The Best Chicken And Shrimp Alfredo (Made Easy with Cream Cheese)

Chicken and shrimp Alfredo is an Italian classic that’s become an American favorite. It’s perfect for a romantic dinner for two or a family dinner. This Alfredo recipe isn’t just easy to make but creamy, cheesy, and packed with everything we love: pasta, chicken, and seafood, making it the perfect meal for any dinner occasion.

This is one of the best Chicken and Shrimp Alfredo recipes you’ll find online so give it a shot. And again, it’s super easy to make. Make sure to print the recipe and comment below.

What makes this a good recipe?

• Everyone likes it: Well, it’s a fan favorite. Everyone likes chicken and seafood, and most folk love cheese and pasta. So if you’re making chicken and shrimp alfredo for a get-together, you can’t go wrong.
• It’s easy to make: All you’re doing is combining cheese and milk and frying meat for a few minutes while boiling pasta. How hard can that be?
• A flexible dish: I call it flexible because, just like a person is flexible with their time and always available, so is this dish. It’s perfect for any social dinner occasion, so whatever you make it for, it won’t be a sore thumb.
• Kid-friendly: You won’t have to force-feed this to your kid… trust me, they’ll love it. This is the one dish they’ll probably finish before you and ask for seconds. Lol!

Childhood memories of Fettuccine Alfredo

My grandmothers, whom y’all know I always talk about (Grandma Val Taylor, maternal; Grandma Gwen, paternal; and Nana aka Alice Mae, paternal great-grandma) didn’t make Alfredo-like that to my memory.

I have childhood memories of my mother cooking this dish for me and my younger sister. She would make it using jarred Alfredo sauce. She always bought the Ragu kind, and boy, did I really enjoy it.

When she made it, she combined just the fettuccine and sauce or added chicken and broccoli. My mother is allergic to seafood, so she definitely didn’t use any shrimp. Lol! 

But she made it pretty good, considering the Alfredo sauce wasn’t made from scratch. Anyway, that’s when I fell in love with Alfredo sauce. It’s just so kid-friendly to me… probably because of the Alfredo sauce. We all know kids love runny cheese like cheese wiz. 

Fettuccine Alfredo TV dinners

Sometimes, my mom would pick up a few fettuccine Alfredo TV dinners from the grocery store. You may remember me telling you before how my mother took me and my sister EVERYWHERE, and I mean EVERYWHERE!

She was one of those Generation X parents who didn’t put her kids on people or have many people watch her kids, so if she didn’t get a chance to do grocery shopping while we were in school, she’d just take us with her.

Let’s just say I spent a lot of time in the Supermarkets as a kid. We loved TV dinners and would warm them up after school and eat them while watching cartoons.

It was something quick to warm up in the microwave and eat to hold us over until dinner or for dinner night when she didn’t feel like cooking. I enjoyed the fettuccine alfredo in the box as well.

I even remember her picking them out of those cold freezers in the freezer aisle. But going through those cold behind aisles in the grocery store is a memory I won’t mind forgetting. LOL!

Aunt Lorretta Olive Garden story

Speaking of memories… let me tell y’all a story I believe I shared with y’all about my aunt Lorretta under my Better Than Olive Garden Alfredo Sauce Recipe I did in 2019. Me and Lorretta always hang out with each other. 

She is the aunt I probably spend the most time with even though she’s an in-law. Our hang-out spots are Target and Walmart, that’s after dinner at Outback, Red Lobster, or Olive Garden… Oh and a less-known restaurant in the Philly area called Miller’s Ale.

I can’t tell you how many times we’ve eaten at each of these restaurants, but we go to Olive Garden the most. And for whatever reason, she always orders the chicken Alfredo yet complains about it afterward. LMBBO!

She loves the chicken because it’s always well seasoned, juicy, and tender, but the alfredo sauce tastes like THICK MILK!!! I’ll definitely get into that a little later. LMBBO!

So after years of her complaining and having to add loads of salt to her Alfredo sauce to make it taste like something, she finally came up with the idea of me making my own Alfredo sauce recipe and so that’s what I end up doing.

The one thing I made sure of was to add some garlic to it for flavor, a nice amount of salt so it wasn’t bland and tasteless, and cream cheese to add depth of flavor.

If you know anything about Alfredo sauce, you know that cream cheese isn’t an original ingredient. That’s an ingredient Americans added it to give the sauce more flavor and a thicker consistency.

But yeah, we still laugh to this day about how she used to whine and complain about Olive Garden Alfredo sauce. It seems like they have improved some of their dishes since then, maybe because others were complaining, too.

