There’s something magical about twirling creamy, garlic-infused pasta on your fork while savoring tender chicken and succulent shrimp in every bite. This Alfredo pasta with chicken and shrimp has become my go-to recipe whenever I want to impress dinner guests or simply treat myself to restaurant-quality comfort food at home. The combination of smoky paprika, fresh garlic, and a hint of heat creates layers of flavor that elevate this classic dish beyond the ordinary. What started as a weekend experiment in my kitchen quickly became a family favorite that I now make at least twice a month.
Why You’ll Love This Recipe
It’s a complete meal in one pan. After searing the protein, you’ll use the same skillet to build that gorgeous, flavorful sauce. This means less cleanup and more time enjoying your meal instead of scrubbing dishes.
The spice mix adds incredible depth. Rather than relying solely on salt and pepper, this custom blend of garlic powder, smoked paprika, and black pepper creates a flavor profile that’s both complex and comforting. Additionally, it ensures every component of the dish is perfectly seasoned.
You control the heat level. Whether you prefer a mild, creamy sauce or something with a spicy kick, this recipe adapts to your taste. The optional cayenne lets you dial up the heat without overwhelming the delicate seafood flavors.
It tastes like you spent hours cooking. Despite the impressive presentation and restaurant-worthy taste, this dish comes together in about 30 minutes from start to finish. That’s faster than ordering takeout and waiting for delivery!
Ingredients You’ll Need
For the Spice Mix:
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
For the Shrimp:
- 8 oz tiger shrimp, peeled & deveined
- ½ lemon, juiced
- 1 tablespoon olive oil
- 1 tablespoon of the spice mix
For the Chicken:
- 1 chicken breast, butterflied
- 1 tablespoon of the spice mix
For the Pasta:
- 14 oz linguine, cooked al dente
- 8 garlic cloves, minced
- 1 hot red chili (finger chili), finely chopped
- 1 teaspoon salt
- 3 cups heavy cream
- Remaining spice mix
- ⅓ cup fresh parsley, chopped
- ½ cup grated Parmesan
- ½ teaspoon cayenne (optional, for extra heat)
Equipment Needed:
- Large skillet for making pasta sauce
- Medium pot for boiling pasta
- Cutting board and sharp knife
Step-by-Step Instructions
Prepare the Spice Mix
Begin by combining all the spice mix ingredients in a small bowl. This aromatic blend will be divided among the shrimp, chicken, and sauce, ensuring consistent flavor throughout the dish.
Marinate the Shrimp
In a medium bowl, toss the peeled and deveined shrimp with lemon juice, olive oil, and 1 tablespoon of your spice mix. The citrus brightens the seafood while the spices add warmth. Set this aside while you prepare the chicken.
Season and Cook the Chicken
Take your butterflied chicken breast and rub it generously with 1 tablespoon of the spice mix, making sure both sides are evenly coated. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once the oil shimmers, sear the chicken for 1–2 minutes per side, flipping twice to ensure even cooking. The chicken should reach an internal temperature of 165°F. Remove it from the pan and set aside to rest.
Sauté the Shrimp
Turn off the heat briefly and deglaze the pan with a small knob of butter, scraping up any flavorful browned bits left from the chicken. Return the pan to medium heat and add your marinated shrimp. Sauté for 5–8 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout. Transfer them to a plate with the chicken.
Build the Creamy Sauce
Using the same pan (now beautifully flavored from the protein), add your minced garlic and finely chopped hot chili along with 1 teaspoon of salt. Sauté for 5–8 minutes over medium heat, stirring frequently until the garlic becomes fragrant and golden. Pour in the heavy cream and stir in the remaining spice mix. Let this simmer gently until the sauce thickens slightly, which should take about 3–4 minutes.
Combine Everything
Add your cooked linguine to the cream sauce, tossing it with tongs to ensure every strand gets coated. Sprinkle in the fresh parsley and grated Parmesan, then toss again. Let everything bubble together for another minute so the cheese melts into the sauce. If you’re craving extra heat, this is the moment to stir in that optional cayenne pepper.
Plate and Serve
Slice the rested chicken breast into strips. Divide the creamy pasta among serving plates, then top each portion with sliced chicken and shrimp. For a final flourish, garnish with extra Parmesan and a sprinkle of fresh parsley.
Serving Suggestions
This luxurious pasta pairs beautifully with a crisp Caesar salad dressed with plenty of anchovies and shaved Parmesan. Alternatively, serve it alongside garlic bread to soak up every last drop of that incredible cream sauce. A glass of chilled Chardonnay or Pinot Grigio complements the richness of the dish perfectly.
For a lighter accompaniment, consider roasted asparagus or broccolini drizzled with lemon juice. The slight bitterness of the vegetables cuts through the cream, creating a well-balanced meal. If you’re feeding a crowd, set out a simple caprese salad with fresh mozzarella, tomatoes, and basil.
