Kick back and get ready to indulge—these 20 creamy chicken and shrimp pasta recipes are the ultimate comfort food fix. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, this roundup has a flavor-packed dish for every occasion. Let’s dive into these irresistible combinations that will have everyone asking for seconds!
Creamy Garlic Parmesan Chicken and Shrimp Pasta
Eureka! If you’ve ever dreamed of a pasta dish that feels like a cozy hug but tastes like a fancy restaurant splurge, you’ve just hit the jackpot. This creamy, dreamy creation combines tender chicken and succulent shrimp in a garlicky, cheesy sauce that will have everyone at the table asking for seconds before you’ve even sat down.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 pound large raw shrimp, peeled and deveined
– 12 ounces fettuccine pasta
– 4 tablespoons rich unsalted butter
– 6 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/2 cup low-sodium chicken broth
– 2 tablespoons all-purpose flour
– 1 tablespoon fresh lemon juice
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 2 tablespoons fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tip: reserve 1/2 cup of pasta water before draining).
3. While the pasta cooks, pat the chicken cubes dry with paper towels and season evenly with 1/4 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
4. Heat 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until it sizzles.
5. Add the seasoned chicken cubes to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
6. Transfer the cooked chicken to a clean plate and set aside.
7. In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat.
8. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned (tip: watch closely to avoid bitterness).
9. Sprinkle the all-purpose flour over the garlic butter and whisk continuously for 1 minute to form a roux.
10. Slowly pour in the chicken broth and heavy cream while whisking to create a smooth sauce.
11. Bring the sauce to a gentle simmer over medium heat and cook for 3-4 minutes, stirring often, until slightly thickened.
12. Reduce the heat to low and stir in the freshly grated Parmesan cheese until fully melted and creamy.
13. Add the raw shrimp to the sauce and cook for 3-4 minutes, stirring occasionally, until they turn pink and opaque.
14. Stir in the cooked chicken, drained pasta, fresh lemon juice, remaining salt, and pepper, tossing to coat everything evenly (tip: add a splash of reserved pasta water if the sauce needs thinning).
15. Remove from heat and garnish with the chopped fresh parsley.
Marvel at the luxurious texture where the silky sauce clings to every strand of pasta, punctuated by juicy shrimp and tender chicken. The bold garlic and nutty Parmesan create a savory depth that’s perfectly balanced by a bright hint of lemon—try serving it in shallow bowls with a side of crusty bread for the ultimate sauce-dipping experience.
Spicy Cajun Chicken and Shrimp Alfredo Pasta
Ready to turn your Tuesday into a tastebud fiesta? This Spicy Cajun Chicken and Shrimp Alfredo Pasta is the culinary equivalent of a jazz band hitting all the right notes—bold, harmonious, and impossible to ignore. It’s the kind of dish that makes you forget you ever settled for a boring weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 pound large raw shrimp, peeled and deveined
– 12 ounces fettuccine pasta
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon bold Cajun seasoning
– 4 cloves garlic, finely minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 cup fresh parsley, finely chopped
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon sea salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tip: test a strand a minute early to avoid mushiness).
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water, and set aside.
4. Pat 1 pound of chicken cubes and 1 pound of shrimp dry with paper towels to ensure a good sear.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken cubes to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
7. Sprinkle 1 tablespoon of Cajun seasoning over the chicken, tossing to coat evenly, then transfer the chicken to a plate.
8. In the same skillet, add the shrimp and cook for 2-3 minutes per side, until pink and opaque (tip: don’t overcrowd—cook in batches if needed for perfect caramelization).
9. Transfer the shrimp to the plate with the chicken.
10. Reduce the heat to medium and add 2 tablespoons of butter to the skillet, letting it melt.
11. Add 4 cloves of minced garlic and sauté for 1 minute, until fragrant but not browned.
12. Pour in 1 cup of heavy cream, stirring constantly, and bring to a gentle simmer.
13. Gradually whisk in 1 cup of grated Parmesan cheese until the sauce is smooth and creamy (tip: remove from heat briefly if it starts to separate).
14. Stir in 1/2 teaspoon of black pepper and 1/4 teaspoon of sea salt.
15. Add the cooked pasta, chicken, and shrimp back to the skillet, tossing to coat in the sauce.
16. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
17. Remove from heat and stir in 1/4 cup of chopped parsley.
Dive into a bowl where the creamy Alfredo hugs each strand of pasta, while the spicy Cajun kick from the chicken and shrimp keeps things exciting. Serve it up with a crusty baguette to soak up every last drop of that luxurious sauce—because let’s be real, you won’t want to leave a single bite behind!
Lemon Butter Chicken and Shrimp Linguine
Hangry? Let’s fix that. Picture this: a plate of twirly linguine tangled with juicy chicken and plump shrimp, all swimming in a lemon-butter sauce so bright and buttery it’ll make your taste buds do a happy dance. It’s the kind of dinner that looks fancy but is secretly a weeknight superhero, ready to rescue you from the takeout menu abyss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
– 1 pound large raw shrimp, peeled and deveined
– 12 ounces dried linguine pasta
– 4 tablespoons rich unsalted butter, divided
– 2 tablespoons golden extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup low-sodium chicken broth
– 1/2 cup heavy cream
– Zest and juice of 2 large, bright lemons
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried linguine pasta to the boiling water and cook for 9-11 minutes, or until al dente (it should have a slight bite).
3. While the pasta cooks, pat the 1 pound of chicken pieces and 1 pound of shrimp very dry with paper towels—this is key for a good sear.
4. Heat 2 tablespoons of the golden extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Season the chicken pieces evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly cracked black pepper.
6. Add the seasoned chicken to the hot skillet in a single layer and cook undisturbed for 4-5 minutes, until golden brown on one side.
7. Flip the chicken pieces and cook for another 3-4 minutes until cooked through, then transfer to a clean plate.
8. In the same skillet, add 2 tablespoons of the rich unsalted butter and let it melt over medium heat.
9. Add the 4 cloves of minced fresh garlic and cook for 30-45 seconds, just until fragrant—don’t let it burn!
10. Pour in the 1 cup of low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s flavor!).
11. Stir in the 1/2 cup of heavy cream, the zest and juice of the 2 large lemons, and bring the sauce to a gentle simmer.
