chicken and shrimp alfredo pasta recipe Creamy chicken and shrimp alfredo – cookin' with mima

There is something truly magical about a big, steaming bowl of pasta swirled in a rich, velvety cream sauce. Whenever I am having one of those days where I just need a bit of culinary comfort, Alfredo is the first thing that comes to mind. It’s the ultimate indulgence, yet it feels so sophisticated and elegant on the dinner table. I’ve spent quite a bit of time perfecting my approach to this classic Italian-American dish, and I’ve found that the secret lies in the quality of the cheese and the timing of the seafood. Today, I want to walk you through two of my favorite ways to serve this up: a hearty chicken and shrimp combo that is sure to satisfy the biggest appetites, and a slightly lighter, garlic-forward shrimp version that is perfect for a breezy weeknight meal.

The Best Chicken and Shrimp Alfredo Pasta Recipe

If you are looking for a meal that feels like a special occasion but can actually be pulled together in about thirty minutes, this chicken and shrimp version is exactly what you need. I love the "surf and turf" vibe this brings to the table. The chicken adds a wonderful heartiness, while the shrimp provides a sweet, tender snap that cuts through the richness of the parmesan cream. It is a crowd-pleaser through and through, and there are rarely ever leftovers when I serve this to my family. The trick here is to season the proteins well before they hit the pan, ensuring every bite is packed with flavor.

Ingredients

• 1 lb Fettuccine pasta
• 2 large chicken breasts, sliced into bite-sized strips
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1.5 cups freshly grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Fresh parsley, chopped for garnish

Instructions

Start by bringing a large pot of salted water to a boil and cook your fettuccine according to the package directions until it is al dente. While the pasta is bubbling away, season your chicken strips and shrimp with salt, pepper, and a dash of smoked paprika. In a large skillet over medium-high heat, melt one tablespoon of butter and sear the chicken until golden brown and cooked through. Remove the chicken from the pan and set it aside. In the same pan, add another tablespoon of butter and sauté the shrimp for about 2 minutes per side until they turn pink and opaque. Remove the shrimp and set them aside with the chicken.

Lower the heat to medium and add the remaining butter and the minced garlic. Cook for about a minute until fragrant, then pour in the heavy cream. Let the cream come to a gentle simmer for about 3 to 5 minutes until it begins to thicken slightly. Whisk in the Parmesan cheese slowly until the sauce is smooth and glossy. Finally, toss the cooked pasta, chicken, and shrimp into the sauce, coating everything thoroughly. Serve it immediately with a generous sprinkle of fresh parsley on top.

Shrimp Alfredo Pasta - Simply Home Cooked

Sometimes, I want the elegance of Alfredo without the heaviness of added poultry. This shrimp-focused recipe is my go-to when I want a meal that feels a bit more refined. By letting the shrimp be the star of the show, you really get to appreciate the delicate balance between the garlic and the cream. I find that using a slightly wider pasta or even a penne works beautifully here to catch all that delicious sauce in every nook and cranny. It’s simple, honest cooking that relies on fresh ingredients to make a big impact. Plus, because shrimp cooks so incredibly fast, this is one of the quickest "fancy" meals in my repertoire.

Ingredients

• 12 oz Pasta (Fettuccine or Penne)
• 1 lb jumbo shrimp, tails on or off based on preference
• 4 tablespoons butter
• 4 cloves garlic, finely minced
• 1.5 cups heavy whipping cream
• 1 cup high-quality Parmesan cheese, grated
• 1/4 teaspoon nutmeg (optional but recommended)
• Salt and cracked black pepper to taste
• Lemon wedges for serving

Instructions

Begin by boiling your choice of pasta in a pot of heavily salted water. While that cooks, prepare your shrimp by patting them dry and seasoning lightly with salt and pepper. In a wide skillet, melt two tablespoons of butter over medium heat. Add the shrimp in a single layer, being careful not to crowd the pan. Cook for about 90 seconds per side until they are just cooked through, then transfer them to a plate. You don't want to overcook them, as they will toughen up!

In the same skillet, add the rest of the butter and the minced garlic. Stir for a minute, then pour in the heavy whipping cream. If you want a little secret depth of flavor, stir in a pinch of nutmeg—it makes the cream taste so much richer. Let the mixture simmer for a few minutes until it reduces slightly. Turn the heat to low and stir in the Parmesan cheese until fully melted. Once the sauce is creamy, add your cooked pasta and the shrimp back into the skillet. Toss everything together until the pasta is draped in that white velvet sauce. I highly recommend serving this with a squeeze of fresh lemon juice right at the end; the acidity cuts through the fat of the cream and makes the shrimp flavor pop!

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