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Chicken and Shrimp Pasta

Creamy Chicken and Shrimp Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-sized chunks
  • 8 oz large shrimp, peeled and deveined
  • 8 oz dried penne or fettuccine
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup sun-dried tomatoes, drained and sliced
  • 2 cups baby spinach
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Portion into bowls, top with extra parmesan and black pepper, and serve hot.

Notes

Have all your ingredients measured and within reach before you start — the sauce comes together quickly. If you want a little extra kick, add a pinch more red pepper flakes at the end. The sauce will thicken as it sits, so serve it right away.