Description
A rich and creamy fettuccine pasta coated in a velvety Alfredo sauce, topped with tender chicken and shrimp, finished with fresh herbs for a comforting and indulgent meal.
Ingredients
Scale
- 12 oz fettuccine pasta
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 1 cup parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 2 cups cooked chicken pieces
- 1 cup cooked shrimp
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of salted water to a boil.
- Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat until melted.
- Add minced garlic and cook briefly until fragrant.
- Pour in the heavy cream and stir gently, letting it simmer on low heat.
- Add parmesan cheese and stir until the sauce becomes smooth and creamy.
- Add cooked chicken pieces and cooked shrimp, stirring to combine.
- Toss in the cooked pasta and mix until evenly coated in the sauce.
- Season with salt and black pepper, adjusting to taste.
- Garnish with chopped parsley and serve warm.
Notes
- Use freshly grated parmesan for a smoother sauce.
- Keep the heat low to prevent the sauce from separating.
- Add a splash of pasta water if the sauce becomes too thick.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 160mg
Keywords: creamy pasta, alfredo pasta, fettuccine, chicken and shrimp pasta, homemade alfredo