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Creamy Chicken and Shrimp Alfredo
Creamy Chicken and Shrimp Alfredo
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Creamy Alfredo sauce with chicken, shrimp, sun-dried tomatoes, pesto, and garlic - a delicious twist on a classic Italian dish.
Ingredients:
  • 1 (16 ounce) package trotolle dry pasta
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon dried basil
  • 0.5 teaspoon red pepper flakes
  • 2 pounds chicken breast, cut into strips
  • 1 stick butter
  • 1 (8 ounce) package cream cheese, cut into small pieces
  • 2 cups milk, or more as needed
  • 2 cups heavy cream
  • 3 cups shaved Parmigiano-Reggiano cheese
  • 3 tablespoons pesto
  • 3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
  • 0.5 pound uncooked medium shrimp, peeled and deveined
Instructions:
  • Bring a pot of salted water to a boil, then stir in 2 tablespoons of olive oil. Add the trottole and cook until al dente, about 8 minutes. Drain the pasta.
  • In a large skillet, heat the remaining olive oil and sauté the garlic, basil, red pepper flakes, and black pepper. Cook the chicken until browned, about 10 minutes, stirring occasionally.
  • In a large pot, melt butter over medium heat. Stir in cream cheese until creamy, about 1 minute. Pour in 2 cups of milk and heavy cream, stirring until warm, about 5 minutes. Mix in Parmigiano-Reggiano cheese and keep stirring. If needed, add more milk to adjust sauce thickness. Finally, fold in pesto and sun-dried tomatoes.
  • Combine the cooked chicken and pasta with the sauce, then incorporate the shrimp and cook until it turns orange, which should take about 6 to 8 minutes.

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