Welcome to the ultimate guide for creating the most irresistibly creamy and flavorful Chicken and Shrimp Alfredo pasta at home! This dish, a beloved classic, perfectly marries the rich flavors of land and sea in a comforting, satisfying meal that’s surprisingly easy to prepare. Whether you’re craving the succulent tenderness of chicken or the delicate bite of shrimp, this “surf and turf” pasta offers the best of both worlds, making it an ideal choice for families or anyone who struggles to pick just one protein.
Imagine tender, seasoned chicken pieces and perfectly cooked shrimp nestled in a bed of al dente fettuccine, all coated in a luxurious, cheesy Alfredo sauce. This isn’t just another pasta dish; it’s a gourmet experience achievable in your own kitchen in under 30 minutes! We’ve streamlined the process so that everything, except the initial pasta cooking, comes together in a single skillet. This means fewer dishes to wash and more time to savor the incredible flavors. It’s the perfect solution for a busy weeknight when you desire something extraordinary without the extensive effort.
For those who adore the creamy indulgence of Alfredo pasta, this recipe is a must-try. If you’re looking to explore more variations, don’t miss out on my other favorites like Cajun Chicken Alfredo Stuffed Shells, Creamy Chicken Alfredo Lasagna, or the classic Creamy Alfredo Chicken Pasta. Each offers a unique twist on the beloved Italian-American staple.
Why This Chicken and Shrimp Alfredo Pasta Will Become Your New Favorite
Beyond its incredible taste, this Chicken and Shrimp Alfredo pasta boasts several compelling reasons why it deserves a spot in your regular recipe rotation:
- Effortless One-Skillet Wonder: After you boil your pasta, the magic truly begins as all subsequent cooking happens in a single skillet. This method isn’t just about reducing cleanup; it allows the flavors of the chicken, shrimp, and garlic to meld beautifully, creating a deeper, more cohesive sauce that coats every strand of pasta and piece of protein. It’s perfect for minimizing kitchen stress.
- Unforgettably Rich and Satisfying: This dish is the epitome of comfort food. The combination of succulent chicken and tender shrimp, enveloped in a thick, velvety Alfredo sauce, delivers a comforting warmth and profound satisfaction with every forkful. It’s hearty enough to be a complete meal, leaving you feeling delightfully full without being overly heavy. The creaminess is simply unmatched.
- Restaurant-Quality Taste, Homemade Simplicity: Forget expensive takeout or fancy Italian restaurants. With straightforward ingredients and an easy-to-follow process, you can achieve a dish that rivals any gourmet establishment. The secret lies in fresh components and the careful layering of flavors, proving that extraordinary meals are well within reach for the home cook. Impress your family and friends with a dish that tastes like it took hours, but only took minutes.
- Speedy Weeknight Solution: Clocking in at under 30 minutes from start to finish, this Chicken and Shrimp Alfredo is a lifesaver on busy evenings. The rapid cooking times for both chicken and shrimp, combined with a quick sauce preparation, mean you can have a decadent meal on the table faster than ordering delivery. It’s the ultimate balance of speed and gourmet flavor.
- Versatility at Its Best: While we adore the chicken and shrimp combination, this recipe is incredibly adaptable. You can easily adjust the spice level, add more vegetables like spinach or broccoli, or even swap out the pasta shape to suit your preference. It’s a flexible recipe that encourages culinary creativity.
Essential Ingredients for Your Perfect Chicken and Shrimp Alfredo Pasta
Crafting this delightful dish starts with selecting the right ingredients. Here’s what you’ll need to create a truly memorable meal:
- Pasta: We recommend 8 oz of dry fettuccine pasta for its classic broad, flat shape that perfectly holds the creamy Alfredo sauce. However, feel free to substitute with other long noodles like linguine or spaghetti, or even shorter pasta shapes like penne or rotini if you prefer.
- Chicken: Use ½ lb of boneless, skinless chicken breasts. Cut them into 1-inch bite-sized pieces to ensure quick and even cooking, as well as easy eating. Chicken thighs can also be used for a richer flavor.
- Shrimp: You’ll need ½ lb of large shrimp. For convenience, purchase them already peeled and deveined. Fresh shrimp offers the best flavor and texture, but good quality frozen shrimp can also work if thawed properly.
