Picture this: a cozy weeknight where a single skillet delivers the perfect blend of tender chicken and succulent shrimp, all tangled in silky pasta. Whether you’re craving a quick 30-minute dinner or a decadent, creamy comfort dish, these recipes promise to satisfy. Dive into our roundup of 19 delicious chicken and shrimp pasta creations—your next favorite meal awaits!
Garlic Butter Chicken and Shrimp Fettuccine
Gathering around the table for a comforting pasta dish always reminds me of Sunday dinners at my grandma’s house, where the aroma of garlic and butter would fill the kitchen. This Garlic Butter Chicken and Shrimp Fettuccine is my weeknight twist on those memories—it’s rich, satisfying, and comes together faster than you’d think, perfect for when you crave something indulgent without the fuss. I love how the shrimp and chicken play off each other, creating a surf-and-turf vibe that feels special yet totally doable on a busy evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried fettuccine pasta
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 2 tablespoons extra-virgin olive oil
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
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, stirring occasionally, until al dente according to package instructions.
3. While the pasta cooks, pat the chicken breast cubes dry with paper towels to ensure a good sear.
4. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken cubes in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.
6. Transfer the cooked chicken to a plate and set aside, covering loosely with foil to keep warm.
7. In the same skillet, melt 4 tablespoons of unsalted butter over medium heat until foamy, about 1 minute.
8. Add the minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned to avoid bitterness.
9. Add the peeled and deveined shrimp to the skillet and cook for 2–3 minutes per side, until they turn pink and opaque.
10. Pour in 1 cup of heavy cream and bring to a gentle simmer over medium-low heat, stirring occasionally, for 3–4 minutes until slightly thickened.
11. Stir in 1/2 cup of grated Parmesan cheese until fully melted and the sauce is smooth, about 1 minute.
12. Season the sauce with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes, adjusting as needed.
13. Drain the cooked fettuccine pasta, reserving 1/2 cup of the pasta water to adjust sauce consistency if desired.
14. Add the drained pasta and cooked chicken to the skillet with the shrimp sauce, tossing gently to coat everything evenly.
15. Fold in 1/4 cup of chopped fresh parsley just before serving for a burst of color and freshness.
16. Serve immediately in warm bowls, garnished with extra Parmesan if desired.
Out of this skillet comes a dish where the fettuccine clings to that velvety garlic-butter sauce, each bite offering tender chicken and succulent shrimp with a hint of spice from the red pepper flakes. I love serving it with a crisp green salad to cut through the richness, or for a fun twist, try topping it with toasted breadcrumbs for added crunch—it’s a meal that feels both cozy and elegant, perfect for sharing or savoring solo.
Cajun Chicken and Shrimp Alfredo Pasta
Gathering around the table with a steaming bowl of pasta always feels like a warm hug after a long day—especially when it’s this Cajun Chicken and Shrimp Alfredo Pasta, which I’ve been tweaking for years to get that perfect balance of creamy, spicy, and savory. It’s my go-to when I want something indulgent but still packed with flavor, and trust me, the aroma alone will have everyone asking for seconds before you even sit down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 lb large shrimp, peeled and deveined
– 12 oz fettuccine pasta
– 2 tbsp clarified butter
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 4 cloves garlic, minced
– 1 tbsp Cajun seasoning blend
– 1/2 tsp smoked paprika
– 1/4 cup finely chopped fresh parsley
– Kosher salt, as needed
– Freshly ground black pepper, as needed
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine 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 pasta water for later use.
4. Heat 1 tablespoon of clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Season the chicken cubes evenly with kosher salt and freshly ground black pepper.
6. Add the chicken to the skillet and sear for 5–7 minutes until golden brown and cooked through, turning occasionally for even browning.
7. Transfer the cooked chicken to a plate and set aside.
8. In the same skillet, add the remaining 1 tablespoon of clarified butter and heat for 1 minute until melted.
9. Add the shrimp and cook for 2–3 minutes per side until opaque and lightly pink, being careful not to overcook.
10. Remove the shrimp from the skillet and set aside with the chicken.
11. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
12. Stir in the Cajun seasoning blend and smoked paprika, toasting for 30 seconds to release their oils.
13. Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
14. Simmer the cream mixture for 3–4 minutes until slightly thickened, stirring constantly to prevent scorching.
15. Gradually whisk in the freshly grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth, about 2 minutes.
16. Return the cooked chicken and shrimp to the skillet, tossing gently to coat in the sauce.
17. Add the drained pasta to the skillet, tossing to combine, and thin the sauce with the reserved pasta water as needed to reach a silky consistency.