12. Add the cooked chicken and the raw shrimp to the simmering sauce and cook for 3-4 minutes, flipping the shrimp halfway, until they turn pink and opaque.
13. Drain the cooked linguine, reserving 1/2 cup of the starchy pasta water.
14. Add the drained pasta and the remaining 2 tablespoons of unsalted butter to the skillet with the sauce, chicken, and shrimp.
15. Toss everything together over low heat for 1-2 minutes, adding splashes of the reserved pasta water as needed until the sauce clings beautifully to the pasta.
16. Remove the skillet from the heat and stir in the 1/2 cup of freshly grated Parmesan cheese and the 1/4 cup of chopped fresh parsley until the cheese melts.
17. Divide the pasta among four bowls and serve immediately.
Delight in the creamy, tangy sauce clinging to every strand of pasta, with tender chicken and sweet shrimp in each bite. For a fun twist, serve it in shallow bowls with extra lemon wedges and a sprinkle of red pepper flakes for those who like a little kick—it’s a restaurant-worthy dish that’s all yours.
Cheesy Chicken and Shrimp Pasta Bake
Oh, the glorious union of land and sea! This cheesy chicken and shrimp pasta bake is the ultimate cozy-weeknight hero that’ll have your family begging for seconds—think creamy, dreamy comfort with a playful surf-and-turf twist, all baked under a golden, bubbly cheese blanket. It’s basically a hug in a baking dish, ready in about the time it takes to watch your favorite sitcom rerun.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 12 ounces of dried penne pasta
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 pound of large raw shrimp, peeled and deveined
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves of garlic, minced
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 1 cup of heavy cream
– 2 cups of shredded sharp cheddar cheese
– 1 cup of shredded mozzarella cheese
– 1/4 cup of freshly grated Parmesan cheese
– 1 teaspoon of dried oregano
– 1/2 teaspoon of crushed red pepper flakes
– 1/2 teaspoon of finely ground black pepper
– 1 teaspoon of kosher salt
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 1 minute less than the package directions for al dente, about 9-10 minutes, then drain and set aside. (Tip: Undercooking the pasta slightly prevents it from becoming mushy during baking.)
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the cubed chicken breasts to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through.
5. Transfer the cooked chicken to a plate, then add the shrimp to the same skillet and cook for 2-3 minutes per side until pink and opaque, then remove and set aside with the chicken.
6. In the same skillet, reduce the heat to medium and add the finely diced onion, cooking for 4-5 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
8. Pour in the crushed San Marzano tomatoes, heavy cream, dried oregano, crushed red pepper flakes, finely ground black pepper, and kosher salt, then simmer for 5 minutes, stirring occasionally, until slightly thickened.
9. Remove the skillet from heat and gently fold in the cooked penne pasta, chicken, and shrimp until evenly coated with the sauce. (Tip: Folding gently helps keep the shrimp intact for better texture.)
10. Transfer the mixture to the prepared baking dish and spread it into an even layer.
11. In a medium bowl, combine the shredded sharp cheddar cheese, shredded mozzarella cheese, and freshly grated Parmesan cheese, then sprinkle evenly over the pasta mixture.
12. Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and golden brown on top. (Tip: For an extra crispy top, broil for the final 1-2 minutes, watching closely to avoid burning.)
13. Remove from the oven and let it rest for 5 minutes before serving, garnished with fresh basil leaves.
Craving that perfect bite? This bake emerges from the oven with a gooey, stretchy cheese pull, tender pasta soaking up the creamy tomato sauce, and juicy chicken and shrimp adding savory depth in every forkful. Serve it straight from the dish with a crisp green salad for a balanced meal, or get creative by scooping leftovers into toasted bread bowls for a next-day lunch treat that’s even better reheated!
Tomato Basil Chicken and Shrimp Penne
Aren’t you tired of scrolling through endless recipes that promise “restaurant-quality” but deliver “soggy takeout vibes”? Let’s fix that with a dish that’s basically a flavor party in a bowl—where juicy chicken and plump shrimp crash a pasta party with sweet tomatoes and fragrant basil. This isn’t just dinner; it’s a weeknight victory lap that’ll have everyone asking for seconds before you’ve even sat down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 lb large raw shrimp, peeled and deveined
– 12 oz penne pasta
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1/2 cup dry white wine
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup fresh basil leaves, thinly sliced
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water for later.
4. While the pasta cooks, pat the chicken cubes dry with paper towels to ensure a golden sear.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken cubes in a single layer and cook for 5–6 minutes, turning once, until browned and cooked through.
7. Transfer the chicken to a plate and cover loosely with foil to keep warm.
8. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
9. Sauté the minced garlic for 30 seconds until fragrant but not browned.
10. Pour in the white wine and simmer for 2 minutes to deglaze the pan, scraping up any browned bits.
11. Add the crushed tomatoes, salt, black pepper, and red pepper flakes, stirring to combine.
12. Reduce the heat to medium-low and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
13. Add the shrimp to the sauce and cook for 3–4 minutes, flipping once, until they turn pink and opaque.
14. Return the cooked chicken to the skillet and stir gently to coat in the sauce.
15. Fold in the drained pasta and reserved pasta water, tossing until everything is evenly combined and glossy.
16. Remove the skillet from the heat and stir in the Parmesan cheese and sliced basil.
Get ready for a texture fiesta—the penne cradles that luscious tomato sauce while the chicken stays tender and the shrimp adds a pop of briny sweetness. Serve it straight from the skillet for maximum drama, or top it with extra basil and a drizzle of olive oil to make it Instagram-worthy without even trying!
Coconut Curry Chicken and Shrimp Pasta
Just when you thought pasta couldn’t get any more exciting, we’re tossing it into a tropical party with a coconut curry chicken and shrimp pasta that’s basically a vacation on a plate. Imagine creamy, dreamy curry hugging every noodle, juicy shrimp doing a happy dance, and tender chicken soaking up all that flavor—it’s a weeknight dinner that feels like a fiesta without the cleanup! Seriously, this dish is so good, it might just make your regular spaghetti jealous.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 pound large raw shrimp, peeled and deveined
– 8 ounces dried linguine pasta
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons fragrant red curry paste
– 1 (13.5-ounce) can creamy full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tablespoon fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried linguine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside, reserving 1/2 cup of the pasta water for later use.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the bite-sized chicken pieces and cook for 5–7 minutes, stirring occasionally, until they are golden brown and cooked through.
