Chicken and Shrimp Pasta Recipe

Pasta dishes have long been a staple in kitchens across the world, known for their comfort, versatility, and ability to blend flavors from different cuisines. But when tender chicken and succulent shrimp meet a rich, creamy sauce and perfectly cooked pasta, the result is a gourmet-level experience that anyone can create at home. This Chicken and Shrimp Pasta recipe is the epitome of indulgence and balance, where surf meets turf in the most satisfying way possible.

This dish bridges the gap between everyday comfort food and a restaurant-worthy entrée. It brings together the savory, umami-rich notes of seared chicken with the delicate sweetness of shrimp, all enveloped in a velvety sauce that clings to each strand of pasta. Whether you prefer a Cajun-style kick, a garlic cream base, or a tomato-infused blend, this recipe allows for customization while ensuring foolproof technique.

Perfect for weeknight dinners, romantic date nights, or special occasions with friends, this recipe offers layers of flavor, texture, and satisfaction. Yet, it doesn’t demand culinary mastery. With clear instructions, common ingredients, and a few pro tips, anyone can recreate this dish from scratch and tailor it to their preferences.

As more home cooks look for elevated yet approachable recipes, combining proteins has become a popular strategy for boosting flavor and nutritional value. Chicken brings a hearty, comforting richness, while shrimp contributes brightness and subtle brininess. Together, they form a dynamic duo that plays beautifully with cream-based or tomato-based sauces, fresh herbs, garlic, parmesan, and the satisfying bite of al dente pasta.

This comprehensive guide will take you step by step through the process of preparing a restaurant-quality Chicken and Shrimp Pasta from the ground up. You’ll learn how to prepare and season your proteins, how to cook them to juicy, flavorful perfection, and how to create a luxurious sauce that complements without overwhelming. From ingredient prep to plating and garnishing, this is your all-in-one resource for mastering a dish that’s as beautiful to serve as it is to eat.

By the end of this guide, you’ll not only have a reliable recipe in your culinary arsenal but also the foundational skills to adapt it for different cuisines and flavor profiles—be it Cajun, Mediterranean, or Italian-inspired.

Let’s begin with the essential components: the ingredients and tools you’ll need to bring this dish to life.

Step-by-Step Instructions: How to Make Creamy Chicken and Shrimp Pasta

Stage 1: Ingredient Preparation and Mise en Place

Before any cooking begins, gather and prep all ingredients to streamline the process and ensure a stress-free experience.

Ingredients:

For the proteins:

• 2 boneless, skinless chicken breasts (about 1 lb total)

• 1/2 lb large shrimp (peeled and deveined, tails removed)

• Salt and black pepper (to taste)

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• 1 tbsp olive oil (for chicken)

• 1 tbsp butter (for shrimp)

For the pasta:

• 12 oz fettuccine or linguine (or pasta of choice)

• Salted water for boiling

For the sauce:

• 2 tbsp butter

• 4 cloves garlic, finely minced

• 1 cup heavy cream

• 1/2 cup chicken or seafood broth (optional: use pasta water for starchiness)

• 1 cup freshly grated Parmesan cheese

• 1/4 tsp red pepper flakes (optional)

• Salt and freshly ground black pepper (to taste)

• Fresh parsley or basil (for garnish)

• Zest of 1 lemon (optional, for brightness)

Tools:

• Large skillet (preferably stainless steel or cast iron)

• Large pot for boiling pasta

• Tongs

• Wooden spoon or spatula

• Chef’s knife and cutting board

• Microplane or grater (for cheese and lemon zest)

• Measuring cups and spoons

Stage 2: Cooking the Chicken

1. Prepare the chicken breasts.
   Pat them dry with paper towels to ensure they sear well. Slice each breast in half horizontally if they’re thick, creating thinner cutlets that cook evenly.

2. Season generously.
   Season both sides with salt, pepper, garlic powder, and paprika. You can add a touch of Italian seasoning or a Cajun blend if desired.

3. Heat oil in a skillet.
   Set a large skillet over medium-high heat. Add olive oil and let it heat until shimmering but not smoking.

4. Sear the chicken.
   Add the chicken pieces and sear undisturbed for 4–5 minutes on the first side until golden brown. Flip and cook for another 3–4 minutes, or until internal temperature reaches 165°F (74°C).

5. Rest and slice.
   Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing into thin strips or bite-sized chunks. Resting allows juices to redistribute.

Stage 3: Cooking the Shrimp

1. Season the shrimp.
   Toss peeled and deveined shrimp with salt, pepper, and a pinch of garlic powder or paprika for a light crust.

2. Sauté quickly.
   In the same skillet (no need to wash it), add 1 tablespoon of butter over medium-high heat. Once melted, add the shrimp in a single layer.

3. Cook for 1–2 minutes per side.
   Shrimp cook quickly—turn them as soon as they turn pink and opaque. Do not overcook or they’ll become rubbery.

4. Transfer to a plate.
   Remove shrimp and set aside with the sliced chicken.

Stage 4: Boiling the Pasta

1. Bring water to a rolling boil.
   Use a large pot of water (4–6 quarts). Add a generous amount of salt—this is your only chance to flavor the pasta itself.

2. Cook pasta until al dente.
   Add your pasta of choice and cook according to package instructions minus 1 minute. Stir occasionally to prevent sticking.

3. Reserve pasta water.
   Just before draining, scoop out 1 cup of the pasta water and set it aside. This starchy liquid can help loosen the sauce if needed.

4. Drain but don’t rinse.
   Drain the pasta and set aside. Do not rinse—starch on the noodles helps the sauce adhere.

Stage 5: Making the Garlic Parmesan Cream Sauce

1. Deglaze the pan (if needed).
   If there are browned bits from the proteins, add a splash of broth or pasta water to deglaze. Use a wooden spoon to scrape up the fond (that’s flavor).

2. Melt butter and sauté garlic.
   Add 2 tablespoons of butter to the skillet over medium heat. Once melted, add minced garlic and stir constantly for 1–2 minutes until fragrant—do not brown it.

3. Add cream and broth.
   Slowly pour in the heavy cream and broth, stirring to combine. Bring to a gentle simmer—never a rolling boil—so the cream doesn’t split.

4. Add cheese gradually.
   Stir in grated Parmesan cheese a handful at a time, whisking until melted and smooth. Keep the heat low to prevent clumping.

5. Season and adjust.
   Add red pepper flakes, salt, and black pepper to taste. Add a splash of reserved pasta water if the sauce is too thick. Optionally, add lemon zest for brightness.

Stage 6: Combining All Elements

1. Return proteins to the skillet.
   Add the cooked chicken and shrimp back into the pan with the sauce. Stir to coat them in the creamy base.

2. Add pasta.
   Toss in the cooked pasta and gently fold everything together until evenly coated and heated through.

3. Simmer for 1–2 minutes.
   Let the dish simmer just enough for flavors to meld and the sauce to cling to the pasta. Add extra broth or pasta water to loosen if needed.

Stage 7: Finishing Touches and Plating

1. Garnish.
   Sprinkle with additional Parmesan cheese, fresh parsley or basil, and a light drizzle of olive oil if desired.

2. Plate with intention.
   Use tongs to twirl pasta onto the center of a plate or shallow bowl. Arrange chicken and shrimp on top for a professional presentation.

3. Serve immediately.
   This dish is best served hot and fresh, while the sauce is silky and the proteins are tender.