18. Stir in the finely chopped fresh parsley and adjust seasoning with kosher salt and freshly ground black pepper if desired.
19. Serve immediately while hot.
Here’s why this dish shines: the al dente pasta holds onto that velvety Alfredo sauce beautifully, while the Cajun spices add a subtle heat that doesn’t overwhelm the delicate shrimp. For a creative twist, try serving it with a side of garlic bread to soak up every last drop of sauce—it’s a crowd-pleaser that always disappears fast!
Creamy Tuscan Chicken and Shrimp Linguine
Kind of like that cozy Italian restaurant you discovered on vacation, this dish brings together comforting flavors in one skillet. I first made it when craving something luxurious but easy enough for a weeknight—now it’s my go-to when I want to impress without stressing. There’s something magical about how the creamy sauce clings to every strand of linguine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried linguine pasta
– 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
– ½ pound large shrimp (16/20 count), peeled and deveined
– 3 tablespoons clarified butter, divided
– 1 tablespoon extra-virgin olive oil
– 4 garlic cloves, minced
– 1 cup heavy cream
– ½ cup low-sodium chicken broth
– 1 cup sun-dried tomatoes in oil, drained and julienned
– 2 cups fresh baby spinach leaves
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh basil leaves, chiffonade-cut
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken strips dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
4. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the chicken strips in a single layer and sear for 3–4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
6. Transfer the chicken to a clean plate and tent loosely with aluminum foil to rest.
7. In the same skillet, add the remaining 1 tablespoon of clarified butter and the extra-virgin olive oil over medium heat.
8. Add the shrimp in a single layer and cook for 1–2 minutes per side until opaque and curled, then transfer to the plate with the chicken.
9. Reduce the heat to medium-low and add the minced garlic to the skillet, sautéing for 30–45 seconds until fragrant but not browned.
10. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Simmer the sauce for 3–4 minutes until slightly thickened, stirring constantly.
12. Stir in the sun-dried tomatoes and baby spinach, cooking for 1–2 minutes until the spinach is just wilted.
13. Drain the cooked linguine, reserving ½ cup of the pasta water.
14. Add the drained linguine, cooked chicken, and shrimp to the skillet, tossing gently to coat in the sauce.
15. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
16. Remove the skillet from the heat and stir in the grated Parmigiano-Reggiano cheese until melted and incorporated.
17. Garnish with the chiffonade-cut basil leaves.
Nothing beats the silky texture of this sauce clinging to perfectly al dente linguine, with the sweet shrimp and tender chicken creating a luxurious bite. The sun-dried tomatoes add a tangy brightness that cuts through the richness beautifully. For a special touch, serve it in warmed shallow bowls with extra Parmigiano-Reggiano and a drizzle of high-quality extra-virgin olive oil.
Pesto Chicken and Shrimp Penne
Unbelievably, this pesto chicken and shrimp penne has become my go-to weeknight hero—it’s the kind of dish I whip up when I’m craving something luxurious but don’t want to spend hours in the kitchen. I first stumbled upon this combo during a chaotic dinner party prep, and now it’s a staple that never fails to impress, even on my laziest cooking days.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces penne pasta
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces large shrimp, peeled and deveined
– 3 tablespoons extra-virgin olive oil, divided
– 4 cloves garlic, minced
– 1 cup homemade or high-quality store-bought basil pesto
– 1/2 cup heavy cream
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1/4 cup toasted pine nuts
– Fresh basil leaves, for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook according to package instructions until al dente, about 10–12 minutes, then drain and set aside, reserving 1/2 cup of pasta water.
3. While the pasta cooks, season the chicken cubes generously with kosher salt and freshly ground black pepper.
4. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken cubes in a single layer and sear until golden brown and cooked through, approximately 6–8 minutes, turning occasionally for even browning.
6. Transfer the cooked chicken to a plate and set aside.
7. In the same skillet, add the remaining 1 tablespoon of extra-virgin olive oil and reduce the heat to medium.
8. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it burn.
