Alfredo Pasta with Chicken and Shrimp
Alfredo Pasta with Chicken and Shrimp brings together tender chicken, juicy shrimp, and a rich, creamy Alfredo sauce in a dish that’s delicious and easy to make. With just 30 minutes of cooking time from start to finish, this recipe is perfect for a busy weeknight meal, or can be served while entertaining.
The combination of chicken and shrimp adds a unique twist that you don’t often see together in pasta dishes, making it a standout choice for those who love a little variety in their meals. This Alfredo Pasta with Chicken and Shrimp recipe is also highly customizable.
Alfredo Pasta with Chicken and Shrimp
Whether you want to add a punch of flavor with pesto, make it vegetarian with sauteed veggies, or stick with the classic ingredients, this recipe can adapt to any occasion.
Read more: Alfredo Pasta with Chicken and Shrimp
Why I love this recipe
- A flavorful 30-minute dinner that’s ready in no time!
- Perfect for a weeknight dish, or to serve for company.
- You can easily customize the recipe by adding veggies or pesto.
Gather these ingredients
- Fettuccine – uncooked
- Chicken breasts – cut into 1” pieces
- Shrimp – thawed and peeled
- Garlic powder
- Kosher salt
- Olive oil
- Butter
- Heavy whipping cream
- Cream cheese
- Garlic cloves – minced
- Parmesan cheese – grated
- Pepper – ground
- Parsley – finely chopped
- Lemon – wedges
How to make Alfredo Pasta with Chicken and Shrimp
- Boil water in a large pot and add the pasta to the boiling water and cook the pasta al dente according to package directions. Follow the package instructions for adding salt (never oil) to the water. TIP: keep a little of the hot water for the very end of cooking instructions.
- Peel the thawed shrimp (optional to leave tails on) and pat dry with paper towels.
- Cut the chicken breasts into 1” pieces.
- Sprinkle the shrimp and chicken with garlic powder and ½ teaspoon of kosher salt.
Cook the shrimp
- Add the oil to a large skillet over medium-high heat, and once hot, add the shrimp and cook for about 3 minutes (turning once); transfer to a plate and set aside.
Cook the chicken
- Add the chicken to the same skillet and cook for 5-6 minutes or until cooked through, lightly stirring to allow it to brown. Transfer the chicken to the same plate as the shrimp.
Make the sauce
- Remove the skillet from the heat and add the butter, cream, cream cheese, remaining ½ teaspoon of kosher salt, and garlic. Return the pan to the stove (reduce heat to medium), and stir for a couple of minutes until the cream cheese has dissolved into the sauce.
- Cook the sauce for about 2-3 minutes, or until it’s slightly thickened, nice and bubbly. Then stir in the Parmesan and add the shrimp and chicken back to the pan/sauce. Let it heat through for a couple of minutes.
- Season to taste with salt and fresh cracked pepper.
- If the sauce is really thick, feel free to add some of the pasta water that you saved in order to thin out the sauce.
- Serve immediately with fresh chopped parsley and a sprinkle (lightly) of grated Parmesan cheese.
- Squeeze a wedge of lemon over the dish, and enjoy!
Tips & substitutions
- Add a squeeze of fresh lemon juice at the very end to brighten the dish.
- If you prefer, you can use just chicken or just shrimp–both work well on their own.
- Stir in ¼ – ½ cup of pesto to the Alfredo sauce for a vibrant, zippier flavor.
- Don’t have fettuccine? Use whatever pasta you have on hand.
Serving suggestions
This Alfredo Pasta with Chicken and Shrimp pairs beautifully with warm garlic bread, a crisp green salad, and a side of roasted veggies.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to the pasta to help loosen the sauce, as it tends to thicken when chilled.
Check out these pasta recipes while you are here
Get the Recipe:
Alfredo Pasta with Chicken and Shrimp
Ingredients
- 1 pound uncooked fettuccine
- 3 large chicken breasts cut into 1″ pieces
- 1 pound shrimp, I used 31/40 size thawed & peeled
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 4 Tbsp olive oil
- 4 Tbsp butter
- 2 cups heavy/whipping cream
- 8 ounces cream cheese, softened
- 4 cloves garlic minced
- 2 cups freshly grated parmesan cheese
- Salt & pepper to taste
- Fresh finely chopped parsley for serving + more Parmesan cheese
- Fresh lemon wedges, for serving
Instructions
- In a large pot, boil water to cook the pasta al dente according to package directions. Follow the package instructions for adding salt (never oil) to the water. TIP: Keep a little of the hot water for the very end of cooking instructions.
- If the shrimp are frozen, thaw under cool running water. Peel them (optional to leave tails on). Pat shrimp dry with paper towels. Cut the chicken breasts into 1" pieces. Sprinkle the shrimp and chicken with the garlic powder and ½ teaspoon of Kosher salt.
Cook the shrimp:
- Add the oil to a large skillet over medium-high heat, and once hot, add the shrimp and cook for about 3 minutes (turning once); transfer to a plate and set aside.
Cook the chicken:
- Add the chicken to the same skillet and cook for 5-6 minutes or until cooked through, lightly stirring to allow it to brown. Transfer the chicken to the same plate as the shrimp.
Make the sauce:
- Remove the skillet from the heat and add the butter, cream, cream cheese, remaining ½ teaspoon of Kosher salt, and garlic. Return the pan to the stove (reduce heat to medium), and stir for a couple of minutes until the cream cheese has dissolved into the sauce.
- Cook the sauce for about 2-3 minutes, or until it’s slightly thickened, nice and bubbly. Then stir in the Parmesan and add the shrimp and chicken back to the pan/sauce. Let it heat through for a couple minutes. Season to taste with salt and fresh cracked pepper. If the sauce is really thick, feel free to add some of the pasta water that you saved, to thin out the sauce.
- Serve immediately with fresh chopped parsley and a sprinkle (lightly) of Parmesan grated cheese. Last step is to squeeze a wedge of lemon over the dish, and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
