The Best Chicken And Shrimp Fettuccine Alfredo (Made With Cream Cheese)

Fettuccine Alfredo is a dish everybody loves here in the States; it’s definitely a crowd-pleaser and many people’s all-time favorite. So I had to share my rendition of it, and I added chicken and shrimp too.

This is one of the best fettuccine Alfredo recipes you’ll find online, so give it a shot. It’s super delicious and easy to make. So make sure to print the recipe, comment below, and tell us how ya like it.

What makes this a good recipe?

• Everyone likes it: It’s a fan favorite. Made with chicken, cheese, and pasta, all things that people love. You can’t go wrong serving this at a get-together.
• It’s easy to make: You’re just frying the meat, boiling the pasta, and tossing it all in a simple cheese sauce. It’s straightforward and done in no time.
• It’s versatile: There are plenty of ways to make Alfredo. Check out my variation section for more detail.
• Kid-friendly: Trust me, the kids will love this dish. They’ll probably finish their plates before you do and might even ask for seconds. If there’s one thing children love, it’s pasta submerged in a delicious creamy cheese sauce.

Watch Me Make It

Childhood memories of Fettuccine Alfredo

I don’t think my grandmothers Val, Gwen, and Alice were ever fans of fettuccine Alfredo. I have fond memories of my mother cooking this for me and my little sister, though.

And I loved it, even though she used jarred Ragu sauce. Sometimes she kept it simple with just noodles and sauce. Sometimes she’d add some chicken and broccoli to it.

She would never use shrimp because she has shellfish allergies. But the chicken and broccoli got the job done, and she would doctor up the jarred Ragu sauce.

As I said earlier, kids love creamy cheese sauce, so you didn’t have to force us to eat it. My sister and I would always devour this dish and lick all the Alfredo off the plate. Lol!

Fettuccine Alfredo TV dinners

Ok, so there’s one thing I have to tell y’all about my mom. She took my sister and I everywhere… and I mean EVERYWHERE!

She was a Gen X parent who really didn’t like folk babysitting her children. So if she couldn’t do grocery shopping while we were in school, she’d take us right with her.

So we spent a lot of time in supermarkets growing up. Lol! We loved TV dinners, and fettuccine Alfredo was the kind she’d sometimes buy for us.

I remember having to go to the frozen foods section and pull them out of the freezer. Those cold aisles are probably the one single thing I hated about going grocery shopping. Lol!

I enjoyed how easy and convenient TV dinners were. We would throw them in the microwave after school and eat them while watching cartoons.

We would also eat TV dinners whenever my mom didn’t feel like cooking. One thing is for sure, two things are for certain, fettuccine Alfredo is no stranger to me. Lol!

Aunt Lorretta Olive Garden story

Lorretta and I hang out all the time… ALL THE TIME! Even though she’s an in-law, she’s the aunt I spend the most time with

We’re always grabbing dinner at Outback, Red Lobster, and Olive Garden. Sometimes we just chill at Miller’s Ale, a sports bar right outside of Philly.

We’ve eaten at these restaurants plenty of times, but Olive Garden is our main jawn!! Lol! Now this is where the story gets funny, because it’s like a funny love-hate relationship.

I really need y’all to make this make sense for me and tell me this isn’t insane. Every time we went to Olive Garden, Lorretta would order the exact same thing.

She’d always order Chicken fettuccine Alfredo, then complain about how terrible it is. LMBO! I’d always ask her, “Lorretta, if it’s so bad, why do you keep ordering it”? Lol!

She said, “Because it’s one of the cheapest things on the menu”. She loved the chicken because it was juicy, well-seasoned, and tender. What she disliked was how bland the Alfredo sauce was.

She would always say it was so bland that it tasted like butter and milk. Lol! I would always laugh whenever I saw her dump a bunch of salt on it.

After years of complaining, she eventually stopped ordering Fettuccine Alfredo. She asked me to create a homemade Alfredo sauce recipe, and I decided to do just that.

The one thing I made sure to do was to infuse it with a lot of flavor. I threw in some garlic, cream cheese, and salt to ensure that.

To this day, Lorretta and I still laugh about how much she used to hate on their sauce. After creating an Alfredo sauce recipe, I made her some homemade Fettuccine Alfredo.

