Creamy, rich, and unapologetically indulgent, this Chicken Shrimp Alfredo might just become the reason you forget your dinner plans and stay in tonight. The sauce clings to every noodle like it was made for each other (because it kind of was). Juicy shrimp, tender bites of chicken, and that golden Alfredo hug? They come together faster than you’d expect and taste like a whole lot more effort went into them. Now, I know what you’re thinking—shrimp and chicken together in pasta? Trust me, they’re best friends. One brings the surf, the other the turf, and the creamy Alfredo ties it all up with a bow of cheesy, garlicky goodness. When I first tried this combo, I wasn’t sold—until I wiped my plate clean. Twice. If you love shrimp alfredo pasta recipes, this one might nudge its way to the top of your favorites list. It checks all the boxes: comforting, flavorful, quick, and deeply satisfying. Let’s make dinner the best part of your day.

1) Key Takeaways
2) Easy Chicken Shrimp Alfredo Recipe
3) Ingredients for Chicken Shrimp Alfredo
4) How to Make Chicken Shrimp Alfredo
5) Tips for Making Chicken Shrimp Alfredo
6) Making Chicken Shrimp Alfredo Ahead of Time
7) Storing Leftover Chicken Shrimp Alfredo
8) Try these Main Course recipes next!
9) Chicken Shrimp Alfredo
10) Nutrition

1) Key Takeaways

How shrimp and chicken blend perfectly in creamy Alfredo sauce
Quick steps to make shrimp alfredo pasta recipes taste restaurant quality
Best tips for creamy, rich texture without overcooking seafood
Storage methods to keep leftovers fresh for days

2) Easy Chicken Shrimp Alfredo Recipe

Every time I make this Chicken Shrimp Alfredo, I remember why I keep heavy cream stocked at all times. It’s one of those shrimp alfredo pasta recipes that makes you feel like a pro chef even when you’re just hungry and tired. The cream coats the pasta, the shrimp adds that ocean sweetness, and the chicken keeps it hearty. There’s something about the mix that just feels right.

I used to be skeptical about mixing shrimp and chicken in one dish, but it turns out that’s the secret sauce—literally. The chicken soaks up the Alfredo flavor and gives the dish a balance that pure seafood versions can miss. Plus, you get that comforting protein bite that feels like Sunday dinner. The shrimp brings brightness and a little touch of luxury without being over the top.

Whether you’re cooking for family or just craving something indulgent, this recipe from Simply Cooked Recipes by Kathy will win hearts. It’s fast, it’s satisfying, and it’s the kind of meal that makes you sit back with a smile. A few simple ingredients and twenty minutes later, you’re twirling creamy pasta like you’re in a cozy trattoria.

3) Ingredients for Chicken Shrimp Alfredo

Fettuccine Pasta: It’s the best shape for creamy sauces. Each strand hugs the Alfredo beautifully, making every bite rich and satisfying. Cook it just until tender so it holds up when tossed in sauce.

Shrimp: Fresh or frozen, just make sure they’re peeled and deveined. They cook fast, stay juicy, and add that unmistakable seafood sweetness to the mix.

Chicken Breast: Dice it into small pieces so it cooks evenly. The mild flavor pairs perfectly with the shrimp and creamy sauce.

Garlic: Nothing beats the smell of garlic hitting butter in a hot pan. It deepens the flavor and gives the Alfredo its classic aroma.

Heavy Cream and Parmesan Cheese: These two create the soul of the sauce. Stir until smooth and silky—thick enough to coat the pasta but light enough to eat without feeling stuffed.

Butter and Olive Oil: The dream team for sautéing both shrimp and chicken, giving them that golden sear and hint of richness.

Fresh Parsley: It’s the final touch that brings color and freshness. Just sprinkle it over the top before serving.

4) How to Make Chicken Shrimp Alfredo

Step 1. Boil the fettuccine in salted water until al dente. Don’t let it sit too long—it should still have a little bite when you toss it in the sauce.

Step 2. Heat olive oil and butter in a skillet. Add diced chicken and cook until it’s golden and cooked through. Set it aside.

Step 3. Drop the shrimp into the same skillet. Cook for about two minutes per side until pink. They’ll finish quickly, so keep an eye on them.

Step 4. Add garlic to the pan and sauté for thirty seconds. The smell will tell you when it’s ready.

Step 5. Pour in the heavy cream, then stir in the Parmesan until it melts into a smooth, creamy sauce. That’s when it starts looking irresistible.

Step 6. Add salt and pepper, then toss in the cooked pasta, chicken, and shrimp. Stir everything until the sauce coats every strand and every bite glistens.

Step 7. Finish with parsley and a little extra Parmesan. You’ve just made restaurant-worthy pasta right at home.

5) Tips for Making Chicken Shrimp Alfredo

Keep your heat low once you add the cream so it doesn’t break. Pat your shrimp dry before cooking—they’ll sear better that way. Don’t skip salting the pasta water. It’s the difference between bland noodles and flavorful bites. When you’re blending flavors, patience matters. The sauce thickens as it rests, so let it sit a minute before serving.

If you’re after that perfect creamy consistency, grate your own Parmesan instead of using pre-shredded. It melts smoother and adds depth. This shrimp alfredo pasta recipe benefits from little details like that. And don’t forget: a wooden spoon and a bit of stirring go a long way in making everything come together.

Once you get the rhythm, you’ll find yourself cooking this one without a glance at the instructions. It becomes second nature—and honestly, that’s the fun part. Cooking should feel easy, a little messy, and always rewarding.

6) Making Chicken Shrimp Alfredo Ahead of Time

If you’re planning dinner ahead, this dish can be made in parts. Cook the pasta and seafood separately, then store them in airtight containers. When it’s time to eat, reheat the sauce gently on the stove and toss everything together. The shrimp and chicken will warm through without turning rubbery, keeping the texture perfect.

Sometimes I even make the Alfredo sauce a day early. It thickens slightly in the fridge, so when you reheat it, add a splash of milk or cream to loosen it. That creamy texture comes right back. It’s one of those shrimp and pasta recipes that tastes just as good reheated—maybe even better.

This is a lifesaver when you’re juggling a busy week. You still get that comforting, home-cooked meal without standing over the stove for long.

7) Storing Leftover Chicken Shrimp Alfredo

Leftovers are gold here. Store the pasta in a sealed container in the fridge for up to three days. When you reheat, do it slowly over low heat, stirring in a spoonful of cream or milk to revive the sauce. The key is gentle heat—too high and the sauce might separate.

If you plan to freeze it, portion it out first. That way, you can thaw just what you need. Reheat on the stove for the best flavor. This creamy chicken alfredo recipe holds up beautifully after freezing. The sauce stays rich, and the shrimp and chicken stay tender.

And don’t forget the garnish—fresh parsley and a little grated cheese make leftovers feel brand new again.

8) Try these Main Course recipes next!

9) Chicken Shrimp Alfredo