Recipe Variations
Cajun Style: Replace the smoked paprika in the spice mix with Cajun seasoning and add an extra ½ teaspoon of cayenne for authentic Louisiana flavor. This transforms the dish into a spicy, bold version that pairs wonderfully with corn on the cob.
Lighter Version: Swap the heavy cream for half-and-half mixed with ½ cup of reserved pasta water. While not as thick, this creates a lighter sauce that still clings beautifully to the noodles. You can also add a tablespoon of cream cheese to boost creaminess without all the calories.
Seafood Feast: Skip the chicken entirely and double the shrimp, or mix in scallops, mussels, and chunks of firm white fish. This turns it into an elegant seafood pasta that’s perfect for special occasions.
Vegetarian Option: Omit the proteins and add sautéed mushrooms, sun-dried tomatoes, spinach, and artichoke hearts. The umami from the mushrooms provides satisfying depth without any meat or seafood.
Different Pasta Shapes: While linguine is classic, this sauce works beautifully with fettuccine, penne, or even pappardelle. Just adjust the cooking time according to the package directions for your chosen pasta.
Make-Ahead Tips
You can prepare the spice mix up to a week in advance and store it in an airtight container. Similarly, marinate the shrimp up to 4 hours ahead and keep them refrigerated until you’re ready to cook.
The chicken can be seasoned and cooked earlier in the day, then sliced and gently reheated in the cream sauce just before serving. However, shrimp are best cooked right before eating, as they can become rubbery when reheated.
If you need to prep the entire dish ahead, cook everything except the final assembly. Store the cooked pasta, sauce, chicken, and shrimp separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, gently reheat the sauce in a large skillet, add the pasta, and warm everything through before topping with the protein.
For meal prep purposes, portion the pasta and sauce into individual containers, then add the sliced chicken and shrimp. Reheat in the microwave for 2–3 minutes, stirring halfway through, though be aware the cream sauce may separate slightly upon reheating.
Notas (Important Notes)
Don’t overcook the shrimp. They’ll continue cooking slightly even after you remove them from heat, so pull them off the stove as soon as they turn pink and curl into a C-shape. Overcooked shrimp become tough and rubbery.
Reserve pasta water. Before draining your linguine, save at least 1 cup of the starchy cooking water. If your sauce becomes too thick, a splash of pasta water will loosen it while helping the sauce cling to the noodles better.
Butterfly your chicken properly. Place your hand flat on top of the chicken breast and slice horizontally through the middle, stopping just before you cut all the way through. Open it like a book for even thickness, which ensures faster, more uniform cooking.
Fresh garlic is non-negotiable. Pre-minced garlic from a jar won’t deliver the same aromatic punch that fresh cloves provide. Take the extra minute to mince your own—it makes all the difference in this garlic-forward sauce.
Quality Parmesan matters. Freshly grated Parmesan melts smoothly into the sauce, while pre-shredded versions often contain anti-caking agents that can make your sauce grainy. Invest in a small block and grate it yourself.
Frequently Asked Questions
Can I use frozen shrimp for this recipe? Absolutely! Just make sure to thaw them completely before marinating. Place frozen shrimp in a colander under cold running water for about 10 minutes, then pat them dry with paper towels. Excess moisture can prevent proper searing and make your sauce watery.
What if I don’t have heavy cream? You can substitute with half-and-half, though the sauce won’t be quite as rich and thick. To compensate, add 2 tablespoons of cream cheese or reduce the sauce a bit longer. Another option is mixing whole milk with 3 tablespoons of butter to approximate the fat content of cream.
My sauce is too thin—how do I fix it? Simply let it simmer a few minutes longer to reduce and thicken naturally. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk this slurry into the sauce. You can also add more Parmesan, which will thicken the sauce as it melts.
Can I make this dish gluten-free? Yes! Just swap the regular linguine for your favorite gluten-free pasta. Keep in mind that gluten-free pasta can become mushy quickly, so cook it just until al dente and rinse it with cold water to stop the cooking process if you’re not serving immediately.
How do I know when the chicken is fully cooked? The safest method is using an instant-read thermometer—chicken should reach 165°F at the thickest part. Visually, the meat should no longer be pink inside, and the juices should run clear when you cut into it. Butterflying helps it cook faster and more evenly.
Can I add vegetables to this dish? Definitely! Sauté cherry tomatoes, spinach, or broccoli florets right in the cream sauce before adding the pasta. Mushrooms work wonderfully too—just cook them until they release their moisture and turn golden. Bell peppers and zucchini are also excellent additions.
Why does my sauce separate? This usually happens if the heat is too high or the cream boils too vigorously. Keep your temperature at a gentle simmer rather than a rolling boil. If separation occurs, remove from heat and whisk in a tablespoon of cold butter to help the sauce come back together.
How spicy is this dish with the chili and cayenne? With just the finger chili, it has a mild to moderate heat that most people find pleasant. The cayenne is optional and adds significant spice, so start with less if you’re sensitive to heat. You can always serve hot sauce on the side for those who want extra kick.