- Seasonings: A simple yet effective blend of ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper will season both your chicken and shrimp, enhancing their natural flavors.
- Olive Oil: Two tablespoons of a good quality light, neutral-flavored olive oil are divided for sautéing the proteins separately. This ensures they cook perfectly without overpowering the delicate flavors.
- Butter: Two tablespoons of unsalted butter form the rich base of our flavorful Alfredo sauce. Unsalted butter allows you to control the overall saltiness of the dish.
- All-purpose Flour: Two tablespoons of all-purpose flour are crucial for creating a roux with the butter, which thickens the cream sauce and gives it that desirable silky-smooth consistency.
- Garlic: One teaspoon of freshly minced garlic is essential for that aromatic, authentic Alfredo flavor. Fresh garlic makes a significant difference compared to pre-minced varieties.
- Heavy Whipping Cream: The star of the sauce! 1½ cups of heavy whipping cream are vital for achieving the ultimate rich and creamy texture. Do not substitute with lighter creams or milk if you want that classic Alfredo decadence.
- Cheese: ½ cup of freshly grated Parmesan cheese is a non-negotiable ingredient. Freshly grated cheese melts more smoothly and provides a superior nutty, salty flavor that pre-grated versions simply cannot match.
- Crushed Red Chili Flakes: For a delightful hint of heat, include 1 teaspoon of crushed red chili flakes. Adjust the amount to your personal spice preference, or omit entirely if you prefer a mild dish.
- Parsley: Freshly chopped parsley is used as a garnish, adding a burst of fresh color and a touch of herbal brightness that beautifully complements the rich pasta.
Mastering Your Creamy Chicken and Shrimp Alfredo: A Step-by-Step Guide
Follow these simple steps to bring this restaurant-quality dish to your dinner table:
- Step 1: Prepare Your Pasta. Begin by cooking your chosen pasta (fettuccine is recommended) according to the package directions until it reaches a perfect al dente consistency. This ensures the pasta retains a slight bite and doesn’t become mushy when combined with the sauce. Drain the pasta, reserving about ½ cup of the starchy pasta water, and set it aside.
- Step 2: Season and Cook the Chicken. In a small bowl, combine the garlic powder, paprika, salt, and black pepper. Generously season the cut chicken pieces with this mixture, ensuring each piece is well coated. Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add one tablespoon of olive oil. Once shimmering, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes, flipping halfway, until the chicken is golden brown and fully cooked through. Remove the cooked chicken from the skillet and transfer it to a clean plate.
- Step 3: Cook the Shrimp. Add the remaining one tablespoon of olive oil to the same skillet. Once hot, add the peeled and deveined shrimp. Cook the shrimp for approximately 2-3 minutes, stirring occasionally, until they turn opaque and pink. Be careful not to overcook the shrimp, as they can become tough and rubbery. Once perfectly cooked, transfer the shrimp to a separate plate and set aside with the chicken.
- Step 4: Create the Roux. With the skillet still on medium heat, add the unsalted butter. Allow the butter to melt completely, then add the minced garlic and sprinkle in the all-purpose flour. Stir constantly for about one minute, cooking out the raw flour taste. This mixture, known as a roux, will be the base for your creamy sauce.
- Step 5: Develop the Creamy Sauce. Slowly whisk in the heavy whipping cream, ensuring there are no lumps from the flour. Continue stirring gently as the sauce comes to a gentle simmer. Allow it to cook for 5-7 minutes, stirring frequently, until the sauce visibly thickens to your desired consistency. It should be rich and able to coat the back of a spoon.
- Step 6: Finish the Sauce. Once the sauce has thickened, remove the skillet from the heat to prevent the cheese from clumping. Stir in the freshly grated Parmesan cheese, crushed red chili flakes (if using), and additional black pepper and salt to taste. Continue stirring until the cheese is fully melted and incorporated, creating a smooth and luscious Alfredo sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it to your liking.
- Step 7: Combine and Warm. Return the cooked chicken and shrimp to the skillet with the Alfredo sauce. Toss gently to coat them completely. Finally, add the cooked fettuccine pasta to the skillet. Use tongs to carefully toss everything together, ensuring the pasta is thoroughly coated in the creamy sauce and the proteins are evenly distributed. Allow it to warm through for a couple of minutes on low heat, ensuring all ingredients are hot and well integrated.
