Restaurant-Style Chicken and Shrimp Alfredo

Easy Chicken and Shrimp Alfredo

Nothing beats the aroma of garlic and butter sizzling in a hot pan. This recipe is a hit with everyone, offering an upscale feel that still works for a hectic Tuesday evening.

To speed things up, just have all your ingredients ready before you start cooking. A few basic tips ensure your seafood remains succulent and the cream sauce stays smooth.

You'll end up with a luxurious, velvety sauce that coats every strand of pasta. It's a filling meal that satisfies the whole family without breaking the bank.

Quick Recipe Specs

This meal serves 4 people and takes about 40 minutes from start to finish. It's designed for a single large skillet, which means less cleanup for you.

The total calorie count is 1090 per serving, with 70g of protein. Since it's quite rich, a side of greens usually balances it out well.

Ingredients and Swaps

Get your ingredients measured and ready. It's a fast-moving recipe, and you don't want to be grating cheese while your garlic is burning.

• 340g fettuccine
• 1 tbsp kosher salt (for pasta water)
• 4 quarts (3.8L) water
• 450g boneless, skinless chicken breasts, cut into 1 inch pieces Why this? Lean and cooks quickly in small bites
• 450g large shrimp (16/20 count), peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 43g unsalted butter
• 4 cloves garlic, minced
• 360ml heavy cream
• 85g finely grated Parmesan cheese, plus extra for serving Why this? Melts smoothly into the sauce
• ¼ tsp fine sea salt (add more to taste)
• Freshly ground black pepper, to taste
• 8g chopped fresh parsley
• 2g lemon zest (optional)
• 120ml reserved pasta water

Tools You'll Need

You can put this together using standard kitchen equipment.

• 12 inch skillet (stainless steel or cast iron is best for searing)
• Large pot for pasta
• Fine grater or food processor for the cheese
• Tongs or a pasta fork
• Meat thermometer

Bringing It Together

1. Prep and Season Everything

Dice the chicken into 1-inch pieces and pat them thoroughly dry with paper towels. Toss with ½ tsp kosher salt, garlic powder, Italian seasoning, smoked paprika, and black pepper. Dry the shrimp and season them with the remaining ½ tsp kosher salt.

Grate the Parmesan and zest the lemon before you start the stove.

2. Start the Pasta

Bring 4 quarts of water to a rolling boil and stir in 1 tbsp kosher salt. Cook the fettuccine for 1 minute less than the package instructions. Before you drain it, reserve ½ cup (120ml) of the pasta water. Leave the pasta in the pot until step 6.

3. Sear the Chicken

Warm 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Place the chicken in a single layer and leave it alone for about 3 minutes, until the bottoms are deep golden. If the pan is too full, cook in two batches.

Flip the pieces and cook for another 3 to 4 minutes, until the chicken reaches 165°F (74°C) at the thickest point and is no longer pink in the middle. Move to a plate.

4. Cook the Shrimp

Add the other 1 tbsp olive oil to the same pan. Arrange the shrimp in one layer and cook for roughly 1 minute per side, until pink and curled into a loose "C" shape. If they form a tight "O," they are overcooked. Shrimp are safely done at 145°F (63°C).

Move the shrimp to the plate with the chicken, but keep the pan drippings in the skillet.

5. Build the Alfredo Sauce

Lower the heat to medium-low and add the butter. Once melted, stir in the garlic for about 30 seconds, until fragrant but not browned. Pour in the heavy cream and simmer gently for 3 to 4 minutes, until it thickens slightly and coats the back of a spoon.

6. Combine and Serve

Turn off the burner. Whisk in the Parmesan one handful at a time, allowing each addition to melt before adding more. Season with ¼ tsp fine sea salt and black pepper to taste. If the sauce is too thick, whisk in a bit of the reserved pasta water. The sauce should be glossy, smooth, and pourable with no clumps.

Drain the fettuccine just before mixing. Toss it into the sauce until every strand is coated. Stir in the chicken, shrimp, and any juices from the plate. Mix in the parsley and lemon zest, tossing gently for about 1 minute to warm through. If the pasta seems dry, add the reserved water one tablespoon at a time.

Serve immediately with extra Parmesan.

How It Comes Together

This approach helps you avoid the most frequent mistakes made with homemade cream sauces.

• Searing Order: Sautéing the chicken and shrimp first leaves flavorful browned bits in the pan. The cream then absorbs these tastes, adding complexity without the need for a long reduction.
• Off-Heat Melting: Parmesan may clump or turn grainy if boiled. Stirring in the cheese after the heat is turned off ensures the sauce remains silky.
• Starch Binding: The starch in the reserved pasta water helps the sauce adhere to the noodles rather than pooling at the bottom of the plate.

What Can Go Wrong

Even if you follow the steps, sometimes the pan behaves differently. Here is how to handle it.

Preventing a Grainy Sauce

This happens when the cheese is added to bubbling cream or the heat is too high. The proteins in the cheese clump together instead of melting. Turn off the heat completely before adding the Parmesan.

Stopping Rubbery Shrimp

Shrimp cook in a flash. If they curl into a tight "O" shape, they've been on the heat too long. Take them off the pan the second they turn pink and hit that loose "C" curve.

Avoiding Pale Chicken

If you crowd the pan, the chicken releases moisture and steams instead of searing. Work in two batches if needed so the pieces have space to brown.

Storage and Reheating

Store leftovers in a sealed tub in the refrigerator for up to 3 days.

This dish doesn't freeze well. The cream sauce often separates and becomes grainy when thawed, and the shrimp can get a rubbery texture.

To reheat, put the pasta in a pan over low heat. Add a splash of milk or water to loosen the sauce, as the noodles will have absorbed most of the liquid in the fridge. Toss gently until the chicken and shrimp reach 165°F (74°C) at the thickest point.

When reheating cooked leftovers, check with a food thermometer that the centre reaches 165°F (74°C); the appliance temperature and time alone do not confirm this.

Make It Your Own

You can easily tweak this recipe to fit what you have in the pantry.

Add some Greens

If you want more vegetables, blanch some broccoli florets in the pasta water during the last 3 minutes of boiling. Toss them in at the end with the parsley.

Give It a Kick

For a spicy version, add 1 tsp of Cajun seasoning to the chicken and shrimp. This creates a "Cajun Chicken and Shrimp Alfredo" vibe that cuts through the richness of the cream. If you love a smooth base, you can also try my Homemade Alfredo Sauce Recipe in 15 Minutes as a starting point.

Dietary Changes

For a gluten-free version, use a certified GF fettuccine. Note that GF pasta releases more starch, so you might need slightly less pasta water to keep the sauce from becoming too thick.

Perfect Complements

Since the meal is quite rich, I like pairing it with something bright and acidic.

• Arugula Salad: A simple mix of arugula, lemon juice, and olive oil cleanses the palate.
• Garlic Bread: Toast some sourdough with butter and fresh garlic for those who love to soak up every bit of extra sauce.
• Steamed Asparagus: A few spears of steamed asparagus add a fresh, snappy contrast to the creamy pasta.

High in Sodium