Chicken Shrimp Alfredo

Indulge in our chicken shrimp alfredo—a rich, creamy pasta dish bursting with gourmet flavor perfect for a memorable home-cooked meal.

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 people

Calories 700 kcal

Chicken Breast 2 medium, boneless & skinless – Tender and juicy, chicken adds a hearty element to the dish.
Shrimp ½ pound, peeled & deveined – Use fresh or frozen shrimp for a sweet, succulent bite.
Fettuccine Pasta 12 ounces – The perfect pasta for holding onto the creamy Alfredo sauce.
Butter 3 tablespoons, unsalted – Enhances the richness of the sauce while adding a velvety texture.
Garlic 4 cloves, minced – Brings depth and aroma to the dish.
Heavy Cream 1 ½ cups – The base of the Alfredo sauce, creating a silky, luscious consistency.
Parmesan Cheese 1 cup, freshly grated – Melts into the sauce for an authentic, nutty flavor.
Olive Oil 2 tablespoons – Used for cooking both the chicken and shrimp.
Salt & Black Pepper to taste – Essential for balancing and enhancing flavors.

Red Pepper Flakes – Adds a hint of spice for those who love a little heat.
Spinach or Mushrooms – A great way to incorporate extra nutrients and texture.
Cajun Seasoning – If you prefer a bold smoky flavor, this is a fantastic addition.
Lemon Juice 1 tablespoon – A splash of citrus brightens up the dish and balances the richness.

Bring a large pot of salted water to a boil.
Add 12 ounces of fettuccine pasta and cook according to package instructions until al dente.
Drain the pasta, reserving a cup of pasta water for later use, and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season 2 boneless, skinless chicken breasts (cut into bite-sized pieces) with a pinch of salt and pepper.
Add the chicken to the skillet and cook for 4-5 minutes until lightly browned and nearly cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the shrimp (about ½ pound, peeled and deveined). Sauté for 2-3 minutes until they turn pink and are just cooked. Transfer the shrimp to the plate with the chicken.

Lower the heat to medium and melt 3 tablespoons of unsalted butter in the skillet.
Add 4 cloves of minced garlic and sauté for 1 minute until fragrant, being careful not to brown the garlic.
Pour in 1 ½ cups of heavy cream and bring the mixture to a gentle simmer.
Stir in 1 cup of freshly grated Parmesan cheese gradually, allowing it to melt and combine into a smooth sauce.
If the sauce is too thick, slowly add some reserved pasta water until you reach your desired consistency.
Season the sauce with additional salt and a dash of black pepper to taste.

Return the cooked chicken and shrimp to the skillet with the Alfredo sauce.
Add the drained pasta and gently toss to coat all ingredients evenly.
Continue cooking for another 2 minutes, allowing the flavors to meld together.
For a burst of freshness, you may squeeze a little lemon juice over the dish and garnish with chopped Italian parsley.

Nutrition Information (Per Serving)

Chicken Shrimp Alfredo​