9. Add the shrimp to the skillet and cook until they turn pink and opaque, about 2–3 minutes per side.
10. Return the chicken to the skillet, then stir in the basil pesto and heavy cream until well combined.
11. Simmer the sauce over low heat for 3–4 minutes, allowing it to thicken slightly.
12. Add the cooked penne pasta to the skillet, tossing to coat evenly with the sauce; if the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
13. Remove from heat and stir in the grated Parmigiano-Reggiano cheese until melted and creamy.
14. Divide the pasta among serving bowls and garnish with toasted pine nuts and fresh basil leaves.
Yes, this dish delivers a delightful contrast of textures—the tender chicken and succulent shrimp pair perfectly with the al dente penne, all enveloped in a rich, herbaceous pesto cream sauce. For a creative twist, try serving it with a side of garlic bread or a crisp arugula salad to balance the creaminess.
Lemon Herb Chicken and Shrimp Spaghetti
Every time I crave a restaurant-quality pasta dish without the fuss, this Lemon Herb Chicken and Shrimp Spaghetti is my go-to. It’s a vibrant, one-pan wonder that balances bright citrus with savory seafood and tender poultry—perfect for a quick weeknight dinner or a casual weekend gathering with friends. I love how the fresh herbs and lemon zest wake up the whole dish, making it feel special yet utterly approachable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried spaghetti
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces large shrimp, peeled and deveined
– 3 tablespoons extra-virgin olive oil, divided
– 4 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tablespoons juice)
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook according to package instructions until al dente, about 10–12 minutes, then drain and set aside, reserving 1/2 cup of pasta water.
3. While the pasta cooks, season the chicken cubes evenly with kosher salt and black pepper.
4. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken cubes in a single layer and sear until golden brown and cooked through, about 6–8 minutes, turning occasionally for even browning.
6. Transfer the cooked chicken to a plate and set aside.
7. In the same skillet, add the remaining 1 tablespoon of extra-virgin olive oil and reduce the heat to medium.
8. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, being careful not to burn it.
9. Add the shrimp to the skillet and cook until they turn pink and opaque, about 2–3 minutes per side, then remove and set aside with the chicken.
10. Pour the dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon, and simmer until reduced by half, about 2 minutes.
11. Stir in the lemon juice, heavy cream, and red pepper flakes (if using), and bring the mixture to a gentle simmer over medium heat.
12. Whisk in the unsalted butter and freshly grated Parmesan cheese until fully melted and the sauce is smooth, about 1–2 minutes.
13. Return the cooked chicken and shrimp to the skillet, along with the drained spaghetti, tossing to coat everything evenly in the sauce.
14. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
15. Remove the skillet from the heat and fold in the lemon zest, chopped fresh parsley, and chopped fresh basil until just combined.
16. Taste and adjust seasoning with additional salt or pepper if needed.
17. Divide the spaghetti among four plates and serve immediately.
Creatively silky from the cream and Parmesan, this dish offers a delightful contrast between the tender chicken and succulent shrimp, all lifted by the zesty lemon and aromatic herbs. For an extra touch, garnish with additional basil leaves and a sprinkle of red pepper flakes to highlight its vibrant flavors, or pair it with a crisp green salad to round out the meal.
Spicy Tomato Basil Chicken and Shrimp Pasta
Picture this: a hectic Tuesday evening when you crave something comforting yet exciting, and your pantry holds the promise of a vibrant, one-pan wonder. I often find myself reaching for this recipe after a long day—it’s my go-to for impressing guests or simply treating myself, with the spicy kick and fresh basil reminding me of summer dinners on the patio.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 12 ounces dried linguine pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 (28-ounce) can San Marzano tomatoes, crushed by hand
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup fresh basil leaves, thinly sliced
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the linguine and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the pasta in a colander, reserving 1 cup of the pasta water, and set aside.
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Season the chicken pieces generously with salt and pepper, then add to the skillet in a single layer.
- Sear the chicken for 4–5 minutes per side until golden brown and cooked through, then transfer to a plate.
- Add the shrimp to the same skillet and cook for 2–3 minutes until pink and opaque, flipping once halfway through.
- Transfer the shrimp to the plate with the chicken.
- Reduce the heat to medium and add the onion to the skillet, sautéing for 4–5 minutes until translucent.
- Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Simmer the sauce uncovered for 10 minutes until slightly thickened, stirring occasionally.
- Whisk in the heavy cream and Parmigiano-Reggiano until fully incorporated and smooth.
- Return the chicken and shrimp to the skillet, along with the cooked pasta, tossing to coat evenly.
- If the sauce is too thick, gradually add the reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
- Remove from heat and fold in the basil leaves just before serving.
Out of the skillet, this pasta boasts a luxurious, velvety sauce that clings to every strand, with the tender chicken and succulent shrimp offering a delightful contrast in textures. The heat from the red pepper flakes builds gradually, balanced by the creamy richness and bright basil—serve it with a crisp green salad and crusty bread to soak up every last drop, or top with extra cheese for an indulgent finish.
Parmesan Chicken and Shrimp Orzo
Unbelievably creamy and packed with savory flavor, this Parmesan Chicken and Shrimp Orzo is my go-to one-pan wonder for busy weeknights. I first whipped it up on a chilly evening when I craved something comforting yet elegant, and now it’s a staple in my kitchen—perfect for impressing guests or treating myself after a long day. The combination of tender chicken, succulent shrimp, and cheesy orzo feels indulgent, yet it comes together with minimal fuss, making it a reliable favorite I turn to again and again.
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 shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 tbsp clarified butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup dry white wine
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 tbsp fresh parsley, finely chopped
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp red pepper flakes
Instructions
1. In a large skillet, heat 1 tablespoon of clarified butter over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken cubes with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper, then add to the skillet in a single layer.
3. Sear the chicken for 3–4 minutes per side until golden brown and cooked through, then transfer to a plate and set aside.
4. In the same skillet, add the remaining 1 tablespoon of clarified butter and reduce the heat to medium.
5. Sauté the finely diced yellow onion for 4–5 minutes until translucent and softened, stirring occasionally to prevent burning.
6. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant, being careful not to let the garlic brown.
7. Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 2–3 minutes until reduced by half.
8. Stir in the orzo pasta, toasting it for 1 minute to enhance its nutty flavor before adding the liquid.
9. Pour in the low-sodium chicken broth and heavy cream, bringing the mixture to a gentle boil over medium heat.
10. Reduce the heat to low, cover the skillet, and simmer the orzo for 10–12 minutes, stirring halfway through, until the pasta is al dente and most of the liquid is absorbed.
11. Fold in the seared chicken, peeled shrimp, and freshly grated Parmesan cheese, stirring gently to combine.
12. Cover the skillet again and cook for 4–5 minutes until the shrimp turn pink and opaque, indicating they are fully cooked.
13. Remove from heat, stir in the finely chopped fresh parsley, and season with the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
14. Let the dish rest for 2 minutes off the heat to allow the flavors to meld and the sauce to thicken slightly.
15. Serve immediately while hot, garnished with extra Parmesan if desired.
Velvety and rich, this dish boasts a luscious texture from the creamy orzo that clings to every bite of chicken and shrimp. The Parmesan adds a salty depth that balances the subtle heat from the red pepper flakes, making it a comforting yet sophisticated meal. For a creative twist, try serving it in shallow bowls with a side of crusty bread to soak up the sauce, or top it with a sprinkle of lemon zest to brighten the flavors.
Garlic Lemon Chicken and Shrimp Farfalle
Last week, after a particularly hectic day, I found myself craving something bright, comforting, and a little luxurious—a dish that felt like a warm hug but tasted like a sunny Italian afternoon. That’s how this Garlic Lemon Chicken and Shrimp Farfalle came to be, a one-pan wonder that’s become my go-to for impressing guests without spending all evening in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– ½ lb large shrimp (21/25 count), peeled and deveined
– 12 oz farfalle pasta
– ¼ cup extra-virgin olive oil
– 6 garlic cloves, finely minced
– 1 cup dry white wine (such as Sauvignon Blanc)
– 1 cup heavy cream
– Zest and juice of 2 large lemons
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup unsalted butter, cut into ½-inch cubes
– ¼ cup finely chopped fresh flat-leaf parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the farfalle pasta 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 cup of the starchy pasta water, and set aside.
4. While the pasta cooks, pat the chicken pieces completely dry with paper towels and season all over with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
5. Heat the olive oil in a large, high-sided skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken in a single layer and sear without moving for 4–5 minutes, until a deep golden-brown crust forms on one side. (Tip: Avoid overcrowding the pan to ensure proper browning, not steaming.)