6. Transfer the cooked chicken to a plate using a slotted spoon, leaving any oil in the skillet.
7. Tip: Don’t overcrowd the skillet—cook the chicken in batches if needed to ensure a good sear.
8. Add the finely diced yellow onion to the same skillet and sauté for 3–4 minutes until softened and translucent.
9. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant to avoid burning.
10. Add the fragrant red curry paste and cook for 1 minute, stirring constantly to toast it lightly.
11. Pour in the creamy full-fat coconut milk and low-sodium chicken broth, bringing the mixture to a gentle simmer over medium heat.
12. Tip: Use a whisk to blend the curry paste smoothly into the liquid for a silky sauce.
13. Add the raw shrimp to the skillet and cook for 3–4 minutes, flipping once, until they turn pink and opaque.
14. Return the cooked chicken to the skillet, stirring to combine with the shrimp and sauce.
15. Stir in the cooked linguine pasta, tossing gently to coat everything evenly in the sauce.
16. If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
17. Tip: The pasta water helps the sauce cling beautifully to the noodles without thinning the flavor.
18. Remove the skillet from the heat and stir in the fresh lime juice, chopped fresh cilantro, fine sea salt, and freshly ground black pepper.
19. Serve immediately while hot. Now, notice how the creamy coconut curry clings to each noodle, creating a luscious texture that’s both rich and light. The tender chicken and plump shrimp add a satisfying bite, while the hint of lime and cilantro brightens every forkful—try topping it with extra cilantro or a sprinkle of red pepper flakes for a spicy kick that’ll make your taste buds sing!
Garlic Herb Chicken and Shrimp Fettuccine
Hang onto your aprons, folks, because we’re about to dive into a pasta dish that’s so flavorful, it might just make your taste buds do a happy dance. This garlic herb chicken and shrimp fettuccine is the ultimate weeknight hero—quick, creamy, and packed with enough savory goodness to silence even the pickiest eater at the table. Trust me, one bite and you’ll forget all about that takeout menu.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried fettuccine pasta
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 pound of large raw shrimp, peeled and deveined
– 3 tablespoons of rich extra virgin olive oil, divided
– 4 cloves of fresh garlic, minced
– 1 cup of heavy cream
– 1/2 cup of freshly grated Parmesan cheese
– 2 tablespoons of unsalted butter
– 1 teaspoon of dried Italian seasoning
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of sea salt
– 2 tablespoons of freshly chopped parsley for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of dried fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: save 1/2 cup of pasta water before draining for later use).
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat.
4. Add 1 pound of bite-sized chicken pieces to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
5. Transfer the cooked chicken to a plate and set aside.
6. In the same skillet, add the remaining 1 tablespoon of rich extra virgin olive oil.
7. Add 1/2 pound of raw shrimp and cook for 2–3 minutes per side, until pink and opaque (tip: avoid overcrowding the skillet to ensure even cooking).
8. Remove the shrimp from the skillet and set aside with the chicken.
9. Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet.
10. Sauté 4 cloves of minced fresh garlic for 1 minute, until fragrant but not browned.
11. Pour in 1 cup of heavy cream, stirring constantly to combine.
12. Add 1/2 cup of freshly grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, 1/2 teaspoon of finely ground black pepper, and 1/4 teaspoon of sea salt, whisking until the sauce is smooth and slightly thickened.
13. Drain the cooked fettuccine and add it directly to the skillet with the sauce.
14. Toss the pasta in the sauce until evenly coated, adding reserved pasta water as needed to reach a creamy consistency (tip: the starchy pasta water helps bind the sauce to the noodles).
15. Gently fold in the cooked chicken and shrimp, heating for 1–2 minutes until warmed through.
16. Garnish with 2 tablespoons of freshly chopped parsley before serving.
Now, let’s talk about that first forkful: the fettuccine is luxuriously creamy, clinging to every strand with a garlicky herb punch, while the tender chicken and juicy shrimp add a delightful surf-and-turf twist. Serve it straight from the skillet for a cozy family dinner, or plate it up with a crisp side salad to balance the richness—either way, it’s a showstopper that’ll have everyone asking for seconds.
Sun-Dried Tomato Chicken and Shrimp Pasta
Tired of the same old pasta routine? This sun-dried tomato chicken and shrimp pasta is here to rescue your taste buds from boredom with its vibrant, savory punch and restaurant-quality flair—no reservations required!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried linguine pasta
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 pound of large raw shrimp, peeled and deveined
– 1/4 cup of sun-dried tomatoes in oil, drained and thinly sliced
– 3 cloves of garlic, minced
– 1/2 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of unsalted butter
– 1/4 cup of fresh basil leaves, chopped
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of crushed red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat, then add the dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the cubed chicken breasts to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
4. Transfer the cooked chicken to a plate, then add the remaining 1 tablespoon of rich extra virgin olive oil and 1 tablespoon of unsalted butter to the same skillet over medium heat.
5. Add the minced garlic and sliced sun-dried tomatoes to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
6. Tip: Use the residual heat from the skillet to quickly toast the garlic for deeper flavor without bitterness.
7. Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque, flipping once.
8. Return the cooked chicken to the skillet, then pour in 1/2 cup of heavy cream and bring to a gentle simmer over medium-low heat for 2 minutes.
9. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth, then season with 1/2 teaspoon of finely ground black pepper and 1/4 teaspoon of crushed red pepper flakes.
10. Drain the cooked linguine pasta, reserving 1/4 cup of the starchy pasta water, and add the pasta directly to the skillet with the sauce.
11. Tip: The reserved pasta water helps the sauce cling beautifully to the noodles for a silky finish.
12. Toss everything together over low heat for 1-2 minutes, adding splashes of the reserved pasta water if needed to reach a creamy consistency.
