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This Chicken and Shrimp Alfredo Pasta is creamy, hearty and filling. Comfort food at its best! | yummyaddiction.com
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5 from 5 votes

Chicken and Shrimp Alfredo Pasta

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Author: Yummy Addiction


  • 12 oz. (340g) penne pasta , uncooked
  • 1 lb (450g) shrimp , peeled and deveined
  • 1 lb (450g) boneless chicken breast , cut into bite-sized pieces
  • 3 tablespoons olive oil , divided
  • 2 tablespoons butter
  • 1 small onion , chopped
  • 1 garlic clove. minced
  • 1/3 cup white wine
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper , to taste
  • Ground paprika , to taste
  • Parsley for garnish (optional)


  • Cook the noodles according to package directions and drain.
  • Season the chicken pieces with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through. Remove from the skillet, cover with foil, and set aside.
  • Lightly season the shrimp with salt, pepper and paprika. Heat the remaining 1 tablespoon olive oil in the same skillet and cook the shrimp in one layer, for 1-2 minutes per side until no longer translucent and fully cooked. Don't overcook. Remove to a bowl and cover with foil.
  • In the same skillet, melt 2 tablespoons butter over medium-high heat. Add the onion and cook until golden. Stir in the garlic and cook for 1 more minute. Pour in the wine and reduce by half scraping the bottom to deglaze the pan. Add the cream and simmer for 2 minutes more. Sprinkle with the Parmesan cheese and stir until smooth. Turn off the heat. Season with paprika, salt and pepper to taste.
  • Add the cooked pasta, shrimp and chicken, and toss everything together. Garnish with parsley, if desired and serve immediately. Enjoy!


Adapted from Natasha's Kitchen