If you’ve ever wanted a creamy pasta dish with chicken AND shrimp, I’ve got you covered! I’m going to share my favorite chicken and shrimp alfredo recipe, which is a lot easier than it looks. This dish is great for a romantic dinner, a meal with the family, or just a special treat for yourself!
What Makes Chicken and Shrimp Alfredo So Special?
Chicken and shrimp alfredo combines the best of both worlds – tender chicken, succulent shrimp and a rich creamy sauce that coats every bite of pasta. The combination of proteins gives this dish amazing flavor depth, while the alfredo sauce brings everything together in creamy harmony.
When I made this for my family the first time, they couldn’t believe I did it myself! It’s one of those dishes that looks really fancy but is really easy to make once you know the steps.
Ingredients You’ll Need
For this amazing chicken and shrimp alfredo here’s what you’ll need to gather
- 3-4 boneless skinless chicken breasts
- 1 lb. shrimp, peeled and deveined
- 16 oz. pasta (I prefer fettuccine or mafaldine)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp tomato paste
- 1/4 cup chicken broth or white wine
- 1 1/2 – 2 cups heavy cream
- 1 cup parmesan cheese, freshly grated if possible
- 2 tsp garlic and herb seasoning
- 2 tsp cajun seasoning
- Salt and pepper to taste
- 1/4 cup fresh chopped parsley
- 2 Tbsp olive oil
- 2 Tbsp butter
Step-by-Step Instructions
Preparing the Proteins
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Season the chicken: Cut chicken breasts into bite-sized pieces and season with salt, pepper, and 1 tsp of cajun seasoning.
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Follow these steps to get the shrimp ready:
1. Peel and devein the shrimp. Use paper towels to dry them off, and then sprinkle them with a little salt and 1/2 teaspoon of crab seasoning.
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To cook the chicken, put 1 tablespoon of olive oil in a large skillet and set it over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the chicken pieces until they are golden brown and fully cooked. Remove from pan and set aside.
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Cook the shrimp: In the same pan, add another Tbsp of olive oil. Add shrimp and cook just until they turn pink, about 2-3 minutes (don’t overcook!). Remove from pan and set aside with the chicken.
Making the Alfredo Sauce
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Sauté aromatics: In the same pan, add 2 Tbsp butter and melt over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
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Build the sauce base: Add tomato paste and stir to combine with the onions and garlic. Cook for about 1 minute to caramelize slightly.
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Deglaze the pan: Pour in the chicken broth or white wine, and scrape up any browned bits from the bottom of the pan (this is where all the flavor is!).
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Add cream and seasoning: Pour in the heavy cream, remaining cajun seasoning, and garlic and herb seasoning. Stir well and bring to a gentle simmer. Don’t let it boil too hard or the cream might separate.
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Thicken with cheese: Reduce heat to low and slowly stir in the parmesan cheese until melted and sauce is smooth. If sauce gets too thick, you can add a splash more cream or some pasta water.
Bringing It All Together
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Cook the pasta: While making your sauce, cook pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
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Combine everything: Add the cooked chicken and shrimp back to the pan with the alfredo sauce. Stir gently to coat with sauce and warm through.
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Add pasta: Add the drained pasta to the pan and toss to coat evenly with sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
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Final touch: Sprinkle with fresh chopped parsley and additional parmesan cheese if desired.
Tips for the Best Chicken and Shrimp Alfredo
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Don’t overcook the shrimp! They only need 2-3 minutes and will continue cooking slightly when added back to the hot sauce.
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Use freshly grated parmesan for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
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The pasta water trick: That starchy pasta water is magic for loosening a too-thick sauce while helping it cling to the pasta.
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Cajun seasoning level: Adjust the cajun seasoning according to how spicy you like it. You can always start with less and add more to taste.
Common Mistakes to Avoid
I’ve made plenty of mistakes making this dish over the years, so learn from my fails!
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Boiling the cream: Never let your cream sauce boil aggressively or it might separate and become grainy.
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Cooking pasta too early: Time your pasta cooking so it finishes right when your sauce is ready. Sitting pasta gets sticky and cold.
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Skimping on seasoning: Taste as you go! Cream sauces need proper seasoning to avoid blandness.
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Rushing the process: Take your time especially when cooking the onions and building the sauce base. Those steps create depth of flavor.
Variations to Try
Want to switch things up? Here are some tasty variations:
Cajun Chicken and Shrimp Alfredo
Double the cajun seasoning, add some sliced bell peppers to the onions, and finish with a squeeze of lemon juice for a delicious cajun twist!
Garlic Lovers’ Version
Double the garlic and add 1/2 tsp garlic powder to the sauce for an extra garlic punch. You might wanna have some mints handy after dinner though!
Veggie-Packed Option
Add some baby spinach, sun-dried tomatoes, or roasted red peppers when you combine everything for extra nutrition and color.
What to Serve with Chicken and Shrimp Alfredo
This dish is pretty rich and filling on its own, but here are some perfect sides:
- A simple green salad with lemon vinaigrette
- Garlic bread or breadsticks
- Steamed broccoli or asparagus
- A glass of crisp white wine (Pinot Grigio or Sauvignon Blanc work great!)
Storing and Reheating Leftovers
If you somehow have leftovers (we never do at my house!), store them in an airtight container in the refrigerator for up to 2 days.
To reheat, add a splash of milk or cream and warm gently over low heat, stirring frequently. Microwaving works too, but use 50% power and stir halfway through.
My Personal Experience
The first time I made this dish, I actually burned the garlic (rookie mistake!) and had to start over. But now it’s one of my go-to impressive dinners that never fails to get compliments.
I love making this on special occasions, but honestly, it’s quick enough for a weeknight if you prep the ingredients ahead of time. The combination of tender chicken and juicy shrimp in that creamy sauce is just unbeatable!
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking. Frozen shrimp work great in this recipe.
Can I use half-and-half instead of heavy cream?
You can, but your sauce won’t be as rich and thick. If using half-and-half, you might want to add 1 Tbsp of flour to the onions before adding the liquid to help thicken the sauce.
Is there a way to make this healthier?
Try using milk instead of cream and adding a bit of flour as a thickener. You can also increase the protein-to-pasta ratio and serve with extra veggies on the side.
Can I make this ahead of time?
The sauce tends to thicken a lot when cooled, so it’s best made fresh. However, you can prep all ingredients ahead of time and cook the proteins earlier in the day, then just assemble everything right before serving.
Conclusion
Chicken and shrimp alfredo is one of those magical dishes that seems fancy but is actually totally doable at home. The combination of tender chicken, succulent shrimp, and creamy alfredo sauce is absolutely irresistible!
So go ahead, impress your family or dinner guests with this amazing chicken and shrimp alfredo. And remember, cooking should be fun, so don’t stress if everything isn’t perfect. The end result will still be delicious!
What’s your favorite pasta dish to make at home? Have you tried combining chicken and shrimp before? I’d love to hear about your experiences in the comments!
