Description
Chicken and Shrimp Fettuccine Alfredo is an Italian classic that’s become an American favorite. It’s the perfect creamy dish for a romantic dinner for two or a cozy family meal.
Ingredients
The Pasta
- 8–12 oz Fettuccine Pasta
- 2 Qts Water
- 1 Tsp Salt
Chicken And Shrimp
- 1 Lb Boneless Chicken Breast, sliced
- 1/2 Lb Deveined Raw Large Shrimp
- 3 Tbs Vegetable Oil
- 2 Tsps Seasoning 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
- 2 Cups Heavy Whipping Cream
- 2 Tbs Pasta Water
- 1/4 Cup Butter
- 8 oz 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
Instructions
- Peel the shrimp and slice the chicken.
- Season the shrimp with Cajun seasoning and Old Bay seasoning.
- Season the chicken with seasoning salt, paprika, garlic powder, onion powder, Italian seasoning, and black pepper.
- Place the skillet over medium-high heat and add 2 tbs of oil.
- After 1 minute, add the chicken and fry for 3 minutes.
- Add in the shrimp and continue cooking for an additional 3 minutes, then remove and set aside.
- Place a large pot over high heat.
- Add 2 qts of water, 1 tsp salt, and 1 tbs of oil.
- Add in the fettuccine and cook until al dente, about 10-12 minutes.
- Strain but reserve 2 tbs of the water.
- Meanwhile, shred the Parmesan cheese.
- Place the same skillet you used to cook the chicken and shrimp over medium heat.
- Add in the butter and minced garlic.
- Once melted, add in the heavy cream, Parmesan, and cream cheese.
- Let it simmer for 8 minutes and whisk until the cheese is melted.
- Stir in the reserved pasta water.
- Add seasoning salt, Italian seasoning, and parsley, then stir well.
- Add in the chicken and shrimp, then stir well.
- Add the pasta, then fold well.
- Garnish with more parsley and pieces of Parmesan cheese if you like.
Notes
- Meat in every bite: If you want it meaty, you can use shredded rotisserie chicken. You get a nice mix of white and dark, moist, juicy meat.
- Pasta Water: I no longer add oil to my pasta water. This is a recent change I made to this recipe. However, it won’t have a major negative effect if you decide to.
- Heat control: Don’t keep the sauce over the heat too long. Remove it as soon as it melts. Too much heat will cause the cheese to break and the sauce to become oily.
- Serving individually: Alfredo is best served immediately while hot. If you decide to serve the sauce separately rather than combine it with the pasta, make sure to plate it right away so the texture stays creamy and doesn’t thicken or clump as it cools.
- Classic serving style: Restaurants typically serve it separately, first adding the fettuccine to the plate, then the Alfredo sauce, and topping it with the chicken and shrimp. Then, they garnish it with shredded Parmesan and parsley.