Traditional Alfredo sauce vs modern Alfredo sauce

As I just said, Cream cheese wasn’t an original ingredient in traditional Alfredo sauce. It was very simple, made of butter, parmesan cheese, and pepper, and served over what is now known as fettuccine noodles. 

After becoming popular in the States, chefs created variations of the sauce, which included heavy cream (to enhance the creaminess ) and, later, Cream cheese (for a smooth consistency and to enhance the flavor).

The melted butter and parmesan cheese already made it somewhat creamy, but these additions made it super creamy. We would probably think the original version is dry since all we know is the modern super creamy version of Fettuccine Alfredo.

Authentic Italian food in Italy 🇮🇹

I visited Italy back in 2021 and experienced what I’d call a culture shock and had a bit of a reality check because I came to learn that what we in America identify or think of as Italian food is not even close to what it is in Italy.

Most of the native Italians in Italy are not even familiar with some of the dishes in America. One Italian and his wife told me that there is a difference in culture between Italians in Italy and Italian Americans.

They talk about the foods native Italians eat and how a lot of those foods we think of in America as “ITALIAN” food like Spaghetti and meatballs, chicken parmesan, Pizza etc they barely make over there.

What we think of as Italian food is actually “Italian-American” food. The main thing I learned is that Native Italians are very plain Jane in the way they make their food.

The husband who owned the motel I stayed in made steak and carbonara for me. It was my first time trying this dish and when I say it was bland, it tasted like that Alfredo sauce Lorretta always complained about!

I learned that they not only eat in a very basic way by not adding a bunch of condiments to their food but they also eat very light in the mornings, which seems to be a European thing.

In the mornings, they would drink tea, coffee, or juice and eat bread with cheese or lunchmeat. I had to get used to that, but it made sense because if you stuff yourself, you’d get lazy and not be able to perform at work.

Why is it called Fettuccine Alfredo?

Did you know Fettuccine Alfredo was created in Rome in 1914 by Italian chef Alfredo di Lelio, who served it at his restaurant, Alfredo’s? Chef Alfredo created the dish as a variation of traditional Italian pasta.

His wife made him this famous dish while he was ill and recovering from a sickness. He then made the dish for his wife, who didn’t have an appetite while recovering from giving birth to their son that year.

But when he made the dish, he decided to spice it up, hoping it would make her hungry. He added butter and cheese to the pasta to make it richer and more flavorful.

It EVENTUALLY became a hit with customers at his restaurant in Rome. FETTUCCINE means (pasta made in ribbons) and ALFREDO is the sauce named after the chef Alfredo di Lelio, who created the sauce we now all love.

He served his sauce (Alfredo) over Fettuccine, which is why we now call it Fettuccine Alfredo. This is an interesting story that I love sharing with folk because it sort of makes sense with how the name of the dish came about.

Store-bought vs homemade Alfredo sauce

Now, hear me out. You can use jarred sauce if you want, although a lot of people hate it, saying it has an artificial taste! Like I said, I grew up on it, and it’s pretty good, especially the Ragu brand.

But making homemade sauce allows you to achieve the taste you want. It’s especially important if you want a traditional Alfredo flavor or want a specific taste. You gotta DIY (DO IT YOURSELF!).

Ingredients you’ll need:

• Fettuccine Pasta: We’re using fettuccine pasta because this is Afredo fettuccine we’re making! Haha!
• Chicken and shrimp: Chicken and shrimp are going to be our meat add-ins. We’ll be using boneless chicken and raw shrimp.
• Seasonings: Seasoning Salt, Old Bay seasoning, Cajun seasoning, Garlic Powder, Onion Powder, Italian Seasoning, Black Pepper, Paprika, and Parsley flakes
• Vegetable Oil: We’ll be using vegetable oil to add to the pasta water to keep it from sticking which fettuccine tends to do.

Alfredo sauce ingredients

• Butter: Use an unsalted butter if you can. Butter also adds flavor to the sauce and is very neccesary
• Garlic paste: Garlic adds depth of flavor and is also a necessity. The Alfredo sauce wont be nearly good without it so make sure you have some on hand.
• Heavy cream and pasta water: Heavy cream is rich in flavor which makes it a good base for alfredo sauce. We’re going to use a couple tablespoons from the pasta water to add to the sauce as the starch it in helps to create a smooth thick alfredo sauce that sticks well to fettuccine noodles.
• Parmesan and cream cheese: Parmesan cheese is a must in Alfredo sauce. It’s what gives it it’s profile flavor. Cream cheese is a necessary addition, I’ll explain why in a few.
• Seasonings: Salt, Italian Seasoning, and parsley flakes

