There’s something irresistibly comforting about a warm bowl of pasta in the heart of winter. As the chill seeps into the bones, few dishes bring the kind of cozy satisfaction that a creamy fettuccine alfredo with shrimp and chicken does. This dish, rooted in Italian-American cuisine, has always been a favorite at our family table—especially during the colder months.
My grandmother, Nonna Rosa, used to say that a rich, creamy Alfredo sauce was the culinary equivalent of a warm blanket. Her version, which inspired this recipe, was always made from scratch, with just the right balance of cream, butter, and Parmigiano-Reggiano. Over the years, I’ve added my own twist with tender chicken and succulent shrimp for an indulgent yet balanced winter pasta dish.
Let’s dive into this hearty, flavor-packed fettuccine alfredo with shrimp and chicken that’s perfect for a cozy night in.
Why You’ll Love This Fettuccine Alfredo
- Rich and Creamy: The sauce is luscious and clings perfectly to the pasta.
- Protein-Packed: Juicy chicken and shrimp make this meal satisfying and complete.
- Winter Comfort: Ideal for cold weather, this dish warms you from the inside out.
- Restaurant Quality at Home: Impress your guests or treat yourself without leaving your kitchen.
Ingredients (Serves 3)
For the Pasta:
- 300g (10.5 oz) fettuccine pasta
- Salted water for boiling
For the Chicken:
- 1 large chicken breast, sliced into strips
- Salt and freshly ground pepper, to taste
- ½ tsp Italian seasoning
- 1 tbsp olive oil
For the Shrimp:
- 200g (7 oz) large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 tbsp butter
- 1 clove garlic, minced
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmigiano-Reggiano
- ¼ tsp freshly ground black pepper
- Pinch of nutmeg (optional)
- Salt, to taste
Garnish:
- Fresh parsley, chopped
- Extra grated Parmesan
Preparation Steps
1. Cook the Fettuccine
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
2. Sear the Chicken
- Season the sliced chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat.
- Cook chicken pieces for about 4–5 minutes on each side, until golden brown and fully cooked.
- Remove from the pan and set aside.
3. Cook the Shrimp
- In the same pan, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds.
- Add the shrimp, season with salt and pepper, and cook for 2 minutes per side or until pink and opaque.
- Transfer shrimp to a plate and keep warm.
4. Make the Alfredo Sauce
- In a separate saucepan, melt butter over medium-low heat.
- Add garlic and cook gently for about a minute until fragrant.
- Pour in the heavy cream, stirring continuously.
- Once the cream is warm (not boiling), stir in the grated Parmigiano-Reggiano.
- Mix until the cheese has melted into a velvety sauce.
- Season with black pepper, a pinch of nutmeg, and salt to taste.
Tip: If the sauce gets too thick, stir in a little reserved pasta water to loosen it.
5. Bring It All Together
- Add the cooked pasta to the Alfredo sauce and toss to coat.
- Gently fold in the seared chicken and cooked shrimp.
- Allow everything to heat through for 2–3 minutes on low heat.
6. Serve and Garnish
- Divide the pasta among three warm plates.
- Sprinkle with chopped parsley and extra Parmesan.
- Serve immediately with crusty bread or a light green salad.
Tips for Perfect Fettuccine Alfredo with Shrimp and Chicken
- Use Freshly Grated Cheese: Pre-shredded Parmesan often contains anti-caking agents that don’t melt as well.
- Don’t Overcook the Shrimp: They cook fast—watch for the moment they turn pink and curl.
- Control the Heat: Keep your sauce on medium-low to avoid curdling or burning the cream.
- Reserve Pasta Water: This starchy liquid is great for adjusting the sauce consistency.
Variations & Substitutions
- Light Version: Substitute half-and-half for heavy cream and use grilled chicken for a leaner dish.
- Vegetarian Option: Skip the meat and add sautéed mushrooms or steamed broccoli.
- Spicy Twist: Add a pinch of red chili flakes to the sauce for a gentle heat.
Wine Pairing Suggestions
A glass of Chardonnay or Pinot Grigio pairs beautifully with this rich dish. The bright acidity cuts through the creaminess, while the citrus notes complement the shrimp.
Storage and Reheating Tips
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat Gently: Use a skillet over low heat and add a splash of cream or milk to restore creaminess.
- Avoid the Microwave: It tends to separate the sauce.
The Story Behind the Dish
This fettuccine alfredo with shrimp and chicken has been a staple at our winter gatherings for years. I remember serving it on Christmas Eve when Nonna couldn’t travel due to the snow. She took one bite, smiled, and said, “Even better than the trattoria in Florence.” That compliment has stayed with me ever since—and now I share this treasured recipe with you, hoping it brings the same joy to your winter evenings.
Invite Your Readers
Have you tried this fettuccine alfredo with shrimp and chicken recipe? Let me know how it turned out! Did you add your own twist? Tag your creations with #PastaWithSarah on Instagram—I’d love to see your delicious plates!