Description
A rich and creamy pasta dish featuring tender chicken and succulent shrimp in a delicious Alfredo sauce.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb large raw shrimp, peeled and deveined
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp Italian seasoning
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add cubed chicken breasts, season with salt and pepper, and sauté until golden brown (6-8 minutes). Add shrimp and cook until pink (3-4 minutes).
- Stir in minced garlic and cook for about a minute until fragrant. Gradually pour in heavy cream while stirring continuously.
- Mix in freshly grated Parmesan cheese until melted and combined. Add Italian seasoning, salt, and pepper to taste.
- Toss the cooked fettuccine into the skillet, mixing gently to coat in the sauce. If needed, add reserved pasta water to achieve desired consistency.
- Serve hot with additional Parmesan on top.
Notes
- For a low-carb option, replace fettuccine with zucchini noodles.
- Adjust seasoning to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg