Amazing Shrimp and Chicken Pasta in 20 Minutes: So Easy!
This recipe combines shrimp and chicken in a creamy sauce, perfect for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 12 ounces pasta (fettuccine or linguine recommended)
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add shrimp to the same skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in white wine or chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to low.
- Stir in heavy cream and Parmesan cheese. Cook, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
- Return cooked chicken and shrimp to the skillet with the sauce. Stir to coat.
- Add the cooked pasta to the skillet and toss to combine everything.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh chopped parsley.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce.
- If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce during step 6.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.