30-Minute Creamy Chicken and Shrimp Pasta
This creamy chicken and shrimp pasta brings together tender bites of chicken, juicy shrimp, and a garlicky parmesan sauce, all in about 30 minutes. It’s the kind of dish that feels both a little special and completely doable on a busy Tuesday, with a silky sauce that clings to every strand of pasta.
The real secret is in the cooking order: sear the chicken and shrimp in the same skillet, then build the sauce right over those browned bits. Every pan scrap ends up in the bowl, so nothing goes to waste.
What Makes This Pasta a Weeknight Favorite
The sauce comes together in the same skillet you use for the chicken and shrimp, so every bit of browned flavor ends up in the bowl. No separate pots, no extra fuss. It reheats surprisingly well for a cream sauce, thanks to a splash of pasta water that keeps it from drying out the next day.
You get two different proteins in one pan, which makes it feel like a restaurant plate without the mess. The shrimp cook in under two minutes, and the chicken pieces are small enough to stay moist while getting a nice sear.
The spinach wilts right into the sauce at the end, adding a little color without any extra effort. It’s the kind of recipe you can riff on endlessly once you have the base down.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized chunks: thighs work too, they’ll be even juicier.
- 8 oz large shrimp, peeled and deveined: tail on or off, whichever you prefer.
- 8 oz dried penne or fettuccine: any short or long pasta works.
- 2 tbsp olive oil: for searing.
- 1 tbsp unsalted butter: adds richness to the shrimp.
- 4 cloves garlic, minced: fresh, not jarred.
- 1 cup heavy cream: the sauce base.
- 1/2 cup low-sodium chicken broth: deglazes the pan and lightens the cream.
- 1/2 cup freshly grated parmesan cheese: pre-shredded won’t melt as smoothly.
- 1/2 cup sun-dried tomatoes, drained and sliced: optional, but they bring a nice tangy-sweet pop.
- 2 cups baby spinach: optional, for color and a little freshness.
- 1 tsp kosher salt: plus more for the pasta water.
- 1/2 tsp black pepper: freshly ground.
- 1/4 tsp red pepper flakes: adjust to your heat preference.
Variations / Substitutions
- Swap in chicken thighs: they stay extra tender and work with the same cooking time if you cut them the same size.
- Use just shrimp: double the shrimp to 1 lb and skip the chicken for a lighter version that still feels hearty.
- Go dairy-free: replace heavy cream with full-fat coconut cream and use nutritional yeast instead of parmesan, though the sauce will be a bit thinner.
- Change up the greens: chopped kale works just as well as spinach, just give it an extra minute to wilt in the sauce.
- Add some lemon: a squeeze of fresh lemon juice at the end brightens the whole dish if you want to cut the richness.
For a veggie-packed version, try tossing in some roasted bell peppers or mushrooms along with the spinach.
How to Make Creamy Chicken and Shrimp Pasta
Step 1: Season and Sear the Chicken
Bring a large pot of salted water to a boil and cook the 8 oz pasta until al dente according to package directions. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside.
While the pasta cooks, season the 1 lb chicken chunks with 1/2 tsp kosher salt, 1/4 tsp black pepper, and a pinch of garlic powder if you like. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it sear undisturbed for about 4 minutes, until the bottoms are deeply golden. Flip and cook another 3 to 4 minutes, until the pieces are cooked through and no longer pink inside. Transfer the chicken to a plate.
You’ll see a nice brown film start to build on the pan. That’s exactly what you want for the sauce later.
Step 2: Sauté the Shrimp
In the same skillet, lower the heat to medium and melt 1 tbsp butter. Once it’s foamy, add the 8 oz shrimp in a single layer. Let them cook for 1 to 2 minutes per side, just until they turn opaque and pink with a slight curl. Scoop them out and set them alongside the chicken. They’ll finish cooking from residual heat, so don’t keep them in the pan any longer.
The shrimp should still look plump, not shrunken. If they coil tightly, they’re overdone, so pull them the second the color changes.
Step 3: Build the Cream Sauce
Add the minced garlic to the same skillet and cook for about 30 seconds, stirring constantly so it doesn’t burn. Pour in the 1/2 cup chicken broth and scrape the bottom of the pan with a wooden spoon to lift every bit of those browned bits.
