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Chicken & Shrimp Alfredo

Chicken & Shrimp Alfredo

This creamy Chicken and Shrimp Alfredo combines seasoned chicken, tender shrimp, broccoli, fettuccine, and a rich Parmesan mozzarella Alfredo sauce. It is a hearty and comforting dinner that pairs especially well with warm garlic bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 persons
Course: Main Course
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

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 Parmesan cheese, freshly grated
  • 1 cup mozzarella cheese, shredded
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tbsp fresh parsley, chopped
  • Garlic bread, for serving

Equipment

  • large pot For cooking the fettuccine and broccoli
  • Colander
  • large skillet
  • Tongs or silicone spatula
  • Wooden spoon For stirring the Alfredo sauce

Method
 

  1. Boil the fettuccine in salted water until al dente. Add the broccoli during the final 3 minutes of cooking. Drain and set aside.
  2. 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. 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. 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. Gradually stir in the Parmesan and mozzarella until melted and the Alfredo sauce is smooth and creamy.
  6. Add the pasta, broccoli, chicken, and shrimp to the creamy Alfredo sauce. Toss gently until everything is evenly coated and heated through.
  7. Sprinkle the Chicken and Shrimp Alfredo with fresh parsley and a little extra Parmesan. Serve hot with garlic bread.

Notes

Add the broccoli during the final 3 minutes of cooking the pasta so it becomes tender without overcooking.
Cook the chicken until fully cooked through before removing it from the skillet.
Sear the shrimp only until pink and opaque to keep them tender.
Cook the garlic briefly before adding the cream so it stays fragrant without burning.
Keep the Alfredo sauce at a gentle simmer and add the cheeses gradually for a smooth texture.
Toss the pasta, broccoli, chicken, and shrimp gently so everything stays intact and evenly coated.
Serve immediately with extra Parmesan and garlic bread.