Chicken And Shrimp Alfredo

Ingredients

• 225 g (8 ounces)fettuccine pasta
• 30 ml (2 tablespoons), dividedolive oil
• 454 g (1 pound), cut into 2.5 cm (1-inch) piecesboneless, skinless chicken breasts
• to tastesalt and black pepper
• 227 g (1/2 pound)large shrimp, peeled and deveined
• 43 g (3 tablespoons)unsalted butter
• 3 cloves, mincedgarlic
• 355 ml (1 1/2 cups)heavy whipping cream
• 125 g (1 1/4 cups)grated Parmesan cheese
• to taste, optionalchopped fresh parsley

Instructions

1. 1

   Cook the pasta

   Bring salted water to a boil in a large pot. Add the fettuccine and cook until al dente, following the packet timing. Drain and set aside.

2. 2

   Cook the chicken

   Heat 15 ml (1 tablespoon) of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 7–10 minutes, until cooked through and no longer pink. Remove it from the skillet and set aside.

3. 3

   Cook the shrimp

   Add the remaining 15 ml (1 tablespoon) of olive oil to the same skillet. Season the shrimp with salt and pepper and cook for 2–3 minutes per side, until pink and opaque. Take them out and set aside.

4. 4

   Simmer the sauce

   Set the skillet over medium heat and melt the butter. Add the minced garlic and cook for 1 minute, until fragrant. Pour in the cream and bring it to a gentle simmer, stirring occasionally.

5. 5

   Melt in cheese

   Gradually stir in the grated Parmesan until the sauce is smooth and combined. Season with salt and pepper to taste.

6. 6

   Combine everything

   Add the cooked pasta, chicken and shrimp to the sauce. Toss gently until everything is coated and warmed through.

7. 7

   Serve the pasta

   Divide the pasta between plates and garnish with chopped parsley if desired.

What is chicken and shrimp Alfredo?

Alfredo as commonly served in the United States is an Italian-American pasta dish built around a rich, creamy cheese sauce. This version combines fettuccine with chicken and shrimp, so each serving has both tender meat and seafood.

The method cooks the proteins separately before bringing them together in the sauce. That keeps their cooking times manageable and lets the Parmesan and garlic coat the pasta evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1030 calories, 49g protein, 48g carbs, 71g fat.

The fettuccine supplies most of the carbohydrates, while the chicken, shrimp and Parmesan contribute protein. Cream, butter, olive oil and cheese account for much of the fat. Serve a moderate portion with vegetables or salad to balance the richness.

Choosing the ingredients

Pasta: Fettuccine’s broad ribbons hold the cream sauce well. Cook it just to al dente, as it will be tossed again in the skillet.

Proteins: Cut the chicken into evenly sized pieces so they cook at a similar rate. Peeled, deveined shrimp are ready to cook and easy to combine with the pasta.

Cheese: Grated Parmesan melts into the cream and provides the sauce’s savoury flavour. Add it gradually so it has a chance to blend in smoothly.

Cooking the chicken and shrimp

Chicken: Spread the pieces across the hot skillet and cook them until no longer pink inside. Move them to a plate once done so they do not overcook while the sauce is made.

Shrimp: Cook them in the same pan for 2–3 minutes per side, watching for the flesh to turn pink and opaque. Remove them promptly, as extra time in the hot pan can make them tough.

Building a smooth sauce

Garlic: Cook it in the melted butter for 1 minute, just until fragrant. Keep it moving and avoid letting it brown, which can give the sauce a bitter taste.

Cream and cheese: Bring the cream only to a gentle simmer, then stir in the Parmesan gradually. A steady, moderate heat helps the cheese melt into the sauce rather than clumping.

Getting the texture right

Pasta: Al dente fettuccine should be tender but still offer a little resistance. If it is cooked until very soft in the pot, it may become mushy when tossed with the sauce.

Sauce: The finished sauce should look smooth and cling to the pasta. Toss gently to coat the ingredients without breaking the shrimp or noodles.

Timing and serving

Preparation: Cook the pasta while preparing the chicken and shrimp, then set each aside as the recipe directs. Keep the final toss until the sauce is ready so everything can be served warm.

On the plate: Serve the Alfredo with a green salad or steamed vegetables to add a fresh contrast to the rich sauce. Parsley gives the finished dish a light herbal note.

Recipe notes & tips

• Salt the pasta water before adding the fettuccine.
• Cut the chicken into similar-sized pieces for more even cooking.
• Use the same skillet for the chicken, shrimp and sauce as directed.
• Keep the cream at a gentle simmer rather than letting it boil rapidly.
• Stir the Parmesan in gradually for a smoother sauce.
• Toss the pasta gently so the shrimp stay intact.

Variations

• Add vegetables: Stir in cooked peas or broccoli when combining the pasta and sauce.
• Use another pasta: Swap fettuccine for linguine or another pasta shape that holds sauce.
• Add herbs: Finish with a little chopped basil alongside the parsley.
• Make it spicier: Add a pinch of chilli flakes to the garlic as it cooks.
• Use extra garlic: Add another minced clove for a stronger garlic flavour.

Common mistakes to avoid

• Overcooking the pasta: Drain it when al dente so it keeps its shape when tossed.
• Crowding the chicken: Arrange the pieces in a roomy layer so they cook through evenly.
• Overcooking the shrimp: Remove them as soon as they are pink and opaque.
• Browning the garlic: Cook it for 1 minute and keep an eye on it to avoid bitterness.
• Boiling the cream hard: Bring it only to a gentle simmer before adding the cheese.
• Adding all the cheese at once: Stir it in gradually to help the sauce turn smooth.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan over low heat, stirring often; add a small splash of cream or water if the sauce has thickened.

Frequently asked questions