Chicken Shrimp Alfredo

When I think of a cozy weeknight dinner, this Chicken Shrimp Alfredo instantly comes to mind. The kitchen fills with the warm, creamy aroma of garlic and cheese, and I’ll admit I’m the kind of cook who lingers at the stove just a little longer to soak in the moment. My family swears this is the dish that makes even the busiest evenings feel special. It’s a creamy, comforting hug on a plate, but it’s surprisingly simple to pull together — nothing fussy, just good ingredients, cooked with a little patience and a lot of love. It’s reminiscent of a classic shrimp Alfredo you might order at a fancy Italian trattoria, but with a heartier protein duo that keeps everyone at the table happy. I share this recipe like I’m handing you a well-loved family secret: a little more garlic, a little more parmesan, and a lot of smiles. This is the kind of dish that disappears in minutes at my house, and I think you’ll love it just as much.

What is chicken shrimp Alfredo?

Think of Chicken Shrimp Alfredo as the ultimate comforting skillet meal that pairs two protein favorites with a rich, silky Alfredo sauce. It’s essentially a creamy pasta dish where sautéed chicken and succulent shrimp swim in a velvety sauce made from cream, Parmesan, garlic, and a kiss of butter. The name is pretty straightforward: “Chicken” and “Shrimp” because we’re layering two proteins, and “Alfredo” because that lush, cheesy tape of goodness coats every strand of pasta. It’s a crowd-pleaser that feels indulgent but is entirely doable on a weeknight after a long day. I love the contrast between the tender chicken, the juicy shrimp, and the way the sauce clings to each noodle. It’s comfort cooking, but with a bit of elegance — the kind of dish you want to tuck into after a long day and savor with a big sigh.

How to Make Chicken Shrimp Alfredo

Quick Overview

This is a straightforward, skillet-friendly method that starts by searing the chicken for color and flavor, then searing the shrimp just until it pinks, and finally whisking together a dreamy Alfredo sauce right in the same pan. The secret is to let the sauce simmer gently so it thickens without breaking and to finish with a splash of pasta water to loosen it to just-perfect creaminess. In under 30 minutes you’ll have a glossy, flavorful sauce clinging to every strand of pasta, with tender chicken and juicy shrimp shining through. Trust me — once you’ve done this once, you’ll reach for this method on busy weeknights and for date-night-in meals alike.

Ingredients

For the Main Components:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
• 12–16 large shrimp, peeled and deveined (tails on or off, your call)
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional for color)
• 8 ounces pasta (fettuccine or linguine work best)

For the Sauce:

• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 cup heavy cream (you can use a splash of half-and-half for a lighter version)
• 1 cup freshly grated Parmesan cheese
• 1/2 cup chicken broth or white wine (optional, for extra depth)
• 1/2 teaspoon lemon zest or a squeeze of lemon juice
• Pinch of red pepper flakes (optional, for a tiny kick)

For the Finishing Glaze:

• Fresh parsley, chopped
• Extra grated Parmesan for serving
• Freshly ground black pepper and a little lemon zest for brightness

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set a large skillet over medium-high heat and bring a pot of salted water to a boil for the pasta. Pat the chicken dry with paper towels (moisture is the enemy of a good sear), then season generously with salt, pepper, garlic powder, and paprika. I always tell myself I’ll do this early so the chicken browns nicely and doesn’t steam in the pan. A good sear adds that golden crust and a deeper flavor that makes the sauce feel luxurious.

Step 2: Sear the Chicken

Drizzle with a tablespoon of olive oil and sear the chicken until it’s cooked through and nicely browned on both sides, about 3–4 minutes per side depending on thickness. Remove to a plate and let it rest a minute. That rest is key — it keeps the juices in and the meat tender rather than dry.

Step 3: Sauté the Shrimp

In the same pan, add a touch more oil if needed and toss in the shrimp. They cook fast, just 1–2 minutes per side, until pink and opaque. Don’t overcook; shrimp can turn chewy in a heartbeat. Remove them to the plate with the chicken. The little bit of fond left in the pan is what enriches the sauce later on, so don’t clean it out yet.

Step 4: Start the Sauce

Lower the heat to medium and add the butter. Once it melts, stir in the minced garlic and cook for about 30 seconds until it’s fragrant but not browned. Pour in the heavy cream and chicken broth (or wine) and bring to a gentle simmer. This is where your whole kitchen starts to smell like a cozy Italian kitchen from a Sunday family gathering.

