Directions
Take the cream cheese out of the fridge 30+ minutes prior to starting the recipe (or microwave it for 20-30 seconds).
Boil a salted pot of water for the pasta and cook it al dente according to package directions.
If the shrimp are frozen, thaw them under cool running water. Peel them (leave tails on if you want). Pat shrimp dry. Cut the chicken into 1″ pieces.
Sprinkle the shrimp and chicken with the garlic powder and 1/2 tablespoon of Cajun seasoning.
Add the oil to a deep skillet over medium-high heat, and once the pan is hot, cook the shrimp for about 3 minutes (flip once), then transfer them to a plate.
Add the chicken to the skillet and cook for 5-6 minutes or until cooked through, stirring occasionally (let it brown a bit). Transfer it to the same plate as the shrimp.
Take the skillet off the heat and add in the butter, cream, cream cheese, remaining 1/2 tablespoon of Cajun seasoning, and garlic.
Return the pan to the stove (reduce heat to medium), and stir for a couple of minutes until the cream cheese has dissolved in the sauce.
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“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
