Name: chicken and shrimp Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces whole-wheat linguine or fettuccine; 1 tablespoon olive oil, divided; 12 ounces boneless, skinless chicken breast, cut into 1-inch pieces; 8 ounces raw medium shrimp, peeled and deveined; ¼ cup thinly sliced scallions; 2 cloves garlic, chopped; 1 teaspoon salt, divided; 1 teaspoon all-purpose flour; ½ cup half-and-half; ¼ cup reduced-fat cream cheese; ¼ teaspoon ground pepper; ¼ cup grated Parmesan cheese, plus 2 tablespoons, divided; 2 tablespoons chopped fresh flat-leaf parsley

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Alfredo pasta is a creamy, indulgent dish that has won hearts worldwide. But when you combine it with juicy shrimp and tender chicken, it transforms into a next-level comfort meal Chicken and Shrimp Alfredo. This dish offers the best of both worlds: the rich, cheesy goodness of homemade Alfredo sauce and the delicious contrast of two proteins in every bite.

In this guide, we’ll dive deep into everything you need to know about making the best Chicken and Shrimp Alfredo from choosing the right ingredients to perfecting your cooking technique. You’ll also discover exciting variations, serving tips, and answers to common cooking questions. Whether you’re a beginner or a seasoned home chef, this article has you covered.

Let’s get started with the basics!

Introduction:

What Is Chicken and Shrimp Alfredo?

Chicken and Shrimp Alfredo is a variation of the classic Fettuccine Alfredo, an Italian-American dish known for its rich, creamy sauce made from butter, heavy cream, and Parmesan cheese. Traditionally, it’s served with fettuccine pasta, but many people experiment with different pasta types.

The addition of chicken and shrimp enhances the dish by introducing two textures—tender, juicy chicken and succulent shrimp—that blend harmoniously with the luscious sauce. This combo makes it a favorite among pasta lovers looking for an extra boost of protein and flavor.

The Origins of Alfredo Sauce

The roots of Alfredo sauce trace back to early 20th-century Italy when a chef named Alfredo di Lelio created a simple butter-and-Parmesan sauce to please his pregnant wife. When Hollywood actors discovered the dish, it gained international fame. Over time, the recipe evolved especially in the U.S.—where heavy cream, garlic, and spices became staple additions.

Adding chicken and shrimp to Alfredo sauce wasn’t part of the original recipe, but it became popular as chefs sought heartier, protein-packed versions. Today, this dish is a restaurant favorite and a go-to homemade meal for pasta lovers.

Why Chicken and Shrimp Make the Perfect Pairing

You might wonder: Why mix both chicken and shrimp in one dish? The answer lies in balance and contrast.

Chicken provides a mild, meaty taste with a firmer texture, making it a great base for creamy sauces.
Shrimp, on the other hand, adds a sweet, delicate, and slightly briny flavor, creating a mouthwatering contrast.
When paired with a rich, buttery Alfredo sauce, both proteins soak up the flavors beautifully.

This pairing also makes Chicken and Shrimp Alfredo a well-rounded meal—you get a high-protein dish that’s satisfying yet elegant. Plus, it’s easy to customize with different seasonings and ingredients to match your taste.

Essential Ingredients for the Best Chicken and Shrimp Alfredo

The secret to making a restaurant-quality chicken and shrimp alfredo lies in using fresh, high-quality ingredients. Each component plays a crucial role in balancing flavors and textures, making the dish truly unforgettable.

Choosing the Right Chicken: Breast vs. Thighs

Chicken breast is the most common choice for Alfredo because of its lean texture and mild taste. However, chicken thighs bring more juiciness and flavor due to their slightly higher fat content.

If you prefer a lighter, firmer texture, go with boneless, skinless chicken breasts.
For a richer, more tender bite, use chicken thighs. They stay moist and flavorful, even after cooking.

No matter your choice, always season the chicken well to enhance its taste before adding it to the Alfredo sauce.

