Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Italian restaurant! This mouthwatering Alfredo Pasta with Chicken and Shrimp is not just a meal—it's a creamy, luxurious experience that combines tender chicken, succulent shrimp, and perfectly cooked fettuccine in a rich Parmesan sauce that will make your taste buds dance with joy. Whether you're looking to impress your dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to instant culinary stardom!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 cup cooked chicken, diced
- 1 cup shrimp, peeled and deveined
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of fettuccine pasta, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 2 tablespoons of butter, 1 cup of cooked chicken (diced), 1 cup of shrimp (peeled and deveined), 2 cloves of garlic (minced), salt, pepper, and fresh parsley for garnish.
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil over high heat.
- Once the water is boiling, add the fettuccine pasta. Cook according to package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add 2 tablespoons of butter and let it melt, swirling the pan to coat the bottom.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Next, add the shrimp to the skillet. Season with salt and pepper to taste. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the diced cooked chicken and stir for about 2 minutes to heat through.
- Pour in 1 cup of heavy cream, stirring to combine with the chicken. Bring the mixture to a gentle simmer.
- Once the cream is simmering, gradually whisk in 1/2 cup of grated Parmesan cheese until melted and smooth. Continue to stir for another 2-3 minutes until the sauce thickens slightly.
- Once the fettuccine is cooked, drain it, reserving a small cup of pasta water. Add the drained pasta to the sauce in the skillet and toss to combine, ensuring the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Return the cooked shrimp to the skillet and gently fold them into the pasta and sauce. Adjust seasoning with additional salt and pepper if needed.
- Remove the skillet from heat and let it sit for a minute. Garnish with freshly chopped parsley before serving.
- Serve the Alfredo pasta with chicken and shrimp hot, and enjoy your delicious Italian meal!
Tips
- Always use freshly grated Parmesan cheese for the most authentic and rich flavor. Pre-grated cheese can make your sauce grainy.
- Don't overcook the shrimp! They should be pink and just opaque, which usually takes 2-3 minutes per side. Overcooked shrimp become tough and rubbery.
- Reserve some pasta water before draining. The starchy water can help you adjust the sauce's consistency if it becomes too thick.
- Use heavy cream at room temperature to help it incorporate more smoothly into the sauce.
- For extra flavor, consider adding a pinch of nutmeg to your cream sauce or using garlic-infused butter when sautéing.
- If you want a lighter version, you can substitute half-and-half for some of the heavy cream, though the sauce will be less rich.
- Serve immediately after cooking to enjoy the pasta at its creamy, perfect best!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 45g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 280mg
