Shrimp and Chicken Alfredo Spaghetti

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Introduction:
Shrimp and Chicken Alfredo Spaghetti is a rich and creamy pasta dish that combines succulent shrimp and tender chicken in a luscious Alfredo sauce. This dish is perfect for a special dinner or a comforting weeknight meal. The combination of flavors from the seafood and chicken, along with the garlic-infused creamy sauce, makes this spaghetti irresistible. Pair it with a side salad or garlic bread for a complete and satisfying meal.

Ingredients

  • Spaghetti: 12 ounces (340g)
  • Olive oil: 2 tablespoons
  • Chicken breast, diced: 1 pound (450g)
  • Shrimp, peeled and deveined: 1 pound (450g)
  • Salt and black pepper: to taste
  • Garlic, minced: 4 cloves
  • Heavy cream: 1 cup (240ml)
  • Grated Parmesan cheese: 1 cup (100g)
  • Cream cheese, softened: 4 ounces (115g)
  • Fresh parsley, chopped (for garnish): 2 tablespoons
  • Red pepper flakes (optional): ½ teaspoon (for a spicy kick)

Instructions

  1. Cook the Spaghetti:
  • In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
  1. Cook the Chicken:
  • In a large skillet, heat olive oil over medium heat. Season the diced chicken with salt and black pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.
  1. Cook the Shrimp:
  • In the same skillet, add the shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove the shrimp and set aside with the chicken.
  1. Make the Alfredo Sauce:
  • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream, and bring it to a simmer. Stir in the cream cheese until melted and smooth.
  • Add the grated Parmesan cheese and stir until the sauce is creamy and well combined. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  1. Combine Ingredients:
  • Return the cooked chicken and shrimp to the skillet, then add the drained spaghetti. Toss to coat the pasta and protein evenly in the Alfredo sauce. Adjust seasoning with salt, black pepper, and red pepper flakes if desired.
  1. Serve:
  • Garnish with chopped parsley before serving. Enjoy your Shrimp and Chicken Alfredo Spaghetti!

Tips for Success

  • Use fresh shrimp for the best flavor and texture. Frozen shrimp can be used, just be sure to thaw them properly.
  • Don’t overcook the shrimp; they cook quickly and can become tough if left in the pan too long.

Recommendations

  • Pair with a side of garlic bread or a light salad to balance the richness of the Alfredo sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a bit of cream or pasta water to loosen the sauce.

Nutrition (per serving, based on 4 servings)

  • Calories: 720 kcal
  • Protein: 42g
  • Carbohydrates: 65g
  • Fat: 35g
  • Fiber: 3g
  • Sodium: 900mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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