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Creamy Chicken and Shrimp Alfredo pasta with tender chicken, shrimp, and rich sauce.

Creamy Cajun Chicken and Shrimp Alfredo

A comforting and creamy Chicken and Shrimp Alfredo Pasta that's easy to make and perfect for busy nights or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600

Ingredients
  

Pasta
  • 12 oz fettuccine (or any pasta you like) Fettuccine is classic, but any pasta works.
Proteins
  • 1 lb chicken breast or thighs, cut into bite-size pieces Both breast and thighs work well.
  • 1 lb shrimp, peeled and deveined (tails off is easier for eating) Shrimp should be cooked until pink and curled.
Sauce
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 to 1 1/2 cups grated Parmesan cheese, plus more to top Freshly grated works best.
  • 1 tsp salt, plus more for pasta water
  • 1/2 tsp black pepper Adjust to taste.
  • pinch Italian seasoning or paprika (optional) For added flavor.
  • chopped parsley or basil for topping (optional)
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Instructions
 

Preparation
  1. Bring a big pot of salted water to a boil and cook the fettuccine until just tender. Before draining, reserve about 1 cup of the pasta water.
  2. In a large skillet, heat 1 tablespoon of butter with the olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Move chicken to a plate.
  3. In the same skillet, add another tablespoon of butter. Add the shrimp, seasoning with a pinch of salt and pepper, and cook for 1-2 minutes per side until they turn pink. Remove shrimp and place on the plate with the chicken.
Sauce
  1. Lower the heat and add the last tablespoon of butter to the skillet. Add the minced garlic, stirring for about 30 seconds.
  2. Pour in the heavy cream and warm gently for 2-3 minutes, ensuring it does not boil.
  3. Gradually stir in the Parmesan cheese until melted into a smooth sauce. If too thick, add a splash of the reserved pasta water and stir.
Combine
  1. Add the cooked pasta to the sauce and toss until coated. Return the chicken and shrimp to the skillet and stir gently to combine.
  2. Season with additional salt and pepper to taste. Top with extra Parmesan and herbs if desired.
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Notes

For best results, serve immediately. Leftovers can be reheated gently over low heat with a splash of milk or cream. This dish pairs well with garlic bread or a simple salad.