Let’s just say she devoured it with no complaint at all. That sauce recipe is available here >>> Better Than Olive Garden Alfredo Recipe .

Traditional Alfredo sauce vs. modern Alfredo sauce

Traditionally, Alfredo sauce recipes didn’t include cream cheese. It was simply made using butter, Parmesan cheese, and pepper, served over fettuccine.

Once it hit the States, chefs started tweaking it. They added heavy cream for extra richness and, later on, cream cheese for a smoother consistency and punchier flavor.

The original butter-and-Parmesan base was creamy, but these new additions took it to another level. If we tried the original version today, we’d probably think it was dry. We’re used to the super creamy version that exists today.

Authentic Italian food in Italy 🇮🇹

I visited Italy back in 2021 and had a real culture shock. I learned that what we think of as “Italian food” in America isn’t even close to what they eat over there.

Native Italians aren’t even familiar with the so-called “Italian” food we serve here. I spoke with a native Italian man and his wife while I was in Italy.

They explained the significant difference between Italians in Italy and Italian Americans. They said the dishes we call “Italian”—like chicken parmesan and pizza—are things they barely even make.

What we eat is really “Italian-American” food. Native Italians keep their cooking very simple. The owner of the Motel I stayed in made me some steak and carbonara.

It was my first time trying carbonara, and when I say it was bland, IT WAS BLAND!! It tasted just like that Alfredo sauce from Olive Garden Lorretta always complained about. Lol!

I learned that they don’t add a bunch of extra ingredients to their food. They keep things extremely simple, very, very simple! They didn’t even add sauce to their steak and used salted olive oil as dressing for their salad.

Why is it called Fettuccine Alfredo?

Did you know Fettuccine Alfredo originated in Rome back in 1914? It was created by an Italian chef named Alfredo di Lelio. He served it at his restaurant, Alfredo’s, as his own take on traditional pasta.

The story goes that his wife had lost her appetite after giving birth to their son that year. To help her eat, Alfredo di Lelio decided to spice things up. He added extra butter and cheese to the pasta to make it rich, flavorful, and appetizing.

The dish became a huge hit with local customers, and he called it Fettuccine Alfredo. The name is very simple: Fettuccine is the ribbon-style pasta, and Alfredo sauce is named after the chef Alfredo di Lelio.

Since he served his sauce over those specific noodles, it became Fettuccine Alfredo. I love sharing this story—it’s pretty cool how the name of such a famous dish came about.

Store-bought vs. homemade Alfredo sauce

Now, hear me out! You can use jarred sauce if you want; some people don’t like it because they say it tastes artificial. I like it personally; as I said, I grew up on the Ragu brand.

I prefer making homemade sauce because you can customize it to your liking. It’s a game changer if you’re aiming for a more traditional taste.

Ingredients you’ll need:

• Pasta: We’re using fettuccine—it wouldn’t be Fettuccine Alfredo without it! Lol!
• Meat: The meat add-ins we’re using are boneless chicken and shrimp. I recommend using raw shrimp, and many people like using shredded rotisserie chicken.
• Seasonings: Seasoning salt, Old Bay, Cajun seasoning, garlic powder, onion powder, Italian seasoning, black pepper, paprika, and parsley flakes. These are undeniably the best seasonings for chicken and shrimp fettuccine Alfredo.
• Fat: We’ll add a little oil to the pasta water to keep the fettuccine noodles from sticking.
• A note on the pasta water: I used to add oil to the water to keep the noodles from sticking, but I’ve stopped. It makes the pasta too slippery, which keeps the sauce from clinging to the noodles. You can still add it if you really want to, but it’s better without it!

Alfredo sauce ingredients

• Fat: Use unsalted butter since we’re already using a lot of seasonings. We don’t want a salty alfredo sauce.
• Liquids: Heavy cream is the heart of the sauce. Don’t forget to save a couple of tablespoons of the starchy pasta water—it gets the sauce nice and smooth and helps it stick to the noodles.
• Cheese: Block Parmesan is a must; it melts much better than pre-shredded Parmesan. For the cream cheese, I like to use the Philadelphia brand.
• Seasonings: The Salt is for taste; Italian seasoning and garlic paste are for depth, and parsley flakes are for color. The Alfredo sauce won’t be nearly as good without garlic, so make sure you have some on hand.

