rich and full of flavor, the shrimp cook up beautifully in the oven, and the chicken gets that perfect seasoning that makes every bite irresistible. Plus, I love that I can control the spice level, so it’s just right for everyone at the table. My family practically hovers around the stove waiting for this one to be ready.

If you’ve ever craved that restaurant-style creamy Cajun pasta, this recipe will absolutely hit the spot. It’s simple enough for a weeknight but tastes fancy enough for a weekend dinner. Serve it with some garlic bread or a crisp green salad, and you’ve got a meal that feels straight out of TGI Friday’s, only fresher and made with love right in your own kitchen.

Ingredients

• 8 ounces fettuccine, al dente: I like using fettuccine for this recipe because it holds the creamy sauce perfectly in every bite.
• 2 chicken breasts, cut into 1″ pieces: Tender chunks of chicken soak up all that bold Cajun flavor.
• 16 oz shrimp: Fresh or frozen shrimp both work great and add that restaurant-style touch.
• 2 bell peppers, sliced: I love using a mix of colors for a bright, flavorful pop.
• 1 red onion, sliced: The sweetness from the onion balances the spice beautifully.
• Cajun seasoning: This is where all the magic happens – spicy, smoky, and full of flavor.
• Olive oil: Just a drizzle helps the veggies and chicken roast up nicely in the oven.
• 2 tablespoons butter: Adds a rich, silky base to the creamy sauce.
• 1 cup heavy/whipping cream: This makes the sauce so smooth and luscious.
• 2 cloves garlic, minced: A little garlic gives the dish that extra depth of flavor.
• 1 cup freshly grated Parmesan cheese: I always grate it fresh for the best flavor and texture.
• Salt & pepper to taste: A final touch to balance everything and bring out the best in the Cajun spices.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F (175°C).

2. Place the chicken pieces in a bowl and drizzle with olive oil. Sprinkle generously with Cajun seasoning and toss until the chicken is well coated.

3. Arrange the seasoned chicken, sliced red onion, and bell peppers on a baking sheet. Drizzle with a little more olive oil and add another light sprinkle of Cajun seasoning if you like extra flavor. Bake for 20–25 minutes, or until the chicken is fully cooked and the vegetables are tender.

4. About 10 minutes before the chicken is done, place the shrimp on a separate baking sheet. Drizzle with olive oil, season with Cajun seasoning, and bake until pink and cooked through, about 8–10 minutes.

5. While everything is baking, cook the fettuccine according to the package directions until al dente. Drain and set aside.

6. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Pour in the heavy cream and bring to a gentle boil. Stir in about 1½ tablespoons of Cajun seasoning (adjust to your taste).

7. Add the cooked fettuccine to the creamy sauce and toss to coat evenly. Sprinkle in the Parmesan cheese and stir until the sauce thickens and clings to the pasta.

8. Serve the pasta topped with the baked chicken, shrimp, and roasted vegetables. Season with salt and pepper to taste, and enjoy while it’s hot and creamy.

Serving & Storing

• I love serving this pasta fresh from the pan while the sauce is still warm and creamy. A sprinkle of extra Parmesan and a little chopped parsley on top makes it look and taste amazing.

• Garlic bread or a side salad is the perfect companion. The bread is great for soaking up any leftover sauce on the plate.

• If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen a bit overnight, which I love.

• To reheat, I usually warm it gently on the stove with a splash of cream or milk to bring the sauce back to life. The microwave works too, but stir halfway through to keep it creamy.

• I don’t recommend freezing this one since creamy sauces tend to separate, but it’s so good you probably won’t have any left to freeze anyway.

Variations

• Spicy Kick: Add a pinch of crushed red pepper flakes or a few dashes of hot sauce to the sauce for extra heat.

• Veggie Boost: Toss in some baby spinach, mushrooms, or zucchini for a colorful and hearty twist.

• Seafood Lover’s Version: Skip the chicken and double up on the shrimp, or add scallops for a richer seafood pasta.

• Lighter Option: Use half-and-half or light cream instead of heavy cream for a slightly lighter sauce.

• Cheesy Twist: Stir in a mix of Parmesan and mozzarella for a creamier, more indulgent texture.

• Smoky Flavor: Try adding a bit of smoked paprika along with the Cajun seasoning for a deeper smoky taste.

• Pasta Swap: Use penne, linguine, or rigatoni instead of fettuccine if that’s what you have on hand.

• Grilled Version: Instead of baking, grill the chicken and shrimp for a charred, smoky flavor that’s perfect in summer.

Substitutions

• Fettuccine: You can use any pasta you like such as penne, linguine, or spaghetti. Whole wheat or gluten-free pasta also works well.

• Chicken Breasts: Swap with chicken thighs for extra tenderness or use leftover rotisserie chicken for convenience.

• Shrimp: If you’re not a seafood fan, replace it with extra chicken or even sliced sausage for a different spin.

• Bell Peppers: Any color works, or try using roasted red peppers from a jar for a slightly sweeter flavor.

• Red Onion: Yellow or white onions are fine substitutes if that’s what you have on hand.

• Cajun Seasoning: If you’re out, mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme to make your own.

• Olive Oil: Use avocado oil, vegetable oil, or even melted butter in a pinch.

• Heavy Cream: Half-and-half or coconut milk are great lighter or dairy-free alternatives.

• Parmesan Cheese: Grated Romano or Asiago cheese works beautifully too.

• Butter: Margarine or a plant-based butter substitute will still give that rich flavor.

FAQs

Can I make this ahead of time?
Yes! You can cook the pasta and prepare the sauce a day ahead. Store them separately in the fridge, then reheat gently and toss together before serving.

What’s the best way to reheat leftovers?
I like to warm it on the stove over low heat with a splash of cream or milk. It keeps the sauce creamy instead of drying out.

Can I use frozen shrimp?
Absolutely. Just make sure they’re fully thawed and patted dry before seasoning and baking so they cook evenly.

Is this dish very spicy?
It’s got a nice Cajun kick, but you can easily tone it down by using less Cajun seasoning or skipping the cayenne.

Can I make it dairy-free?
Yes! Swap the butter for olive oil or a dairy-free spread, use coconut milk instead of cream, and a vegan Parmesan substitute.

What should I serve with it?
I love pairing it with garlic bread, a crisp salad, or even roasted broccoli for a complete meal.

Can I use pre-cooked chicken or shrimp?
You can! Just skip the baking step and warm them through in the sauce before serving.