Unleash your inner chef with our roundup of 18 Creamy Chicken and Shrimp Pasta recipes that promise to turn your ordinary dinner into a gourmet feast! Whether you’re craving comfort food or looking for a quick yet impressive meal, these dishes are sure to delight. Dive in and discover your next favorite recipe that’ll have everyone asking for seconds!
Garlic Parmesan Chicken and Shrimp Alfredo Pasta
Now, let’s dive into a dish that combines the richness of Alfredo with the bold flavors of garlic Parmesan, chicken, and shrimp. Perfect for a hearty dinner, this pasta dish is both indulgent and straightforward to make.
Ingredients
– 2 cups fettuccine pasta
– 1 lb chicken breast, sliced
– 1/2 lb shrimp, peeled and deveined
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 tbsp parsley, chopped
Instructions
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add remaining olive oil and shrimp. Cook until pink, about 2-3 minutes per side. Remove and set aside with chicken.
4. Reduce heat to medium. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
5. Pour in heavy cream, stirring constantly. Bring to a simmer and let thicken slightly, about 2 minutes.
6. Stir in Parmesan cheese until melted and sauce is smooth.
7. Return chicken and shrimp to the skillet, tossing to coat in the sauce. Heat through for 1-2 minutes.
8. Add cooked pasta to the skillet, tossing until evenly coated with the sauce.
9. Garnish with chopped parsley before serving.
Zesty and creamy, this pasta dish offers a delightful contrast between the tender chicken, succulent shrimp, and rich Alfredo sauce. Serve with a side of garlic bread to soak up every last drop of sauce.
Cajun Chicken and Shrimp Pasta with Creamy Sauce
Delight your taste buds with this rich and flavorful dish, combining tender chicken, succulent shrimp, and a creamy Cajun-spiced sauce. Perfect for a hearty dinner that’s sure to impress.
Ingredients
– 1 lb chicken breast, sliced
– 1 lb shrimp, peeled and deveined
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tbsp Cajun seasoning
– 8 oz fettuccine pasta
– 1/2 cup grated Parmesan cheese
– Salt to taste
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken slices, cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove chicken, set aside. In the same skillet, add shrimp, cook until pink, about 2 minutes per side.
4. Remove shrimp, set aside with chicken.
5. In the same skillet, sauté garlic until fragrant, about 30 seconds.
6. Add heavy cream, chicken broth, and Cajun seasoning. Bring to a simmer.
7. Cook pasta according to package instructions until al dente. Tip: Reserve 1/4 cup pasta water for adjusting sauce consistency.
8. Return chicken and shrimp to the skillet, simmer in sauce for 2 minutes.
9. Drain pasta, add to the skillet, toss to coat. Tip: Use tongs for even mixing.
10. Stir in Parmesan cheese until melted. Adjust salt if needed.
The creamy sauce clings beautifully to the pasta, offering a spicy kick balanced by the richness of the cream. Serve with a sprinkle of fresh parsley for a pop of color.
Lemon Butter Chicken and Shrimp Linguine
Bold flavors and simple techniques make this dish a weeknight favorite. Lemon Butter Chicken and Shrimp Linguine combines tender proteins with a bright, creamy sauce.
Ingredients
- 1 lb chicken breast, sliced
- 1/2 lb shrimp, peeled and deveined
- 8 oz linguine
- 3 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes
- Salt to taste
- 1/4 cup parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt, and cook until golden brown, about 5 minutes per side. Remove from skillet.
- In the same skillet, add remaining olive oil and shrimp. Cook for 2 minutes per side until pink. Remove and set aside with chicken.
- Reduce heat to medium. Add butter and garlic to skillet, sauté for 30 seconds until fragrant.
- Pour in chicken broth, heavy cream, lemon juice, zest, and red pepper flakes. Simmer for 3 minutes until slightly thickened.
- Return chicken and shrimp to skillet, toss to coat in sauce. Cook for 2 minutes to heat through.
- Add cooked linguine to skillet, tossing to combine. Garnish with parsley before serving.
Zesty lemon and rich butter balance perfectly in this dish. Serve with a sprinkle of extra red pepper flakes for heat or a side of crusty bread to soak up the sauce.
Spicy Cajun Chicken and Shrimp Fettuccine
Nothing beats the bold flavors of this Spicy Cajun Chicken and Shrimp Fettuccine. It’s a hearty dish that packs a punch.
Ingredients
- 8 oz fettuccine
- 1 lb chicken breast, sliced
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, Cajun seasoning, salt, and black pepper. Cook for 5-7 minutes until chicken is no longer pink.
- Add shrimp and garlic to the skillet. Cook for 2-3 minutes until shrimp turns pink.
- Reduce heat to medium. Stir in heavy cream and Parmesan cheese. Simmer for 2 minutes until sauce thickens slightly.
- Add cooked fettuccine to the skillet. Toss to coat evenly with the sauce.