Common Questions About The Fettuccine

• Do you break the Fettuccine in half? You can, that’s what I do with my Spaghetti! Lol! Traditionally, you wouldn’t! Some love long pasta, squirreling around the fork, and believe this is how stringy pasta should be eaten.
• Why add salt to your pasta water? Yes, adding salt to the water adds flavor to the fettuccine, so season the water with salt before it comes to a boil. Flavoring every layer of this dish enhances the overall quality.
• Are we supposed to add oil? Yes, because Fettuccine, like spaghetti, linguine, and other stringy long pasta, tends to stick. To ensure it doesn’t, it’s good to use a little oil to keep them separated while boiling.
• Do you rinse the fettuccine once it’s done? I typically rinse my pasta when making a salad, but for this dish, you want the fettuccine to retain its starch to help the sauce adhere to it.
• Do you season your fettuccine once it’s done? Sometimes, I sprinkle it with garlic powder or minced garlic, maybe a teaspoon or so of butter, and beautify it with a little parsley before adding it to or topping it with Alfredo sauce.

The Chicken And Shrimp

• How to chop the chicken: I chop the chicken in big, long, rectangular shapes like restaurants do for a gourmet traditional look, but if you want to taste chicken in every bite, you might want to shred it or chop it into small pieces.
• Raw Shrimp: I use raw shrimp in this recipe because raw shrimp is the way to go for me. It hasn’t been cooked yet, so it releases all its natural flavors in the dish, and fresh is always better than pre-cooked for that reason.
• Cooked Shrimp: You can use cooked shrimp; just make sure you add it to the sauce once it is almost done. Skip cooking it with the chicken because overcooking will make it chewy, which doesn’t taste good.
• Shrimp Size: The size of the shrimp doesn’t matter. Feel free to customize this recipe to your liking. I like to use large shrimp mainly because I like meaty shrimp, and they’re more visible and better for presentation purposes.
• Deveined Shrimp: No matter the size of the shrimp or whether they’re pre-cooked or raw, make sure they’re deveined. If they’re not, do it yourself by removing the black lining. The black lining you see in shrimp is the shrimp’s digestive tract!

Parmesan And Cream Cheese

Parmesan cheese: Parmesan cheese is what’s used to make Alfredo sauce, and it isn’t very pleasant because it doesn’t melt easily. When they say all cheeses aren’t equal, I think Parmesan cheese is the reason for that saying.

• It doesn’t melt easily: Parmesan cheese is a hard, aged cheese that doesn’t melt as easy as cheddar and Mozzarella. This is due to its low moisture levels and high protein content, which makes it more resistant to melting.
• Pre-shredded cheese vs block cheese: Use a block of parmesan and shred it yourself. Block cheese doesn’t have preservatives, which prevents pre-shredded cheese from melting or at least makes it harder to melt.
• The best parmesan cheese: When it comes to Parmesan cheese, Parmigiano Reggiano is the way to go. It’s very popular and a fan favorite.
• Philadelphia brand is standard: Use Philly cream cheese, it’s the best BRAND of cream cheese and will give you the best outcome.
• A great emulsifier: The parmesan cheese won’t melt without the cream cheese; that’s why the cream cheese is necessary! The cream cheese is an emulsifier, which is something that helps to bring together two foods that won’t mix.
• Enhances flavor and thickness: Cream cheese also adds more flavor, thickens the sauce, and provides a smooth consistency.

How To Make Chicken And Shrimp Alfredo

1. Peal the shrimp and slice the chicken. I like to slice the chicken into thin rectangular shapes like it’s served at gourmet restaurants; you even see it this way at Olive Garden.
2. Season the shrimp with cajun seasoning and old bay seasoning and season the chicken with everything else.
   
3. Place a skillet over med-high heat and add 2 tbs of oil.
4. After 1 minute, add the chicken and fry for 3 minutes, then add in the shrimp and continue cooking for an additional 3 minutes, then remove from the skillet and set aside.
   
5. Add 2 qts of water, 1 tsp salt, and 1 tbs of oil to a medium pot and place over high heat.
6. Once it comes to a boil, add in the fettuccine and cook for 10-12 minutes then strain, reserving 2 tbs of the water.
7. Meanwhile, shred the parmesan cheese.
   
8. Place the same skillet you cooked the chicken and shrimp in over medium heat.
9. Add in the butter and minced garlic.
10. Once melted, add in the heavy cream, Parmesan, and cream cheese.
11. Whisk periodically and let it simmer for 8 minutes.
    