13. Remove the skillet from the heat and fold in the chopped fresh basil leaves just before serving.
14. Tip: Adding basil at the end preserves its bright, herbal aroma for a fresh pop in every bite.
15. Unbelievably creamy and packed with savory depth, this pasta boasts tender chicken and juicy shrimp in a luxuriously smooth sauce that clings to every strand. Serve it straight from the skillet for a rustic touch, or garnish with extra Parmesan and a drizzle of olive oil to impress your dinner guests—it’s a flavor fiesta that’ll have everyone asking for seconds!
Spinach Artichoke Chicken and Shrimp Pasta
Savor the moment when creamy spinach artichoke dip decides to get a serious upgrade and crash a pasta party with chicken and shrimp—this dish is the ultimate comfort food mashup that’ll have you forgetting all about that sad desk salad.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces of dried fettuccine pasta
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 pound of large raw shrimp, peeled and deveined
– 2 tablespoons of rich extra virgin olive oil
– 3 cloves of garlic, finely minced
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 1 cup of frozen chopped spinach, thawed and squeezed dry
– 1 cup of canned artichoke hearts, drained and chopped
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of crushed red pepper flakes
– Salt for seasoning
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta and cook for 10–12 minutes until al dente, then drain and set aside.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add the cubed chicken breasts and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
5. Tip: Don’t overcrowd the skillet to ensure the chicken gets a nice sear.
6. Push the chicken to one side of the skillet and add the raw shrimp.
7. Cook the shrimp for 2–3 minutes per side until pink and opaque, then remove both chicken and shrimp to a plate.
8. Reduce the heat to medium and add the finely minced garlic to the skillet, sautéing for 30 seconds until fragrant.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
10. Stir in the grated Parmesan cheese until melted and smooth, about 2 minutes.
11. Tip: Use freshly grated Parmesan for the creamiest sauce—pre-shredded varieties can be grainy.
12. Fold in the thawed and squeezed-dry chopped spinach and chopped artichoke hearts.
13. Season with finely ground black pepper, crushed red pepper flakes, and salt to taste, cooking for 3–4 minutes until heated through.
14. Return the cooked chicken and shrimp to the skillet, tossing to coat in the sauce.
15. Add the drained fettuccine pasta to the skillet and toss everything together until well combined.
16. Tip: Let the pasta sit in the sauce for a minute off the heat to soak up all that creamy goodness.
17. Serve immediately while hot.
Linger over each forkful as the tender chicken and juicy shrimp mingle with that velvety, garlicky sauce—the artichokes add a tangy bite while the spinach keeps it fresh. Try topping it with extra Parmesan and a squeeze of lemon for a bright finish, or pair it with crusty bread to scoop up every last drop of that decadent cream.
Pesto Chicken and Shrimp Farfalle
Tired of the same old pasta routine? Let’s shake things up with a dish that’s basically a party in a bowl—where juicy chicken and plump shrimp get a vibrant, herby hug from pesto, all tangled up with those delightful little bow-tie farfalle. It’s the kind of meal that makes you feel fancy without requiring a chef’s hat, perfect for when you want to impress your dinner guests (or just treat yourself to something spectacular).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 pound large raw shrimp, peeled and deveined
– 12 ounces farfalle pasta
– 1 cup homemade or high-quality store-bought basil pesto
– 3 tablespoons rich extra virgin olive oil, divided
– 4 cloves garlic, minced
– 1/2 cup dry white wine (like Sauvignon Blanc)
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
– Fresh basil leaves, for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the farfalle pasta and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Pat the chicken cubes dry with paper towels to ensure a golden sear, then add them to the skillet in a single layer.
5. Cook the chicken for 5-7 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F.
6. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
7. In the same skillet, add the remaining 1 tablespoon of rich extra virgin olive oil and reduce the heat to medium.
8. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.
9. Tip: Deglaze the skillet with 1/2 cup dry white wine, scraping up any browned bits from the bottom for extra flavor.
10. Stir in 1 cup heavy cream and bring the mixture to a gentle simmer.
11. Add the homemade or high-quality store-bought basil pesto, stirring until fully incorporated and heated through.
12. Return the cooked chicken to the skillet, then add the raw shrimp in a single layer.
13. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque, indicating they’re done.
14. Tip: Avoid overcooking the shrimp by removing them from heat as soon as they curl—they’ll continue to cook slightly from residual heat.
15. Stir in the drained farfalle pasta, tossing gently to coat everything evenly in the sauce.
16. Sprinkle with 1/2 cup freshly grated Parmesan cheese, 1/4 teaspoon finely ground black pepper, and 1/4 teaspoon kosher salt, mixing well.
17. Tip: For a creamier texture, let the pasta sit off the heat for 2 minutes to allow the sauce to thicken slightly.
18. Garnish with fresh basil leaves before serving.
Enjoy every bite of this creamy, herbaceous delight—the farfalle cradles the sauce beautifully, while the tender chicken and succulent shrimp offer a satisfying contrast in textures. Serve it straight from the skillet for a rustic touch, or pair it with a crisp green salad to balance the richness, making it a meal that’s as versatile as it is delicious.
Buffalo Chicken and Shrimp Mac and Cheese
Mmm, imagine if your favorite spicy Buffalo wings and creamy mac and cheese had a wildly delicious love child—this is it, a flavor-packed mashup that’s basically a party in a baking dish. We’re talking tender chicken and plump shrimp swimming in a luscious, tangy cheese sauce with just the right kick to make your taste buds do a happy dance. It’s the ultimate comfort food with a sassy twist, perfect for game day, potlucks, or whenever you crave something gloriously indulgent.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound dried elbow macaroni
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 pound large raw shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 1/4 cup Frank’s RedHot Buffalo Sauce
– 2 cups whole milk
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/4 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh parsley, finely chopped
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional for extra heat)
– Salt and freshly ground black pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray.
2. Bring a large pot of salted water to a rolling boil and cook the dried elbow macaroni according to package directions until al dente, about 8-10 minutes, then drain and set aside.
3. In a large skillet over medium-high heat, melt 1 tablespoon of unsalted butter, then add the bite-sized chicken pieces and cook for 5-7 minutes until golden brown and cooked through, seasoning with salt and freshly ground black pepper.
4. Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes until pink and opaque, then stir in the Frank’s RedHot Buffalo Sauce to coat everything evenly, removing from heat.
5. In a medium saucepan over medium heat, melt the remaining 1 tablespoon of unsalted butter, whisk in the all-purpose flour, and cook for 1 minute until fragrant to make a roux.
6. Gradually pour in the whole milk while whisking constantly to avoid lumps, and bring to a gentle simmer for 3-4 minutes until the sauce thickens slightly.
7. Reduce the heat to low and stir in the shredded sharp cheddar cheese and shredded Monterey Jack cheese until melted and smooth, then season with garlic powder, smoked paprika, and optional cayenne pepper.
8. Tip: For an extra creamy sauce, add the cheese off the heat to prevent separation.
9. Combine the cooked elbow macaroni, Buffalo chicken and shrimp mixture, and cheese sauce in the greased baking dish, stirring gently to coat everything evenly.
10. In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and finely chopped fresh parsley, then sprinkle evenly over the top of the mac and cheese.
11. Tip: Press the breadcrumb topping lightly with your hands to help it crisp up beautifully in the oven.
12. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes until the top is golden brown and the edges are bubbly.
13. Tip: Let it rest for 5 minutes after baking to allow the sauce to set slightly for easier serving.
14. As you dig in, expect a glorious contrast of textures—creamy, gooey cheese clinging to every noodle, with juicy chicken and shrimp adding a savory punch and a crispy, golden crust on top. Serve it straight from the dish with extra Buffalo sauce for dipping or alongside a crisp green salad to balance the richness, making it a showstopper that’ll have everyone asking for seconds.
Bacon Ranch Chicken and Shrimp Pasta
A dish so decadent it might just require a nap after—but trust us, it’s worth every glorious bite. This creamy, savory pasta mash-up brings crispy bacon, tender chicken, and juicy shrimp together in a ranch-infused sauce that’s basically a party in a bowl. Get ready to impress your taste buds (and maybe your dinner guests) with this flavor-packed masterpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces dried fettuccine pasta
– 4 slices thick-cut bacon, chopped into ½-inch pieces
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– ½ pound large raw shrimp, peeled and deveined
– 2 tablespoons rich unsalted butter
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– ½ cup tangy buttermilk
– 1 packet (1 ounce) dry ranch seasoning mix
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons finely chopped fresh parsley
– ½ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Add the dried fettuccine pasta and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
2. While the pasta cooks, place a large skillet over medium heat and add the chopped thick-cut bacon. Cook, stirring occasionally, until the bacon is crispy and browned, about 6–8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving the bacon fat in the skillet.
3. Increase the heat to medium-high and add the cubed boneless, skinless chicken breasts to the skillet. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside with the bacon.
4. Add the large raw shrimp to the same skillet and cook for 2–3 minutes per side until they turn pink and opaque. Remove the shrimp and set aside with the chicken and bacon.
5. Reduce the heat to medium and add the rich unsalted butter to the skillet. Once melted, add the minced fresh garlic and sauté for 30 seconds until fragrant—be careful not to burn it!
6. Pour in the heavy cream and tangy buttermilk, stirring to combine. Sprinkle in the dry ranch seasoning mix, whisking continuously until the sauce is smooth and begins to simmer gently, about 2–3 minutes.
7. Stir in the freshly grated Parmesan cheese until fully melted and the sauce thickens slightly, about 1–2 minutes. Add the finely ground black pepper and kosher salt, adjusting only if needed after tasting.
8. Return the cooked chicken, shrimp, and crispy bacon to the skillet, tossing everything in the sauce to coat and heat through for 1–2 minutes.
9. Add the drained fettuccine pasta to the skillet, tossing gently to combine with the sauce and ingredients until evenly coated.
10. Remove from heat and garnish with the finely chopped fresh parsley before serving.
Vibrant and velvety, this pasta boasts a creamy sauce that clings to every strand, with pops of salty bacon, tender chicken, and succulent shrimp in each forkful. Serve it straight from the skillet for a rustic family-style meal, or plate it up with a crisp green salad to balance the richness—either way, it’s a showstopper that’ll have everyone asking for seconds.
Mushroom Marsala Chicken and Shrimp Pasta
Zesty, zingy, and downright delicious—this Mushroom Marsala Chicken and Shrimp Pasta is the cozy, flavor-packed dinner you didn’t know you needed, combining tender proteins, earthy mushrooms, and a rich Marsala wine sauce that’ll have you licking the plate clean. It’s a one-pan wonder that’s fancy enough for date night but easy enough for a hectic Tuesday, because who says you can’t have it all?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 pound large shrimp, peeled and deveined
– 8 ounces cremini mushrooms, sliced
– 1/2 cup sweet Marsala wine
– 1 cup heavy cream
– 1/2 cup low-sodium chicken broth
– 2 tablespoons unsalted butter
– 2 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 12 ounces fettuccine pasta
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces fettuccine pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
3. While the pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add 1 pound cubed chicken breasts to the skillet in a single layer, seasoning with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and cook for 5–7 minutes until golden brown and cooked through, then transfer to a plate.
5. In the same skillet, add 1/2 pound shrimp and cook for 2–3 minutes per side until pink and opaque, then transfer to the plate with the chicken.
6. Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet, swirling to melt.
7. Add 8 ounces sliced cremini mushrooms and cook for 5–7 minutes until softened and lightly browned, stirring occasionally.
8. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour in 1/2 cup sweet Marsala wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon, and simmer for 3–4 minutes until reduced by half.
10. Add 1 cup low-sodium chicken broth and 1 cup heavy cream, bringing the mixture to a gentle simmer over medium heat.
11. Stir in 1/2 cup grated Parmesan cheese until melted and smooth, about 2 minutes, then season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
12. Return the cooked chicken and shrimp to the skillet, along with the drained pasta, tossing everything together until well coated and heated through, about 2–3 minutes.
