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Creamy chicken and shrimp Alfredo with fettuccine, seasoned chicken, shrimp, and fresh parsley.
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4.31 from 13 votes

Chicken and Shrimp Alfredo

Juicy shrimp make Chicken and Shrimp Alfredo a creamy pasta dish with seasoned chicken and fettuccine, all coated in a homemade garlic sauce with freshly grated Parmesan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American, Italian
Servings: 4 serving
Author: Mariam Ezzeddine

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
US Customary - Metric

Instructions

Prepare the Pasta and Proteins

  • Cook the pasta al dente according to the package instructions, then set it aside.
  • Season the chicken pieces and shrimp with garlic powder, paprika, salt, and pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken pieces for 4-5 minutes, until cooked through. Transfer them to a plate.
  • Pour the remaining olive oil into the same skillet. Cook the shrimp for about 3 minutes, until pink and opaque. Transfer them to a separate plate.

For the Alfredo Sauce

  • Melt the butter in the same skillet. Add the minced garlic and sprinkle the flour over the butter. Cook for 1 minute.
  • Pour the whipping cream into the skillet and cook for 5 minutes, until the sauce thickens slightly.
  • Add the Parmesan cheese, red chili flakes, pepper, and salt to the sauce.
  • Place the chicken and shrimp back in the skillet and cook for a couple of minutes.
  • Add the cooked fettuccine to the skillet and warm for a couple of minutes.
  • Sprinkle with fresh parsley and serve warm.

Video

Notes

  • The pasta can be cooked up to 24 hours in advance. Toss it with a small amount of oil and store it covered in the refrigerator until ready to use.
  • Reserve some pasta water before draining. If the Alfredo sauce becomes too thick, stir in a small amount until it reaches the desired consistency.

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