Creamy Chicken and Shrimp Alfredo in 30 Minutes

This Chicken and Shrimp Alfredo is a creamy, satisfying pasta that comes together fast on busy weeknights. Tender chicken and juicy shrimp swim in a rich Parmesan sauce with fettuccine.

Everything happens in about 30 minutes, and the sauce is so good you’ll want a spoon. It’s the kind of meal that feels restaurant-worthy but is simple enough to pull off after work.

Why This Alfredo Works

The sauce is what gets me every time. It’s silky and garlicky without being heavy, thanks to a mix of butter, cream, and freshly grated Parmesan.

The chicken gets a golden crust, and the shrimp cook quickly in the same skillet, picking up all those savory browned bits. That means less cleanup and more flavor in the bowl.

Ingredients

• 8 oz fettuccine: or any long pasta you have on hand
• 1 lb boneless, skinless chicken breasts: cut into bite-size pieces
• 8 oz large shrimp, peeled and deveined: tails off is easiest
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese: the pre-shredded kind won’t melt as smoothly
• Salt and black pepper

Variations / Substitutions

• Swap the protein: use all chicken or all shrimp, or try scallops for a special occasion. Scallops need about 2 minutes per side.
• Lighten the sauce: replace up to half the heavy cream with whole milk. The sauce will be a bit thinner, so simmer it a minute longer.
• Add a green: toss in 2 cups of baby spinach at the end and let it wilt. You can also stir in some steamed broccoli.
• Herb finish: a handful of fresh parsley or basil brightens the whole dish right before serving.

If you love this, try our Garlic Butter Shrimp Pasta.

How to Make Chicken and Shrimp Alfredo

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Cook the 8 oz fettuccine until al dente according to package directions, usually 9 to 10 minutes. Reserve ½ cup of pasta water before draining.

The pasta should have a slight chew because it will finish in the sauce. Set it aside and keep the water handy.

Step 2: Sear the Chicken

Season the chicken pieces with salt and pepper. Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without moving for about 4 minutes, until deeply golden on the bottom. Flip and cook another 3 to 4 minutes, until cooked through. Transfer to a plate.

You want a nice brown crust on the chicken; that’s where a lot of flavor lives. If the pan looks dry, add a little more oil.

Step 3: Sauté the Shrimp

In the same skillet, melt 1 tbsp of the butter. Pat the shrimp dry and season lightly with salt. Add them to the pan and cook for about 1½ minutes per side, just until pink and opaque. Remove to the plate with the chicken.

Shrimp cook fast. Look for that coral color and a slight C-shape. Overcooking makes them rubbery, so pull them as soon as they’re done.

Step 4: Build the Alfredo Sauce

Reduce the heat to medium. Add the remaining 2 tbsp butter and the minced garlic. Cook, stirring, for about 30 seconds until fragrant. Pour in the 1 cup heavy cream and bring to a gentle simmer. Let it bubble for 2 minutes, then stir in the grated Parmesan a handful at a time, whisking until smooth.

The sauce will thicken as it cools off the heat. If it seems too thick, add a splash of the reserved pasta water. Taste and adjust salt and pepper.

Step 5: Toss and Serve

Add the drained fettuccine, chicken, and shrimp to the skillet. Toss everything together with tongs until the pasta is well coated and everything is heated through, about 1 minute. Divide among bowls and serve immediately, with extra Parmesan on the side.

A Few Tips for the Best Alfredo

• Grate your own Parmesan from a block. Pre-grated cheese often has anti-caking agents that make the sauce grainy instead of smooth.
• Keep the sauce at a gentle simmer. High heat can cause the cream and cheese to separate, so stay close to medium once the cream goes in.
• If the sauce does break or get too thick, whisk in a splash of that warm pasta water. The starch pulls it right back together.
• For even faster prep, use a rotisserie chicken and just sauté the shrimp. You’ll shave several minutes off the cook time.

Timing guide for the proteins:

Storing Leftovers

• Refrigerate: store in an airtight container for up to 3 days. The pasta will soak up some sauce, so you may need to add a little liquid when reheating.
• Reheating: warm gently in a skillet over low heat with a splash of milk or cream. Stir often and stop as soon as it’s hot to avoid drying out the proteins.

What to Serve with Chicken and Shrimp Alfredo

A simple arugula salad with lemon vinaigrette cuts through the richness nicely. Garlic bread is an obvious pick, and roasted asparagus spears bring a fresh, slightly bitter contrast that balances the creamy sauce.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be thinner. Let it simmer an extra 2 minutes to thicken, and avoid boiling or it may curdle.

Can I use pre-cooked shrimp?

You can, but add them at the very end with the pasta and just toss to warm through. Even a minute of extra heat will make them tough.

Can I make this dairy-free?

It’s tricky because the sauce depends on cream and Parmesan. You can try unsweetened oat cream and a good vegan Parmesan, but the texture and flavor will be different.

Can I use chicken thighs?

Absolutely. Boneless, skinless thighs work well. Cook them until they reach an internal temperature of 165°F, which takes a minute or two longer than breasts.

Chicken and Shrimp Alfredo Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 780

Ingredients Method Notes

Ingredients

  

• 8 oz fettuccine
• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 8 oz large shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper

Method

 

1. Boil fettuccine until al dente, reserve ½ cup pasta water, then drain.
2. Season chicken, sear in olive oil in a large skillet over medium-high heat until golden and cooked through, about 4 minutes per side, then transfer to a plate.
3. Melt 1 tbsp butter in the same skillet, sauté shrimp until pink and opaque, about 1½ minutes per side, then remove to the plate.
4. Over medium heat, melt remaining butter, cook garlic 30 seconds, add cream and simmer 2 minutes, then whisk in Parmesan until smooth.
5. Return pasta, chicken, and shrimp to the skillet, toss to coat, and serve immediately with extra Parmesan.

Notes

Reserve your pasta water; it’s the best tool for adjusting the sauce’s consistency. Freshly grated Parmesan will give you the silkiest finish, so skip the pre-shredded stuff if you can.