Chicken and Shrimp Alfredo

There’s something about a big, creamy bowl of chicken and shrimp Alfredo that feels like a warm hug at the end of a long day. I remember the first time I tried this dish at a cozy Italian bistro tucked away on a rainy evening—it was rich, comforting, and absolutely unforgettable. Ever since, I’ve tried to recreate that same magic at home. After countless tweaks and adjustments, I finally nailed the version that makes everyone in my house beg for seconds.

This recipe is a keeper. It combines tender, juicy chicken and plump, succulent shrimp with a velvety Alfredo sauce and fettuccine noodles, all kissed with garlic and Parmesan. If you’re someone who loves seafood but also craves the comfort of classic pasta, this is the dream combo you didn’t know you needed. So, grab a skillet and let’s dive into a dish that’s as indulgent as it is satisfying.

Why I Love This Recipe

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Here’s the thing—chicken Alfredo is already a top-tier comfort food. But when you bring in shrimp? You’re leveling it up in the best way possible.

This dish has it all: the creamy richness of a homemade Alfredo sauce, the heartiness of well-seasoned chicken, and the subtle sweetness of seared shrimp. It’s the kind of meal that feels restaurant-worthy, but you can pull it off right in your own kitchen without fancy ingredients.

What I really love about this recipe is its versatility. You can make it for a weeknight dinner or serve it at a small gathering, and it always impresses. Plus, it’s surprisingly easy to prepare, especially if you know your way around a sauté pan.

And let’s talk about flavor. Between the garlic, butter, cream, Parmesan, and the natural umami from the shrimp and chicken, every bite is deeply savory, buttery, and perfectly balanced. It’s a little indulgent, sure—but it’s worth every forkful.

Ingredients for Chicken and Shrimp Alfredo

You don’t need a mile-long shopping list to pull off something this flavorful. That’s what makes this recipe so approachable—it uses common ingredients in a way that feels elevated.

Here’s what you’ll need to make this creamy, dreamy pasta dish:

• Chicken breast – Boneless, skinless, and sliced into thin strips for even cooking. You want tender bites that soak up the sauce beautifully.
• Shrimp – I use large, deveined shrimp (tail-off), peeled and cleaned. They cook quickly and add a delightful texture contrast to the chicken.
• Fettuccine pasta – The flat, wide noodles are perfect for holding onto the thick, creamy Alfredo sauce.
• Butter – For that rich, luxurious base of the sauce and for sautéing the proteins.
• Garlic – Fresh garlic is key here. It infuses the sauce with depth and savory aroma.
• Heavy cream – This is where the silkiness of the Alfredo comes from. Don’t substitute with milk—you want the fat.
• Parmesan cheese – Freshly grated Parmesan adds that signature nutty flavor and helps thicken the sauce.
• Salt and pepper – Essential for seasoning every layer.
• Italian seasoning – Adds a bit of herby balance without overpowering the creaminess.
• Olive oil – For searing the proteins and giving them a slight crisp.

Optional but recommended:

• Red pepper flakes – A pinch adds a subtle heat that cuts through the richness.
• Parsley – Freshly chopped for garnish to brighten things up.

These ingredients come together in the most indulgent, comforting way—each one plays a role, and when layered right, you get a dish that’s utterly crave-worthy.

How Much Time Will You Need

This is a 30-minute dinner if you’re organized—but it feels like you spent hours on it. Here’s the breakdown:

• Prep time: 10 minutes (for chopping, peeling shrimp, and gathering ingredients)
• Cook time: 20 minutes (cooking chicken, shrimp, and sauce)
• Total time: 30 minutes

That’s fast enough for a weeknight dinner, yet impressive enough for date night at home.

How to Make This Chicken and Shrimp Alfredo

Follow these steps carefully and you’ll be rewarded with a dish that looks and tastes straight out of a fine dining kitchen.

Step – 1: Cook the pasta

Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve about a cup of the pasta water before draining. Set pasta aside.

Step – 2: Season and sear the chicken

While the pasta is boiling, pat your chicken strips dry. Season with salt, pepper, and a sprinkle of Italian seasoning. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–6 minutes. Remove and set aside.

Step – 3: Sear the shrimp

In the same skillet, add a bit more oil if needed and throw in the shrimp. Season lightly with salt and pepper. Cook for 2–3 minutes on each side until pink and opaque. Remove and set aside with the chicken.

Step – 4: Make the Alfredo sauce

Lower the heat to medium. Add butter to the same skillet and let it melt. Toss in minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and stir gently. Let it simmer for 2–3 minutes until it starts to thicken slightly.

Step – 5: Add the cheese

Slowly add in the grated Parmesan cheese, stirring constantly until it melts into the sauce. The sauce should be smooth and creamy. If it seems too thick, add a splash of the reserved pasta water to loosen it.

Step – 6: Bring it all together

Return the chicken and shrimp to the skillet. Add the cooked pasta and toss everything together to coat in the sauce. Cook for 1–2 minutes more so the flavors meld. Taste and adjust seasoning with more salt or pepper if needed.

Step – 7: Finish and garnish

Turn off the heat, sprinkle with chopped parsley and, if you like, a pinch of red pepper flakes. Serve hot.

