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Chicken and Shrimp Alfredo is a creamy surf and turf pasta perfect for when you can’t decide between chicken and shrimp. Combine your favorite noodle with cheesy alfredo sauce for a creamy chicken and shrimp pasta the whole family will love. This chicken shrimp alfredo pasta comes together quickly, so it’s perfect for a weeknight supper when you want something rich and satisfying without a lot of work.
Pasta with shrimp and chicken has two main proteins, but that doesn’t mean it’s difficult to make. Shrimp cooks quickly, and we chop the chicken to make it cook fast as well. Everything except the pasta is cooked in a single skillet, so there are fewer dishes to clean. Chicken and shrimp alfredo is a beautiful layering of flavors in less than 30 minutes.
If you love Alfredo pasta, try my Cajun Chicken Alfredo Stuffed Shells, Creamy Chicken Alfredo Lasagna, or Creamy Alfredo Chicken Pasta.
Why You’ll Love This Pasta with Shrimp and Chicken
- It’s cooked in a single skillet. After you cook the pasta, everything is cooked in the same skillet for a luscious melding of flavor and texture.
- It’s rich and satisfying. The rich and creamy alfredo sauce combined with Pasta with chicken and shrimp is comforting and delicious.
- It’s restaurant quality. Homemade chicken shrimp alfredo pasta is made with simple ingredients and has a restaurant-quality flavor without a ton of work.
Chicken and Shrimp Alfredo Pasta Ingredients
- Pasta: we used 8 oz dry fettuccine pasta, but you can substitute linguine or spaghetti if desired.
- Chicken: cut chicken breasts into 1-inch pieces for even cooking and to keep the pieces bite-sized.
- Shrimp: purchase large shrimp that has been peeled and deveined.
- Seasonings: combine garlic powder, paprika, salt and black pepper.
- Olive Oil: use your favorite light, neutral-flavored oil to saute the shrimp and chicken separately.
- Butter: unsalted butter will be used to make the flavorful alfredo sauce.
- All-purpose Flour: Flour thickens the cream sauce and makes it silky.
- Garlic: use freshly minced garlic for the best flavor.
- Heavy Whipping Cream: Heavy cream will be the best option for a creamy sauce.
- Cheese: Freshly grated parmesan cheese is nutty and salty and fills out the sauce.
- Crushed Red Chili Flakes: Add red pepper for some heat. Eliminate if you don’t want any spice.
- Parsley: chopped to garnish.
How To Make Chicken and Shrimp Alfredo
- Prepare the pasta. Cook the pasta according to the packing instructions and set it aside.
- Season and cook the chicken. Season the chicken pieces and shrimp with garlic powder, paprika, salt, and pepper. Heat a large skillet on medium flame, and add a tablespoon of olive oil. Add the chicken pieces and cook for 4-5 minutes until the chicken pieces are cooked.
- Cook the shrimp. Remove the chicken pieces to a plate, add the remaining olive oil to the same skillet and add the shrimp. Cook the shrimp for about 3 minutes until they turn pink and oblique. Once done, transfer the shrimp to a different plate and set it aside.
- Cook the garlic. To the same skillet add the butter. Once the butter is melted, add the minced garlic and sprinkle the flour. Cook for a minute.
- Prepare the sauce. Stir in the whipping cream and let it cook for 5 minutes until the sauce thickens slightly. Add parmesan cheese, red chili flakes, pepper, and salt.
- Toss with protein and noodles. Transfer the chicken and shrimp back to the skillet and cook for a couple of minutes. Finally, add the cooked fettuccine pasta and allow it to warm for a couple of minutes.
- Garnish and serve. Once done, garnish the Chicken and Shrimp Alfredo with fresh parsley and serve while it’s still warm.
Tips To Make Creamy Chicken and Shrimp Pasta
- Cook the pasta to al dente.
- Cook the pasta up to 24 hours in advance. Toss with a little oil and store in a covered dish in the fridge.
- Reserve some of the pasta water. If your alfredo sauce is too thick, you can thin it by stirring in some pasta water.
- Use a big skillet when making this. The ingredients will be easier to maneuver.
- Substitute the chicken with leftover chicken or rotisserie chicken. Just eliminate the oil needed to cook the chicken.
- Add a bit of crushed red pepper to give this dish a little bit of heat. Adjust the amount as needed to control the heat level.
