Fettuccine Alfredo with Shrimp and Chicken – Easy & Creamy
Introduction
If you’ve ever wondered whether you can combine shrimp and chicken in one pasta dish, this fettuccine alfredo with shrimp and chicken is your answer. It’s rich, comforting, and surprisingly simple to make. This article walks you through how to prepare it perfectly, what ingredients make it sing, and tips for customizing it for guests or weekday dinners. We’ll also answer the most popular questions people ask about this dish—from nutrition facts to pairing ideas. Whether you’re cooking for two or prepping a dish for a potluck, this flavorful alfredo has all the creamy appeal you’re craving.
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Fettuccine Alfredo with Shrimp and Chicken – Easy & Creamy
- Total Time: 30 minutes
- Yield: 4 1x
Description
A creamy, comforting pasta dish made with tender chicken, juicy shrimp, and fettuccine tossed in a homemade Alfredo sauce. Perfect for a weeknight dinner or cozy date night in.
Ingredients
1/2 lb cooked shrimp, peeled and deveined
1/2 lb cooked chicken breast, sliced
12 oz fettuccine pasta
2 tbsp olive oil or butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup whole milk
1/4 tsp black pepper
Salt to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Cook fettuccine according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté for 1 minute.
3. Add chicken and shrimp to the skillet. Cook for 2–3 minutes until heated through.
4. Reduce heat and stir in heavy cream and milk. Simmer for 2–3 minutes.
5. Add Parmesan cheese, salt, and pepper. Stir until cheese is melted and sauce is creamy.
6. Toss cooked fettuccine into the sauce until evenly coated.
7. Serve warm, garnished with fresh parsley.
Notes
Use freshly grated Parmesan for best flavor. You can substitute half-and-half for the cream/milk combo. Want more flavor? Add Cajun seasoning or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 670mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg
Why I Fell in Love with Fettuccine Alfredo with Shrimp and Chicken
It Started on a Tuscan Terrace
The first time I tasted anything like fettuccine alfredo with shrimp and chicken, it wasn’t in a restaurant—it was on a terrace in Tuscany, with homemade pasta and just-picked herbs. I was still learning the rhythms of Italian cooking then, burning garlic and forgetting to salt the water. But one evening, after helping a neighbor harvest olives, I was invited to a family dinner. They served a creamy pasta—no frills, but unforgettable. That’s when I understood: a truly great pasta dish comes from good ingredients, cooked simply and with care. That moment sparked my obsession with perfecting dishes like this one back home.
The Combo That Changed Everything
Fast forward a few years, I started experimenting with flavors that reflect both my Italian influence and American comfort food roots. Shrimp and chicken together? It’s a game-changer. The shrimp brings sweetness, the chicken brings substance, and the Alfredo sauce ties it all together like a velvety ribbon. This recipe has become one of the most requested dishes at my table—just like my easy creamy Cajun chicken pasta or this spicy shrimp and sausage pasta that also blends surf and turf.
Whether you’re adding this to your weeknight meal rotation or making it the star of your next gathering, this fettuccine alfredo with shrimp and chicken offers balance, richness, and pure satisfaction.
Building Flavor in Every Bite of Fettuccine Alfredo with Shrimp and Chicken
Key Ingredients That Make It Stand Out
What makes fettuccine alfredo with shrimp and chicken so satisfying? It starts with quality proteins. Use pre-cooked shrimp that’s plump and juicy—avoid rubbery frozen shrimp that lacks flavor. For the chicken, slice up grilled or pan-seared chicken breast. Season it simply with salt and pepper before cooking, so it doesn’t overpower the Alfredo sauce.
The sauce itself is where the magic happens. Heavy cream provides the luxurious base, while grated Parmesan adds depth and umami. A splash of whole milk lightens it just enough to coat the pasta without feeling too heavy. And don’t skip the garlic—it wakes up the entire dish.
I always keep a batch of Cajun seasoning nearby and sometimes sprinkle a touch into the sauce for added warmth, much like in this cajun shrimp and smoked sausage pasta where seafood meets smoky spice in a creamy base.
Easy Ways to Customize This Dish
While the classic recipe is hard to beat, there are a few easy tweaks you can try. Add baby spinach to the skillet just before tossing in the pasta—it wilts beautifully and adds a bit of color and nutrition. Craving more spice? A pinch of red pepper flakes or a spoonful of Cajun cream kicks it up.
If you’re short on time, feel free to use a good store-bought Alfredo sauce—though I always recommend making your own if you can. A homemade sauce comes together in just minutes and always tastes fresher, richer, and more balanced.
This recipe is flexible enough to serve at a dinner party or cozy night in, just like this savory boursin chicken pasta with tomatoes that uses creamy cheese in place of classic Alfredo for a bold twist.
Cooking Fettuccine Alfredo with Shrimp and Chicken the Right Way
Step-by-Step Instructions for Creamy Success
When cooking fettuccine alfredo with shrimp and chicken, timing is everything. Start by boiling your pasta in salted water—this builds flavor from the base up. Fettuccine takes about 10–12 minutes to reach that perfect al dente bite. Don’t forget to reserve a half-cup of pasta water before draining; it’s liquid gold if you need to loosen the sauce later.
In a large skillet, melt butter or heat olive oil over medium heat. Add your minced garlic and let it sizzle for just a minute—any longer and it’ll burn. Toss in the cooked chicken and shrimp, letting them warm through gently. The idea isn’t to cook them again but to coat them in garlicky goodness.
Now, add the heavy cream and milk. Let this simmer gently for 2–3 minutes—don’t rush it. Stir in the Parmesan, salt, and black pepper until it’s melted into a silky sauce. Finally, toss the cooked fettuccine straight into the pan. Stir it all together until every strand is coated. That’s it. Dinner’s done in under 30 minutes.
