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chicken shrimp alfredo

30-Minute Chicken Shrimp Alfredo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 800
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • ½ lb large shrimp, peeled and deveined
  • 8 oz dried fettuccine
  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • Salt and black pepper to taste
  • Chopped parsley for serving (optional)

Method
 

  1. Bring a pot of salted water to a boil and cook fettuccine until al dente. Reserve about 1 cup of pasta water, then drain.
  2. Season chicken with salt and pepper. Warm olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through, 7 to 8 minutes. Remove to a plate.
  3. Add shrimp to the skillet with a pinch of salt and cook 2 to 3 minutes per side until pink and opaque. Move to the plate with the chicken.
  4. Reduce heat to medium. Melt the remaining 2 tbsp butter, stir in garlic for 30 seconds, then pour in the cream. Simmer gently for 3 to 4 minutes, then take off the heat and whisk in parmesan until smooth.
  5. Return the pasta, chicken, and shrimp to the skillet. Toss well, adding splashes of pasta water if needed. Serve hot topped with parsley.

Notes

If the sauce thickens up too much once it hits the pasta, a little reserved pasta water will loosen it. For the smoothest result, make sure the cream is not fridge-cold and the parmesan is freshly grated.