• 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!