Looking for the perfect pasta comfort meal? This Alfredo pasta with chicken and shrimp is rich, creamy, and loaded with flavor in every bite. It brings together tender chicken, juicy shrimp and the most perfect creamy Alfredo sauce!
Perfect for date night or a cozy dinner with the whole family, it's a restaurant-worthy meal made right at home!
If you love pasta recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
Jump to:
Ingredients
- Tiger Shrimp
- Lemon
- Chicken Breast
- Linguine
- Fresh Garlic
- Hot Red Chili
- Heavy Cream
- Fresh Parsley
- Parmesan Cheese
- Spices: Garlic Powder & Smoked Paprika
See recipe card for quantities.
Instructions
Add spice rub to shrimp & chicken!
Fry the chicken & shrimp until fully cooked through & set aside.
Sauté the veggies, add shrimp back in & add heavy cream!
Add in the pasta, chicken & serve!
- Marinate the Shrimp:
In a bowl, toss the shrimp with lemon juice, olive oil, and 1 tablespoon of the spice mix. Set aside. - Season the Chicken:
Rub the butterflied chicken breast with 1 tablespoon of the spice mix. - Cook the Chicken:
Heat 2 tablespoon olive oil in a large pan over medium-high heat. Sear the chicken for 1–2 minutes per side, flipping twice until fully cooked. Remove and set aside. - Cook the Shrimp:
Turn off the heat and deglaze the pan with a small knob of butter. Return the pan to heat and sauté the marinated shrimp for 5–8 minutes, until pink and cooked through. Set aside. - Make the Sauce:
In the same pan, sauté the garlic and hot chili with 1 teaspoon salt for 5–8 minutes until fragrant. Pour in the heavy cream and stir in the remaining spice mix. Simmer until slightly thickened. - Assemble:
Add the cooked linguine, parsley, and Parmesan into the sauce. Toss to coat and let it bubble for another minute. For extra heat, stir in cayenne. - Serve:
Top the creamy pasta with sliced chicken and shrimp. Garnish with extra Parmesan and parsley if desired. Enjoy!
Substitutions
- Shrimp → Scallops, diced salmon, or tofu for a pescatarian/vegetarian option
- Chicken Breast → Chicken thighs, turkey breast, or portobello mushrooms for a vegetarian twist
- Linguine → Fettuccine, spaghetti, or gluten-free pasta
- Garlic → Garlic paste, garlic powder (¼ teaspoon per clove), or shallots for a milder flavor
- Hot Red Chili → Red pepper flakes, jalapeño, or cayenne powder (use less)
- Heavy Cream → Half-and-half, evaporated milk, or a mix of milk and butter (3:1 ratio)
- Parmesan → Grana Padano, Pecorino Romano, or nutritional yeast for a dairy-free option
Equipment
- Large Skillet or Sauté Pan
- Medium Pot (for boiling pasta)
- Cutting Board & Sharp Knife
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or water to loosen the sauce. Avoid freezing, as the cream-based sauce may separate.
Top tips for success!
- Don't Overcook the Shrimp – They cook fast! Once pink and curled, they're done.
- Use Fresh Garlic – It adds way more depth than pre-minced or powdered.
- Finish Pasta in the Sauce – Let it simmer together so the linguine soaks up all that creamy flavor.
FAQs
Fettuccine, spaghetti, or even penne work great! Just make sure it’s cooked al dente so it holds up in the creamy sauce.
You can use half-and-half or a mix of milk and a bit of cream, but the sauce will be thinner and less rich. Add a touch of flour to help it thicken if needed.
Yes, just make sure to fully thaw and pat them dry before marinating. This helps them sear properly and prevents a watery sauce.
Related
Looking for other pasta recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with this recipe:
The Best Alfredo pasta with chicken and shrimp
Ingredients
Equipment
Method
- In a bowl, toss the shrimp with lemon juice, olive oil, and 1 tablespoon of the spice mix. Set aside.
- Rub the butterflied chicken breast with 1 tablespoon of the spice mix.
- Heat 2 tablespoon olive oil in a large pan over medium-high heat. Sear the chicken for 1–2 minutes per side, flipping twice until fully cooked. Remove and set aside.
- Turn off the heat and deglaze the pan with a small knob of butter. Return the pan to heat and sauté the marinated shrimp for 5–8 minutes, until pink and cooked through. Set aside.
- In the same pan, sauté the garlic and hot chili with 1 teaspoon salt for 5–8 minutes until fragrant. Pour in the heavy cream and stir in the remaining spice mix. Simmer until slightly thickened.
- Add the cooked linguine, parsley, and Parmesan into the sauce. Toss to coat and let it bubble for another minute. For extra heat, stir in cayenne.
- Top the creamy pasta with sliced chicken and shrimp. Garnish with extra Parmesan and parsley if desired. Enjoy!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply