Chicken and Shrimp Alfredo
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 long noodle with cheesy alfredo sauce for a creamy chicken and shrimp pasta the whole family will love.
serving
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.
Nutrition
Calories: 802kcal | Carbohydrates: 48g | Protein: 27g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 211mg | Sodium: 591mg | Potassium: 403mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1950IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 2mg
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