chicken shrimp alfredo fettuccine recipe

Written BySheba G Updated On
chicken shrimp alfredo fettuccine recipe
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The Best chicken shrimp alfredo fettuccine recipe

I have been making this chicken shrimp alfredo fettuccine recipe for years, and it’s always a crowd-pleaser. The dish originated from Italy, where fettuccine is a popular pasta shape.

The creamy sauce, made with butter, cream, and Parmesan cheese, is a perfect complement to the tender chicken and shrimp. I love that this recipe is easy to make and requires minimal prep time, making it a great option for busy weeknights or special occasions.

My family devours it in minutes, and I appreciate that it’s a relatively healthy option compared to other rich pasta dishes. The key to this recipe is using high-quality ingredients, such as fresh shrimp and real Parmesan cheese, to ensure the flavors shine through.

I often serve it with a side salad or garlic bread for a well-rounded meal. This recipe has become a staple in our household, and I’m confident it will become one in yours as well.

Chicken Shrimp Alfredo Fettuccine

Chicken Shrimp Alfredo Fettuccine

4.7 from 1540 votes

A creamy, comforting pasta dish loaded with tender chicken, succulent shrimp, and a rich Alfredo sauce. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Pasta

8 oz fettuccine pasta

For the Chicken

1 lb boneless, skinless chicken breasts
salt
pepper
1 tbsp olive oil

For the Shrimp

1 lb shrimp, peeled and deveined
salt
pepper
1 tbsp olive oil

For the Alfredo Sauce

2 tbsp butter
2 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
salt
pepper
1 tbsp cornstarch
2 tbsp water

For Garnish

Fresh parsley, chopped
additional grated Parmesan cheese

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add fettuccine pasta and cook until al dente, about 8-10 minutes.
3Drain and set aside.
4While the pasta is cooking, season chicken breasts with salt and pepper.
5Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side.
7Remove chicken from skillet and set aside to rest.
8Once cooled, chop into bite-sized pieces.
9In the same skillet, add another 1 tbsp olive oil over medium heat until shimmering.
10Add shrimp, season with salt and pepper, and cook until they turn pink and opaque, about 2-3 minutes per side.
11Remove shrimp from skillet and set aside.
12In the same skillet, melt 2 tbsp butter over medium heat until foamy.
13Add minced garlic and cook until fragrant, about 1 minute.
14Be careful not to burn the garlic.
15Pour in 2 cups of heavy cream and bring to a simmer over medium heat.
16Let it bubble gently for 3-4 minutes until slightly thickened.
17Stir in 1 cup of grated Parmesan cheese until melted and smooth.
18Season with salt and pepper to taste.
19In a small bowl, mix cornstarch with 2 tbsp water to create a slurry.
20Gradually add the slurry to the Alfredo sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
21If the sauce is too thick, thin it out with a little pasta water.
22If the sauce is too thin, let it simmer for another minute or two.
23Add the cooked fettuccine, chopped chicken, and shrimp to the skillet with the Alfredo sauce.
24Toss everything together until well coated and heated through.
25If the pasta seems too dry, add a little pasta water to loosen the sauce.
26Plate the Chicken Shrimp Alfredo Fettuccine and garnish with chopped fresh parsley and additional grated Parmesan cheese.
27Serve immediately and enjoy.

🔧Equipment

Large pot
Large skillet
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 45g💛Saturated Fat: 25g❤️Cholesterol: 250mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 35g

📝Notes

Tips: To make this dish gluten-free, use gluten-free fettuccine pasta. For a lighter version, substitute half-and-half for the heavy cream.

Watch Video Of How Chicken Shrimp Alfredo Fettuccine Works

This chicken shrimp alfredo fettuccine recipe is perfect for any occasion – whether it’s a family gathering or a quick weeknight dinner. It’s easy to make ahead of time and can be stored in an airtight container in the refrigerator for up to 24 hours or frozen for up to 3 months.

When reheating, simply add some steamed vegetables or garlic bread on the side for a complete meal. This dish never fails to impress my family and friends alike.

❓ Frequently Asked Questions About Chicken Shrimp Alfredo Fettuccine

1.

What is the best type of pasta to use for this recipe?
I recommend using fettuccine made from high-quality wheat flour for the best results.

2.

Can I substitute the shrimp with another protein source?
Yes, you can use chicken breast or thighs instead of shrimp if you prefer.

3.

How do I ensure the sauce doesn’t separate when reheating?
To prevent the sauce from separating, whisk it frequently while heating it over low heat.

4.

Can I make this recipe in advance?
Yes, you can prepare the sauce and cook the pasta up to a day in advance. Store them separately in airtight containers in the refrigerator until ready to assemble.

5.

Is this recipe suitable for vegetarians?
This recipe is not suitable for vegetarians due to the presence of chicken and shrimp.

6.

Can I use low-fat cream instead of heavy cream?
While you can use low-fat cream as a substitute, keep in mind that it may affect the flavor and richness of the dish.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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