Now you’ve got a plate of silky Alfredo pasta with juicy chicken and tender shrimp, ready to impress.

Substitutions

Sometimes you need to work with what you have on hand—or adjust for preferences and dietary needs. Here’s how you can make this recipe your own:

• Chicken thighs instead of breasts: If you prefer darker meat, boneless chicken thighs offer more flavor and stay juicy.
• Pasta alternatives: Swap fettuccine with linguine, penne, or even gluten-free pasta to suit your diet.
• Half-and-half instead of heavy cream: If you want something a bit lighter, though the sauce won’t be as rich.
• Parmesan alternatives: Pecorino Romano adds a sharper, saltier kick.
• Add veggies: Throw in spinach, mushrooms, or broccoli for extra nutrients and texture.
• Dairy-free version: Use full-fat coconut milk and a vegan Parmesan alternative. It’ll be a different flavor, but still creamy and comforting.

These swaps can add variety to your meals or accommodate dietary restrictions without sacrificing the soul of the dish.

Best Side Dish of Chicken and Shrimp Alfredo

Pairing the right sides can elevate your pasta night into a complete dining experience. Here are a few go-to options that I love serving alongside:

• Garlic Bread – Buttery, crisp, and perfect for mopping up leftover sauce on your plate.
• Caesar Salad – Crisp romaine, garlicky dressing, and crunchy croutons offer a refreshing contrast to the rich pasta.
• Roasted Asparagus – A lightly charred veggie side brings balance and a touch of earthiness to the meal.

These sides complement the Alfredo beautifully without overpowering the dish.

Serving and Presentation Tips

When it comes to serving chicken and shrimp Alfredo, presentation can make all the difference—especially when you’re hosting or just want to treat yourself. A creamy pasta dish like this already has that “wow” factor thanks to the rich sauce and juicy proteins, but a few finishing touches can take it over the top.

Start by plating the pasta in shallow bowls or wide plates rather than deep ones. This helps showcase the shrimp and chicken beautifully. Use tongs to twirl the fettuccine neatly, then place the chicken and shrimp on top rather than mixing everything in. That way, each element stands out.

Finish with a generous sprinkle of freshly grated Parmesan and a dusting of chopped parsley. For a touch of elegance, drizzle a little olive oil or truffle oil over the top before serving. If you’re feeling fancy, a lemon wedge on the side adds brightness and color.

Keep it simple, clean, and inviting. Let the dish speak for itself.

Tips and Tricks to Make This Recipe Even Better

Want to elevate your chicken and shrimp Alfredo to restaurant-level? Here are a few tips that make a big difference:

• Use freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated gives a silkier sauce and richer flavor.
• Don’t overcook the shrimp. They cook fast—usually just 2–3 minutes per side. Overcooked shrimp turn rubbery and lose their sweetness.
• Salt your pasta water generously. Think of it like the sea. This is your only chance to season the pasta itself.
• Reserve pasta water. A little splash can loosen the sauce if it becomes too thick when you mix everything together.
• Sear proteins separately. Cook the chicken and shrimp separately to control their texture and avoid overcrowding the pan, which can cause steaming instead of browning.
• Warm your plates. Alfredo sauce thickens quickly as it cools. Serving it on warm plates helps keep everything creamy and luscious longer.

These tiny details don’t take much effort but truly enhance the end result.

Common Mistakes to Avoid

This dish isn’t hard, but a few missteps can lead to a less-than-stellar outcome. Here are the top things to watch out for:

• Adding cheese too quickly. Dumping it all in at once can cause clumping. Add gradually and stir constantly.
• Overcooking the cream. High heat can cause the cream to separate. Keep the heat medium to low and let the sauce gently thicken.
• Using low-quality shrimp. The flavor of the dish depends heavily on the seafood. Always go for fresh or properly frozen shrimp, peeled and deveined.
• Crowding the pan. This leads to steaming instead of searing. Cook in batches if needed.
• Not tasting and adjusting. Alfredo sauce needs proper seasoning—always taste before serving and adjust salt, pepper, or cheese as needed.

Avoiding these simple mistakes ensures a silky, flavorful pasta every time.

How to Store It

Chicken and shrimp Alfredo is best served fresh, but if you do have leftovers, here’s how to store it right:

• Cool it completely before storing to prevent steam buildup, which causes sogginess.
• Transfer to an airtight container and refrigerate. It will keep for up to 3 days.
• Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Avoid the microwave, which tends to overcook the shrimp and split the sauce.
• Freezing is not recommended due to the creamy sauce—it tends to separate and change texture after thawing.

Plan to enjoy your leftovers within a couple of days for the best texture and flavor.

FAQ

Can I use pre-cooked shrimp?
Yes, but you’ll want to add them at the very end just to warm through. Overcooking them can make them rubbery.

Can I make this ahead of time?
You can prep the chicken, shrimp, and sauce ahead, but cook the pasta and assemble right before serving for best results.

Can I use milk instead of cream?
You can, but the sauce won’t be as rich or thick. Consider using half-and-half if you want something lighter but still creamy.

Is this recipe spicy?
Not at all, unless you add red pepper flakes. It’s family-friendly and very mild by default.

Can I add vegetables?
Absolutely! Sautéed spinach, mushrooms, or broccoli work really well with the cream sauce and balance the richness.

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