7. Flip the chicken pieces and cook for an additional 3–4 minutes until cooked through, then transfer to a clean plate.
8. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 45–60 seconds until fragrant but not browned.
9. Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and simmer for 3–4 minutes until reduced by half.
10. Stir in the heavy cream, lemon zest, and lemon juice, and bring to a gentle simmer.
11. Add the shrimp to the sauce in a single layer and cook for 2–3 minutes, flipping once halfway, until they turn opaque and pink. (Tip: Shrimp cook quickly; remove them as soon as they curl to prevent toughness.)
12. Return the cooked chicken and drained pasta to the skillet, tossing to coat in the sauce.
13. Add the Parmigiano-Reggiano and butter cubes, stirring continuously until the cheese melts and the butter emulsifies into a glossy sauce, about 2 minutes. (Tip: If the sauce seems too thick, loosen it gradually with the reserved pasta water, 2 tablespoons at a time.)
14. Remove from heat, fold in the chopped parsley, and season with additional salt and pepper if needed.
15. Divide among warm bowls and serve immediately.
Delightfully creamy yet bright, this dish offers tender chicken and succulent shrimp nestled in a lemony, garlic-infused sauce that clings perfectly to every twist of farfalle. The fresh parsley adds a pop of color and herbaceous finish, making it ideal for a cozy dinner party—try serving it with a simple arugula salad to cut through the richness.
Spinach and Artichoke Chicken and Shrimp Rotini
You know those days when you crave something comforting yet elegant, but don’t want to spend hours in the kitchen? That’s exactly where this Spinach and Artichoke Chicken and Shrimp Rotini comes in—it’s my go-to for impressing guests or treating myself on a busy weeknight, blending creamy, savory flavors with a touch of seafood luxury.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried rotini pasta
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces large shrimp, peeled and deveined
– 2 tablespoons clarified butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 cup marinated artichoke hearts, drained and quartered
– 4 cups fresh baby spinach leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried rotini pasta and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, pat the chicken cubes and shrimp dry with paper towels to ensure a good sear.
4. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken cubes and cook until golden brown and cooked through, approximately 6-8 minutes, turning occasionally for even browning.
6. Transfer the cooked chicken to a plate and reduce the heat to medium.
7. In the same skillet, add the shrimp and cook until opaque and firm, about 2-3 minutes per side, then remove and set aside with the chicken.
8. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to burn it.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching.
10. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
11. Fold in the marinated artichoke hearts and fresh baby spinach leaves, cooking until the spinach is just wilted, about 1-2 minutes.
12. Season the sauce with kosher salt, freshly ground black pepper, and red pepper flakes, adjusting to balance the richness.
13. Return the cooked chicken and shrimp to the skillet, tossing gently to coat in the sauce and heat through, about 2 minutes.
14. Add the drained rotini pasta to the skillet and toss until evenly combined and warmed, about 1 minute.
15. Serve immediately while hot. So creamy and indulgent, this dish boasts a velvety sauce that clings to every noodle, with tender chicken, succulent shrimp, and vibrant pops of artichoke and spinach. I love pairing it with a crisp white wine or serving it family-style in a large bowl for a cozy dinner that feels both rustic and refined.
Sun-Dried Tomato Chicken and Shrimp Tagliatelle
Every time I crave a restaurant-quality pasta dish but don’t want the fuss of dining out, this sun-dried tomato chicken and shrimp tagliatelle is my go-to. It’s the kind of meal that feels indulgent yet comes together in about the time it takes to boil water, perfect for those busy weeknights when my family still expects something special. I love how the savory, tangy sun-dried tomatoes pair with the tender proteins—it’s a combo I discovered on a trip to Italy years ago and have been tweaking ever since.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 12 ounces dried tagliatelle pasta
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 8 ounces large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes in oil, drained and thinly sliced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup fresh basil leaves, chiffonaded
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Add the tagliatelle to the boiling water and cook according to package instructions until al dente, about 9-11 minutes, stirring occasionally to prevent sticking.
- While the pasta cooks, season the chicken cubes evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
- Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the seasoned chicken to the skillet in a single layer and sear undisturbed for 3-4 minutes until a golden-brown crust forms on one side.
