Alfredo Pasta with Chicken and Shrimp
Indulge in creamy Alfredo pasta with chicken and shrimp, a dish that wraps you in comfort with every bite. The rich, velvety sauce clings to fettuccine, while tender chicken and succulent shrimp create an unforgettable flavor experience. Perfect for busy weeknights or special gatherings, this recipe is easy to customize and always a crowd-pleaser. Get ready to impress your family and friends with this delightful meal that’s sure to elicit smiles all around!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 3 boneless, skinless chicken breasts (about 1 lb)
- 8 oz shrimp (peeled and deveined)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic (minced)
- 2 tbsp butter
- Fresh parsley (for garnish)
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add fettuccine and cook until al dente (8-10 minutes). Drain and set aside.
- 2. Sauté Chicken: In a skillet over medium heat, melt butter. Season chicken with salt and pepper; cook until golden brown on both sides, approximately 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from the pan and slice.
- 3. Add Shrimp: In the same skillet, add shrimp and minced garlic; sauté until shrimp is pink and opaque (3-4 minutes).
- 4. Create Sauce: Pour heavy cream into the skillet, scraping the bottom for flavor. Gradually stir in Parmesan cheese until melted.
- 5. Combine: Add sliced chicken and drained pasta to the sauce; toss gently until well coated.
- 6. Serve: Plate the pasta and garnish with freshly chopped parsley.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 650
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 190mg
Keywords: For added flavor, consider using roasted garlic or swapping shrimp for scallops. Store leftovers in an airtight container in the fridge for up to three days; reheat gently to avoid separation.