13. Remove from heat and garnish with 2 tablespoons chopped fresh parsley before serving.
14. Serve immediately while hot. Savor the creamy, velvety sauce that clings to every strand of pasta, with juicy chicken and plump shrimp adding a satisfying bite. For a fun twist, top with extra Parmesan and a sprinkle of red pepper flakes to balance the richness, or pair it with a crisp green salad for a complete meal that’s sure to impress.
Thai Peanut Chicken and Shrimp Noodles
Picture this: you’re craving something that’s both comforting and exciting, a dish that brings the vibrant streets of Bangkok right to your dinner table without the jet lag. This Thai Peanut Chicken and Shrimp Noodles is your ticket to flavor town, combining creamy, nutty goodness with a kick of spice that’ll make your taste buds do a happy dance. It’s the kind of meal that looks fancy but is secretly easy enough for a weeknight win.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 8 oz of wide rice noodles, the kind that slurp up sauce like a dream
- 1 lb of boneless, skinless chicken breasts, cut into tender, bite-sized strips
- 1/2 lb of large shrimp, peeled and deveined for a succulent bite
- 1/4 cup of creamy peanut butter, the smooth and rich kind that’s oh-so-spreadable
- 2 tbsp of soy sauce, for that deep, savory umami punch
- 1 tbsp of honey, a sweet golden drizzle to balance the heat
- 1 tbsp of fresh lime juice, squeezed from a zesty, bright lime
- 2 cloves of garlic, minced into fragrant, aromatic bits
- 1 tsp of grated fresh ginger, for a warm, spicy kick
- 1/2 tsp of crushed red pepper flakes, to add a fiery little spark
- 1 tbsp of vegetable oil, for a slick, non-stick cooking surface
- 1/4 cup of chopped fresh cilantro, for a herby, fresh finish
- 1/4 cup of chopped roasted peanuts, for a crunchy, nutty topping
Instructions
- Bring a large pot of water to a rolling boil over high heat, then add the wide rice noodles and cook for 8-10 minutes until they’re tender but still have a slight chew, draining them in a colander and rinsing briefly with cool water to stop the cooking. Tip: Don’t overcook the noodles—they’ll soften more when mixed with the sauce.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute, then add the chicken strips and cook for 5-7 minutes, stirring occasionally, until they’re golden brown and cooked through with no pink inside.
- Push the chicken to one side of the skillet, add the shrimp to the empty space, and cook for 2-3 minutes per side until they turn pink and opaque, being careful not to overcrowd them for even cooking. Tip: Shrimp cook quickly—overcooking makes them rubbery, so keep an eye on them!
- Reduce the heat to medium, add the minced garlic and grated ginger to the skillet, and sauté for 1 minute until fragrant and lightly golden, stirring constantly to prevent burning.
- In a small bowl, whisk together the creamy peanut butter, soy sauce, honey, fresh lime juice, and crushed red pepper flakes until smooth and well combined, then pour this sauce over the chicken and shrimp in the skillet.
- Stir everything together to coat evenly, then add the drained rice noodles and toss gently for 2-3 minutes until heated through and fully coated in the sauce. Tip: If the sauce seems too thick, add a splash of water or chicken broth to loosen it up.
- Remove from heat, garnish with the chopped fresh cilantro and chopped roasted peanuts, and serve immediately.
Keep those forks ready—this dish delivers a delightful contrast of textures, from the silky noodles and tender chicken to the juicy shrimp and crunchy peanuts, all wrapped in a creamy, tangy sauce with just the right amount of heat. It’s perfect for a cozy dinner or to impress guests, and leftovers (if you’re lucky enough to have any) taste even better the next day after the flavors meld together.
Broccoli Cheddar Chicken and Shrimp Pasta
Ever have one of those days where you stare into your fridge, see broccoli, chicken, shrimp, and cheese, and think, “This could either be a culinary masterpiece or a chaotic kitchen experiment”? Well, friends, today we’re leaning hard into masterpiece territory with a creamy, cheesy pasta that’s basically a hug in a bowl. It’s the kind of dish that makes you feel fancy without requiring a chef’s hat—just a big appetite and a willingness to embrace the delicious chaos.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces of dried fettuccine pasta
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 pound of large raw shrimp, peeled and deveined
– 2 cups of fresh broccoli florets, cut into bite-sized pieces
– 1 1/2 cups of freshly grated sharp cheddar cheese
– 1 cup of heavy cream
– 1/2 cup of low-sodium chicken broth
– 2 tablespoons of unsalted butter
– 2 cloves of garlic, minced
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of kosher salt
– 1/4 teaspoon of freshly ground black pepper
– 2 tablespoons of chopped fresh parsley for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. Drain the pasta in a colander, reserving 1/4 cup of the starchy pasta water, and set aside.
4. While the pasta cooks, heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat until melted and shimmering.
5. Add 1 pound of cubed chicken breasts to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set aside on a plate.
7. In the same skillet, add the remaining 1 tablespoon of unsalted butter and melt over medium heat.
8. Add 1/2 pound of shrimp and cook for 2-3 minutes per side, until they turn pink and opaque.
9. Remove the shrimp from the skillet and set aside with the chicken.
10. Add 2 cups of broccoli florets to the skillet and sauté for 3-4 minutes, until bright green and slightly tender.
11. Stir in 2 minced garlic cloves and cook for 30 seconds, until fragrant.
12. Pour in 1 cup of heavy cream and 1/2 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet.
13. Bring the mixture to a gentle simmer over medium-low heat and let it cook for 3-4 minutes, until slightly thickened.
14. Gradually whisk in 1 1/2 cups of grated sharp cheddar cheese until melted and smooth, creating a creamy sauce.
15. Season the sauce with 1 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper, stirring to combine.
16. Return the cooked chicken and shrimp to the skillet, along with the drained pasta and reserved pasta water, tossing everything together until well coated and heated through.
17. Remove from heat and garnish with 2 tablespoons of chopped fresh parsley.
Rich, creamy, and packed with savory goodness, this pasta boasts a velvety cheese sauce that clings to every noodle, with tender chicken and juicy shrimp adding hearty bites. The broccoli brings a fresh crunch that balances the richness perfectly—serve it straight from the skillet for a cozy family dinner or plate it up with a sprinkle of extra cheese for an Instagram-worthy moment that tastes as good as it looks.
