Creamy Lemon Garlic Shrimp Chicken (Print View)
Fettuccine with tender chicken, shrimp, and a silky lemon-garlic Alfredo—creamy, bright, and satisfying.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 12 oz total)
02 - 8 oz large shrimp, peeled and deveined
→ Pasta
03 - 12 oz fettuccine or linguine
→ Vegetables & Aromatics
04 - 4 garlic cloves, minced
05 - Zest and juice of 1 large lemon
06 - 2 tbsp fresh parsley, chopped
→ Sauce
07 - 2 tbsp olive oil
08 - 3 tbsp unsalted butter
09 - 2 cups heavy cream
10 - 1/2 cup grated Parmesan cheese (about 2 oz)
11 - 1 tsp kosher salt, plus more to taste
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
14 - Freshly grated Parmesan cheese
15 - Lemon wedges
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - Pat the chicken pieces and shrimp dry with paper towels. Season both lightly and evenly with salt and freshly ground black pepper on all sides.
03 - Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer and sauté for 5 to 6 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with foil.
04 - Add the remaining 1 tbsp olive oil to the same skillet. Place the shrimp in an even layer and cook for 2 to 3 minutes, flipping once, until they turn pink, curl slightly, and become opaque throughout. Remove the shrimp and set aside with the chicken.
05 - Reduce the heat to medium. Melt the butter in the skillet, then add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant and lightly golden — do not let the garlic brown.
06 - Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Stir in the grated Parmesan cheese, lemon zest, lemon juice, red pepper flakes (if using), salt, and black pepper. Continue to simmer for 2 to 3 minutes, stirring continuously, until the sauce coats the back of a spoon and has slightly thickened.
07 - Return the seared chicken and shrimp to the skillet. Add the cooked pasta and toss everything together thoroughly, ensuring each strand is evenly coated. Add splashes of the reserved pasta water as needed to reach your preferred sauce consistency.
08 - Fold in the chopped fresh parsley and taste the dish. Adjust the salt and pepper as needed to balance the flavors.
09 - Divide among warmed plates or shallow bowls. Finish each portion with a generous sprinkle of freshly grated Parmesan and a lemon wedge on the side. Serve immediately.
# Expert Hints:
01 -
- It doubles down on protein with both chicken and shrimp, which means every single bite feels like a prize.
- The lemon cuts through the richness of the Alfredo sauce so perfectly that you will want to lick the plate clean.
02 -
- Do not walk away from the shrimp because thirty seconds too long turns them from tender to tough and there is no fixing that.
- Adding the Parmesan off the heat or over very low heat prevents it from clumping into stringy clumps that ruin the smooth texture.
03 -
- Everything moves fast once you start cooking, so have every ingredient measured and ready before you turn on the heat.
- Use the same skillet without washing it between the chicken, shrimp, and sauce because those stuck bits are where all the concentrated flavor lives.