- Step 8: Garnish and Serve. Once everything is warmed and coated, remove the skillet from the heat. Garnish your spectacular Chicken and Shrimp Alfredo with a generous sprinkling of fresh chopped parsley. Serve immediately while it’s still warm and gloriously creamy. This dish is best enjoyed fresh!
Expert Tips for the Most Delicious Creamy Chicken and Shrimp Pasta
Achieving the perfect Chicken and Shrimp Alfredo is easier than you think with these expert tips:
- Cook Pasta to Al Dente Perfection: This is crucial. Pasta that is slightly firm to the bite (al dente) will hold its texture better in the rich sauce and absorb flavors without becoming soggy. Always follow package instructions and taste test as you go.
- Pre-Cook Pasta for Convenience: If you’re planning ahead, you can cook the pasta up to 24 hours in advance. After draining, toss it with a little olive oil to prevent sticking and store it in a covered dish in the refrigerator. Reheat gently when assembling the dish.
- The Magic of Pasta Water: Never drain all your pasta water! Reserve at least ½ cup. This starchy liquid is your secret weapon. If your Alfredo sauce becomes too thick while cooking, stir in a tablespoon or two of the reserved pasta water to thin it out to the perfect consistency. The starch in the water also helps the sauce cling better to the pasta.
- Size Matters: Use a Large Skillet: A spacious skillet or Dutch oven is key. Using a larger pan provides ample surface area for cooking the chicken and shrimp evenly without overcrowding, and it allows for easier tossing and combining of all the ingredients, ensuring everything is perfectly coated in the luxurious sauce.
- Time-Saving Chicken Substitutions: Short on time? You can easily substitute the chicken breasts with pre-cooked leftover chicken or a store-bought rotisserie chicken. Simply shred or dice it and add it to the sauce towards the end to warm through, eliminating the need to cook raw chicken.
- Control the Heat with Crushed Red Pepper: For those who enjoy a little kick, crushed red pepper flakes are your friend. Start with a small amount and taste the sauce, adjusting the quantity as needed to achieve your desired level of spice. It adds a wonderful depth of flavor without overpowering the dish.
- Heavy Cream for Unrivaled Creaminess: While milk or half-and-half can be used in a pinch, for that truly authentic, rich, and velvety Alfredo sauce, heavy whipping cream is the best option. Its higher fat content ensures a stable, incredibly creamy texture that makes all the difference.
- Freshly Grated Parmesan is Superior: Say no to pre-grated cheese in a can! Investing in a block of good quality Parmesan and grating it fresh will elevate your Alfredo to new heights. Freshly grated Parmesan melts beautifully, incorporates smoothly into the sauce, and provides a much more nuanced, superior flavor.
- Room Temperature Ingredients for a Smooth Sauce: To prevent your Alfredo sauce from becoming grainy or breaking, ensure your butter, cream, and especially the Parmesan cheese are at room temperature before you start cooking. This helps them emulsify more smoothly into the sauce.
Frequently Asked Questions About Chicken and Shrimp Alfredo
While heavy cream is highly recommended for the richest and creamiest Alfredo sauce, you can substitute it with whole milk, half-and-half, or even a combination with cream cheese for a similar effect. If using cream cheese, make sure to add extra reserved pasta water to achieve the desired consistency. Keep in mind that lighter alternatives may result in a thinner sauce and a less indulgent texture than traditional heavy cream.
A grainy Alfredo sauce can be caused by several factors, including the fat content of your dairy, the cooking temperature, or the temperature of your ingredients. To prevent this, ensure your butter, cream, and especially your Parmesan cheese are at room temperature for at least 30 minutes before you begin cooking. After preparing your roux with butter and flour, reduce the heat to low and gradually whisk in the cream. Adding cold cream too quickly to a hot pan can cause the sauce to “break” or the cheese to seize, leading to a grainy texture. While still delicious, a smooth sauce is more visually appealing.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, it’s best to do so gently on the stovetop in a low skillet. Add a tablespoon or two of water, milk, or chicken broth as needed to loosen the sauce and restore its creamy consistency, stirring frequently to prevent it from sticking or separating. Avoid high heat or microwave reheating if possible, as it can cause the sauce to break or the shrimp to become rubbery.
