Ingredients
- Chicken breasts: 2, boneless, skinless
- Shrimp: 1 pound, peeled and deveined
- Heavy cream: 1.5 cups
- Fettuccine pasta: 1 pound
- Cajun seasoning: 2 tablespoons
- Garlic: 4 cloves, minced
- Parmesan cheese: 1 cup, grated
- Butter: 4 tablespoons
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- Step 2: Season chicken breasts and shrimp with Cajun seasoning. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Cook chicken until cooked through (about 5-7 minutes per side), then remove from skillet and slice into bite-sized pieces.
- Step 3: Add remaining 2 tablespoons of butter to the skillet. Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove shrimp from skillet.
- Step 4: Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth. If sauce is too thick, add some of the reserved pasta water until desired consistency is reached.
- Step 5: Add the cooked pasta, chicken, and shrimp to the Alfredo sauce. Toss to coat. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator and consume within 2 days.
- Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce as needed.
- Garnish with freshly chopped parsley and a sprinkle of extra Cajun seasoning for a vibrant presentation and extra kick.
- Don't overcook the shrimp; they should be just pink and opaque to avoid rubbery texture in your amazing Alfredo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American