Chicken and Shrimp Alfredo: How to Make It in 30 Minutes

Introduction

Tired of spending hours in the kitchen only to end up with bland, disappointing pasta? We’ve all been there—watching restaurant chefs effortlessly create creamy, flavorful alfredo while our home versions fall flat. But what if you could create restaurant-quality chicken and shrimp alfredo in just half an hour?

This quick chicken and shrimp alfredo recipe delivers that perfect balance of creamy sauce, tender protein, and al dente pasta without the fuss. As a culinary instructor specializing in quick gourmet meals for over 8 years, I’ve refined this recipe to be foolproof even for beginners.

In this guide, you’ll discover everything from selecting the right ingredients to mastering the perfect cream sauce consistency. Plus, I’ll share my secret technique for ensuring your seafood and chicken finish cooking at exactly the same time—no more rubbery shrimp or dry chicken!

Why This Chicken and Shrimp Alfredo Recipe Works

• Ready in just 30 minutes from start to finish—perfect for busy weeknights
• Uses simple pantry staples you likely already have
• Combines two proteins for maximum flavor and satisfaction
• Achieves restaurant-quality creaminess without special equipment
• Versatile base recipe that can be customized to your taste preferences
• Makes impressive leftovers that reheat beautifully

Choosing the Right Ingredients

Best Protein Options for Alfredo

For the perfect chicken and shrimp alfredo, protein selection matters. Boneless, skinless chicken breasts work best as they cook quickly and absorb flavors well. For shrimp, medium to large (21-25 count) shrimp offer the ideal texture—small enough to cook quickly but large enough to remain tender.

Buying Tips

Look for chicken breasts that are uniform in thickness for even cooking. If they’re uneven, consider butterflying or pounding them. For shrimp, freshness is key—they should smell like the ocean, not fishy. While fresh is wonderful, good-quality frozen shrimp (thawed properly) work perfectly in this recipe.

Substitutions

No chicken breasts? Chicken tenders or even boneless thighs work well (though thighs may extend cooking time slightly). Scallops can replace shrimp for a different seafood experience, or use all chicken or all shrimp if you prefer a single protein.

Ingredients & Prep

Protein Prep Essentials

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb medium shrimp, peeled and deveined
• Pat both proteins dry with paper towels before cooking
• Season with salt and pepper just before cooking (not in advance for shrimp)

Sauce Ingredients

• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Optional: 1/4 teaspoon nutmeg for depth of flavor

Pantry Staples

• 1 lb fettuccine pasta (or pasta of choice)
• Olive oil for sautéing
• Italian seasoning blend (1 teaspoon)
• Crushed red pepper flakes (optional, for heat)
• Fresh parsley for garnish

Step-by-Step Cooking Instructions

Pre-Cooking Prep

1. Bring a large pot of salted water to a boil for the pasta
2. While waiting for water to boil, cut chicken into uniform pieces
3. Pat both chicken and shrimp dry with paper towels
4. Have all sauce ingredients measured and ready (mise en place)

Cooking Method

1. Cook pasta according to package directions until al dente (usually 8-10 minutes)
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat
3. Add chicken pieces, season with salt, pepper, and half the Italian seasoning
4. Cook chicken until golden and just cooked through (about 5-6 minutes), then remove to a plate
5. In the same pan, add another tablespoon of oil if needed
6. Add shrimp, season lightly, and cook until pink and opaque (2-3 minutes), then remove to the plate with chicken
7. Reduce heat to medium, add butter and garlic to the pan, sauté for 30 seconds until fragrant
8. Pour in heavy cream, bring to a gentle simmer (do not boil)
9. Gradually whisk in Parmesan cheese until melted and smooth
10. Return chicken and shrimp to the pan, toss to coat in sauce
11. Drain pasta, reserving 1/2 cup of pasta water
12. Add pasta directly to the sauce, toss everything together

Doneness Check

• Chicken should reach 165°F internally
• Shrimp should be pink, opaque, and curled into a loose “C” shape (not a tight “O” which indicates overcooking)
• Sauce should coat the back of a spoon but still be fluid enough to toss with pasta

Final Touches

• If sauce is too thick, add reserved pasta water a tablespoon at a time
• Taste and adjust seasoning if needed
• Let dish rest for 2 minutes before serving to allow sauce to thicken slightly

Pro Tips for Perfect Chicken and Shrimp Alfredo

Avoiding Common Mistakes

• Don’t overcrowd the pan when cooking proteins—work in batches if necessary
• Never let cream sauce boil, which can cause separation
• Add cheese off the heat to prevent clumping
• Cook pasta to al dente—it will continue cooking slightly in the hot sauce

Tool Recommendations

• Large, deep skillet or sauté pan (12-inch minimum)
• Silicone-tipped tongs for handling pasta
• Microplane grater for fresh Parmesan
• Instant-read thermometer for checking chicken doneness

Storage & Reheating

• Store leftovers in an airtight container for up to 3 days
• Reheat gently in a skillet with a splash of cream or milk
• Freezing not recommended as cream sauce may separate

Flavor Variations

Spicy Twist

Add 1/4-1/2 teaspoon crushed red pepper flakes to the sauce, or try blackening the chicken and shrimp with cajun seasoning before adding to the alfredo.

Lighter Version

Substitute half-and-half for part of the heavy cream, or try using milk with a tablespoon of cornstarch slurry to thicken the sauce while reducing calories.

Global Flavors

• Mediterranean: Add sun-dried tomatoes, spinach, and a pinch of oregano
• Tuscan: Incorporate roasted garlic, cannellini beans, and kale
• Southwestern: Mix in roasted peppers, corn, and a touch of cumin

Serving Suggestions

This chicken and shrimp alfredo pairs beautifully with:

• Garlic bread or toasted baguette
• Simple side salad with vinaigrette
• Roasted asparagus or broccoli
• Chardonnay or Pinot Grigio for wine lovers

FAQs

Can I use frozen shrimp? Yes! Thaw them completely in the refrigerator overnight or under cold running water, then pat dry before cooking.

How do I fix a broken or separated sauce? Remove from heat immediately and whisk in a tablespoon of cold heavy cream. If that doesn’t work, blend a small amount in a blender then whisk back into the sauce.

Can I make this dish ahead of time? It’s best served fresh, but you can prepare the components separately (cook chicken and shrimp, make sauce) and combine with freshly cooked pasta just before serving.

Is this recipe safe for pregnant women? Yes, as long as the chicken reaches 165°F and the shrimp are fully cooked until opaque.

Conclusion

With this 30-minute chicken and shrimp alfredo recipe, you’ve got a restaurant-worthy dish that fits into your busy schedule. The combination of tender chicken, succulent shrimp, and creamy sauce creates a meal that’s both satisfying and impressive.

Don’t be surprised when your family requests this dish again and again! The techniques you’ve learned here—from properly cooking proteins to creating a silky smooth sauce—will serve you well in countless other recipes.

Ready to elevate your pasta game? Try this chicken and shrimp alfredo tonight, and see how simple it can be to create gourmet flavors in your own kitchen. And once you’ve mastered this recipe, check out our [Quick Garlic Shrimp Pasta] or [One-Pot Chicken Parmesan Pasta] for more weeknight dinner inspiration!