- Garnish with chopped parsley before serving.
Ultimate comfort food with a spicy kick, this dish features tender chicken, succulent shrimp, and creamy sauce clinging to every strand of pasta. Serve with a side of crusty bread to soak up the extra sauce.
Tomato Basil Chicken and Shrimp Penne
Here’s a quick, flavorful dish that combines tender chicken, succulent shrimp, and penne pasta in a rich tomato basil sauce. Perfect for a weeknight dinner that feels gourmet.
Ingredients
- 2 cups penne pasta
- 1 tbsp olive oil
- 1 lb chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1/4 cup fresh basil, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add 2 cups penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breast and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add 1/2 lb shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with the chicken.
- Lower heat to medium. Add 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in 1 cup marinara sauce, stirring to combine with the garlic. Let simmer for 2 minutes.
- Return the chicken and shrimp to the skillet. Add 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and heat through, about 2 minutes.
- Add the cooked penne to the skillet, tossing to coat evenly with the sauce. Sprinkle with 1/4 cup grated Parmesan cheese before serving.
Serve this dish hot for a satisfying meal with a perfect balance of textures and flavors. The penne holds the sauce well, making every bite delicious. For an extra touch, garnish with additional basil leaves and a sprinkle of Parmesan.
Creamy Pesto Chicken and Shrimp Pasta
Gather around for a dish that combines the richness of creamy pesto with the succulence of chicken and shrimp, all tossed in perfectly cooked pasta. This recipe is a weeknight lifesaver, delivering restaurant-quality flavors with minimal fuss.
Ingredients
– 2 cups heavy cream
– 1/2 cup basil pesto
– 1 lb chicken breast, cubed
– 1/2 lb shrimp, peeled and deveined
– 8 oz fettuccine pasta
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add 8 oz fettuccine pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breast, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook until golden brown and no longer pink inside, about 6-8 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add 1/2 lb shrimp. Cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside with the chicken.
4. Reduce heat to medium and pour 2 cups heavy cream into the skillet. Stir in 1/2 cup basil pesto until well combined. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Return the cooked chicken and shrimp to the skillet, stirring to coat with the creamy pesto sauce. Add the cooked pasta, tossing everything together until evenly coated and heated through, about 2 minutes.
6. Serve immediately, garnished with extra basil if desired. Just imagine the creamy texture hugging each strand of pasta, with bursts of pesto flavor and tender bites of chicken and shrimp. Perfect for a cozy dinner or impressing guests with minimal effort.
Cheesy Chicken and Shrimp Macaroni Bake
Ready to dive into a dish that combines comfort with a touch of luxury? This cheesy chicken and shrimp macaroni bake is a crowd-pleaser, blending tender proteins with creamy pasta under a golden crust. Perfect for weeknights or entertaining, it’s as satisfying to make as it is to eat.
Ingredients
– 2 cups elbow macaroni
– 1 lb chicken breast, diced
– 1/2 lb shrimp, peeled and deveined
– 2 cups shredded cheddar cheese
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add diced chicken, cooking until no longer pink, about 5-7 minutes.
4. Add shrimp to the skillet, cooking until pink and opaque, about 3 minutes. Tip: Avoid overcooking shrimp to keep them tender.
5. In a large bowl, mix cooked macaroni, chicken, shrimp, heavy cream, cheddar cheese, garlic powder, onion powder, salt, and pepper.
6. Transfer mixture to a greased baking dish. Sprinkle Parmesan cheese on top.
7. Bake for 20-25 minutes, until cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
8. Let stand for 5 minutes before serving. Tip: This rest time helps the sauce thicken.
Now the bake boasts a creamy interior with a crispy cheese topping, offering a delightful contrast. Serve with a side of steamed veggies for a balanced meal or enjoy as is for ultimate comfort.
Garlic Butter Chicken and Shrimp Spaghetti
Every home cook needs a reliable pasta dish that impresses with minimal effort. This Garlic Butter Chicken and Shrimp Spaghetti combines rich flavors and textures for a satisfying meal.
Ingredients
- 8 oz spaghetti
- 1 lb chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt, and cook until golden brown, about 5 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
- Add shrimp to the skillet, cook for 2 minutes per side until pink. Remove and set aside with chicken.
- Pour chicken broth into the skillet, scrape up any browned bits. Stir in heavy cream and Parmesan cheese until smooth.
- Return chicken and shrimp to the skillet, toss to coat in the sauce. Cook for 2 minutes to heat through.
- Add cooked spaghetti to the skillet, toss until evenly coated with the sauce. Garnish with fresh parsley before serving.
The spaghetti boasts a creamy texture with a spicy kick from the red pepper flakes. Serve with a side of garlic bread to soak up the extra sauce.
Sun-Dried Tomato Chicken and Shrimp Farfalle
Whip up a vibrant, protein-packed meal that’s as flavorful as it is colorful. This dish combines tender chicken, succulent shrimp, and farfalle pasta in a rich sun-dried tomato sauce.
