Preparation Steps

• Boil a large pot of salted water and cook the fettuccine pasta according to the package instructions. Drain and set aside.
• Season the diced chicken and shrimp with salt, black pepper, garlic powder, and paprika.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon of olive oil and the diced chicken. Cook for 5 to 7 minutes until golden brown and fully cooked. Remove chicken and set aside with the shrimp.
• Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant.
• Pour in the heavy whipping cream and bring to a gentle simmer. Let it cook for 2 to 3 minutes to thicken slightly.
• Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
• Return the cooked chicken and shrimp to the skillet, tossing them in the Alfredo sauce.
• Add the cooked fettuccine pasta to the skillet and toss until the pasta is evenly coated with the sauce and proteins.
• Garnish with fresh chopped parsley and serve immediately.