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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.

EatingWell.com, April 2019; updated November 2022


Read the full recipe after the video.

Recipe Summary

25 mins
25 mins

How to Make Chicken & Shrimp Alfredo

Use Whole-Wheat Linguine or Fettuccine

Made from whole grains, whole-wheat pasta is a good source of fiber, which can help keep your heart healthy and aids in digestion.

Reserve the Pasta Water

The water from boiling the whole-wheat linguine or fettuccine will be starchy, and the starches help thicken the sauce. We recommend omitting salt when boiling pasta to reduce the sodium content. Check out more tips on how to cook pasta perfectly.

Brown the Chicken

Boneless, skinless chicken breasts are cut into 1-inch pieces and browned until nearly cooked through. It's important to not overcook the chicken during this step because it will continue to cook after adding the shrimp.

Add the Shrimp

Add the shrimp, scallions and garlic to the skillet and cook until the shrimp is cooked through, about 3 minutes. Transfer the chicken-shrimp mixture to a bowl and keep warm.

Make the Alfredo Sauce

This easy Alfredo sauce is whisked together in one bowl. Whisk the flour and reserved cooking water first, then whisk in the half-and-half, softened cream cheese, pepper, 1/4 cup Parmesan and the remaining reserved cooking water. We use reduced-fat cream cheese for this recipe, which has less fat and calories than regular cream cheese.

The sauce is added to the pan and simmered for 1 minute, then the chicken-shrimp mixture is added and warmed through.

Finish the Dish

Combine the chicken, shrimp and Alfredo sauce with the cooked pasta and stir to coat evenly. Using a large bowl makes it easier to combine the sauce and pasta without spilling.

Additional reporting by Jan Valdez


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water.

  • 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.

  • 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.


Large nonstick skillet

Nutrition Facts

about 1 1/4 cups
392 calories; protein 31.3g; carbohydrates 45.2g; dietary fiber 5.4g; sugars 3.1g; fat 10.7g; saturated fat 4g; cholesterol 118.9mg; vitamin a iu 339.2IU; vitamin c 2.9mg; folate 52.9mcg; calcium 129.6mg; iron 2.7mg; magnesium 108.2mg; potassium 619.6mg; sodium 601.3mg; thiamin 0.3mg.

3 lean protein, 2 1/2 starch, 1 fat