Selecting the Best Shrimp: Fresh vs. Frozen

Shrimp is the highlight of the dish, offering a sweet, delicate contrast to the creamy sauce. When choosing shrimp:

Fresh shrimp has the best flavor, but it can be expensive and short-lived.
Frozen shrimp is a great alternative—just ensure you buy raw, deveined, and peeled shrimp for easy prep.

Opt for jumbo or large shrimp since they hold up well in the creamy sauce. If using frozen shrimp, defrost them properly by running them under cold water for a few minutes.

Must-Have Alfredo Sauce Ingredients

A velvety, creamy Alfredo sauce is what ties the dish together. The best sauce is made with simple yet high-quality ingredients:

12 ounces whole-wheat linguine or fettuccine
1 tablespoon olive oil, divided
12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
8 ounces raw medium shrimp, peeled and deveined
¼ cup thinly sliced scallions
2 cloves garlic, chopped
1 teaspoon salt, divided
1 teaspoon all-purpose flour
½ cup half-and-half
¼ cup reduced-fat cream cheese
¼ teaspoon ground pepper
¼ cup grated Parmesan cheese, plus 2 tablespoons, divided
2 tablespoons chopped fresh flat-leaf parsley

A top-down view of fresh ingredients including shrimp, chicken, pasta, herbs, parmesan cheese, and seasonings for making a creamy Alfredo dish.

To make the sauce even richer, you can add a bit of cream cheese or egg yolk, which help thicken the texture without being too heavy.

Picking the Right Pasta: Fettuccine vs. Linguine

Traditionally, chicken and shrimp alfredo is made with fettuccine, a wide, flat pasta that holds the creamy sauce well. But if you want to experiment, consider these alternatives:

Linguine – Slightly thinner than fettuccine but still works well with Alfredo.
Penne – A great option if you prefer a bite-sized pasta that soaks up the sauce.
Tagliatelle – Similar to fettuccine but with a more delicate texture.

For a healthier twist, you can swap regular pasta for whole wheat, chickpea, or even zucchini noodles.

How to Make Chicken and Shrimp Alfredo from Scratch

Now that you’ve got the best ingredients, it’s time to put them together and create the ultimate creamy chicken and shrimp alfredo at home.

Step-by-Step Cooking Instructions

Follow this simple process to ensure your dish turns out rich and flavorful.

Step 1 :

Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water.

A bowl of fresh fettuccine pasta with a measuring cup of broth on a white marble surface.

Step 2:

Meanwhile, heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until browned and nearly cooked through, about 7 minutes. Add shrimp, scallions, garlic, 1/2 teaspoon salt and the remaining 1/2 tablespoon oil; cook, stirring often, until the chicken and shrimp are cooked through, about 3 minutes. Transfer to a bowl; cover to keep warm.

A skillet filled with cubed chicken, shrimp, and chopped green onions being sautéed for Alfredo pasta.

Step 3:

Return the skillet to medium heat. Whisk together flour and 1 tablespoon of the reserved cooking water in a medium bowl; stir in half-and-half, cream cheese, pepper, 1/4 cup Parmesan and the remaining reserved cooking water. Add the mixture to the pan and bring to a simmer; cook, stirring often, for 1 minute. Add the chicken-shrimp mixture and remaining 1/2 teaspoon salt; toss to coat. Transfer the mixture to a large bowl; add the pasta and stir to coat evenly. Divide among 6 bowls; sprinkle with parsley and the remaining 2 tablespoons Parmesan.

A bowl of creamy shrimp and chicken fettuccine Alfredo, garnished with fresh parsley and black pepper.

Common Mistakes to Avoid

Even the best cooks can run into issues when making Alfredo sauce. Avoid these common mistakes for a flawless dish:

Overcooking shrimp – Shrimp cooks fast! If overdone, it turns rubbery. Keep an eye on it.
Using pre-shredded cheese – Pre-packaged Parmesan contains anti-caking agents that make the sauce grainy.
Boiling the sauce – Alfredo sauce should simmer, not boil, to keep it smooth.
Skipping pasta water – Add a bit of reserved pasta water to the sauce to help it coat the pasta better.