For more step visuals and sauce texture tips, my creamy boursin shrimp pasta tutorial walks through each skillet step in detail.
Common Mistakes to Avoid
When making fettuccine alfredo with shrimp and chicken, there are a few classic errors that can sabotage your creamy success.
One of the most common mistakes? Overheating the cream. If your pan is too hot when the dairy goes in, you’ll get a broken sauce instead of a creamy one. Lower the heat and be patient.
Another pitfall is overcooked shrimp. Remember, shrimp cooks fast—usually just 2 minutes per side. If you’re using pre-cooked shrimp, you only need to warm it through. Otherwise, it turns rubbery fast, especially when reheating leftovers.
Don’t overload the pan, either. Crowding causes ingredients to steam instead of sauté. Use a large enough skillet so everything has room to shine, like in this spicy Cajun garlic butter sausage pasta where browning is key to bold flavor.
Serving Fettuccine Alfredo with Shrimp and Chicken Like a Pro
How to Serve It Right—Even for Guests
Presentation doesn’t need to be fancy, but with a creamy dish like fettuccine alfredo with shrimp and chicken, little details go a long way. Use shallow bowls or wide plates to let the pasta spread naturally. A sprinkle of freshly chopped parsley not only adds color but cuts through the richness with a clean, herbal note. Grate a little extra Parmesan over the top just before serving—never beforehand, or it melts and clumps.
If you’re hosting, serve this pasta alongside warm garlic bread and a crisp salad with lemon vinaigrette. It balances the creamy sauce and gives guests a bite of brightness. I like to borrow inspiration from my one-pot smoky Cajun chicken and sausage pasta, where bold seasoning and simple sides let the pasta shine.
Chilled white wines like Pinot Grigio or Chardonnay pair beautifully with the creamy Alfredo sauce and seafood. Prefer something non-alcoholic? Sparkling water with lemon or cucumber is crisp and palate-cleansing.
Storage and Make-Ahead Tips
Leftovers of Fettuccine alfredo with shrimp and chicken can be just as good the next day—if you reheat them properly. Store in an airtight container in the fridge for up to 3 days. When reheating, avoid the microwave if possible. Instead, reheat gently in a skillet with a splash of milk to loosen the sauce. Stir frequently until it’s warmed through.
Want to prep it ahead? Cook the pasta and proteins in advance, then make the sauce fresh when you’re ready to serve. It takes only 5 minutes to pull together. You can even freeze the sauce separately—like I do for my cajun smoked sausage pasta—and defrost when needed for a fast weeknight meal.
Avoid freezing the whole dish with pasta—it tends to get mushy. But freeze the Alfredo base and your proteins, and you’ll have a jumpstart on dinner any night of the week.
FAQ
Can you put shrimp in chicken Alfredo?
Absolutely. Combining shrimp and chicken in Alfredo pasta adds richness and texture. The shrimp brings a light, slightly sweet flavor that complements the creamy sauce and tender chicken, making fettuccine alfredo with shrimp and chicken a well-rounded, satisfying dish.
Is chicken and shrimp Alfredo healthy?
This dish is indulgent but can be made healthier by adjusting ingredients. Use whole grain pasta, reduce cream, and increase lean protein portions. Shrimp and chicken are both excellent sources of protein, and with a few swaps, fettuccine alfredo with shrimp and chicken can be part of a balanced meal.
What goes with chicken and shrimp?
Bright, crunchy sides like lemon-dressed greens, roasted vegetables, or a simple tomato salad pair beautifully. Garlic bread or toasted ciabatta is also a classic companion to fettuccine alfredo with shrimp and chicken, helping to soak up every bit of sauce.
Can you eat shrimp with pasta?
Definitely. Shrimp is commonly paired with pasta, especially in cream or garlic-based sauces. In this recipe, it blends perfectly with chicken and Alfredo, offering contrast in both flavor and texture.
Is shrimp Alfredo good for protein?
Yes. Shrimp is low in fat but packed with high-quality protein. Combine that with grilled chicken breast and Parmesan, and shrimp and chicken Alfredo becomes a protein-rich comfort dish that satisfies without being too heavy.
What to put in shrimp Alfredo?
Besides the obvious—shrimp, cream, and pasta—you can add garlic, Parmesan, cracked pepper, a splash of milk, and optional Cajun seasoning for a bold kick. Adding chicken, as in fettuccine alfredo with shrimp and chicken, takes it a step further for a more filling dish.
What goes with chicken Alfredo?
Chicken Alfredo pairs well with sautéed spinach, green beans, or even roasted broccoli. For something special, consider sides inspired by other creamy dishes like chicken pasta recipes without cream that showcase balance through spice or acid.
What is the best Alfredo sauce to cook with?
Homemade is best—heavy cream, Parmesan, garlic, butter, and a splash of milk. It’s creamy, customizable, and fresh. If using store-bought, choose one with real cheese and minimal preservatives. For a twist, sauces like those in cajun pasta with smoked sausage can add smokiness and heat.
Conclusion
If you’re craving something creamy, comforting, and packed with protein, fettuccine alfredo with shrimp and chicken delivers every time. This dish combines the best of both worlds—succulent shrimp, juicy chicken, and a silky Alfredo sauce that clings to every strand of pasta. Whether you’re making it for family dinner, meal prepping, or impressing guests, it’s easy to customize and even easier to love.
Now that you’ve mastered the ingredients, techniques, and common pitfalls, you’re ready to cook with confidence. And if you want to branch out, try creamy variations like creamy boursin shrimp pasta or go smoky with one-pot Cajun sausage pasta. This flavorful foundation opens the door to dozens of new favorites—all starting with one perfect plate of Alfredo.
