This creamy chicken and shrimp Alfredo brings together juicy seasoned chicken, tender shrimp, broccoli, and plenty of Parmesan Alfredo sauce. It’s a hearty seafood dinner that works especially well with warm garlic bread on the side, making it a satisfying meal the whole family will enjoy.
Why You’ll Love This Recipe
- Two proteins, one creamy pasta. Chicken and shrimp both bring their own texture and flavor to this Alfredo.
- Rich, homemade Parmesan sauce. Mozzarella and Parmesan melt together for a sauce that’s silky and satisfying.
- Broccoli adds balance. A pop of green and nutrition alongside all that creamy richness.
- Great for feeding a crowd. Serves 6, making it perfect for family dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb large shrimp, peeled and deveined
- 12 oz fettuccine pasta
- 2 cups broccoli florets
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp fresh parsley, chopped
- Garlic bread, for serving
How to Make Chicken & Shrimp Alfredo
1. Cook the pasta. Boil the fettuccine in salted water until al dente. Add the broccoli during the final 3 minutes of cooking. Drain and set aside.
2. Cook the chicken. Season the chicken with paprika, garlic powder, Italian seasoning, salt, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken until golden and completely cooked through. Remove and set aside.
3. Sear the shrimp. Add the remaining olive oil to the skillet. Add the shrimp and cook for about 1 to 2 minutes per side until pink and opaque. Remove the shrimp and keep warm.
4. Make the Alfredo sauce. Reduce the heat to medium. Melt the butter in the same skillet, then add the garlic and cook for about 30 seconds. Pour in the heavy cream and bring to a gentle simmer.
5. Add the cheese. Gradually stir in the Parmesan and mozzarella until melted and the Alfredo sauce is smooth and creamy.
6. Bring it together. Add the pasta, broccoli, chicken, and shrimp to the creamy Alfredo sauce. Toss gently until everything is evenly coated and heated through.
7. Finish and serve. Sprinkle the chicken and shrimp Alfredo with fresh parsley and a little extra Parmesan. Serve hot with garlic bread.
Tips for the Best Chicken & Shrimp Alfredo
- Cut the chicken into even pieces. This helps it cook through at the same rate for juicy, evenly done bites.
- Don’t overcook the shrimp. One to two minutes per side is enough; they’ll turn rubbery if left too long.
- Cook the broccoli with the pasta. Adding it in the final minutes of boiling saves a step and keeps it tender-crisp.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
What to Serve with Chicken & Shrimp Alfredo
Warm garlic bread is the perfect pairing here, ideal for scooping up any extra Alfredo sauce. A simple side salad also works well if you’d like something fresh alongside.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, penne or linguine would both work well in place of fettuccine.
Can I use frozen shrimp and chicken?
Yes, just thaw both completely and pat dry before cooking so they brown properly instead of releasing excess water.
Can I lighten up the sauce?
Half-and-half can be used in place of heavy cream, though the sauce will be a bit thinner and less rich.
Chicken & Shrimp Alfredo
Ingredients
Equipment
Method
- Boil the fettuccine in salted water until al dente. Add the broccoli during the final 3 minutes of cooking. Drain and set aside.
- Season the chicken with paprika, garlic powder, Italian seasoning, salt, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken until golden and completely cooked through. Remove and set aside.
- Add the remaining olive oil to the skillet. Add the shrimp and cook for about 1 to 2 minutes per side until pink and opaque. Remove the shrimp and keep warm.
- Reduce the heat to medium. Melt the butter in the same skillet, then add the garlic and cook for about 30 seconds. Pour in the heavy cream and bring to a gentle simmer.
- Gradually stir in the Parmesan and mozzarella until melted and the Alfredo sauce is smooth and creamy.
- Add the pasta, broccoli, chicken, and shrimp to the creamy Alfredo sauce. Toss gently until everything is evenly coated and heated through.
- Sprinkle the Chicken and Shrimp Alfredo with fresh parsley and a little extra Parmesan. Serve hot with garlic bread.