Name: The Best Alfredo pasta with chicken and shrimp Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tsp garlic powder; 1 tsp salt; 1 tsp smoked paprika; ¼ tsp black pepper; 8 oz tiger shrimp (peeled & deveined); ½ lemon (juiced); 1 tbsp olive oil; 1 tbsp of the spice mix; 1 chicken breast (butterflied); 1 tbsp of the spice mix; 14 oz linguine (cooked al dente); 8 garlic cloves (minced); 1 hot red chili (finger chili, finely chopped); 1 tsp salt; 3 cups heavy cream; Remaining spice mix; ⅓ cup fresh parsley (chopped); ½ cup grated Parmesan; ½ tsp cayenne (optional, for extra heat)

Jump to Recipe

There’s something pure and soul-soothing about a big bowl of creamy pasta, but The Best Alfredo pasta with chicken and shrimp goes beyond comfort food into show-stopping territory. Imagine velvety ribbons of linguine tangled in a luscious, garlicky cream sauce, all crowned with juicy shrimp and golden, spice-crusted chicken. This isn’t just dinner—it’s a celebration of rich flavors, vibrant color, and irresistible aroma, perfect for special occasions or whenever you want to bring the magic of restaurant-quality pasta to your own kitchen.

The Best Alfredo pasta with chicken and shrimp Recipe - Recipe Image

Ingredients You’ll Need

While The Best Alfredo pasta with chicken and shrimp dazzles with its layers of flavor, you’ll be amazed at just how straightforward these ingredients are. Each one has a role to play—whether adding a whisper of heat, a hit of umami, or something bright and fresh—so don’t skip a thing!

Garlic Powder: Adds a subtle, roasty base note that builds the flavor profile from the start.
Salt: Essential for seasoning every layer and bringing out those bright, bold flavors.
Smoked Paprika: A touch of smokiness and color for both your spice blend and protein.
Black Pepper: For a gentle spicy warmth that livens up the whole dish.
Tiger Shrimp (8 oz, peeled & deveined): The star seafood, offering a sweet, delicate bite.
Lemon (half, juiced): Brightens up the shrimp and balances the creaminess.
Olive Oil: Keeps things juicy and acts as a carrier for all those spices.
Spice Mix (use as directed): Layering flavor in both shrimp and chicken ensures every bite sings.
Chicken Breast (butterflied): Gives you tender, quick-cooking slices ready to soak up all the goodness.
Linguine Pasta (14 oz, cooked al dente): The ideal shape to catch every drop of sauce.
Garlic Cloves (8, minced): Big garlic energy is a must for Alfredo magic!
Hot Red Chili (finger chili, finely chopped): A pop of color and a bit of fire to keep things lively.
Heavy Cream (3 cups): Don’t skimp—this is where that dreamy richness comes from.
Fresh Parsley (⅓ cup, chopped): Scatters freshness and a hint of color at the very end.
Grated Parmesan (½ cup, plus more for serving): That signature Alfredo flavor and undeniable creamy texture.
Cayenne (½ tsp, optional): Want serious heat? This is your secret weapon.

How to Make The Best Alfredo pasta with chicken and shrimp

Step 1: Marinate the Shrimp

Start by giving your shrimp a head start in flavor. Toss the peeled and deveined tiger shrimp in a bowl with freshly squeezed lemon juice, a good drizzle of olive oil, and a tablespoon of your prepared spice mix. This marinade does wonders: it tames any fishy edge, infuses the shrimp with citrus and savory spices, and forms the basis for the dish’s vibrant character. Set the bowl aside while you prep everything else so that shrimp can really mingle with the flavors.

Step 2: Season the Chicken

Butterfly your chicken breast for even cooking, then rub it all over with another tablespoon of that spice mix. This blend of garlic powder, smoked paprika, salt, and black pepper isn’t just for show—it caramelizes beautifully and brings a smoky warmth to every bite. Don’t be shy; get your hands right in there and make sure every nook and cranny is covered in those savory spices.

Step 3: Sear the Chicken

Next, heat a couple tablespoons of olive oil in a large pan over medium-high heat. Once shimmering, lay in your chicken breast and let it sit undisturbed for a minute or two, then flip—twice! With every turn, you’re building that irresistible golden crust. The goal: juicy chicken that’s flavorful all the way through. When it’s fully cooked, just set it aside and let it rest—you’ll slice it up to crown your pasta at the end.

Step 4: Cook the Shrimp

With the chicken done, turn off the heat and toss a small knob of butter into the hot pan to deglaze, scraping up all those delicious browned bits left behind. Flick the heat back on and add your marinated shrimp. Sauté them for about five to eight minutes, just until they’re plump, opaque, and a gorgeous shade of pink. Be careful not to overcook—they’ll finish with the perfect snap. Remove the shrimp and keep them close.

Step 5: Build the Alfredo Sauce

In that same glorious pan, add your minced garlic and chopped finger chili with a pinch of salt. Let them dance in the heat for around five to eight minutes, releasing their fragrance. Pour in the heavy cream, then stir in the remaining spice mix. Let the sauce bubble away, stirring often so it thickens slightly and all those rich, spicy flavors meld into the cream.