12. Once it’s almost done, add in the pasta water you reserved, the seasoning salt, Italian seasoning, and parsley, then stir well.
13. Add in the chicken, shrimp, and pasta then fold well, or serve the pasta separately. Some people leave and serve the sauce, chicken & shrimp, and fettuccine separately.
14. Garnish with more parsley, and pieces of parmesan cheese if you like.
    

Tips for best results:

• Use the same skillet: When you make the Alfredo sauce, use the same skillet you cooked the shrimp and chicken in. Don’t wash out the thin gravy, aka juice, as shown above. That adds additional flavor to the dish.
• Whisk the sauce: As stated earlier, a whisk is vital for this recipe. Use a whisk to stir the sauce, not a spoon. A whisk is the best cooking utensil for effectively breaking up the cheese and creating a lump free sauce.
• Don’t use cold cream or cheese: If the cream cheese and heavy cream were sitting in the refrigerator, let them sit at room temperature for 25-30 minutes before making the Alfredo sauce.

Add-ins & variations:

Wanna switch or spice things up? Thinking of some different add-ins or variations of chicken and shrimp Alfredo I personally enjoy that you can try if you’re not in the mood for chicken and shrimp. 

• Rotisserie chicken: This is a great option because the chicken is already prepared and seasoned. You just shred it up and add it to the alfredo sauce after you make it. It’s a good option because you get a mix of white and dark meat here.
• Dark meat: I love dark meat because it’s juicy and has more moisture than white meat, but for this dish, I prefer white meat. You can add dark meat, though. People typically do.
• Broccoli: This is a great option for vegetarians or if you don’t want to add meat because you’re serving it as a side dish. Besides, in my opinion, no vegetable tastes better with cheese than broccoli baby!
• Multicolored Peppers: You can saute some peppers and add them to your fettuccine Alfredo or combine peppers and Italian sausage. I actually made a dish similar to this.
• Penne noodles and salmon: You can make this same dish, but instead of chicken and shrimp, you can serve it with a few oven-baked pieces of salmon. You can also replace the fettuccine with Penne noodles instead.

Serving suggestions:

• Garlic Rolls: As we know, Olive Garden serves a batch of hot, buttery, soft garlic rolls no matter what you order. Lol! Anyway, some hot butterry garlic rolls taste good with Alfredo.
• Tossed Salad: If you’re thinking of something light, make a nice salad. Olive Garden also serves it with this. A light tossed salad is a good vegetable side.
• Fried Chicken: The crispy skin of the fried chicken taste so lovely rubbed up against the creamy cheesy alfredo sauce. A combination foodies will love and know WORKS without it trying it. Besides, what doesn’t taste good with fried chicken?
• Seared Steak: If you don’t make the fettuccine alfredo with meat, it can be served more as a side dish and would go wonderfully alongside some seared savory steak.

Storage and reheating

• How do you store chicken and shrimp alfredo? You should store it in a glass dish, like a Tupperware bowl. Make sure it’s tightly sealed with a lid, plastic wrap, or aluminum foil, and set it in the refrigerator.
• Can you freeze it? Yes, fettuccine Alfredo freezes well, just like a TV dinner from the store. Just let it unthaw in the refrigerator the day you plan on eating it.
• How do you reheat it? The best way to reheat this dish is in a skillet or pot. Place it in a skillet or pot over low heat, add in a splash of milk or water because the sauce has probably stiffened, and let it simmer until warm, stirring periodically.

Frequently Asked Questions

• How do you fix broken Alfredo sauce?  This happens a lot, especially the next day when you try to reheat it. Just place it in a pot or skillet over low heat, add a splash of milk or water, and stir until the sauce comes together.
• How long does it last? About 3-4 days until it loses its swag!

Equipment:

These are all the cooking utensils you’re going to need to make this recipe. You dont have them all but having at least most of them will allow you to make this recipe effectively and easily. 