Common Questions About Fettuccine Pasta

• Do you break the fettuccine in half? You can; that’s what I do with spaghetti! Traditionally you wouldn’t, though. Some people love the experience of twirling long, stringy pasta around the fork.
• Do you add salt to your pasta water? Yes, salt adds flavor to the pasta. I season the water with about 1 teaspoon of salt before it comes to a boil. How much I use depends on how much pasta I’m making.
• Are we supposed to add oil? I used to when I first created this recipe, but I no longer do! I used to think it stopped the pasta from sticking, but all it does is make the noodles slippery. That actually prevents the sauce from sticking to them later. But it doesn’t make a HUGE DIFFERENCE, just in case you decide to add it!
• What does al dente mean? In Italian, it means “to the tooth.” It means the pasta should be tender but still firm with a little bite. The last thing you want is white, bloated, soggy noodles—yuck! I usually cook mine over high heat for 10 to 12 minutes, then strain it immediately.
• Do you rinse the fettuccine once it’s done? Only if I’m making pasta salad. For a hot dish like this, you want the pasta to retain its starch. That starch is what helps the cheese sauce stick. Just strain it as soon as it’s al dente so you don’t overcook it.

The Chicken and Shrimp

• How to chop the chicken: I chop it into large, rectangular pieces for a gourmet restaurant look. If you want chicken in every bite, feel free to shred it or chop it into smaller pieces.
• Raw shrimp: I always use raw shrimp. It hasn’t been cooked yet, so it releases all its natural juices into the dish. So go fresh; it’s better than pre-cooked shrimp
• Cooked shrimp: If all you have is pre-cooked shrimp, add it at the very end. Don’t cook it with the chicken, or it’ll become rubbery, tough, and chewy.
• Shrimp size: Size doesn’t matter! Use whatever size you like. I prefer large shrimp; they’re meatier and more visible when plated, giving the dish a more aesthetic look.
• Deveined shrimp: No matter the size, always make sure they’re deveined. If you see a black line through the shrimp, remove it—that’s the digestive tract!

Parmesan and cream cheese

• Parmesan cheese: Parmesan is the heart of Alfredo, but it’s tricky. Because it’s an aged, hard cheese, it doesn’t melt like cheddar or mozzarella. It’s hard to work with, but it’s not Alfredo sauce without its signature flavor.
• Pre-shredded vs. block: Always buy a block of Parmesan and shred it yourself. Pre-shredded bags have preservatives that stop the cheese from melting properly.
• The best Parmesan: If you can find it, Parmigiano Reggiano is the gold standard and a fan favorite for a reason.
• Philadelphia cream cheese: This is the brand I swear by. It’s the best cream cheese, and I personally don’t think anything else comes close.
• Cream cheese as an emulsifier: You actually need it to help the Parmesan melt. Since Parmesan is resistant to melting, the cream cheese acts as an emulsifier. It brings everything together into one smooth, rich cheese sauce.
• Flavor and texture: Beyond helping it melt, cream cheese is key for that perfect texture. It thickens the sauce and gives it a smooth, creamy consistency. It also adds an amazing flavor to the sauce.

How To Make Chicken And Shrimp Fettuccine Alfredo

1. Peel the shrimp and slice the chicken.
2. Season the shrimp with Cajun seasoning and Old Bay seasoning.
3. Season the chicken with seasoning salt, paprika, garlic powder, onion powder, Italian seasoning, and black pepper.
   
   
4. Place the skillet over medium-high heat and add 2 tbs of oil.
5. After 1 minute, add the chicken and fry for 3 minutes. 
6. Add in the shrimp and continue cooking for an additional 3 minutes, then remove and set aside.
   
   
7.  Place a large pot over high heat.
8. Add 2 qts of water, 1 tsp salt, and 1 tbs of oil.
9. Add in the fettuccine and cook until al dente, about 10-12 minutes.
10. Strain but reserve 2 tbs of the water.
11. Meanwhile, shred the Parmesan cheese.
    
