How to Make the Best Chicken and Shrimp Alfredo Sauce
This creamy Chicken and Shrimp Alfredo Sauce combines tender chicken, succulent shrimp, and a rich, velvety Parmesan cream sauce for a comforting and indulgent pasta dish. Perfect for family dinners, date nights, or entertaining guests, this recipe is easy to prepare, customizable, and guaranteed to impress with its balance of flavors and textures.
Equipment
- 1 Large skillet or sauté pan
- 1 Cutting Board
- 1 Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs
Ingredients
- 2-3 chicken breasts or thighs | boneless skinless
- 1 lb shrimp | peeled and deveined
- 4 tbsp butter
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese | freshly grated
- 2 cloves garlic | minced
- Salt | to taste
- Black pepper | to taste
- 1 tbsp olive oil
- 2 tbsp parsley | chopped optional for garnish
- Pasta | fettuccine or penne cooked as per package instructions
Instructions
- Cook the Chicken: Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook chicken 5-7 minutes per side until golden brown and fully cooked. Remove and let rest, then slice into thin strips.
- Cook the Shrimp: In the same skillet, cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside with the chicken.
- Make the Alfredo Sauce: Melt 4 tbsp butter in the skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant. Pour in 1 1/2 cups heavy cream and bring to gentle simmer for 3-5 minutes until slightly thickened. Gradually stir in 1 cup Parmesan cheese until creamy. Season with salt and pepper.
- Combine Everything: Add cooked chicken and shrimp back to the skillet. Toss with sauce to coat. Mix with cooked pasta until evenly combined.
- Garnish and Serve: Sprinkle with chopped parsley and extra Parmesan. Serve immediately.