Alfredo Chicken Shrimp Pasta (Printable Recipe)
Creamy comfort dish with chicken, shrimp, and rich Alfredo-style sauce—perfect for any night.
# Ingredients You'll Need:
→ Protein
01 -
1 lb tiger shrimp, peeled and deveined
02 -
2 boneless skinless chicken breasts, butterflied
→ Produce
03 -
1 lemon, juiced
04 -
4 cloves fresh garlic, minced
05 -
1 hot red chili, finely chopped
06 -
2 tablespoons fresh parsley, chopped
→ Dairy
07 -
1 cup heavy cream
08 -
1 cup grated Parmesan cheese
→ Pantry
09 -
12 oz linguine pasta
10 -
2 tablespoons olive oil
11 -
1 tablespoon butter
12 -
1 tablespoon garlic powder
13 -
1 tablespoon smoked paprika
14 -
1 teaspoon salt
15 -
Optional: cayenne pepper for added heat
# Steps to Follow:
01 -
In a bowl, toss shrimp with lemon juice, olive oil, and 1 tablespoon of the spice mix. Set aside.
02 -
Rub the butterflied chicken breasts with 1 tablespoon of the spice mix until evenly coated.
03 -
Heat olive oil in a large pan over medium-high heat. Sear chicken 1–2 minutes per side, flipping twice, until fully cooked. Remove and set aside.
04 -
Deglaze the pan with butter, then sauté shrimp 5–8 minutes until pink and cooked through. Remove and set aside.
05 -
In the same pan, sauté garlic and chili with salt for 5–8 minutes until fragrant. Pour in heavy cream and stir in remaining spice mix. Simmer until slightly thickened.
06 -
Add cooked linguine, parsley, and Parmesan to the sauce. Toss to coat and let simmer for 1 minute. Add cayenne if desired.
07 -
Top pasta with sliced chicken and shrimp. Garnish with additional Parmesan and parsley. Serve immediately.
# Extra Tips:
01 -
Finish the pasta in the sauce to enhance flavor absorption and create a cohesive dish.
02 -
Use fresh garlic for optimal depth of flavor compared to powdered or pre-minced alternatives.
03 -
Avoid overcooking the shrimp; they’re done as soon as they turn pink and curl slightly.