chicken shrimp alfredo recipe
The Best chicken shrimp alfredo recipe
Oh, this Chicken Shrimp Alfredo recipe is one of those dishes that just feels like a hug for my family’s table. I started making it a few years back when my kids were growing up and needed something hearty but still light enough for a family dinner. The way the creamy Alfredo sauce coats the tender chicken and succulent shrimp makes it feel indulgent, but it’s actually packed with flavor and a little something extra for health-conscious eaters too. My kids—especially my son who’s always picky—would eat this straight from the pan, and my husband would always say it’s the only Alfredo we ever make because it’s so much better than the boxed stuff. It’s that kind of recipe that doesn’t just fill your plate but fills your whole day with good energy. Plus, it’s versatile—great for a weeknight when everyone’s tired, or a special weekend meal when you want something fancy but still easy. The shrimp adds a bright, fresh contrast to the richness of the chicken and cheese, and the garlic and lemon in the sauce give it a zesty kick that keeps things interesting without overpowering. It’s the kind of dish that feels like a treat but isn’t too heavy, making it perfect for everyday meals or when you want to impress without the fuss. And honestly? The fact that it’s loaded with protein and veggies hidden in there—like the spinach or mushrooms—makes it a sneaky way to get more nutrition without anyone even noticing. My kids don’t realize they’re eating well until they’re grown, and honestly, neither do I sometimes. But this recipe? It’s a win all around.
Chicken Shrimp Alfredo Pasta
A creamy, flavorful pasta dish combining tender chicken, succulent shrimp, and rich alfredo sauce with garlic and herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz fettuccine or linguine
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast, sliced
- 1 lb large shrimp, peeled and deveined
- 8 oz heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp butter
- 1/2 cup chopped fresh parsley
- Freshly grated Parmesan cheese
- Extra parsley, chopped
- Lemon wedges
👨🍳Directions
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1 Cook pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
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2 In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-6 minutes until no longer pink. Remove and set aside. In the same skillet, add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside with chicken.
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3 In a medium saucepan, heat milk and heavy cream over medium heat until steaming. Reduce heat to low, add grated Parmesan, garlic, salt, pepper, and red pepper flakes. Stir until sauce thickens (about 5-7 minutes). Remove from heat and stir in butter.
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4 In the same skillet, add the cooked pasta, chicken, and shrimp. Pour the alfredo sauce over the pasta and stir well to combine. Cook for another 2-3 minutes until everything is heated through.
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5 Garnish with chopped parsley, extra grated Parmesan, and serve with lemon wedges.
🔧Equipment
- Large skillet
- Medium saucepan
- Kitchen shears
- Wooden spoon
- Fine-mesh strainer
- Mixing bowls
- Whisk
- Cooking utensils
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Shrimp Alfredo Pasta Works
This chicken and shrimp Alfredo is always a crowd-pleaser because it’s simple yet feels fancy, making it perfect for any casual family dinner or holiday gathering. The creamy sauce holds up well with the tender proteins, and it’s easy to scale up if you’re feeding a bigger group. Plus, it’s a comforting dish that lets everyone relax and enjoy without the stress of complicated prep.
❓ Frequently Asked Questions About Chicken Shrimp Alfredo Pasta
1. What is the best way to prepare shrimp for the Chicken Shrimp Alfredo pasta?
The best way to prepare shrimp for this dish is to pat them dry thoroughly with paper towels to remove excess moisture, then season lightly with salt, pepper, and a pinch of garlic powder or lemon zest. Sauté them in a hot pan with olive oil for about 2 minutes per side until pink and opaque. Avoid overcooking, as shrimp can easily turn rubbery. For extra flavor, add a splash of white wine or a dash of hot sauce while cooking.
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2. Can I substitute any ingredients in the Chicken Shrimp Alfredo recipe?
Yes, you can make substitutions while keeping the dish delicious: – Pasta: Swap regular pasta for ziti, fettuccine, or penne. – Alfredo sauce: Use a store-bought Alfredo (lightly salted) if needed, but homemade is preferred for richer flavor. – Shrimp: Replace with scallops, lobster tails, or even cooked chicken breast (for a lighter option). – Cheese: Add grated Parmesan or a sprinkle of nutritional yeast for extra depth. – Garlic: Use fresh minced garlic or garlic powder; adjust to taste. – Broth: Use chicken or vegetable broth instead of heavy cream for a lighter version.
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3. How do I ensure the Alfredo sauce is creamy and smooth without lumps?
To make a silky Alfredo sauce without lumps: 1. Use cold butter – Start with cold butter cubes in the blender or food processor to prevent melting too quickly. 2. Blend gradually – Add the butter in small batches while blending, then mix with the warm sauce afterward. 3. Whisk well – After blending, whisk the sauce vigorously to emulsify properly. 4. Adjust consistency – If too thick, thin with a splash of warm milk or heavy cream. If too thin, simmer to thicken. 5. Add cheese last – Grate the Parmesan fresh and fold it in at the end to avoid breaking the sauce.
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4. How should I cook the chicken in this dish to avoid drying it out?
To keep chicken moist in Chicken Shrimp Alfredo: – Poach or braise – Cook chicken breast in a mixture of broth, butter, and herbs (like thyme or rosemary) for 10–12 minutes until just cooked (165°F/74°C internal temp). Remove, then shred or slice. – Pan-sear lightly – Sear chicken in a hot pan with oil, salt, and pepper for 5–6 minutes per side, then remove and cover with a lid to steam slightly before adding to the sauce. – Use a slow cooker – Cook chicken in the sauce at a low setting for 3–4 hours for tender, flavorful results. – Avoid overcooking – Chicken dries out quickly, so cook until just done and add it to the sauce at the end.
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5. What’s the best way to serve Chicken Shrimp Alfredo for a crowd?
For a crowd, prep ahead and assemble efficiently: 1. Pre-cook everything – Cook pasta, shrimp, and chicken separately (or in batches) to avoid overcrowding. 2. Make sauce ahead – Prepare the Alfredo sauce in advance, then reheat gently with a splash of milk or cream to prevent curdling. 3. Portion pasta – Cook pasta in batches and store in bowls or containers. Reheat with a little butter and a pinch of salt. 4. Assemble plates last – Combine sauce, chicken, shrimp, and pasta just before serving to keep it fresh. 5. Add garnishes – Top with fresh parsley, grated Parmesan, and a drizzle of olive oil or lemon zest. 6. Use a pasta pot – If possible, cook pasta in a large pot with the sauce to keep it warm and saucy. 7. Keep warm separately – Use a slow cooker or chafing dish for the sauce and pasta to maintain temperature.
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