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Prawn

Chicken & Shrimp Alfredo

This easy pasta with creamy homemade Alfredo sauce, chicken and shrimp takes less than 30 minutes to make! Add a simple green salad and you have a family-friendly weeknight dinner that you'd be happy to serve to company.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 12 ounces whole-wheat linguine or fettuccine
  • 1 tablespoon olive oil, divided
  • 12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
  • 8 ounces raw medium shrimp, peeled and deveined
  • ¼ cup thinly sliced scallions
  • 2 cloves garlic, chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon all-purpose flour
  • ½ cup half-and-half
  • ¼ cup reduced-fat cream cheese
  • ¼ teaspoon ground pepper
  • ¼ cup grated parmesan cheese, plus 2 tablespoons, divided
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water.
  2. Meanwhile, heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until browned and nearly cooked through, about 7 minutes. Add shrimp, scallions, garlic, 1/2 teaspoon salt and the remaining 1/2 tablespoon oil; cook, stirring often, until the chicken and shrimp are cooked through, about 3 minutes. Transfer to a bowl; cover to keep warm.
  3. Return the skillet to medium heat. Whisk together flour and 1 tablespoon of the reserved cooking water in a medium bowl; stir in half-and-half, cream cheese, pepper, 1/4 cup Parmesan and the remaining reserved cooking water. Add the mixture to the pan and bring to a simmer; cook, stirring often, for 1 minute. Add the chicken-shrimp mixture and remaining 1/2 teaspoon salt; toss to coat. Transfer the mixture to a large bowl; add the pasta and stir to coat evenly. Divide among 6 bowls; sprinkle with parsley and the remaining 2 tablespoons Parmesan.