Step 6: Toss It All Together

Add your perfectly al dente linguine straight into the creamy sauce. Sprinkle in the chopped fresh parsley and grated Parmesan. Toss the pasta well so every strand gets gloriously coated. If you want a little extra punch, stir in some cayenne at this point. Let the whole pan bubble for another minute—it’s almost impossible not to sneak a forkful at this stage.

Step 7: Serve and Enjoy

Now for the best part: artfully arrange those golden chicken slices and juicy shrimp over that creamy pasta. Sprinkle with a little extra Parmesan and parsley for the picture-perfect finish. The Best Alfredo pasta with chicken and shrimp is ready to steal the show—grab your forks!

How to Serve The Best Alfredo pasta with chicken and shrimp

Garnishes

Go big on garnish! A generous sprinkle of fresh parsley and a shower of grated Parmesan not only add color but also brighten and balance the rich flavors. A crack of fresh black pepper or a pinch of chili flakes at the table keeps things lively for anyone craving extra heat.

Side Dishes

This pasta is hearty enough to stand on its own, but The Best Alfredo pasta with chicken and shrimp absolutely shines with some classic sides. Think a crisp green salad dressed simply with lemon and olive oil, or warm, crusty bread for scooping up that leftover sauce. Roasted asparagus or buttery sautéed broccoli add a perfect green touch.

Creative Ways to Present

If you want to impress, serve each portion in a shallow pasta bowl, turning the pasta into neat little nests, and draping the shrimp and sliced chicken on top. You can even skewer the shrimp for a playful presentation! A lemon wedge on the side adds color and lets guests add fresh zing at the table.

Make Ahead and Storage

Storing Leftovers

Leftovers of The Best Alfredo pasta with chicken and shrimp will keep beautifully in an airtight container in the fridge for up to three days. For best results, store the pasta, chicken, and shrimp together so the flavors can mingle, but save any extra garnishes for serving fresh.

Freezing

While creamy pasta sauces can be tricky to freeze without separating, you can freeze this dish in a pinch. Let everything cool, transfer to a freezer-safe container, and freeze for up to one month. When you’re ready to reheat, thaw overnight in the fridge to minimize any texture changes in the sauce.

Reheating

To reheat, gently warm the pasta on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creamy consistency. Stir frequently and heat just until warmed through—overcooking can toughen the chicken and shrimp. Top with a bit of fresh parsley and Parmesan after heating to revive the flavors.

FAQs

Can I use a different kind of pasta?

Absolutely! While linguine is perfect for catching the creamy sauce, you can swap in fettuccine, spaghetti, or even penne. Just aim for al dente so the pasta holds up to the robust sauce and toppings.

What if I don’t eat shrimp?

No worries—The Best Alfredo pasta with chicken and shrimp is adaptable. Simply double up on the chicken or swap in another protein like scallops, salmon, or even mushrooms for a vegetarian twist.

Can I make this dish without heavy cream?

Heavy cream creates that signature Alfredo lusciousness, but you can substitute half-and-half or a mixture of milk and cream in a pinch. Just know the sauce may be a bit lighter but still delicious.

How do I know when the chicken and shrimp are cooked through?

The chicken is done when it’s golden on the outside and no longer pink in the center; slice to check if unsure. Shrimp are ready when they turn opaque and curl into a loose ‘C’ shape—overcooked shrimp will be tight and rubbery, so keep an eye on them!

Is this recipe spicy?

There’s a gentle warmth from the smoked paprika, black pepper, and optional chili, but it’s easy to adjust the heat. For a milder dish, skip the cayenne and reduce the chili; for more fire, add extra chili flakes or cayenne at the end.

Final Thoughts

If you’re ready to treat yourself or impress guests, you can’t go wrong with The Best Alfredo pasta with chicken and shrimp. With every forkful, you’ll get creaminess, spice, and all the crave-worthy textures in one irresistible dish. Gather your ingredients, dive in, and get ready to fall in love!

The Best Alfredo pasta with chicken and shrimp Recipe

★★★★★

4.7 from 16 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Indulge in the ultimate comfort food with this irresistible recipe for the Best Alfredo Pasta with Chicken and Shrimp. Creamy, flavorful, and satisfying, this dish is a perfect combination of tender chicken, succulent shrimp, and perfectly cooked linguine coated in a rich Alfredo sauce.

Instructions

Marinate the Shrimp: In a bowl, toss the shrimp with lemon juice, olive oil, and 1 tbsp of the spice mix. Set aside.
Season the Chicken: Rub the butterflied chicken breast with 1 tbsp of the spice mix.
Cook the Chicken: Heat 2 tbsp olive oil in a large pan over medium-high heat. Sear the chicken for 1–2 minutes per side, flipping twice until fully cooked. Remove and set aside.
Cook the Shrimp: Turn off the heat and deglaze the pan with a small knob of butter. Return the pan to heat and sauté the marinated shrimp for 5–8 minutes, until pink and cooked through. Set aside.
Make the Sauce: In the same pan, sauté the garlic and hot chili with 1 tsp salt for 5–8 minutes until fragrant. Pour in the heavy cream and stir in the remaining spice mix. Simmer until slightly thickened.
Assemble: Add the cooked linguine, parsley, and Parmesan into the sauce. Toss to coat and let it bubble for another minute. For extra heat, stir in cayenne.
Serve: Top the creamy pasta with sliced chicken and shrimp. Garnish with extra Parmesan and parsley if desired. Enjoy!

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian