18 Creamy Chicken and Shrimp Pasta Delightful Recipes

Dive into a world where creamy meets dreamy with our roundup of 18 Creamy Chicken and Shrimp Pasta recipes! Perfect for those nights when you crave something indulgent yet comforting, these dishes promise to be your new go-to favorites. Whether you’re in the mood for a quick weeknight dinner or a luxurious weekend feast, we’ve got you covered. Keep scrolling to discover your next pasta obsession!

Creamy Garlic Chicken and Shrimp Pasta

This Creamy Garlic Chicken and Shrimp Pasta is a decadent dish that combines tender chicken, succulent shrimp, and a rich garlic cream sauce for a meal that’s sure to impress.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb chicken breast, cut into strips
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and the shrimp. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside with the chicken.
4. Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant.
5. Pour in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Stir well and simmer for 3-4 minutes until the sauce thickens slightly.
6. Return the chicken and shrimp to the skillet, along with the cooked fettuccine. Toss everything together until well coated in the sauce. Cook for an additional 2 minutes to heat through.
7. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the velvety garlic cream sauce that clings to every strand of pasta, creating a luxurious texture with every bite.

Tip: For an extra touch of elegance, serve this pasta with a sprinkle of additional Parmesan and a side of garlic bread.

Spicy Cajun Chicken and Shrimp Pasta

Get ready to spice up your dinner routine with this Spicy Cajun Chicken and Shrimp Pasta, a dish that’s bursting with bold flavors and ready in under 30 minutes.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb chicken breast, sliced into strips
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from skillet and set aside with the chicken.
4. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the heavy cream, Parmesan cheese, Cajun seasoning, salt, black pepper, and red pepper flakes. Stir well and bring to a simmer.
5. Return the chicken and shrimp to the skillet, along with the cooked fettuccine. Toss everything together until well coated and heated through, about 2 minutes.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the Cajun seasoning’s perfect balance of heat and herbs, creating a creamy pasta that’s irresistibly flavorful.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the sauce.

Lemon Butter Chicken and Shrimp Pasta

This Lemon Butter Chicken and Shrimp Pasta is a creamy, zesty dish that brings a restaurant-quality meal right to your kitchen table.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 1/2 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 1 tbsp butter. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the remaining 2 tbsp butter and garlic. Cook for 1 minute until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove from skillet and set aside with the chicken.
5. Pour the heavy cream, chicken broth, lemon juice, and lemon zest into the skillet. Bring to a simmer and cook for 3 minutes, stirring occasionally.
6. Return the chicken and shrimp to the skillet. Add the cooked fettuccine, salt, and pepper. Toss everything together until well coated and heated through, about 2 minutes.
7. Sprinkle with Parmesan cheese and parsley before serving.

The bright lemon butter sauce paired with tender chicken and shrimp creates a luxurious yet comforting dish that’s perfect for impressing guests or treating yourself.

Tip: For an extra burst of flavor, add a pinch of red pepper flakes to the sauce with the lemon juice.

Parmesan Chicken and Shrimp Alfredo Pasta

Get ready to indulge in a creamy, cheesy delight with this Parmesan Chicken and Shrimp Alfredo Pasta, a dish that combines tender chicken, succulent shrimp, and rich Alfredo sauce for a meal that’s sure to impress.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 1/2 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the shrimp and minced garlic, cooking until the shrimp are pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside with the chicken.
4. Reduce heat to low and pour the heavy cream into the skillet. Stir in the Parmesan cheese, salt, black pepper, dried basil, and dried oregano. Cook, stirring constantly, until the sauce thickens slightly, about 3-4 minutes.
5. Return the chicken and shrimp to the skillet, along with the cooked fettuccine. Toss everything together until well coated in the Alfredo sauce and heated through, about 2 minutes.

The magic of this dish lies in the perfect balance of flavors between the Parmesan-infused Alfredo sauce and the duo of chicken and shrimp, making every bite a luxurious experience.

Tip: For an extra touch of elegance, garnish with freshly chopped parsley and a sprinkle of Parmesan cheese before serving.

Sun-Dried Tomato Chicken and Shrimp Pasta

This Sun-Dried Tomato Chicken and Shrimp Pasta is a vibrant, flavor-packed dish that brings a taste of the Mediterranean to your weeknight dinner table.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb chicken breast, thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the shrimp, garlic, sun-dried tomatoes, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes until the shrimp are pink and opaque.
4. Return the chicken to the skillet. Stir in the heavy cream and Parmesan cheese. Simmer for 2 minutes until the sauce thickens slightly.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Garnish with fresh basil before serving.