Secrets to Achieving a Creamy Alfredo Sauce

Want that restaurant-quality chicken and shrimp alfredo? Here are some pro tips:

Use room-temperature heavy cream – It blends more easily into the sauce.
Add Parmesan gradually – Dumping it in all at once can cause clumps. Stir it in slowly.
Mix in a touch of lemon juice – A small splash brightens up the sauce without overpowering it.
Toss pasta directly in the sauce – This ensures every strand is coated in the creamy mixture.

Common FAQs About Chicken and Shrimp Alfredo

No matter how many times you’ve made chicken and shrimp alfredo, you might still run into some common questions. Below, we’ll tackle the most frequently asked ones to help you make this dish perfectly every time.

Can I Make Chicken and Shrimp Alfredo Without Heavy Cream?

Absolutely! While heavy cream creates a rich, velvety sauce, there are lighter alternatives:

Milk and butter – Melt ¼ cup of butter and mix it with ¾ cup of whole milk to create a similar creamy base.
Greek yogurt – Adds a tangy twist while cutting down on fat.
Cashew cream – A great dairy-free option that still gives a creamy consistency.

These swaps maintain the smooth texture of Alfredo sauce while making it lighter.

How Do I Store and Reheat Chicken and Shrimp Alfredo?

To keep your leftovers tasting fresh, follow these storage tips:

Refrigeration – Store in an airtight container for up to 3 days.
Freezing – Alfredo sauce doesn’t always freeze well because of the cream, but if needed, freeze it in a separate container from the pasta.
Reheating – Warm on the stove over low heat, adding a splash of milk or broth to loosen the sauce. Avoid microwaving at high heat, as it can make the sauce separate.

By reheating gently, you can restore the creamy texture without drying out the chicken and shrimp.

What’s the Best Way to Prevent a Gritty or Clumpy Sauce?

A smooth, creamy sauce is key to great chicken and shrimp alfredo. To avoid a grainy texture:

Use freshly grated Parmesan – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Lower the heat before adding cheese – High heat can cause cheese to clump instead of melt.
Stir constantly – Whisking the sauce continuously helps it blend into a silky texture.

If the sauce becomes too thick, just add a bit of reserved pasta water to bring it back to the right consistency.

Can I Make This Dish Gluten-Free or Keto-Friendly?

Yes! You can easily adapt chicken and shrimp alfredo for different diets:

For a gluten-free version, use gluten-free pasta or zucchini noodles.
For a keto-friendly option, swap regular pasta for spiralized vegetables, spaghetti squash, or shirataki noodles.
Use almond flour or xanthan gum to thicken the sauce instead of traditional flour-based methods.

These adjustments keep the dish delicious while making it fit different dietary needs.

Final Thoughts on Chicken and Shrimp Alfredo

Chicken and shrimp alfredo is the perfect combination of creamy, savory, and satisfying flavors. Whether you’re making a classic version or experimenting with variations, this dish never fails to impress.

Why This Dish Is a Must-Try

If you love rich, comforting pasta dishes, this one’s for you! Here’s why:

It’s easy to customize – Adjust the ingredients to match your taste preferences.
It’s quick to prepare – You can have a restaurant-quality meal in under 30 minutes.
It’s always a crowd-pleaser – The mix of chicken, shrimp, and creamy sauce is a hit at any dinner table.

Whether you’re making this for a weeknight meal or a special occasion, chicken and shrimp alfredo is guaranteed to satisfy.

Ready to Try It?

Now that you have everything you need, it’s time to whip up a plate of creamy, delicious alfredo pasta. Gather your ingredients, follow the tips, and enjoy a homemade meal that tastes just as good as (or better than!) any restaurant version.

How to make a delicious chicken and shrimp Alfredo at home