    
12. Place the same skillet you used to cook the chicken and shrimp over medium heat.
13. Add in the butter and minced garlic.
14. Once melted, add in the heavy cream, Parmesan, and cream cheese.
15. Let it simmer for 8 minutes and whisk until the cheese is melted.
16. Stir in the reserved pasta water.
    
    
17. Add seasoning salt, Italian seasoning, and parsley, then stir well.
18. Add in the chicken and shrimp, then stir well.
19. Add the pasta, then fold well.
20. Garnish with more parsley and pieces of Parmesan cheese if you like.
    
    

Add-ins & variations:

Want to switch things up? If you’re not in the mood for chicken and shrimp, here are a few other ways to make this dish your own.

• Rotisserie chicken: This is a great shortcut since the chicken is already cooked and seasoned; just shred it and stir it into the sauce. You get a nice mix of white and dark meat.
• Broccoli: This is perfect if you’re going for a meatless alfredo and serving it as a side. Broccoli and cheese is a classic combo. There’s no veggie that pairs with cheese sauce better than broccoli to me.
• Multicolored peppers: Sauté some peppers and toss them in your fettuccine Alfredo. Add peppers and sausage to really take it to another level.
• Penne and salmon: Swap the fettuccine for penne, and serve with juicy oven-baked salmon. That’s a great way to switch things up.

Serving suggestions:

• Garlic rolls: You know how Olive Garden serves those hot, buttery, soft rolls? Well, they make a great additional side here.
• Tossed salad: If you want something light to balance the pasta’s richness, go with a tossed salad.
• Fried chicken: That crispy chicken skin against that creamy, cheesy sauce is a winning combo. Honestly, what doesn’t taste good with fried chicken?
• Seared steak: If you’re making the Alfredo without meat, it works great as a side dish. Pair it with a savory, seared steak to round out the meal.

Storage and reheating

• How do you store chicken and shrimp alfredo? Store it in a glass dish, such as a Tupperware bowl. Ensure it’s tightly sealed with a lid, plastic wrap, or aluminum foil, and refrigerate.
• Can you freeze it? Yes, fettuccine Alfredo freezes well, just like a TV dinner from the store. Just let it thaw in the refrigerator the day you plan to eat it.
• How to Reheat Alfredo Fettuccine in a Skillet: Place the Alfredo fettuccine in a skillet or pot over low heat. Add a splash of milk or water to loosen the sauce, and let it simmer until warm, stirring periodically.

Frequently Asked Questions

• Why did my sauce turn grainy? That usually happens because the heat is too high or you kept the sauce over the heat for too long. Make sure to turn the heat off as soon as your cheese has melted.
• What kind of cheese should I use? Stick to a good quality Parmesan cheese. You can use pre-grated if you’re in a rush, but fresh-grated Parmesan melts way better and gives you a much creamier sauce.
• Can I use other types of noodles? Definitely! Fettuccine is classic and the preferred choice, but this sauce is delicious on penne, rigatoni, or even linguine. Just use whatever you have in your pantry.
• What if the sauce is too thick? Don’t worry! Just stir in a little more milk or heavy cream, a tablespoon at a time, until it reaches the consistency you like.

Equipment:

You’ll need a few tools to get this done. You don’t have to have every single one, but having most of them will make the whole process much easier.

• Large non-stick skillet: You need a large skillet because we’re making a good amount of pasta here. Use a non-stick skillet so the sauce doesn’t burn while it simmers.
• Large pot: You need a big pot to boil the fettuccine. Since the noodles are long, a larger pot gives them plenty of room to cook evenly.
• Cheese grater: This is a must!! We’ll be using this to shred our block of Parmesan cheese.
• Silicone whisk: You’ll need a whisk to smooth the sauce and keep it lump-free.
• Colander: You need this to drain the pasta.
• Tongs: These are perfect for moving the pasta from the pot to the skillet and folding it into the sauce. They’re also great for plating.
• Big spoon: Use this to scoop the sauce over the pasta. Some folks prefer to keep them separate until they’re ready to plate.
• Measuring cups: These are essential for accurately measuring liquids like the heavy cream.
• Measuring spoons: Use these to accurately measure the seasonings.

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.

Enjoy, later!

PBJ~

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