The combination of tender chicken, succulent shrimp, and sun-dried tomatoes in a creamy Parmesan sauce creates a dish that’s as luxurious as it is comforting.

Tip: For an extra burst of flavor, reserve a few sun-dried tomatoes to garnish the finished dish.

Chicken and Shrimp Pasta with Mushroom Sauce

This Chicken and Shrimp Pasta with Mushroom Sauce is a luxurious yet approachable dish that brings the comfort of creamy pasta and the elegance of seafood to your weeknight dinner table.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz large shrimp, peeled and deveined
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with the chicken.
4. Add mushrooms to the skillet and sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
5. Pour in heavy cream and chicken broth, bringing to a simmer. Stir in Parmesan cheese, salt, black pepper, and red pepper flakes. Simmer for 5 minutes until the sauce thickens slightly.
6. Return the chicken and shrimp to the skillet, along with the cooked pasta. Toss everything together until well coated in the sauce and heated through, about 2 minutes.
7. Garnish with chopped parsley before serving.

The magic of this dish lies in the creamy mushroom sauce that perfectly coats each strand of pasta, while the combination of chicken and shrimp adds a delightful contrast in textures.

Tip: For an extra touch of luxury, sprinkle a little more Parmesan on top just before serving.

Thai Peanut Chicken and Shrimp Pasta

Dive into the rich flavors of Thailand with this Thai Peanut Chicken and Shrimp Pasta, a dish that combines creamy peanut sauce with succulent seafood and tender chicken for a meal that’s both comforting and exotic.

Ingredients

• 8 oz linguine pasta
• 1 tbsp vegetable oil
• 1 lb chicken breast, thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Add shrimp and garlic, cooking until shrimp is pink, about 2 minutes.
3. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, and red pepper flakes until smooth. Pour over the chicken and shrimp, stirring to coat evenly.
4. Add the cooked linguine to the skillet, tossing gently to combine with the sauce and protein. Cook for an additional 2 minutes to heat through.
5. Garnish with chopped cilantro and peanuts before serving.

The magic of this dish lies in the harmony of textures—the crunch of peanuts against the smooth pasta and the tender bite of chicken and shrimp. It’s a weeknight dinner that feels like a special occasion.

Tip: For an extra kick, add a splash of sriracha to the peanut sauce before mixing it in.

Chicken and Shrimp Carbonara Pasta

Dive into the creamy, savory depths of this Chicken and Shrimp Carbonara Pasta, a luxurious twist on the classic that’s sure to impress.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 1 chicken breast, diced
• 1/2 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 5 minutes. Add shrimp and garlic, cooking until shrimp is pink, about 2-3 minutes.
3. Lower the heat to medium-low. Pour in heavy cream, Parmesan cheese, beaten eggs, salt, black pepper, and red pepper flakes. Stir continuously until the sauce thickens, about 2 minutes.
4. Add the cooked spaghetti to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the creamy sauce clinging to every strand of pasta, with the perfect kick from red pepper flakes. It’s a decadent meal that comes together in under 30 minutes.

Tip: For an extra layer of flavor, toast the spaghetti in the skillet with a bit of olive oil before adding water to cook.

Chicken and Shrimp Pasta with Pesto Sauce

Dive into this Chicken and Shrimp Pasta with Pesto Sauce, a dish that marries the succulence of seafood with the heartiness of chicken, all tossed in a vibrant pesto sauce.

Ingredients

• 8 oz linguine pasta
• 1/2 lb chicken breast, thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 1/4 cup pesto sauce
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add chicken, 1/8 tsp salt, and 1/8 tsp black pepper. Cook for 5-7 minutes until no longer pink. Remove from skillet.
3. In the same skillet, add remaining 1 tbsp olive oil. Add shrimp, minced garlic, remaining 1/8 tsp salt, and 1/8 tsp black pepper. Cook for 2-3 minutes until shrimp turns pink.
4. Return chicken to the skillet. Add cooked linguine, pesto sauce, and lemon juice. Toss everything together until well combined and heated through.
5. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the quick sear of shrimp and chicken, locking in juices that meld beautifully with the fresh, herby pesto. It’s a weeknight dinner that feels anything but ordinary.

Tip: For an extra burst of freshness, garnish with chopped basil or a lemon wedge before serving.