- Flip the chicken pieces and continue cooking for another 3-4 minutes until cooked through and no longer pink in the center; transfer to a plate and set aside. Tip: Avoid overcrowding the skillet to ensure proper browning, not steaming.
- Add the remaining 1 tablespoon of extra-virgin olive oil to the same skillet over medium heat.
- Add the minced garlic and cook for 30-45 seconds until fragrant but not browned.
- Add the sun-dried tomatoes and cook for 1 minute to release their oils.
- Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon, and simmer for 2-3 minutes until reduced by half.
- Stir in the heavy cream and bring the mixture to a gentle simmer over medium-low heat.
- Add the shrimp to the skillet and cook for 2-3 minutes, turning once, until they turn opaque and pink. Tip: Cook shrimp just until curled to prevent them from becoming rubbery.
- Return the cooked chicken to the skillet along with any accumulated juices.
- Drain the cooked tagliatelle, reserving 1/2 cup of the pasta water.
- Add the drained pasta directly to the skillet with the sauce.
- Toss everything together over low heat for 1-2 minutes, adding splashes of the reserved pasta water as needed to create a silky, cohesive sauce that clings to the noodles. Tip: The starchy pasta water helps emulsify the sauce, giving it a restaurant-quality finish.
- Remove the skillet from the heat and stir in the grated Parmigiano-Reggiano cheese until melted and fully incorporated.
- Fold in the chiffonaded basil leaves just before serving to preserve their bright color and fresh flavor.
Zesty and rich, this dish delivers a wonderful contrast of textures—the al dente tagliatelle holds the creamy sauce beautifully, while the chicken and shrimp remain juicy and tender. For a creative twist, I sometimes serve it in shallow bowls garnished with extra basil and a drizzle of high-quality olive oil, or pair it with a crisp arugula salad to cut through the richness.
Mushroom Alfredo Chicken and Shrimp Pasta
Creamy, comforting, and packed with flavor, this Mushroom Alfredo Chicken and Shrimp Pasta is my go-to dish when I want something indulgent yet surprisingly easy to pull together. I first made it for a cozy dinner party last winter, and now it’s a regular in my rotation—especially when I’m craving that restaurant-quality richness without leaving home. The combination of tender chicken, plump shrimp, and earthy mushrooms in a velvety sauce always feels like a special treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces fettuccine pasta
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces large shrimp, peeled and deveined
– 8 ounces cremini mushrooms, thinly sliced
– 3 tablespoons clarified butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter
– 1/4 cup finely chopped fresh parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes, then drain and set aside.
3. Season the chicken cubes evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the chicken cubes in a single layer and sear until golden brown and cooked through, approximately 6-8 minutes, turning occasionally for even browning. Transfer to a plate.
6. In the same skillet, add the remaining 1 tablespoon of clarified butter and the sliced cremini mushrooms.
7. Sauté the mushrooms over medium heat until they release their moisture and turn golden brown, about 5-7 minutes, stirring frequently to prevent sticking.
8. Add the minced garlic to the skillet and cook until fragrant, about 30 seconds, being careful not to burn it.
9. Pour in the heavy cream and bring to a gentle simmer over medium-low heat, stirring constantly.
10. Gradually whisk in the freshly grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth, about 2-3 minutes.
11. Stir in the freshly grated nutmeg and season the sauce with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
12. Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes, flipping once halfway through.
13. Return the cooked chicken to the skillet along with the drained fettuccine, tossing gently to coat everything in the sauce.
14. Remove from heat and stir in the unsalted butter until melted and incorporated, which adds a glossy finish to the sauce.
15. Garnish with finely chopped fresh parsley before serving.
Velvety and rich, this pasta boasts a luxuriously creamy texture that clings perfectly to each strand of fettuccine, while the nutmeg adds a subtle warmth that complements the savory mushrooms. For a creative twist, I sometimes serve it in shallow bowls with a side of garlic bread to soak up every last drop of sauce—it’s always a crowd-pleaser!
