Chicken and Shrimp Alfredo Recipe
- cook TIME 13 mins
- prep TIME 12 mins
- total TIME 25 mins
Ingredients (19)
- 10 oz skinless boneless chicken breast cut into 1-inch cubes
- 6 oz peeled shrimp from 12 oz whole shrimp
- 12 oz cooked spaghetti
- 2 oz onion diced
- 2 tbsp garlic minced
- 3 tbsp olive oil divided
- 1 oz shredded parmesan cheese divided
- 4 tbsp heavy cream
- 1/2 cup whole milk
- 1/2 cup unsalted chicken broth
- 1/2 tbsp all-purpose flour
- 1 tsp paprika divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Bring a pot of water to a boil. Add the pasta and cook until al dente, following the packaging instructions. Quickly rinse the cooked pasta under the faucet to prevent clumping.
Place the chicken breast on a cutting board. Slice the chicken breast crosswise into 1-inch thick strips, then cut those strips into small cubes, about 1-inch thick. Repeat this process with the remaining chicken breasts.
Prepare a bowl of ice water to keep your shrimp cold during prep. Hold the shrimp by the tail and twist off the head. Next, pull off the legs and peel off the shell, but leave the tail for decorative purposes. Run a paring knife along the back of the shrimp, about 1/4-inch deep, and remove the vein.
Halve the onion and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally again, leaving 1/8 inch at the end to keep the root intact. Chop the onion further into small, even cubes. Discard the root.
Finely mince the peeled garlic.
Finely chop the fresh parsley.
Cook:
Pan-sear the chicken breasts: Place a large non-stick pan over medium heat. Add 1 tbsp olive oil, 10 oz cubed skinless, boneless chicken breast, and 1/2 tsp paprika. Stir to cook for 4 minutes. Remove the chicken from the heat.
Pan-sear the shrimp: Add 1 tbsp olive oil, 6 oz peeled shrimp, and 1/2 tsp paprika to the same pan. Cook the shrimp for another 4 minutes, then remove them from the heat.
Sauté the garlic and onion: Grease the same pan with the remaining 1 tbsp olive oil. Add 2 oz diced onion and 2 tbsp minced garlic. Stir well for 1 minute, before combining 1/2 tbsp all-purpose flour into the pan. Mix well for 30 seconds.
Add the liquid, cheese, and seasonings: Pour in 1/2 cup unsalted chicken broth, 1/2 cup whole milk and 4 tbsp heavy cream. Add 0.5 oz shredded parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp Italian seasoning, and 1/2 tsp salt. Mix well for 30 seconds.
Incorporate the chicken, shrimp, and cooked spaghetti: To the cream sauce, add 12 oz cooked spaghetti, pan-seared chicken, and shrimp. Turn the heat to low, then stir to coat the pasta and toppings in the sauce for 2 minutes.
Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with 0.5 oz shredded parmesan cheese, 1/2 tsp black pepper, 1/2 tsp red pepper flakes, and 2 tbsp chopped parsley. Enjoy!