Step 5: Thicken & Flavor

Whisk in the Parmesan cheese gradually, letting it melt smoothly into the sauce. If the sauce looks too thick, splash in a bit more cream or a bit of the starchy pasta water until you reach a luxurious, silky consistency. Add lemon zest, red pepper flakes (if using), and a pinch of salt to taste. You want a sauce that clings to the back of a spoon with a glossy sheen.

Step 6: Layer in the Proteins

Return the chicken and shrimp to the pan. Toss to coat them in the sauce and simmer for another minute or two so everything is evenly coated and hot. If your pan seems a touch dry, a splash of pasta water will loosen the sauce without thinning the flavor. The way the sauce settles onto the noodles is what makes this dish feel special.

Step 7: Boil the Pasta

Drop the pasta into the salted boiling water and cook until al dente, reserving a small ladle of the pasta water before you drain. That little bit of starchy water is magic for finishing the dish. Drain the pasta, then return it to the pot or a large serving bowl and spoon the Alfredo sauce over it. Gently toss to coat the noodles evenly and let them soak up that creamy goodness.

Step 8: Finish with a Glaze

Scatter chopped parsley over the top, add a final shower of Parmesan, and a quick squeeze of lemon if you like a bright finish. I always finish with a touch of freshly cracked black pepper for a little bite. This glaze isn’t a separate layer so much as a final touch that makes the dish feel polished and restaurant-worthy without extra effort.

Step 9: Slice & Serve

Plate the pasta in warm bowls, nestling the chicken and shrimp on top so every forkful gets a little protein. A quick spritz of lemon on top is a nice bright contrast to the creamy sauce. Serve immediately, with a side of crusty bread to sop up every last bit of sauce. The scent alone will draw your family to the table, and I can almost hear the clinks of forks as everyone dives in.

What to Serve It With

Chicken Shrimp Alfredo is a meal you can enjoy in many ways, depending on the mood and the crowd. Here are a few ideas I reach for often, along with a little memory to go with each pairing.

For Weeknight Dinners: A simple green salad with a tart vinaigrette keeps the meal light and balances the richness of the sauce. A side of roasted broccoli or sautéed spinach adds color and freshness that I crave after a long day.

For Casual Weekends: A loaf of warm, crusty bread or garlic knots to mop up sauce. My family loves dipping the bread into the last of the sauce — it’s a ritual you’ll notice in our kitchen when this dish graces the table.

For a Little Extra Indulgence: Serve with a crisp white wine like Pinot Grigio or a light Chardonnay. If you’re serving kids, keep the wine out of sight and pour sparkling water with a twist of lemon for a celebratory feel without the buzz.

For Cozy Brunch or Lunch: Turn this into a comforting pasta bake by transferring the sauced pasta to a baking dish, topping with extra parmesan, and broiling for a few minutes until the top is bubbly and golden. It’s a fantastic way to stretch leftovers into a crowd-pleasing lunch the next day.

These serving ideas come from years of family dinners where the best meals are the ones that invite people to slow down, share stories, and savor every bite. Chicken Shrimp Alfredo is a dish that invites connection as much as appetite, so I’m always excited to see how you tweak it for your table.

Top Tips for Perfecting Your Chicken Shrimp Alfredo

Here are a few tricks I’ve learned over countless pots of Alfredo that keep me coming back to this recipe again and again.

Zucchini Prep: If you want to sneak in a little extra green without changing the texture, grate a small zucchini and squeeze out the moisture before tossing it into the sauce. It adds a gentle freshness and helps keep the sauce from feeling too heavy. Just don’t overcook it, or you’ll start losing that creamy bite you love.

Mixing Advice: Avoid overcooking the dairy base; let the sauce come together slowly and stay at a gentle simmer. If you notice graininess from the cheese, take the pan off the heat for a moment and whisk vigorously to smooth it out. Patience here pays off with a satin-smooth finish.

Swirl Customization: The look of a perfectly marbled sauce is as much about technique as ingredients. If you want a more dramatic marbling, reserve a small amount of sauce, chill it briefly, then drizzle back into the pan while you swirl gently. It creates a restaurant-like glaze without extra effort.

Ingredient Swaps: For a lighter version, substitute half-and-half for part of the cream and add a splash more broth or pasta water. If you’re avoiding dairy, you can try coconut cream, though you may want to adjust the cheese amount to maintain that signature Alfredo texture. I’ve done it and loved the nuance it brings to the dish.

Baking Tips: No need for an oven here, but if you’re making a big batch, you can keep components warm in a low oven (about 200°F) for a short time. Plate coverage and timing matter, so plan your steps so the sauce doesn’t over-reduce while you wait for everyone to gather around the table.

