chicken and shrimp pasta recipe
The Best chicken and shrimp pasta recipe
This pasta recipe with chicken and shrimp is one of those dishes that feels like a little hug for my family—simple enough to whip up on a weeknight but impressive enough to serve at a dinner party. I started making it years ago when I wanted something flavorful that didn’t take forever, and honestly, it never lets me down. The tender chicken and juicy shrimp melt into the garlic and lemon sauce, while the pasta soaks up every last drop without getting mushy. My kids—especially my picky eight-year-old—will eat it straight from the bowl, and my husband always says it’s the only thing he’ll have left after a long day. It’s that kind of comfort food that doesn’t feel like a chore, yet it’s packed with protein and nutrients to keep everyone fueled.
I love this recipe because it’s versatile. You can make it for a quick family dinner or double it for a weekend meal with friends. The shrimp adds a bright, zesty kick that balances the richness of the chicken, and the herbs and citrus keep it fresh without overpowering. Plus, it’s a great way to use up any leftover chicken or shrimp from another meal—no waste, no fuss. Health-wise, it’s a winner too. Lean protein from the chicken and shrimp, whole wheat pasta for extra fiber, and plenty of vitamins from the veggies and herbs. It’s not some fancy restaurant dish, but it’s got all the good stuff that makes me feel good about feeding my family. And honestly? The kids won’t even notice they’re eating right.
Garlic Butter Chicken and Shrimp Pasta
A flavorful dish combining tender chicken and succulent shrimp in a rich garlic butter sauce over al dente pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz fettuccine or linguine
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 1 lb boneless chicken breast, sliced
- 1 lb large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped
- Extra lemon wedges
👨🍳Directions
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1 Cook pasta according to package instructions in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
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2 In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until no longer pink (~5 mins). Remove and set aside.
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3 In the same skillet, add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside with chicken.
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4 In the same skillet, add olive oil, minced garlic, and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
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5 Pour in heavy cream, Parmesan, lemon juice, oregano, salt, and black pepper. Simmer for 2-3 minutes until slightly thickened.
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6 Return chicken and shrimp to the skillet. Toss with cooked pasta, adding reserved pasta water as needed to loosen the sauce.
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7 Garnish with fresh parsley and serve with lemon wedges.
🔧Equipment
- Large skillet
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken and Shrimp Pasta Works
This chicken and shrimp pasta dish is always a crowd-pleaser because it’s simple yet packed with flavor, making it perfect for busy weeknights or when you need something hearty for family gatherings. The combination of tender meat and al dente pasta feels special without being overly complicated, so it’s ideal for when you want to impress without spending hours in the kitchen. Plus, it’s versatile enough to serve as a main or a side, depending on how much you prepare, so it’s a reliable go-to for any occasion.
❓ Frequently Asked Questions About Garlic Butter Chicken and Shrimp Pasta
1. What are the main ingredients required for this Chicken and Shrimp Pasta recipe?
The main ingredients typically include: – 8 oz (225g) pasta (such as fettuccine or penne) – 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – 1 lb (450g) large shrimp, peeled and deveined – 1 lb (450g) cherry tomatoes, halved – 1 red bell pepper, diced – 1 yellow bell pepper, diced – 1 large onion, finely chopped – 3 cloves garlic, minced – 2 cups (480ml) chicken broth – 1 cup (240ml) heavy cream or half-and-half – 1 cup (150g) grated Parmesan cheese – 1 tsp red pepper flakes (optional, for heat) – Salt and freshly ground black pepper to taste
2. Can I use frozen shrimp instead of fresh shrimp?
Yes, you can use frozen shrimp. Make sure to thaw them properly in the refrigerator overnight or under cold running water. Once thawed, pat them dry with a paper towel to remove excess moisture before cooking.
3. How should I prepare the chicken and shrimp before cooking?
For chicken, cut it into bite-sized pieces and season with salt and pepper. For shrimp, ensure they are peeled and deveined. Pat them dry with a paper towel to remove any moisture, which helps them cook evenly and prevents them to stick.
4. What kind of pasta should I use for this dish, and how should I cook it?
You can use any type of pasta that you prefer, such as fettuccine, penne, or spaghetti. Cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining to help create a creamy sauce.
5. How do I make the sauce for this Chicken and Shrimp Pasta?
Cook the diced onion and bell peppers in a large pan over medium heat until softened. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chicken pieces and cook until they are no longer pink inside, about 5-7 minutes. Stir in the halved cherry tomatoes, red pepper flakes, and chicken broth. Simmer for about 5 minutes. Remove from heat and stir in the heavy cream and grated Parmesan cheese until smooth. Add the cooked pasta, shrimp, and any reserved pasta water to adjust the consistency if needed. Mix well and cook for another 2-3 minutes.
