Chicken And Shrimp Alfredo Recipe

Prepare chicken

Pound chicken breasts to an even thickness (about 3/4 inch) or slice into 1/2-inch cutlets. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, and 1/2 tsp Italian seasoning.

Cook chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–5 minutes per side, until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips.

Season and cook shrimp

Pat shrimp dry and toss with remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp garlic powder. In the same skillet over medium-high heat, add a little more butter (about 1 tbsp). Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Remove shrimp and keep warm with the sliced chicken.

Bring a large pot with 6 cups water to a rolling boil. Add 1 tablespoon coarse salt and the pasta. Cook according to package directions until al dente (usually 8–10 minutes for fettuccine). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Sauté garlic

Wipe the skillet out (leave browned bits). Melt 3 tablespoons butter over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Make a light roux

Sprinkle 1 tablespoon flour over the garlic and butter, stirring constantly for 30–60 seconds to cook the raw flour taste.

Add liquids and thicken

Slowly whisk in 1 cup milk and 1 cup heavy cream, scraping any browned bits from the pan. Increase heat to medium-high and bring to a gentle simmer, stirring frequently, until sauce thickens slightly, about 4–6 minutes.

Finish sauce

Reduce heat to low and whisk in 1 1/2 cups grated Parmesan cheese a handful at a time until melted and smooth. Stir in 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg. If the sauce is too thick, whisk in reserved pasta water 1–3 tablespoons at a time until you reach a silky, coat-the-pasta consistency.

Combine pasta with sauce

Add the drained pasta to the skillet with the sauce and toss gently to coat, using tongs or two forks. If needed, add more reserved pasta water to loosen the sauce so it evenly coats the pasta.

Return proteins

Nestle sliced chicken and cooked shrimp into the sauced pasta and gently toss once to combine and rewarm the proteins for 1–2 minutes.

Taste and adjust seasoning with additional salt and pepper if necessary. Sprinkle chopped parsley over the pasta and a pinch of red pepper flakes if using. Serve immediately with lemon wedges on the side for squeezing over the shrimp and chicken.