Chicken and Shrimp Alfredo

There’s something comforting and a little bit indulgent about a creamy pasta dish. For me, Chicken and Shrimp Alfredo is one of those recipes that brings people together. The first time I made it was on a chilly evening when I wanted to create something hearty enough to satisfy my family but also special enough to feel like a restaurant-quality dinner.

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This recipe takes two of the most popular proteins—tender chicken and juicy shrimp—and combines them in a rich, velvety Alfredo sauce tossed with pasta. It’s a dish that feels like it should be complicated, but once you try it, you’ll see how easy and approachable it actually is.

If you’ve ever been to an Italian-American restaurant, you probably know how quickly this dish disappears when it hits the table. The good news? You don’t have to wait for a night out—you can make this at home, and I’ll show you exactly how.

Why You’ll Love It

The beauty of Chicken and Shrimp Alfredo is in the balance of flavors. The chicken brings a savory heartiness, while the shrimp adds a slightly sweet, delicate touch from the sea. Combine that with the creamy Alfredo sauce and perfectly cooked pasta, and you’ve got a complete meal that feels both luxurious and cozy.

I love this recipe because it’s versatile—you can make it for a weeknight dinner when you want to treat yourself, or you can serve it to guests and watch their faces light up. It feels indulgent, yet it’s still approachable and not overly fussy.

Another reason I come back to this dish again and again is how customizable it is. Want more garlic? Add it. Prefer fettuccine over penne? Go for it. Want to lighten it up a little? I’ll share some substitutions later on.

It’s one of those recipes that never goes out of style because it satisfies on every level—creamy, savory, comforting, and just a little bit decadent.

What You’ll Need

Here’s what you’ll need:

• Chicken breast – boneless and skinless works best. Slice it thin for faster cooking.
• Shrimp – medium or large, peeled and deveined. Fresh or frozen both work, but thaw frozen shrimp first.
• Pasta – fettuccine is classic, but penne, linguine, or spaghetti all pair well.
• Butter – unsalted so you can control the salt level.
• Olive oil – to sear the chicken and shrimp.
• Heavy cream – the key to that rich, velvety sauce.
• Parmesan cheese – freshly grated is non-negotiable for flavor and texture.
• Garlic – minced, for that punch of flavor.
• Seasonings – salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
• Fresh parsley – optional, but it adds a nice pop of color and freshness.

The great thing is, you might already have most of these in your pantry or fridge. This dish doesn’t need a lot of complicated ingredients, which makes it perfect for both beginners and seasoned home cooks.

How Much Time Will You Need

One of the best parts about Chicken and Shrimp Alfredo is how quickly it comes together. From start to finish, you’ll only need about 40 minutes.

• Prep time: 10–15 minutes (chopping, grating cheese, seasoning the proteins).
• Cooking time: 25–30 minutes (boiling pasta, cooking chicken and shrimp, making sauce).

In less than an hour, you can have a restaurant-worthy meal on your table.

How to Make This Chicken and Shrimp Alfredo

Now let’s walk through this step by step so you feel confident making it at home.

Step 1: Prepare the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about a cup of pasta water before draining—this will help adjust the sauce later if needed.

Step 2: Cook the chicken
Season the chicken with salt, pepper, and Italian seasoning. Heat a tablespoon of olive oil and a little butter in a large skillet over medium-high heat. Add the chicken slices and cook for 4–6 minutes per side, or until golden and cooked through. Remove from the pan and set aside.

Step 3: Cook the shrimp
In the same skillet, add another drizzle of olive oil if needed. Season the shrimp lightly with salt and pepper, then cook for about 2 minutes per side until pink and opaque. Remove and set aside with the chicken.

Step 4: Make the Alfredo sauce
Lower the heat to medium. Add butter to the skillet and let it melt. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally so it doesn’t stick. Slowly whisk in the grated Parmesan cheese until it melts into a smooth, creamy sauce. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Step 5: Combine everything
Add the cooked pasta to the skillet with the sauce, tossing gently to coat every strand. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Gently fold in the cooked chicken and shrimp.

Step 6: Finish and serve
Garnish with fresh parsley and an extra sprinkle of Parmesan. Serve hot and enjoy every creamy bite.

Tips From the Expert (That’s Me!)

There’s a reason this recipe has become a favorite in my kitchen: it’s simple, yet with the right little tricks, it tastes as good (or better) than what you’d order in a restaurant.

• Use freshly grated Parmesan. Pre-shredded cheese doesn’t melt as smoothly and can leave your sauce grainy.
• Don’t overcook the shrimp. They only need about 2 minutes per side. Overcooked shrimp get rubbery quickly.
• Reserve pasta water. This is your secret weapon for loosening the sauce without diluting the flavor.
• Cook chicken in batches if needed. Overcrowding the pan will steam the chicken instead of searing it.
• Warm your plates. Serving pasta in warm bowls keeps the sauce from cooling too fast and seizing.

These little details make all the difference in creating that silky, luscious Alfredo experience.

Leftovers and Storage

If you happen to have leftovers (which doesn’t always happen in my house), you can definitely store them for later.

• Refrigerator: Transfer the pasta to an airtight container and store for up to 3 days.
• Reheating: Warm it gently in a skillet over low heat with a splash of cream or milk to bring the sauce back to life. Avoid microwaving if possible, since it can dry out the proteins and make the sauce separate.
• Freezing: Alfredo sauce doesn’t freeze particularly well because of the cream, but if you must, freeze the chicken and shrimp separately from the pasta and sauce. Then make a fresh sauce when you reheat.

FAQ

Q: Can I make Chicken and Shrimp Alfredo ahead of time?
A: It’s best enjoyed fresh, but you can prep the proteins and grate the cheese ahead. Cook the pasta and sauce just before serving for the best texture.

Q: What pasta works best with Alfredo sauce?
A: Fettuccine is classic, but penne, linguine, or spaghetti also pair beautifully. Choose one that holds onto sauce well.

Q: Can I use milk instead of cream?
A: Whole milk will make the sauce thinner and less rich. If you want a lighter option, try half-and-half instead of heavy cream.

Q: How can I make this gluten-free?
A: Simply use a gluten-free pasta. The sauce itself is naturally gluten-free.

Q: What’s the best way to reheat leftovers?
A: Use a skillet over low heat with a splash of cream or pasta water. This keeps the sauce smooth instead of separating.

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