Chicken and Shrimp Pasta in White Wine Sauce

Dive into this luxurious Chicken and Shrimp Pasta in White Wine Sauce, where succulent seafood and tender chicken meet in a creamy, aromatic sauce that’s surprisingly simple to whip up.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, sliced into strips
• 1/2 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with the chicken.
4. Lower the heat to medium, add garlic to the skillet, and sauté for 30 seconds until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes.
5. Stir in heavy cream, Parmesan cheese, salt, and black pepper. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.
6. Return the chicken and shrimp to the skillet, along with the cooked pasta. Toss everything together until well coated in the sauce. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the white wine sauce—its brightness cuts through the richness of the cream, creating a perfectly balanced flavor that elevates the chicken and shrimp.

Tip: For an extra touch of elegance, garnish with a sprinkle of red pepper flakes or a few extra Parmesan shavings right before serving.

Chicken and Shrimp Pasta with Spinach and Artichokes

Dive into this creamy, dreamy Chicken and Shrimp Pasta with Spinach and Artichokes, a dish that brings the comfort of Italian cuisine right to your kitchen with a seafood twist.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 chicken breasts, sliced
• 1/2 lb shrimp, peeled and deveined
• 2 cups fresh spinach
• 1 cup artichoke hearts, chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with the chicken.
4. Add the garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the spinach and artichokes, cooking until the spinach wilts, about 2 minutes.
5. Pour in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the sauce thickens slightly, about 2 minutes.
6. Return the chicken and shrimp to the skillet, along with the cooked pasta. Toss everything together until well coated and heated through, about 2 minutes.

The magic of this dish lies in the luxurious cream sauce that clings to every strand of pasta, perfectly balancing the richness of the chicken and shrimp with the freshness of spinach and artichokes.

Tip: For an extra burst of flavor, finish the dish with a squeeze of fresh lemon juice before serving.

Chicken and Shrimp Pasta with Roasted Red Pepper Sauce

This Chicken and Shrimp Pasta with Roasted Red Pepper Sauce is a delightful twist on classic pasta night, combining succulent seafood and tender chicken in a creamy, vibrant sauce.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 2 chicken breasts, diced
• 8 oz shrimp, peeled and deveined
• 1 cup roasted red peppers, drained and chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh basil, chopped

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
3. In the same skillet, add shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside with the chicken.
4. Add roasted red peppers and garlic to the skillet, sautéing for 2 minutes until fragrant.
5. Stir in heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
6. Return chicken and shrimp to the skillet, along with the cooked linguine. Toss everything together until well coated in the sauce.
7. Garnish with fresh basil before serving.

The roasted red pepper sauce brings a sweet and smoky depth to this dish, perfectly complementing the tender chicken and juicy shrimp.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the sauce.

Chicken and Shrimp Pasta with Creamy Tomato Basil Sauce

Dive into this Chicken and Shrimp Pasta with Creamy Tomato Basil Sauce, a dish that marries the succulence of seafood with the heartiness of poultry in a sauce that’s both rich and refreshing.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 chicken breasts, sliced into strips
• 1/2 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup tomato sauce
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add shrimp and minced garlic. Cook until shrimp are pink, about 2-3 minutes per side. Remove and set aside with the chicken.
4. Reduce heat to low. Add heavy cream, tomato sauce, basil, salt, black pepper, and red pepper flakes to the skillet. Stir to combine and simmer for 5 minutes until slightly thickened.
5. Return chicken and shrimp to the skillet. Add cooked pasta and Parmesan cheese. Toss everything together until well coated and heated through, about 2 minutes.

The magic of this dish lies in the creamy tomato basil sauce that perfectly coats every strand of pasta, offering a velvety texture with a hint of spice. It’s a weeknight dinner that feels anything but ordinary.

Tip: For an extra burst of freshness, garnish with additional basil leaves before serving.

Chicken and Shrimp Pasta with Olives and Feta

This Chicken and Shrimp Pasta with Olives and Feta is a delightful medley of flavors that brings the Mediterranean right to your dinner table, perfect for a cozy night in.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1/2 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from skillet and set aside with the chicken.
4. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
5. Return the chicken and shrimp to the skillet. Add the cooked pasta, kalamata olives, feta cheese, dried oregano, salt, and black pepper. Toss everything together and cook for another 2-3 minutes until heated through.
6. Garnish with fresh parsley before serving.

The briny olives and creamy feta create a perfect balance with the tender chicken and shrimp, making every bite a little taste of the Mediterranean.

