Creamy Chicken and Shrimp Alfredo Pasta
A creamy and comforting dish made with chicken, shrimp, and pasta, perfect for a cozy dinner night.
Ingredients
Pasta and proteins
- 12 oz Pasta like fettuccine, linguine, or penne
- 1 lb Chicken breast or thighs, cut into bite sized pieces
- 1 lb Shrimp peeled and deveined, tails off Medium size shrimp is recommended
Sauce ingredients
- 2 Tbsp Butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream For a creamy base
- 1 cup Parmesan cheese, freshly grated if possible Grating your own is preferred for smooth melting
- to taste Salt and black pepper
- 1 Tbsp Italian seasoning or a mix of dried basil and oregano
- to taste Red pepper flakes (optional)
- 1 Tbsp Lemon (optional) A squeeze for brightness
- to taste Parsley (optional) Chopped, for garnish
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Instructions
Preparation
- Boil the pasta. Get a big pot of salted water going and cook your pasta until it is just tender. Before you drain it, scoop out about a cup of pasta water and set it aside.
- Cook the chicken. While the pasta cooks, warm a large skillet over medium heat. Add a little butter, then add the chicken pieces. Season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, then transfer it to a plate.
- Cook the shrimp quickly. In the same skillet, add a little more butter if it looks dry. Toss in the shrimp with a pinch of salt and pepper. Cook about 1 to 2 minutes per side, just until pink. Move the shrimp to the plate with the chicken.
Sauce Preparation
- Lower the heat to medium low. Add butter and garlic to the skillet and stir for about 30 seconds, just until it smells amazing.
- Pour in the heavy cream and let it warm up for a couple of minutes. It should look steamy, not boiling hard.
- Sprinkle in the Parmesan a handful at a time, stirring as you go. Keep stirring until it melts and the sauce looks smooth. If it gets too thick, add a splash of the reserved pasta water.
Final Assembly
- Add the cooked pasta to the sauce and toss. Then add the chicken and shrimp back in and gently mix until everything is coated.
- Taste and adjust salt, pepper, and maybe a tiny squeeze of lemon if you like a little brightness.
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Note
Top with extra Parmesan and a bit of chopped parsley when serving. Red pepper flakes add a nice heat if desired. Store leftovers in the fridge for up to 3 days.