• Large non-stick skillet: You need a large skillet for this dish because we’re cooking a lot, and a non-stick skillet so the Alfredo sauce doesn’t stick to it and burn while simmering. 
• Large Pot: Make sure you have a pot to boil the pasta in. In this recipe, we’ll be using a lot of fettuccine, so it’s best to get a large pot, especially since fettuccine is long.
• Cheese Grater: A cheese grater is very important for the sauce because shredded block Parmesan cheese melts better than pre-shredded Parmesan cheese. And get a grater that shreds thick and thin, so you have options.
• Silicone Whisk: It’s important to use a whisk to break up the Parm and cream cheese to prevent lumps that may form while creating the alfredo sauce. A whisk is very important for a smooth sauce.
• Colander: You need the colander to drain the pasta, and it’s important to drain it ASAP to avoid overcooking and bloating into a soggy mess.
• Tongs: Tongs will help transport the pasta from the pot to the skillet and fold it into the sauce. You can also use them to plate the fettuccine pasta when serving the dish.
• Big spoon: A big spoon is good if you want to be classy and scoop the Alfredo sauce over the pasta. Some folks don’t like mixing the pasta in with the sauce and meat. They prefer plating the pasta, adding the sauce, and topping it with the shrimp and chicken.
• Measuring Cups: Measuring cups are essential, especially if you want to follow the recipe exactly. You’ll need them to measure liquids like the heavy cream and water for the pasta.
• Measuring Spoons: You need this for the same reason. To follow the recipe exactly, you’ll need a measuring spoon to ensure you’re using the exact amount of seasonings and spices.

Alright, y’all, that’s it for now. I hope you enjoy it. Please make sure to share, like, and comment if you do. And subscribe to receive email notifications every time I post a new recipe.

Also, for updates on everything Philly Jay Cooking, follow me on social media at the following handles: Facebook, Pinterest, Twitter, Instagram, and YouTube. Have a good day, and be blessed!

Enjoy, later!
PBJ~

The Best Chicken And Shrimp Alfredo (Made Easy with Cream Cheese)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Philly Boy Jay
• Prep Time: 15 Mins
• Cook Time: 1 Hr
• Total Time: 45 Mins
• Yield: 6
• Category: Pasta
• Method: American
• Cuisine: Italian

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Description

Chicken and shrimp Alfredo, an Italian classic that’s become an American favorite. Perfect for a romantic dinner for two or a family dinner. Creamy, cheesy, and packed with everything we love, pasta, chicken, and seafood. Making it the perfect meal for any dinner occasion. 

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Ingredients

• 8oz Fettuccine
• 2 Qts Water
• 1 Lb Boneless Chicken Breast
• 1/2 Lb Deveined Raw Large Shrimp
• 3 Tbs Vegetable Oil
• 2 Tsps Seasoning Salt
• 1 Tsp Salt
• 1 Tsp Paprika
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 1/2 Tsp Old Bay Seasoning
• 1/2 Tsp Cajun Seasoning
• 1/4 Tsp Italian Seasoning
• 1/4 Tsp Black Pepper
  
  Alfredo sauce ingredients
• 2 Cups Heavy Whipping Cream
• 2 Tbs Pasta Water
• 1/4 Cup Butter
• 8oz Philadelphia Cream Cheese
• 1–1/2 Cups Block Parmesan Cheese, shredded
• 2 Tsps Minced Garlic
• 1 Tsp Seasoning Salt
• 1 Tsp Parsley Flakes
• 1/4 Tsp Italian Seasonings

Cook Mode Prevent your screen from going dark

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Instructions

1. Peal the shrimp and slice the chicken. I like to slice the chicken into thin rectangular shapes like it’s served at gourmet restaurants; you even see it this way at Olive Garden.
2. Season the shrimp with cajun seasoning and old bay seasoning and season the chicken with everything else.
3. Place a skillet over med-high heat and add 2 tbs of oil.
4. After 1 minute, add the chicken and fry for 3 minutes, then add in the shrimp and continue cooking for an additional 3 minutes, then remove from the skillet and set aside.
5. Add 2 qts of water, 1 tsp salt, and 1 tbs of oil to a medium pot and place over high heat.
6. Once it comes to a boil, add in the fettuccine and cook for 10-12 minutes then strain, reserving 2 tbs of the water.
7. Meanwhile, shred the parmesan cheese.
8. Place the same skillet you cooked the chicken and shrimp in over medium heat.
9. Add in the butter and minced garlic.
10. Once melted, add in the heavy cream, Parmesan, and cream cheese.
11. Whisk periodically and let it simmer for 8 minutes.
12. Once it’s almost done, add in the pasta water you reserved, the seasoning salt, Italian seasoning, and parsley, then stir well.
13. Add in the chicken, shrimp, and pasta then fold well, or serve the pasta separately.
    Some people leave and serve the sauce, chicken & shrimp, and fettuccine separately. 
14. Garnish with more parsley, and pieces of parmesan cheese if you like.

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Notes

• You don’t have to combine everything!!! When restaurants serve it separately, they start by first adding the pasta to the plate, followed by the Alfredo sauce, and topping it with the chicken and shrimp. Then, they garnish it with shredded parmesan and parsley.