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Chicken and Shrimp Alfredo

Chicken and Shrimp Alfredo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.