Ingredients
2 boneless, skinless chicken breasts, cut into large pieces
1 lb (450 g) large shrimp, peeled and deveined
3 cups cooked white rice
2 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
1 tsp Cajun seasoning
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
Salt and black pepper, to taste
Chopped parsley, for garnish
Creamy Cheese Sauce
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 oz (60 g) cream cheese
½ tsp garlic powder
Salt and black pepper, to taste
Instructions
1. Season the chicken and shrimp with Cajun seasoning, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes per side until golden and fully cooked. Remove and keep warm.
3. In the same skillet, melt the butter and cook the shrimp for 2–3 minutes per side until pink. Remove from the skillet.
4. For the cheese sauce, melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
5. Stir in the cream cheese, mozzarella, Parmesan, garlic powder, salt, and pepper. Cook until thick, creamy, and the cheese is fully melted.
6. Place the cooked rice on a serving platter or plates and spoon some of the cheese sauce over the rice.
7. Arrange the chicken and shrimp on top, drizzle with the remaining cheese sauce, garnish with chopped parsley and black pepper, and serve hot.