It’s never been so easy to get a fan-favorite, restaurant-quality dish on your dinner table in no time!
When I go to a restaurant, I like to order dishes I don’t normally make or those that I don’t believe I make as well as professional chefs. For a long time, this was the case for me when it came to fettuccine Alfredo. Even though it’s not a complicated preparation, I just always felt as though my version wasn’t as delicious as the ones I ate at my favorite Italian trattorias. That is, until I tried this recipe for chicken and shrimp Alfredo.
The original Alfredo sauce, a combination of butter and Parmesan cheese, was the brainchild of Chef Alfredo di Lelio. After giving birth to their eldest son in 1908, chef Alfredo’s wife was very weak, and he wanted to make a dish for her that was easy to eat and nutritious enough to help restore her to good health. So he made his own pasta noodles and served them to her with fresh butter and Parmesan cheese, which he emulsified into a rich, creamy, and ultra-satisfying sauce. Mrs. di Lelio loved it so much that she insisted it go on the menu at the restaurant they owned in Rome.
It was a huge hit. But fast-forward about 20 years to when the dish became truly famous, thanks to some truly famous people. Iconic married film stars Mary Pickford and Douglas Fairbanks had enjoyed Alfredo’s fettuccine when they dined at his restaurant in Rome on their honeymoon in 1920; when they returned in 1927, they brought the chef a gift: a gold fork and spoon engraved with the dedication To Alfredo, the King of Noodles. Alfredo took advantage of this endorsement from “The King of Hollywood” and “America’s Sweetheart,” and the rest, as they say, is history.
Alfredo didn’t add cream to his sauce—it’s believed that came later when Italian immigrants tried to adapt the classic recipe to American tastes—but you are going to be mighty glad it’s in here because heavy cream gives the dish its rich flavor and velvety texture. And the whole dish is made in a single pan. The chicken and shrimp, brilliant additions to this classic Alfredo, are cooked separately but in the same skillet. Once the proteins are done and removed, butter and garlic go into the pan and are cooked together. Then heavy cream is added, and finally grated Parmesan cheese. This layered cooking method allows the sauce to develop its wonderful richness and complexity. Add the chicken and shrimp back into the pan, along with your cooked and drained pasta, and you, too, will be the King or Queen of Noodles in your house!
Perfect Chicken And Shrimp Alfredo
Reserve a couple of tablespoons of pasta cooking water to add even more creaminess to your sauce. Cut the chicken into the same size pieces to ensure even cooking, and be sure to season both the chicken and the shrimp generously with salt and pepper. Simmer the cream but don’t let it boil to avoid curdling, and freshly grate the Parmesan yourself for even more delicious flavor.
FAQs & Tips
How Do I Store Leftovers?
Place cooled chicken and shrimp Alfredo in an airtight container, and it will keep in the refrigerator for up to 2 days. We don’t recommend freezing this dish, as the process can alter the taste and texture (especially of the shrimp).
Can I Prep This Ahead?
While chicken and shrimp Alfredo is best served right away, there is one thing you can do ahead of time. Prepare the chicken, the shrimp, and then the sauce (steps 2 through 5), combine them, and store in an airtight container in the fridge for up to 2 days. When you’re ready to serve, reheat them, and cook the fettuccine to al dente (according to package directions), reserving a couple of tablespoons of pasta water in case you need to alter the consistency of your sauce.
What Would Be A Good Vegetarian Version Of This Recipe?
Because the Alfredo sauce is so welcoming, you can substitute the proteins in this recipe with any vegetables you like. It’s delicious with broccoli, asparagus, peas, or “meaty” mushrooms. A combination of some of these veggies, like peas and mushrooms, would also be great.
Serving Suggestions
While this dish is super flavorful just as it is, you can always add some spice by tossing the cut-up chicken with some Chicken Seasoning or even some Creole Seasoning, if you want more of a kick. And speaking of adding things in, sometimes I top each serving of chicken and shrimp Alfredo with pieces of Marinated Mozzarella and let them melt a bit over the hot pasta.
Chicken and shrimp Alfredo with Focaccia, Bread Dipping Oil, and a side of Broccoli Rabe makes this meal guest-worthy, especially if you follow it with creamy Tiramisu and some crunchy Biscotti. Chicken and shrimp Alfredo is also wonderful with Roasted Asparagus (a veg I love with both chicken and shrimp) and this Kalamata Olive Bread spread with Whipped Butter or, better yet, Whipped Ricotta.
Chicken And Shrimp Alfredo
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil divided
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- Salt and black pepper to taste
- 1/2 pound large shrimp peeled and deveined
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 1/2 cups heavy whipping cream
- 1 1/4 cups grated Parmesan cheese
- Chopped fresh parsley for garnish, optional
Instructions
- Boil salted water in a large pot. Add fettuccine and cook until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chicken pieces, season with salt and pepper, and cook for 7-10 minutes until cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- In the same skillet, add 1 tablespoon of olive oil. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy whipping cream and bring to a gentle simmer, stirring occasionally.
- Slowly add the grated Parmesan cheese until combined and smooth. Add salt and pepper to taste.
- Combine the cooked pasta, chicken, and shrimp with the sauce, tossing gently to mix and warm them.
- Divide the pasta over plates and garnished with parsley if desired.
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