Chicken and Shrimp Carbonara Spaghetti
Brace yourself, pasta lovers, because we’re about to take the classic carbonara on a wild, protein-packed joyride that’ll have your taste buds doing the cha-cha. Imagine creamy, dreamy sauce clinging to al dente spaghetti, but with a dynamic duo of savory chicken and briny shrimp stealing the show—it’s comfort food with a seriously fun twist that’ll make your weeknight dinner feel like a gourmet celebration.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of dried spaghetti
– 2 boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces of large raw shrimp, peeled and deveined
– 4 slices of thick-cut bacon, chopped into ½-inch pieces
– 3 farm-fresh large eggs
– 1 cup of freshly grated Parmesan cheese
– 2 cloves of garlic, minced
– ¼ cup of rich extra virgin olive oil
– 1 teaspoon of finely ground black pepper
– ½ teaspoon of kosher salt
– 2 tablespoons of chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of dried spaghetti to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tip: reserve 1 cup of pasta water before draining for later use).
3. While the pasta cooks, heat ¼ cup of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add 2 boneless, skinless chicken breasts, cut into 1-inch cubes, to the skillet and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
5. Transfer the cooked chicken to a plate and set aside.
6. In the same skillet, add 4 slices of thick-cut bacon, chopped into ½-inch pieces, and cook for 4–5 minutes, stirring frequently, until crispy and browned.
7. Add 8 ounces of large raw shrimp, peeled and deveined, to the skillet with the bacon and cook for 2–3 minutes per side until pink and opaque.
8. Stir in 2 cloves of garlic, minced, and cook for 30 seconds until fragrant (tip: avoid burning the garlic to prevent bitterness).
9. Reduce the heat to low and return the cooked chicken to the skillet, mixing gently to combine.
10. In a medium bowl, whisk together 3 farm-fresh large eggs, 1 cup of freshly grated Parmesan cheese, 1 teaspoon of finely ground black pepper, and ½ teaspoon of kosher salt until smooth.
11. Drain the cooked spaghetti and immediately add it to the skillet with the chicken, shrimp, and bacon, tossing to coat evenly.
12. Remove the skillet from the heat and quickly pour the egg mixture over the pasta, tossing vigorously for 1–2 minutes until the sauce thickens and coats the strands (tip: the residual heat will cook the eggs safely without scrambling them).
13. If the sauce seems too thick, gradually add 2–3 tablespoons of the reserved pasta water until desired creaminess is achieved.
14. Garnish with 2 tablespoons of chopped fresh parsley and serve immediately.
Just dig into this luscious bowl where the spaghetti is perfectly tender, wrapped in a velvety, peppery sauce that’s studded with juicy chicken and succulent shrimp. For a fun twist, top it with extra crispy bacon bits or a sprinkle of red pepper flakes to add a spicy kick—it’s a dish that’s as satisfying to eat as it is impressive to share!
Roasted Red Pepper Chicken and Shrimp Pasta
Unbelievably, the moment you’ve been craving has arrived—a pasta dish so delightfully over-the-top, it’s basically a party on a plate. This Roasted Red Pepper Chicken and Shrimp Pasta brings smoky sweetness, savory protein, and creamy comfort together in a way that’ll make your taste buds do a happy dance. Let’s get cooking and turn your kitchen into the hottest restaurant in town!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of dried fettuccine pasta
– 2 tablespoons of rich extra virgin olive oil
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 pound of large raw shrimp, peeled and deveined
– 1 medium yellow onion, finely diced
– 3 cloves of garlic, minced
– 1 cup of jarred roasted red peppers, drained and chopped
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of fresh basil leaves, chopped
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of dried fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tip: taste a strand at 10 minutes to check doneness).
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water, and set aside.
4. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add 1 pound of cubed chicken breasts to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Transfer the cooked chicken to a plate using a slotted spoon, leaving the oil in the skillet.
7. Add 1 pound of raw shrimp to the same skillet and cook for 2-3 minutes per side, until pink and opaque, then transfer to the plate with the chicken.
8. Reduce the heat to medium and add the finely diced onion to the skillet, cooking for 4-5 minutes until softened and translucent.
9. Stir in the minced garlic and cook for 1 minute until fragrant (tip: don’t let it burn or it’ll turn bitter).
10. Add the chopped roasted red peppers and 1 teaspoon of smoked paprika, cooking for 2 minutes to blend the flavors.
11. Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring constantly, for 3-4 minutes until slightly thickened.
12. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth, about 1 minute.
13. Add the cooked pasta, chicken, and shrimp back to the skillet, tossing to coat evenly in the sauce (tip: if the sauce is too thick, add a splash of the reserved pasta water to loosen it).
14. Season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of finely ground black pepper, stirring to combine.
15. Remove from heat and fold in the chopped fresh basil leaves.
Wow, what a masterpiece! The fettuccine clings to that luxuriously creamy, smoky sauce, while the tender chicken and juicy shrimp add pops of savory delight in every bite. Serve it straight from the skillet for a rustic family-style meal, or garnish with extra basil and a sprinkle of Parmesan for a restaurant-worthy presentation that’ll have everyone asking for seconds.
Chicken and Shrimp Pasta Primavera
Aren’t you tired of the same old pasta routine? Let’s shake things up with a dish that’s basically a party on a plate—Chicken and Shrimp Pasta Primavera, where tender chicken and plump shrimp mingle with crisp spring veggies in a creamy, dreamy sauce. It’s the kind of meal that makes you feel fancy without requiring a culinary degree, perfect for when you want to impress but also really want to eat ASAP.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces of dried fettuccine pasta
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 pound of large raw shrimp, peeled and deveined
– 2 tablespoons of rich extra virgin olive oil
– 1 cup of heavy cream
– 1/2 cup of freshly grated Parmesan cheese
– 1 cup of vibrant broccoli florets
– 1 cup of sweet bell pepper strips (use a mix of red and yellow for color)
– 1/2 cup of thinly sliced red onion
– 2 cloves of aromatic garlic, minced
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat, then add 8 ounces of dried fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking. Tip: Reserve 1/2 cup of pasta water before draining—it’ll help thicken the sauce later!
2. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 1 pound of bite-sized chicken pieces to the skillet and sauté for 6-8 minutes, stirring occasionally, until golden brown and cooked through with no pink remaining.
4. Push the chicken to one side of the skillet, then add 1/2 pound of raw shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning!
5. Remove the chicken and shrimp from the skillet and set aside on a plate, covering loosely to keep warm.
6. In the same skillet, add 1 cup of vibrant broccoli florets, 1 cup of sweet bell pepper strips, and 1/2 cup of thinly sliced red onion, then sauté over medium heat for 4-5 minutes until slightly softened but still crisp-tender.
7. Stir in 2 cloves of minced aromatic garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
8. Pour in 1 cup of heavy cream and bring to a gentle simmer over medium-low heat, stirring constantly for 2-3 minutes until slightly thickened.
9. Reduce the heat to low, then whisk in 1/2 cup of freshly grated Parmesan cheese until melted and smooth, about 1 minute. Tip: Use freshly grated cheese for the best creamy texture—pre-shredded varieties can be grainy!
10. Season the sauce with 1 teaspoon of finely ground black pepper and 1/2 teaspoon of sea salt, stirring to combine.
11. Return the cooked chicken and shrimp to the skillet, along with the drained pasta, tossing everything together until well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
12. Serve immediately while hot. Every bite delivers a delightful contrast of textures, from the silky pasta and creamy sauce to the juicy shrimp and crisp-tender veggies. For a fun twist, top it with extra Parmesan and a sprinkle of fresh herbs, or pair it with a crusty baguette to soak up every last drop of that luscious sauce—it’s a springtime celebration that’ll have everyone asking for seconds!
Chili Lime Chicken and Shrimp Pasta
Picture this: a pasta dish that’s basically a flavor fiesta in a bowl, where zesty lime and smoky chili cozy up with tender chicken and plump shrimp. It’s the kind of meal that makes you want to do a little happy dance in your kitchen—no fancy skills required, just a big appetite for fun!
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 8 ounces of dried linguine pasta
- 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound of large raw shrimp, peeled and deveined
- 2 tablespoons of rich extra virgin olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- Juice and zest of 2 fresh limes
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the dried linguine pasta to the boiling water and cook for 9-11 minutes, until al dente, then drain and set aside. Tip: Reserve 1/2 cup of pasta water for later to help create a silky sauce.
- Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the cubed chicken breasts to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through with an internal temperature of 165°F.
- Push the chicken to one side of the skillet and add the raw shrimp, cooking for 2-3 minutes per side until pink and opaque.
- Add the minced garlic to the skillet and sauté for 30 seconds, until fragrant. Tip: Keep the garlic moving to prevent burning and bitterness.
- Sprinkle the chili powder, smoked paprika, and cayenne pepper over the chicken and shrimp, stirring to coat evenly for 1 minute.
- Pour in the fresh lime juice and zest, scraping up any browned bits from the bottom of the skillet.
- Add the drained linguine and reserved pasta water to the skillet, tossing everything together for 2-3 minutes until well combined and heated through. Tip: The starch in the pasta water helps the sauce cling beautifully to each strand.
- Season with salt and freshly ground black pepper to taste, then remove from heat.
- Stir in the chopped fresh cilantro and grated Parmesan cheese just before serving.
Get ready to savor a dish where the pasta is perfectly coated in a tangy, spicy sauce, with juicy chicken and succulent shrimp in every bite. Serve it up with an extra lime wedge for squeezing or over a bed of greens for a lighter twist—it’s a crowd-pleaser that’ll have everyone asking for seconds!
Tuscan Chicken and Shrimp Tortellini
Let’s be real: sometimes you want a meal that feels like a fancy Italian vacation but doesn’t require a passport or a full day in the kitchen. This Tuscan Chicken and Shrimp Tortellini is your deliciously achievable ticket to flavor town, combining creamy comfort with a coastal twist in one irresistible skillet.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz large raw shrimp, peeled and deveined
– 1 (20 oz) package cheese tortellini
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, finely minced
– 1 cup sun-dried tomatoes in oil, drained and roughly chopped
– 2 cups fresh baby spinach leaves
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1 tsp Italian seasoning
– 1/2 tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to taste
– Fresh basil leaves, for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini and cook according to package directions, usually 7-9 minutes, until al dente. Drain and set aside. (Tip: Reserve 1/4 cup of pasta water to adjust sauce consistency later if needed.)
3. While the pasta cooks, pat the chicken cubes dry with paper towels and season generously with kosher salt and freshly ground black pepper.
4. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the seasoned chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
6. Add the remaining 1 tablespoon of olive oil to the same skillet.
7. Add the peeled and deveined shrimp and cook for 2-3 minutes per side, just until pink and opaque. Transfer to the plate with the chicken.
8. Reduce heat to medium and add the finely minced garlic to the skillet. Cook for 30 seconds, stirring constantly, until fragrant.
9. Stir in the roughly chopped sun-dried tomatoes and cook for 1 minute.
10. Add the fresh baby spinach and cook for 1-2 minutes, just until wilted.
11. Pour in the heavy cream, then stir in the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes.
12. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened. (Tip: If the sauce is too thick, stir in a splash of the reserved pasta water.)
13. Return the cooked chicken, shrimp, and drained tortellini to the skillet. Gently toss everything together until evenly coated in the creamy sauce and heated through, about 2 minutes. (Tip: Taste and adjust seasoning with salt and pepper here.)
14. Remove from heat and garnish with fresh basil leaves and extra grated Parmesan cheese.
A silky, herb-infused cream sauce clings to every tender bite of chicken, plump shrimp, and cheesy tortellini, while sun-dried tomatoes add a sweet-tart punch and spinach brings a fresh balance. Serve it straight from the skillet with crusty bread to soak up every last drop, or for a lighter twist, spoon it over a bed of zucchini noodles.
Summary
Craving comfort? This collection proves creamy chicken and shrimp pasta is endlessly versatile, from quick weeknight dinners to impressive date nights. We hope you find a new favorite to try! Share which recipe you loved in the comments below, and don’t forget to pin this roundup to your Pinterest boards for easy access later. Happy cooking!
