This chicken and shrimp alfredo combines two favorite proteins in one satisfying pasta dish. Fettuccine noodles are coated in a classic, creamy sauce made with garlic, heavy cream, and plenty of Parmesan cheese. It’s a rich and filling meal that feels special enough for a weekend but is simple enough for a weeknight.
From start to finish, you can have this dish on the table in about 40 minutes. By cooking the components separately and then bringing them together at the end, you ensure the chicken is tender, the shrimp are snappy, and the sauce is velvety smooth.
Why is Chicken and Shrimp Alfredo a Must-Try?
Cooking the chicken and shrimp separately prevents them from becoming tough and overcooked while the sauce is made.
Making the sauce in the same pan you cooked the proteins in adds extra flavor from the browned bits left behind.
Adding the Parmesan cheese over low heat helps it melt evenly into the cream, creating a smooth sauce without clumps.
Chicken and Shrimp Alfredo Ingredients
• Chicken: Boneless, skinless chicken breasts are a lean choice, but you can also use boneless, skinless chicken thighs for more flavor.
• Shrimp: Use large or jumbo shrimp for the best texture. You can buy them already peeled and deveined to save time.
• Heavy Cream: This is the foundation of a rich alfredo sauce. While you can use half-and-half, the sauce will be noticeably thinner.
• Parmesan Cheese: For the best results, always use freshly grated Parmesan cheese from a block. It melts much more smoothly than pre-shredded varieties.
• Pasta: Fettuccine is the traditional choice, but this dish also works well with other long pastas like linguine or wider shapes like pappardelle.
Exact quantities are in the recipe card below.
How to Make Chicken and Shrimp Alfredo
Step 1: Cook Pasta and Proteins
First, get your fettuccine cooking in a large pot of salted water. While that’s going, cook the cubed chicken in a large skillet until it’s browned and fully cooked, then set it aside. In the same pan, quickly cook the shrimp until they are pink and opaque, then remove them from the pan as well.
Step 2: Build the Alfredo Sauce
In the now-empty skillet, melt butter and briefly cook minced garlic until it smells fragrant. Pour in the heavy cream and let it simmer gently for a few minutes to thicken. Turn the heat down low and slowly stir in the freshly grated Parmesan cheese until you have a smooth, creamy sauce.
Step 3: Combine and Serve
Once the sauce is ready, add the drained pasta, cooked chicken, and shrimp back into the skillet. Gently toss everything together until the pasta and proteins are well-coated in the sauce and warmed through. Serve the dish right away, with a sprinkle of fresh parsley for color.
Expert Tips for Chicken and Shrimp Alfredo
For food safety, ensure chicken is cooked to an internal temperature of 165°F (74°C) and shrimp reaches 145°F (63°C).
For the smoothest sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses often have additives that prevent them from melting well.
The Alfredo sauce will continue to thicken as it sits and cools. If it becomes too thick, you can stir in a splash of milk or cream when reheating.
Feel free to add vegetables like steamed broccoli or sautéed spinach for extra nutrients.
What to Serve with Chicken and Shrimp Alfredo?
This is a complete meal on its own. If you want a side, a simple green salad with a light vinaigrette or some garlic bread would be a great pairing.
How to Store and Freeze Chicken and Shrimp Alfredo
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the cream sauce can separate and become grainy upon thawing. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce as it warms.
Chicken and Shrimp Alfredo Recipe FAQs
Can I use a different kind of pasta?
Yes, absolutely. While fettuccine is classic, this sauce is great with other shapes like linguine, penne, or rigatoni. Use whatever you have on hand.
How do I keep my alfredo sauce from becoming grainy or clumpy?
The key is to use freshly grated Parmesan cheese and to add it to the cream over very low heat. Stir continuously and gently until the cheese is fully melted and incorporated for a smooth sauce.
Can I make this with only chicken or only shrimp?
Yes. If using only chicken, increase the amount to about 1 1/2 pounds. If using only shrimp, use about 1 pound. The cooking instructions remain the same.
Chicken and Shrimp Alfredo
Ingredients
- 8 oz fettuccine 225 g
- 2 tbsp olive oil divided, 30 ml
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes, 450 g
- 1/2 tsp salt plus more for pasta water and to taste
- 1/4 tsp black pepper plus more to taste
- 8 oz large shrimp peeled and deveined, 225 g
- 3 tbsp unsalted butter 42 g
- 3 cloves garlic minced
- 1 1/2 cups heavy cream 360 ml
- 1 1/4 cups freshly grated Parmesan cheese 125 g
- 2 tbsp chopped fresh parsley for garnish, optional
Instructions
- Bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, season with salt and pepper, and cook, stirring occasionally, until golden brown and cooked through, about 6 to 8 minutes. The internal temperature should reach 165°F (74°C). Transfer the chicken to a plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the shrimp, season with salt and pepper, and cook for 1 to 2 minutes per side, until pink and opaque. The internal temperature should reach 145°F (63°C). Do not overcook. Remove the shrimp and set aside with the chicken.
- Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly.
- Slowly pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2 to 3 minutes, allowing the cream to thicken slightly.
- Reduce the heat to low and gradually stir in the grated Parmesan cheese until the sauce is smooth. Season with additional salt and pepper to your liking. If the sauce is too thick, thin it with a tablespoon or two of the reserved pasta water.
- Add the cooked fettuccine, chicken, and shrimp back into the skillet with the sauce. Toss gently to combine everything and allow the proteins to warm through.
- Serve immediately, garnished with fresh parsley if desired.
Notes
