Chicken and Shrimp Alfredo

This Chicken and Shrimp Alfredo is comfort food at its finest — a creamy, dreamy combination of buttery parmesan sauce, tender shrimp, juicy chicken, and perfectly cooked pasta. It’s rich, flavorful, and totally restaurant-worthy, yet simple enough for any night of the week. Just like my Steak Alfredo, make this once and you’ll be hooked!

Why I Love This Chicken and Shrimp Alfredo 

This chicken alfredo pasta with shrimp is one of those recipes that never fails to impress. It’s creamy and indulgent, yet still feels light thanks to the combination of lean chicken breasts and tender shrimp. It has that perfect balance — rich enough to feel special but not so heavy that you can’t go back for seconds (and trust me, everyone always does).

I actually came up with this recipe on a night when I couldn’t decide between chicken Alfredo and shrimp Alfredo — so I combined the two, and it turned out better together than alone. The chicken gives the dish heartiness, the shrimp adds a subtle sweetness, and the homemade Alfredo sauce ties it all together with its velvety texture and rich parmesan flavor. It’s been a family favorite ever since!

It’s also one of my go-to recipes for get-togethers or weeknight dinners because it’s easy to make, feeds a crowd, and always looks like you put in way more effort than you did. Plus, it’s ready in under 30 minutes, which is a huge win when you’ve got a busy house, hungry kids, or guests dropping by last-minute.

It's delicious alone or pairs perfectly with simple sides. I love serving it with garlic bread or my Little Caesars cheese bread for dipping into the extra creamy sauce — because let’s be honest, that Alfredo sauce is liquid gold. A crisp salad or roasted broccoli on the side rounds out the meal perfectly.

Ingredients for Chicken and Shrimp Alfredo

• 1 Chicken breast (4-6 oz.), cubed (or Make this blackened shrimp and blackened chicken for cajun chicken and shrimp alfredo.
• ½ cup (4 oz.) shrimp, cleaned and deveined
• 4 tbsp. butter
• 1 cup heavy cream
• 2 cups Parmesan cheese, freshly grated
• Salt and pepper to taste
• 1 Package of pasta of choice

How To Make Chicken and Shrimp Alfredo

Step 1: Prep Work

Since the entire dish comes together quickly, ensure you have all the necessary ingredients within easy reach.

Start by cooking the pasta al dente according to the package's directions. Then, while that's boiling away, cube one chicken breast and peel and devein half a cup of shrimp. 

Next, measure out the heavy cream and butter, and grate the parmesan. And don't forget to have salt and pepper on hand as well.

Step 2: Cook the Chicken and Shrimp

Alright, now we're ready to cook the chicken and shrimp. First, melt a tablespoon of butter in a non-stick skillet over medium-high heat. Then, season the boneless chicken breast with salt and pepper, and add it to the hot skillet. Cook until golden brown on both sides (about 5-7 minutes per side). Now, once it's cooked and the internal temperature reaches 165°F (74°C), remove the chicken from the pan and set it aside.

Next, add a little more butter to the pan and, when it's melted, add the raw shrimp to the skillet. Season with salt and pepper. Cook the shrimp for 3 minutes, then flip them over and cook for an additional 3 minutes, or until they are pink and opaque. Set aside.

Step 3: Make the Alfredo Sauce

Now, for all that creamy, luscious sauce. Start by melting a tablespoon of butter in the same pan you used for the chicken and shrimp. 

Once the butter melts, add the heavy cream and parmesan cheese to the large skillet. Then, stir everything together until the cheese has melted and the mixture has formed a creamy sauce.

Step 4: Combine and Serve

Now it's time to put all of the delicious parts together! To start, return both chicken and shrimp to the skillet, and add the cooked pasta.

Then, simply stir everything together until it's fully covered in the creamy sauce, and serve immediately with garlic bread and fresh chopped parsley on top of the Alfredo pasta, if desired. And to make it even tastier, you can add a little more grated parmesan on top of your chicken and shrimp pasta.

If you end up with leftovers, store them in an airtight container or a Ziplock bag. Stored properly, your leftover chicken and shrimp Alfredo pasta will last 3-4 days in the fridge. I don't recommend freezing the leftovers.

To reheat, add a couple of teaspoons of water to a skillet over medium heat. Once that's warmed up, stir until it's hot. You can also add a tiny splash of olive oil or milk to loosen up the sauce. A pro tip is to try letting it sit in the hot skillet for a few minutes after it's warmed through. It turns into something like this Fried Spaghetti - so good!

Or you can also reheat the chicken & shrimp Alfredo pasta in the oven. This is great if you're reheating a lot at once. Preheat the oven to 350°F (175°C) and add the leftovers to an oven-safe dish. To avoid drying out, cover the dish tightly with aluminum foil before placing it in the oven. Bake for 15-30 minutes until it's hot and bubbly in the middle, then top with more grated parmesan cheese.

Chicken and Shrimp Alfredo FAQS

Can I use pre-cooked shrimp or rotisserie chicken?

Yes, absolutely! If you’re short on time, you can use pre-cooked shrimp or shredded rotisserie chicken — just add them at the very end of cooking to warm through in the sauce. Be careful not to overheat, as that can make both the shrimp and chicken rubbery.

What type of pasta works best for Alfredo sauce?

Fettuccine is the classic choice because its flat shape holds onto creamy sauces perfectly. But you can use any pasta you love — linguine, penne, or even spaghetti all work great with chicken and shrimp Alfredo.

How do I make the Alfredo sauce thicker?

If your sauce feels too thin, simmer it over low heat for an extra 2–3 minutes to reduce and thicken. Alternatively, stir in a little extra parmesan or a tablespoon of cream cheese for a quick fix. Avoid using flour or cornstarch, which can dull the flavor and make the sauce pasty.

Can I add vegetables to this recipe?

Definitely! Steamed or sautéed broccoli, spinach, mushrooms, or asparagus pair beautifully with the creamy sauce and seafood. Add the veggies right before mixing in the pasta so they stay crisp-tender and vibrant.

Can I use half-and-half instead of heavy cream?

Yes — half-and-half can be used for a lighter version, though the sauce will be thinner. To keep it creamy, let it simmer a little longer before adding the parmesan, and avoid boiling it to prevent curdling.

Can I make this dish spicy?

Yes! For a spicy twist, add a pinch of red pepper flakes or a dash of Cajun seasoning to the Alfredo sauce while it simmers. The subtle heat pairs beautifully with the creamy base and the sweetness of the shrimp.

Can I make this Alfredo sauce ahead of time?

You can prep the sauce up to 2 days in advance. Store it in an airtight container in the fridge, then warm it slowly on the stove before adding freshly cooked pasta, chicken, and shrimp. Add a splash of cream if it thickens too much.

More Pasta Recipes

If you liked this homemade pasta dish, we have a ton of other dinner recipes that I think you'll like just as much!

Give one of these a try next:

• Cajun Alfredo Sauce
• Fried spaghetti
  
• Green spaghetti
• Chicken spaghetti casserole
• Garlic shrimp spaghetti
• Jerk chicken pasta
• Shrimp scampi without wine