Then stir in the 1 cup heavy cream and the sun-dried tomatoes (if using). Bring the sauce to a gentle simmer and let it bubble for 2 to 3 minutes, until it thickens just enough to coat the back of a spoon. Stir in the 1/2 cup grated parmesan a little at a time until the sauce is smooth.
You’ll notice the sauce go from thin and brothy to velvety as the cheese melts. It should smell rich and garlicky, with a subtle tang from the tomatoes.
Step 4: Toss the Pasta and Spinach
Add the drained pasta to the skillet, then return the chicken and shrimp along with any juices that collected on the plate. Pour in about 1/4 cup of the reserved pasta water and toss everything together for 1 to 2 minutes over low heat until the noodles are evenly coated.
Now throw in the 2 cups baby spinach. Keep tossing until the leaves wilt into the sauce, about 1 minute. If the sauce looks too tight, add another splash of pasta water to loosen it. The starch in the water helps the sauce cling to every strand without getting greasy.
Step 5: Plate and Finish with Parmesan
Divide the pasta among warm bowls or a large serving platter. Top with an extra shower of parmesan and a generous crack of black pepper. Serve while it’s still steaming hot.
The sauce will be glossy and the shrimp will have that perfect pink color against the cream, so this is the moment you want to hit the table.
Tips for the Creamiest Pasta
- Use freshly grated parmesan: the pre-shredded stuff is coated in anti-caking agents that keep it from melting into a smooth sauce. A block and a microplane take 30 seconds.
- Don’t dump all the pasta water at once: start with a quarter cup, toss, then add more spoonful by spoonful. Too much will make the sauce thin and watery.
- Work fast: have all your ingredients prepped and within reach before you turn on the heat. The shrimp and sauce come together quickly, and you don’t want anything burning while you search for the garlic.
- Let the chicken sit: after searing, rest it on the plate without covering it. Any juice that pools there goes right back into the sauce later.
Keeping Leftovers Fresh
- Refrigerate: store in an airtight container for up to 3 days. The pasta will absorb some sauce overnight, so it may look a little dry when you take it out.
- Reheating: warm gently in a skillet over low heat with a splash of milk or water, tossing until the sauce loosens up again. The microwave works if you add a tablespoon of liquid and reheat in short bursts, tossing halfway.
What to Serve with Chicken and Shrimp Pasta
A bright, simple arugula salad with lemon vinaigrette cuts right through the cream sauce without being complicated. For a heartier meal, warm garlic bread is always the right call for mopping up the last of the sauce. If you want something green, steamed green beans tossed with a little olive oil and toasted almonds add crunch without competing.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw them completely under cold running water and pat them very dry before cooking. Any extra moisture will steam them instead of searing.
What’s the best substitute for heavy cream?
Half-and-half will work, but the sauce will be thinner and you’ll need to simmer it a bit longer to thicken. Evaporated milk is a decent shelf-stable option that brings a similar richness.
Can I make this dairy-free?
You can swap the heavy cream for full-fat coconut cream and use a good nutritional yeast in place of parmesan. The flavor will shift toward more savory and a little sweeter, but the texture stays creamy.
My sauce separated. What went wrong?
The heat was likely too high when you added the cream. Keep the pan at a low simmer, not a rolling boil, and add the cheese off the heat if that keeps happening.
Creamy Chicken and Shrimp Pasta Recipe
Ingredients
Method
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water. Season chicken with salt, pepper, and a pinch of garlic powder. Heat oil in a large skillet over medium-high and sear chicken for 4 minutes per side until golden and cooked through. Transfer to a plate.
- Lower heat to medium, melt butter in the same skillet, and cook shrimp for 1-2 minutes per side until pink. Remove and set aside.
- Add garlic to the pan and cook 30 seconds. Pour in broth, scrape up browned bits, then stir in cream and sun-dried tomatoes. Simmer 2-3 minutes until slightly thickened, then whisk in parmesan until smooth.
- Return chicken, shrimp, and drained pasta to the skillet. Add 1/4 cup reserved pasta water and toss over low heat. Fold in spinach and toss until wilted, adding more pasta water if needed.
- Portion into bowls, top with extra parmesan and black pepper, and serve hot.
