Chicken and Shrimp Alfredo
Tender chicken and shrimp are tossed with fettuccine in a rich, homemade garlic and Parmesan cream sauce.
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
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.