Chicken and Shrimp Fettuccine Recipe: Garlic-Infused Cream Sauce With Seafood Elegance

This fettuccine dish elevates weeknight dining with a restaurant-quality combination of tender chicken, succulent shrimp, and a velvety garlic cream sauce.

The secret lies in cooking proteins separately to maintain their distinct textures before uniting them with al dente pasta in a luscious sauce. Each bite delivers a perfect balance of flavors and textures.

What you get is a sophisticated meal that comes together in under 45 minutes without sacrificing elegance. The cream sauce clings beautifully to every strand of fettuccine.

Serve immediately for the best experience, while the sauce is still silky and the seafood perfectly cooked. This dish proves you can create gourmet results at home.

Ingredients for Chicken and Shrimp Fettuccine

Tender chicken, plump shrimp, and silky fettuccine come together with a rich garlic cream sauce.

The shrimp quality matters most here. Wild-caught from Whole Foods or Trader Joe’s frozen (thawed first) both work beautifully—just avoid the pre-cooked kind, which turns rubbery. For the chicken, air-chilled breasts stay juicier than standard. The Parmesan? Parmigiano-Reggiano wedge is worth the splurge (the good stuff melts like a dream). Look for fettuccine with rough texture to grab that sauce.

No white wine? Chicken broth with a splash of lemon juice mimics the acidity. Swap shrimp for scallops (sear 2 minutes per side). Fresh out of parsley? Chives at half the amount add a similar freshness. The cream can be lightened to half-and-half, but full-fat gives that restaurant-quality silkiness. Want more depth? A pinch of nutmeg in the sauce elevates everything.

Cook the shrimp last—it overcooks fast. Leftovers keep 3-4 days refrigerated, but the sauce thickens when chilled. Reheat gently with a splash of cream. For make-ahead, cook pasta al dente, store separately, and toss with sauce just before serving.

Step-by-Step Instructions for Chicken and Shrimp Fettuccine

Here’s the method that brings out the best in both seafood and poultry with a luscious sauce.

Step 1: Sear the Chicken and Shrimp to Perfection

Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until shimmering. Season the 1 lb boneless skinless chicken breast strips with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, then add to the pan.

Cook for 4-5 minutes until lightly golden and just cooked through. Remove chicken to a plate and repeat with the 12 pieces large shrimp, seasoned with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, cooking for 2-3 minutes per side until opaque and pink. Transfer shrimp to join the chicken.

Step 2: Build the Flavor Base with Aromatics

In the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter. Add the 1 whole shallot, finely diced, and sauté for 2-3 minutes until translucent and fragrant.

Add the 6 cloves minced garlic cloves and ¼ teaspoon red pepper flakes, stirring constantly for 30 seconds until the garlic is just golden—don’t let it brown. Pour in the ½ cup dry white wine and simmer for 2-3 minutes until reduced by half, scraping up any browned bits from the bottom.

Step 3: Create the Cream Sauce and Combine

Reduce heat to medium-low and pour in the 1.5 cups heavy cream. Stir in 1 tsp lemon zest and simmer for 3-4 minutes until the sauce thickens slightly. Gradually whisk in the ¾ cup freshly grated parmesan cheese until melted and smooth.

Return the chicken and shrimp to the skillet along with any accumulated juices. Toss to coat everything in the sauce and cook for an additional 2-3 minutes until everything is heated through. The sauce should cling beautifully to the proteins and have a velvety texture.

Step 4: Finish with Pasta and Garnish

Add the cooked 12 oz fettuccine pasta to the skillet, tossing gently to coat every strand in the creamy sauce. If needed, add a splash of pasta water to adjust the consistency. Taste and adjust seasoning with the remaining ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.

Transfer to serving plates and garnish with the ¼ cup chopped fresh parsley. The parsley adds a bright pop of color and freshness that cuts through the richness. Serve immediately while the sauce is at its creamiest and the pasta is perfectly al dente.

Common Mistakes When Making Perfect Results

Overcooking the Shrimp

Shrimp cook lightning fast—just 2-3 minutes per side at most. I see rubbery shrimp happen when folks leave them in the pan too long or add them back to the sauce too early. Pull them the moment they turn opaque pink and they’ll stay tender. 💡

Skipping the Seasoning Layers

This dish needs 3 separate seasoning moments: chicken, shrimp, and final sauce. I taste the difference when I skip one. Use the 1.5 tsp kosher salt and 0.75 tsp black pepper divided as directed—it builds flavor depth.

Crowding the Pan

Cooking all proteins at once steams instead of sears. I use my largest skillet and cook chicken first, then shrimp separately. This gives each proper browning and prevents the garlic cream sauce from turning greasy.

Sauce Too Thick

If your sauce clumps, it’s because the 1.5 cups heavy cream reduced too much. I keep the heat at medium-low and stir constantly. A splash of pasta water at the end fixes any over-thickening.

Pasta Overcooked

Fettuccine should be al dente when added to the sauce. I time it so the pasta finishes cooking in the sauce itself. This prevents mushy noodles and helps the sauce cling better. 🍝

Skipping the Rest

Letting the proteins rest 5 minutes before combining with sauce keeps juices inside. I notice a huge difference in moisture when I skip this step. The chicken stays juicier and the shrimp more succulent.

Frequently Asked Questions