The Best CHicken Shrimp Alfredo
When I think about what could be even better than a comforting fettuccini alfredo, I can only think of Chicken AND Shrimp Alfredo! The combination of tender, moist chicken and juicy, succulent shrimp adds different textures and flavors to this alfredo pasta dish. Making a homemade creamy alfredo sauce is actually super easy, and doesn’t take that much time! In the time the pasta cooks the alfredo sauce can be made! This chicken shrimp alfredo recipe is a total comfort classic, and will fill you up and satisfy the whole family! I can’t think of anyone who wouldn’t like this recipe. If you have a picky eater who doesn’t like shrimp, you can keep them on the side for those who want them to add them on top!
Ingredients Needed
For the Pasta
Fettuccini: Fettuccini is the classic noodle for chicken alfredo, but you can use any long noodle that you prefer! Olive Oil: To sauté the proteins! Chicken Breast & Shrimp: Dice your chicken breast into bite sized pieces so it cooks quickly and evenly! Use raw shrimp. If it was frozen make sure to let it thaw in the fridge before using it. Spices: Paprika and Italian seasoning, along with some salt and pepper will season up the proteins to start building lots of flavor here! White Wine or Chicken Stock: After sautéing your proteins, you will want to deglaze the pan with white wine or chicken stock. Wine adds a depth of flavor that chicken stock won’t, but they will both do the trick! There is so much flavor on the bottom of the pan after sautéing the chicken and shrimp that shouldn’t be left in the pan!
For the Alfredo Sauce
Butter: To sauté the garlic! Heavy Cream: The base of the alfredo sauce is heavy cream to make it thick and luscious. Half & Half will result in a thinner sauce that doesn’t coat the noodles as well. Garlic: For aroma and lots of flavor. Italian Seasoning: To add some extra flavor to the sauce! Parmesan Cheese: I like to use freshly grated parmesan so it will melt seamlessly! Parsley: For garnish!
How to MAKE Chicken Shrimp Alfredo
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