Carbonara Chicken and Shrimp Spaghetti
Bustling through my kitchen on a chilly evening, I craved something rich yet quick—a twist on classic carbonara that felt indulgent but didn’t require hours. This Carbonara Chicken and Shrimp Spaghetti is my go-to when I want to impress without stress, blending creamy sauce with savory proteins. Honestly, it’s become a weeknight hero in my house, especially after a long day when comfort food calls.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons extra-virgin olive oil
– 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
– 8 ounces large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 3 pasture-raised eggs, lightly beaten
– 1 cup freshly grated Pecorino Romano cheese
– ½ cup heavy cream
– ¼ cup unsalted butter
– 1 teaspoon freshly ground black pepper
– ½ teaspoon kosher salt
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken cubes and sauté for 6–8 minutes until golden brown and cooked through, turning pieces halfway for even browning.
5. Tip: Pat the chicken dry with paper towels before cooking to ensure a crisp sear.
6. Transfer the cooked chicken to a plate and set aside.
7. In the same skillet, add the shrimp and cook for 2–3 minutes per side until opaque and pink, then remove and set aside with the chicken.
8. Reduce the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant but not browned.
9. In a medium bowl, whisk together the lightly beaten eggs, grated Pecorino Romano cheese, heavy cream, unsalted butter, black pepper, and kosher salt until smooth.
10. Drain the cooked spaghetti, reserving ½ cup of the pasta water.
11. Return the drained spaghetti to the pot off the heat, and immediately pour in the egg mixture, tossing quickly to coat the pasta without scrambling the eggs.
12. Tip: Work swiftly here—the residual heat from the pasta will gently cook the eggs into a silky sauce.
13. Add the reserved pasta water, 2 tablespoons at a time, until the sauce reaches a creamy consistency that coats the back of a spoon.
14. Fold in the cooked chicken and shrimp, stirring gently to combine and warm through for 1–2 minutes.
15. Tip: Avoid overcooking the proteins at this stage to keep them tender and juicy.
16. Garnish with chopped fresh parsley before serving.
Zesty and luxurious, this dish boasts a velvety sauce that clings to each strand of spaghetti, with the chicken and shrimp adding a satisfying bite. I love serving it straight from the skillet for a rustic touch, maybe with a sprinkle of extra cheese on top—it’s the kind of meal that feels like a cozy hug after a busy day.
Mediterranean Chicken and Shrimp Cavatappi
Picture this: after a long week, I was craving something that felt both indulgent and fresh, a dish that could transport me to a sun-drenched coastline without leaving my kitchen. That’s how this Mediterranean Chicken and Shrimp Cavatappi came to be—a vibrant, one-pan wonder that’s become my go-to for impressing guests or treating myself. I love how the savory proteins mingle with bright herbs and briny olives, creating a symphony of flavors that’s anything but ordinary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 12 ounces cavatappi pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano leaves
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cavatappi pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the pasta in a colander and set aside, reserving ½ cup of the pasta water for later use.
- Season the chicken thigh pieces generously with kosher salt and freshly ground black pepper on all sides.
- Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Sear the chicken pieces for 5–6 minutes until golden brown and cooked through, turning once halfway through.
- Transfer the cooked chicken to a plate using a slotted spoon, leaving the rendered fat in the skillet.
- Add the remaining 1 tablespoon of extra-virgin olive oil to the skillet and reduce the heat to medium.
- Sauté the finely diced yellow onion for 4–5 minutes until translucent and softened.
- Add the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
- Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- Simmer the wine for 3–4 minutes until reduced by half, allowing the alcohol to cook off.
- Stir in the heavy cream and bring the mixture to a gentle simmer over medium-low heat.
- Add the halved cherry tomatoes and Kalamata olives, cooking for 2–3 minutes until the tomatoes begin to soften.
- Season the shrimp with kosher salt and freshly ground black pepper, then add them to the skillet.
- Cook the shrimp for 2–3 minutes until opaque and curled, turning once to ensure even cooking.
- Return the cooked chicken and drained cavatappi pasta to the skillet, tossing to combine thoroughly.
- If the sauce is too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.
- Remove the skillet from the heat and fold in the finely chopped fresh parsley and fresh oregano leaves.
What makes this dish truly special is the contrast between the tender, juicy chicken and the plump, succulent shrimp, all coated in a luxuriously creamy sauce that’s punctuated by the briny pop of olives and the freshness of herbs. I love serving it straight from the skillet with a crisp white wine, letting the vibrant colors and aromas take center stage at the table.