Cream-based sauces generally do not freeze and reheat well. The dairy can separate and become grainy or watery upon thawing, affecting the texture significantly. Therefore, we do not recommend freezing this Chicken and Shrimp Alfredo pasta. It’s best enjoyed fresh!
This pasta is a hearty and filling meal on its own, but it pairs wonderfully with light, fresh accompaniments. Some excellent choices include a crisp green salad with a vinaigrette dressing (like Mozzarella Caprese Salad Recipe), or some crusty bread to soak up every last bit of that delicious sauce, such as Homemade Roasted Garlic Bread or Cheesy Pesto Breadsticks. A light white wine also complements the rich flavors beautifully.
Explore More Creamy Chicken and Shrimp Pasta Recipes
If you’ve fallen in love with this Chicken and Shrimp Alfredo, you’ll surely enjoy these other delectable pasta creations:
- Creamy Lemon Chicken Pasta
- Creamy Spicy Chicken Pasta
- Creamy Cajun Chicken Pasta
- Creamy Cajun Shrimp Pasta
- Creamy Southwest Shrimp Pasta
- Creamy Shrimp Salsa Pasta
I genuinely hope you find as much joy in preparing and enjoying this Creamy Chicken and Shrimp Alfredo Pasta recipe as I do. It’s a dish that consistently brings smiles to the table. Give it a try, savor its exquisite flavors, and perhaps even share your experience! Your feedback, ratings, and comments are always cherished.
If you try this recipe and love it, please consider leaving a star rating and a comment below to share your thoughts. Don’t forget to use my hashtag to share your delicious recreations with me on Instagram! Also, connect with Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all my latest culinary inspirations and new recipes.
Chicken and Shrimp Alfredo
Ingredients
- 8 oz dry fettuccine pasta
- ½ lb chicken breasts, cut into 1-inch pieces
- ½ lb large shrimp, peeled and deveined
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 1 ½ cups heavy whipping cream
- ½ cup fresh parmesan cheese, grated
- 1 teaspoon crushed red chili flakes
- Chopped parsley, to garnish
Instructions
- Cook the pasta according to the packing instructions and set it aside.
- Season the chicken pieces and shrimp with garlic powder, paprika, salt, and pepper.
- Heat a large skillet on medium flame, and add a tablespoon of olive oil. Add the chicken pieces and cook for 4-5 minutes until the chicken pieces are cooked.
- Remove the chicken pieces to a plate, add the remaining olive oil to the same skillet and add the shrimp. Cook the shrimp for about 3 minutes until they turn pink and opaque.
- Once done, transfer the shrimp to a different plate and set it aside.
- To the same skillet add the butter. Once the butter is melted, add the minced garlic and sprinkle the flour. Cook for a minute.
- Stir in the whipping cream and let it cook for 5 minutes until the sauce thickens slightly.
- Add parmesan cheese, red chili flakes, pepper, and salt.
- Transfer the chicken and shrimp back to the skillet and cook for a couple of minutes.
- Finally, add the cooked fettuccine pasta and allow it to warm for a couple of minutes.
- Once done, garnish the Chicken and Shrimp Alfredo with fresh parsley and serve while it’s still warm.
Notes
- Cook the pasta to al dente.
- Cook the pasta up to 24 hours in advance. Toss with a little oil and store in a covered dish in the fridge.
- Reserve some of the pasta water. If your alfredo sauce is too thick, you can thin it by stirring in some pasta water.
- Use a big skillet when making this. The ingredients will be easier to maneuver.
- Substitute the chicken with leftover chicken or rotisserie chicken. Just eliminate the oil needed to cook the chicken.
- Add a bit of crushed red pepper to give this dish a little bit of heat. Adjust the amount as needed to control the heat level.
- Although you can use milk or half and half, heavy whipping cream will give you the creamiest sauce.
- Use freshly grated parmesan cheese. It has superior flavor and will melt better.
Nutrition
Calories: 802kcal
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Carbohydrates: 48g
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Protein: 27g
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Fat: 56g
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Saturated Fat: 29g
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Polyunsaturated Fat: 4g
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Monounsaturated Fat: 18g
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Trans Fat: 0.3g
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Cholesterol: 211mg
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Sodium: 591mg
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Potassium: 403mg
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Fiber: 2g
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Sugar: 4g
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Vitamin A: 1950IU
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Vitamin C: 1mg
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Calcium: 203mg
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Iron: 2mg