- Although you can use milk or half and half, heavy whipping cream will give you the creamiest sauce.
- Use freshly grated parmesan cheese. It has superior flavor and will melt better.
Frequently Asked Questions
You can substitute the heavy cream with whole milk, whole milk, half and half, or cream cheese. If using cream cheese, be sure to add extra pasta water. However, heavy cream gives a creamier texture.
Several things, including fat content, cooking temperature, and temperature of the ingredients, can cause the sauce to become grainy. While the sauce is still perfectly delicious and acceptable to eat, it may not be visually appealing. To prevent a grainy sauce, bring the butter, cream and cheese to room temperature for at least 30 minutes before adding. After making the roux with the butter and flour, turn down the heat and slowly add the cream. Adding it too quickly or when the pan is too hot can cause the sauce to break.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a low skillet, stirring frequently and adding a bit of water to loosen the sauce as needed.
Cream sauces do not hold up well to freezing and reheating, so we do not recommend freezing this pasta.
This pasta is hearty and filling but pairs well with a salad and some bread. Some of our favorite options include Mozzarella Caprese Salad Recipe, Homemade Roasted Garlic Bread, Cheesy Pesto Breadsticks.
More Chicken and Shrimp Pasta Recipes
- Creamy Lemon Chicken Pasta
- Creamy Spicy Chicken Pasta
- Creamy Cajun Chicken Pasta
- Creamy Cajun Shrimp Pasta
- Creamy Southwest Shrimp Pasta
- Creamy Shrimp Salsa Pasta
I hope you enjoy all the recipes I share with you, including this delicious Creamy Chicken and Shrimp Alfredo Pasta recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Chicken and Shrimp Alfredo
Ingredients
- 8 oz dry fettuccine pasta
- ½ lb chicken breasts, cut into 1-inch pieces
- ½ lb large shrimp, peeled and deveined
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 1 ½ cups heavy whipping cream
- ½ cup fresh parmesan cheese, grated
- 1 teaspoon crushed red chili flakes
- Chopped parsley, to garnish
Instructions
- Cook the pasta according to the packing instructions and set it aside.
- Season the chicken pieces and shrimp with garlic powder, paprika, salt, and pepper.
- Heat a large skillet on medium flame, and add a tablespoon of olive oil. Add the chicken pieces and cook for 4-5 minutes until the chicken pieces are cooked.
- Remove the chicken pieces to a plate, add the remaining olive oil to the same skillet and add the shrimp. Cook the shrimp for about 3 minutes until they turn pink and oblique.
- Once done, transfer the shrimp to a different plate and set it aside.
- To the same skillet add the butter. Once the butter is melted, add the minced garlic and sprinkle the flour. Cook for a minute.
- Stir in the whipping cream and let it cook for 5 minutes until the sauce thickens slightly.
- Add parmesan cheese, red chili flakes, pepper, and salt.
- Transfer the chicken and shrimp back to the skillet and cook for a couple of minutes.
- Finally, add the cooked fettuccine pasta and allow it to warm for a couple of minutes.
- Once done, garnish the Chicken and Shrimp Alfredo with fresh parsley and serve while it’s still warm.
Video
Notes
- Cook the pasta to al dente.
- Cook the pasta up to 24 hours in advance. Toss with a little oil and store in a covered dish in the fridge.
- Reserve some of the pasta water. If your alfredo sauce is too thick, you can thin it by stirring in some pasta water.
- Use a big skillet when making this. The ingredients will be easier to maneuver.
- Substitute the chicken with leftover chicken or rotisserie chicken. Just eliminate the oil needed to cook the chicken.
- Add a bit of crushed red pepper to give this dish a little bit of heat. Adjust the amount as needed to control the heat level.
- Although you can use milk or half and half, heavy whipping cream will give you the creamiest sauce.
- Use freshly grated parmesan cheese. It has superior flavor and will melt better.
Yum
Just cooked this recipe 😋 the first time I’ve cooked in years wow 👌 👏 such a great flavoursome dish substituted chilli flakes for fresh chilli’s great dish will be cooking it again.
Glad you enjoyed it Andrew! Thanks for leaving a review.
Loved it. Easy to cook and less time consuming. I might try it with sausage and chicken one day soon.
Thanks for leaving a review. I am happy to hear you enjoyed the recipe.