Chicken & Shrimp Alfredo Pasta Recipe

Prepare chicken

Pat chicken breasts dry and slice each into 1/2-inch strips. Season both sides with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.

Cook chicken

Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. When shimmering, add chicken strips in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to keep warm.

Prepare shrimp

Pat shrimp dry and season with remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.

Cook shrimp

In the same skillet, add remaining 1 tablespoon olive oil and remaining 1/2 tablespoon butter over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Remove shrimp and set aside with chicken.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Cook according to package directions until al dente (usually 8–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Make roux and garlic base

In a medium saucepan over medium heat, melt 4 tablespoons butter. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Sprinkle in 1 tablespoon flour and whisk for 30 seconds to form a light roux.

Add liquids

Slowly whisk in 1/2 cup whole milk until smooth, then whisk in 1 1/2 cups heavy cream. Bring mixture to a gentle simmer over medium-low heat, whisking occasionally so it thickens slightly (about 3–5 minutes).

Finish sauce

Reduce heat to low and stir in 1 1/2 cups freshly grated Parmesan until melted and smooth. Season with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and optional 1/8 tsp grated nutmeg. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until you reach desired consistency.

Combine pasta and sauce: Add drained pasta to the saucepan with the Alfredo sauce. Toss gently to coat, adding a splash of the reserved pasta water if needed to loosen the sauce so it evenly coats the pasta (about 2–3 tablespoons).

Add proteins: Fold in the cooked chicken strips and shrimp into the sauced pasta, warming them briefly in the sauce (1–2 minutes) so the dish is heated through without overcooking the shrimp.

Plate and garnish: Divide the pasta among plates or a large serving bowl. Sprinkle with chopped parsley and additional 1/4 cup grated Parmesan. Serve immediately with lemon wedges on the side for optional brightening.