Glaze Variations: If you want a different finish, try a chili-lime butter glaze for a subtle kick, or a simple herb butter with chives and parsley stirred in at the end. A touch of lemon zest at the finish brightens the dish in an irresistible way.

Storing and Reheating Tips

Chicken Shrimp Alfredo stores fairly well, but the texture of the sauce can change a bit after chilling. Here’s how I keep it tasting fresh and delicious for the next day or two.

Room Temperature: This dish is best enjoyed freshly made. If you do need to hold it briefly, keep it in a warm place for no more than one hour and cover to retain moisture. If it’s cooled, rewarm gently on the stove with a splash more cream or broth to loosen the sauce.

Refrigerator Storage: Store in an airtight container for up to 2 days. Reheat slowly over low heat, stirring regularly, and add a splash of cream or pasta water to revive the sauce’s smooth consistency. The chicken and shrimp can become a touch chewy if reheated too aggressively, so go slow.

Freezer Instructions: I don’t recommend freezing this dish as is, because the texture of the dairy sauce often breaks after thawing. If you must, freeze the sauce separately and the pasta with chicken/shrimp separately, then combine with fresh pasta and reheat gently for best results.

Glaze Timing Advice: If you’ve topped with a glaze or herbs, add them after reheating to retain color and brightness. A quick fresh squeeze of lemon right before serving can lift the flavors beautifully.

In my kitchen, leftovers are rare, but when they happen I’m grateful for a fast lunch or a cozy dinner later in the week. The key to good leftovers is gentle reheating and a little extra splash of cream to bring back that luscious mouthfeel that makes Chicken Shrimp Alfredo worth saving for another day.

Frequently Asked Questions

Final Thoughts

Chicken Shrimp Alfredo is one of those recipes that feels like a warm invitation to slow down and savor, even on a hectic weeknight. The two proteins bring different textures to the plate, while the rich, glossy sauce ties everything together in a hug of comfort. It’s not just about indulgence — it’s about balance: a little indulgence, a little practicality, and a lot of love. I’ve shared this with friends who bring a bottle of wine and a smile, and they always leave saying they’ve found a new “sker” for the week’s dinner rotation. If you’re craving something creamy, comforting, and deeply satisfying, this is your dish. As you try it, I’d love to hear how you customize it — maybe a squeeze of lemon for brightness, or a handful of sautéed mushrooms for earthiness. Either way, you’re going to wind up with a dish that feels personal, homey, and totally timeless. Happy cooking!

Love this Chicken Shrimp Alfredo? Tell me in the comments how you tweak it for your family, or share a photo of your plate. And if you try a variation, I’m all ears for your tips and tricks. Don’t forget to rate the recipe so others can find your version too. Here’s to cozy nights, creamy sauces, and the kind of meals that become tradition around the table. Enjoy!

Chicken Shrimp Alfredo

A creamy and delicious Alfredo pasta dish with tender chicken and succulent shrimp.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 pound Shrimp, peeled and deveined
• 1 pound Chicken breast, cut into bite-sized pieces
• 0.5 teaspoon Salt for seasoning chicken
• 0.25 teaspoon Black pepper for seasoning chicken
• 1 tablespoon Olive oil
• 0.5 cup Butter
• 3 cloves Garlic, minced
• 2 cups Heavy cream
• 1.5 cups Parmesan cheese, grated
• 0.25 teaspoon Nutmeg, freshly grated optional
• 0.5 pound Fettuccine pasta
• 0.5 teaspoon Salt for pasta water
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh parsley, chopped for garnish

Instructions

 

Preparation Steps

• Season the chicken breast pieces with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
• Cook the fettuccine pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside, reserving about 0.5 cup of pasta water.
• While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
• In the same skillet, melt 0.5 cup of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
• Pour in 2 cups of heavy cream and bring to a simmer. Reduce heat to low and let it thicken slightly, about 3-5 minutes.
• Stir in 1.5 cups of grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water.
• Add the cooked chicken and 0.5 pound of shrimp to the Alfredo sauce. Cook for 2-3 minutes, or until the shrimp are pink and cooked through and the chicken is heated through.
• Add the cooked fettuccine to the skillet with the sauce and toss to coat evenly. Season with 0.25 teaspoon black pepper and a pinch of nutmeg, if using.
• Serve immediately, garnished with 0.25 cup of fresh chopped parsley.

Notes

This dish is best served immediately. For a richer sauce, you can add a splash of white wine to the garlic before adding the cream.