Zesty Lemon Chicken and Shrimp Rigatoni
Pulling together a quick, flavorful pasta dish after a long day is my go-to comfort ritual, and this Zesty Lemon Chicken and Shrimp Rigatoni has become a weeknight hero in my kitchen—it’s bright, satisfying, and comes together faster than you can set the table. I love how the citrus cuts through the richness, making it feel indulgent yet light, perfect for those evenings when you crave something special without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dry rigatoni pasta
– 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
– 8 ounces large shrimp, peeled and deveined
– 3 tablespoons extra-virgin olive oil, divided
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup dry white wine
– Zest and juice of 2 large lemons
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rigatoni and cook according to package instructions until al dente, about 10–12 minutes, then drain and set aside.
3. While the pasta cooks, pat the chicken cubes dry with paper towels to ensure a crisp sear.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken in a single layer and cook undisturbed for 4–5 minutes until golden brown on one side.
6. Flip the chicken and cook for an additional 3–4 minutes until cooked through, then transfer to a plate.
7. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
8. Add the shrimp and cook for 2–3 minutes per side until pink and opaque, then remove and set aside with the chicken.
9. Add the minced garlic to the skillet and sauté for 30–45 seconds until fragrant but not browned.
10. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
11. Stir in the heavy cream, lemon zest, lemon juice, salt, black pepper, and red pepper flakes, and bring to a gentle simmer over medium-low heat.
12. Return the cooked chicken and shrimp to the skillet, tossing to coat in the sauce, and heat through for 1–2 minutes.
13. Add the drained rigatoni to the skillet, tossing gently to combine all ingredients evenly.
14. Remove from heat and stir in the Parmigiano-Reggiano and chopped parsley until the cheese melts into the sauce.
15. Serve immediately in warm bowls.
Buttery, tender shrimp and juicy chicken cling to every nook of the rigatoni, bathed in a luxuriously creamy sauce that’s punctuated by the bright, tangy kick of fresh lemon. For a summery twist, I sometimes toss in a handful of baby spinach just before serving—it wilts beautifully into the warmth, adding a pop of color and an extra layer of freshness.
Roasted Red Pepper Chicken and Shrimp Alfredo
Last week, after a particularly hectic day, I found myself craving something indulgent yet comforting—a dish that felt like a warm hug but still had a touch of elegance. That’s when I whipped up this Roasted Red Pepper Chicken and Shrimp Alfredo, a creamy, smoky pasta that’s become my go-to for impressing guests or just treating myself on a cozy night in.
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 shrimp, peeled and deveined
– 8 oz fettuccine pasta
– 2 tbsp clarified butter
– 1 cup heavy cream
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1/2 cup roasted red peppers, finely chopped
– 2 cloves garlic, minced
– 1 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp fresh parsley, finely 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 until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Season the chicken cubes with kosher salt and black pepper, then add them to the skillet in a single layer.
5. Sear the chicken for 5-6 minutes, turning once, until golden brown and cooked through to an internal temperature of 165°F.
6. Transfer the cooked chicken to a plate and set aside, covering loosely with foil to retain warmth.
7. In the same skillet, add the extra-virgin olive oil and minced garlic, sautéing for 1 minute until fragrant but not browned.
8. Add the shrimp to the skillet and cook for 2-3 minutes per side until opaque and curled, then remove and set aside with the chicken.
9. Reduce the heat to medium and pour the heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Stir in the chopped roasted red peppers and smoked paprika, simmering the sauce for 3-4 minutes until slightly thickened.
11. Gradually whisk in the grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth.
12. Drain the cooked pasta and add it directly to the skillet with the Alfredo sauce, tossing to coat evenly.
13. Gently fold in the reserved chicken and shrimp, heating for 1-2 minutes until warmed through.
14. Garnish with fresh parsley before serving immediately.
What I love most about this dish is the velvety texture of the Alfredo sauce, perfectly balanced by the smoky sweetness of the roasted peppers. For a creative twist, try serving it in individual ramekins topped with a sprinkle of crispy pancetta or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Conclusion
Whether you’re craving a creamy Alfredo or a zesty Cajun twist, this collection of 19 chicken and shrimp pasta dishes offers endless inspiration for easy, satisfying meals. We hope you find a new family favorite! Don’t forget to share which recipe you try in the comments below and pin this roundup to your Pinterest boards for later. Happy cooking!
