Print

The Best Alfredo pasta with chicken and shrimp Recipe

The Best Alfredo pasta with chicken and shrimp Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 25 reviews

This rich and creamy Alfredo pasta dish features succulent chicken breast and juicy tiger shrimp tossed in a luscious homemade Alfredo sauce with fresh garlic, Parmesan cheese, and a hint of smoky paprika and garlic powder spices. Perfectly cooked linguine pasta blends seamlessly with the flavorful sauce, garnished with fresh parsley and a touch of heat from hot red chili and optional cayenne for extra kick, making it a decadent and satisfying meal.

Ingredients

Proteins

  • 12 oz Tiger Shrimp, peeled and deveined
  • 1 large Chicken Breast, butterflied

Pasta

  • 8 oz Linguine

Produce

  • 1 Lemon, juiced
  • 4 cloves Fresh Garlic, minced
  • 1 Hot Red Chili, sliced
  • 2 tbsp Fresh Parsley, chopped

Dairy

  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese, grated

Oils & Fats

  • 3 tbsp Olive Oil
  • 1 tbsp Butter

Spices & Seasonings

  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Salt
  • Optional: pinch of Cayenne Pepper for extra heat

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine the tiger shrimp with fresh lemon juice, 1 tablespoon olive oil, and 1 tablespoon of a spice mix consisting of garlic powder and smoked paprika. Toss thoroughly to coat and set aside while preparing other ingredients.
  2. Season the Chicken: Butterflied chicken breast should be rubbed evenly with the remaining 1 tablespoon of the spice mix, ensuring full coverage for flavor infusion.
  3. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breast for about 1 to 2 minutes on each side, flipping twice to ensure even cooking. Cook until the chicken is fully done and golden on the outside. Remove the chicken from the pan and set aside to rest.
  4. Cook the Shrimp: Turn off the heat briefly and add a small knob of butter to the pan to deglaze it, scraping up any browned bits. Turn the heat back on and sauté the marinated shrimp for 5 to 8 minutes, or until they turn pink and are cooked through. Remove shrimp and set aside with the chicken.
  5. Make the Sauce: Using the same pan, add minced garlic and sliced hot red chili along with 1 teaspoon of salt. Sauté for 5 to 8 minutes until fragrant and aromatic. Pour in the heavy cream and stir in the remaining spice mix (garlic powder and smoked paprika). Allow the sauce to simmer gently until it slightly thickens, stirring frequently to avoid burning.
  6. Assemble: Add the cooked linguine pasta, chopped fresh parsley, and grated Parmesan cheese into the thickened sauce. Toss thoroughly to coat the pasta evenly with the creamy sauce. Let it bubble for another minute to meld all flavors. For additional heat, optionally stir in a pinch of cayenne pepper.
  7. Serve: Plate the creamy Alfredo pasta and top it with the sliced cooked chicken breast and sautéed shrimp. Garnish with extra Parmesan cheese and fresh parsley as desired. Serve immediately and enjoy your delicious homemade Alfredo pasta with chicken and shrimp.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave with a splash of cream or water to loosen the sauce.
  • Avoid freezing the dish as the cream-based sauce may separate and change texture.
  • Butterflying the chicken breast helps it cook evenly and more quickly.
  • Adjust the amount of chili and cayenne pepper to suit your preferred spice level.

Nutrition

Find it online: https://flavorspath.com/the-best-alfredo-pasta-with-chicken-and-shrimp-recipe/