Tip: For an extra burst of flavor, add a squeeze of lemon juice just before serving.

Chicken and Shrimp Pasta with Garlic Herb Butter Sauce

Dive into this creamy Chicken and Shrimp Pasta with Garlic Herb Butter Sauce, a dish that marries the succulence of seafood with the heartiness of poultry in a sauce that’s bursting with flavor.

Ingredients

• 8 oz fettuccine pasta
• 1/2 lb chicken breast, sliced into strips
• 1/2 lb shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with the chicken.
4. Reduce heat to medium. Add butter and minced garlic to the skillet, sautéing until fragrant, about 1 minute.
5. Stir in heavy cream, Parmesan cheese, parsley, oregano, salt, and black pepper. Bring to a simmer and cook until the sauce slightly thickens, about 3-4 minutes.
6. Return the chicken and shrimp to the skillet, tossing to coat in the sauce. Add the cooked fettuccine and toss until everything is well combined and heated through.

The magic of this dish lies in the garlic herb butter sauce, which clings beautifully to every strand of pasta, ensuring each bite is as flavorful as the last.

Tip: For an extra touch of freshness, garnish with additional chopped parsley and a squeeze of lemon juice before serving.

Chicken and Shrimp Pasta with Lemon Cream Sauce

This Chicken and Shrimp Pasta with Lemon Cream Sauce is a luxurious yet approachable dish that brings a restaurant-quality meal to your weeknight dinner table.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 chicken breasts, sliced into strips
• 1/2 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the shrimp and minced garlic. Cook until the shrimp are pink and opaque, about 2-3 minutes. Remove from the skillet and set aside with the chicken.
4. Reduce the heat to medium and add the heavy cream, chicken broth, lemon zest, lemon juice, salt, and black pepper to the skillet. Simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens.
5. Return the chicken and shrimp to the skillet, along with the cooked fettuccine. Toss everything together until well coated in the sauce.
6. Sprinkle with grated Parmesan cheese and chopped parsley before serving.

The bright lemon cream sauce perfectly balances the richness of the chicken and shrimp, making every bite irresistibly fresh and flavorful.

Tip: For an extra touch of elegance, serve this pasta with a sprinkle of additional lemon zest and a side of crusty bread to soak up the delicious sauce.

Chicken and Shrimp Pasta with Asparagus and Lemon

This Chicken and Shrimp Pasta with Asparagus and Lemon is a vibrant, one-pan wonder that brings the freshness of spring to your table any time of year.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook until golden and cooked through, about 6 minutes. Remove from skillet.
3. In the same skillet, add shrimp, asparagus, garlic, remaining 1/4 tsp salt, remaining 1/8 tsp black pepper, and red pepper flakes. Cook until shrimp are pink and asparagus is tender-crisp, about 4 minutes.
4. Return chicken to the skillet. Add cooked linguine, lemon zest, and lemon juice. Toss everything together until well combined and heated through.
5. Sprinkle with Parmesan cheese and parsley before serving.

The bright lemon and tender asparagus perfectly complement the rich flavors of chicken and shrimp, making this dish a refreshing yet satisfying meal.

Tip: For an extra burst of flavor, add a splash of white wine to the skillet when cooking the shrimp and asparagus.

Chicken and Shrimp Pasta with Creamy Avocado Pesto

Dive into this creamy, dreamy Chicken and Shrimp Pasta with a twist—avocado pesto that’s as nutritious as it is delicious.

Ingredients

• 8 oz fettuccine pasta
• 1 boneless, skinless chicken breast, sliced into strips
• 1/2 lb medium shrimp, peeled and deveined
• 2 ripe avocados, pitted and peeled
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook chicken strips until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
4. In a food processor, combine avocados, basil, Parmesan, garlic, lemon juice, olive oil, salt, black pepper, and red pepper flakes. Blend until smooth.
5. Toss the cooked pasta with the avocado pesto until evenly coated. Add the chicken and shrimp, gently mixing to combine.
6. Serve immediately, garnished with extra basil leaves and Parmesan if desired.

The avocado pesto not only adds a creamy texture but also packs a punch of healthy fats, making this dish a guilt-free indulgence.

Tip: For an extra kick, double the red pepper flakes or add a splash of hot sauce to the pesto.

Conclusion

We hope these 18 creamy chicken and shrimp pasta recipes inspire your next kitchen adventure! Each dish promises a delightful blend of flavors perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!