Ingredients
- 1 lb chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 8 oz farfalle pasta
- 1/2 cup sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook farfalle according to package instructions until al dente, about 11 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and cook until golden brown, about 5 minutes per side. Remove from skillet and set aside.
- In the same skillet, add shrimp and cook until pink, about 2 minutes per side. Remove and set aside with chicken.
- Reduce heat to medium. Add garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3 minutes until slightly thickened.
- Return chicken and shrimp to the skillet. Add cooked farfalle, tossing to coat evenly in the sauce.
- Sprinkle with Parmesan cheese and fresh basil before serving.
Juicy chicken and shrimp pair perfectly with the creamy, tangy sun-dried tomato sauce. Serve with a crisp green salad or garlic bread for a complete meal.
Coconut Curry Chicken and Shrimp Noodles
Ready to dive into a flavorful dish that combines the richness of coconut curry with the succulence of chicken and shrimp? This Coconut Curry Chicken and Shrimp Noodles recipe is a perfect blend of spices and textures, guaranteed to satisfy your cravings.
Ingredients
- 1 lb chicken breast, sliced
- 1/2 lb shrimp, peeled and deveined
- 8 oz rice noodles
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Heat vegetable oil in a large pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes.
- Add garlic and ginger to the pan. Cook for 1 minute until fragrant.
- Stir in curry powder and cook for another minute to toast the spices.
- Pour in coconut milk and chicken broth. Bring to a simmer.
- Add shrimp, fish sauce, and brown sugar. Simmer until shrimp are pink and cooked through, about 3 minutes.
- Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
- Once shrimp are cooked, stir in lime juice and cilantro.
- Divide noodles among bowls. Top with the coconut curry chicken and shrimp mixture.
Zesty lime and fresh cilantro brighten the rich coconut curry, while the tender chicken and shrimp add depth. Serve with extra lime wedges for a tangy kick.
Spinach Artichoke Chicken and Shrimp Pasta
You won’t believe how this Spinach Artichoke Chicken and Shrimp Pasta brings a restaurant-quality meal to your table in no time.
Ingredients
- 2 cups pasta
- 1 tbsp olive oil
- 1 lb chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 2 cups spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken cubes and cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
- Add shrimp to the skillet and cook for 2-3 minutes until pink. Remove chicken and shrimp from the skillet and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Add spinach and artichoke hearts, cooking for 2 minutes until spinach wilts.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens, about 3 minutes. Tip: Keep the heat low to prevent the sauce from separating.
- Return chicken and shrimp to the skillet. Add cooked pasta and toss to combine. Season with salt and pepper.
- Cook for an additional 2 minutes until everything is heated through. Tip: Let the pasta sit for a few minutes before serving to allow flavors to meld.
A creamy, hearty dish that’s packed with flavor and texture. Serve with a sprinkle of extra Parmesan and a side of crusty bread for dipping into the rich sauce.
Buffalo Chicken and Shrimp Pasta Salad
Looking for a dish that combines bold flavors with creamy textures? This Buffalo Chicken and Shrimp Pasta Salad is a crowd-pleaser, perfect for any gathering.
Ingredients
- 2 cups cooked pasta
- 1 cup cooked chicken, shredded
- 1/2 cup cooked shrimp, chopped
- 1/4 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 1/2 cup cheddar cheese, shredded
Instructions
- In a large bowl, combine 2 cups cooked pasta, 1 cup shredded chicken, and 1/2 cup chopped shrimp.
- Add 1/4 cup buffalo sauce and 1/4 cup ranch dressing to the bowl. Mix well to coat evenly.
- Stir in 1/4 cup diced celery and 1/4 cup diced red onion for crunch.
- Fold in 1/2 cup shredded cheddar cheese until evenly distributed.
- Chill the salad in the refrigerator for at least 1 hour before serving to enhance flavors.
- Tip: For extra heat, add an additional tablespoon of buffalo sauce.
- Tip: Use rotini or penne pasta for better sauce adherence.
- Tip: Freshly grated cheese melts more uniformly than pre-shredded.
Creamy, spicy, and packed with texture, this salad stands out. Serve it in lettuce cups for a low-carb option or as a hearty side.
One-Pot Chicken and Shrimp Pasta Primavera
Fancy a quick, flavorful meal that’s as easy to make as it is delicious? This one-pot wonder combines tender chicken, succulent shrimp, and fresh veggies with pasta for a satisfying dish. Perfect for busy weeknights or lazy weekends.
Ingredients
– 1 tbsp olive oil
– 1 lb chicken breast, cubed
– 1 lb shrimp, peeled and deveined
– 2 cups pasta
– 1 cup broccoli florets
– 1 cup sliced bell peppers
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Add chicken cubes, season with salt and pepper, and cook until golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add shrimp and cook until pink, about 2 minutes per side. Remove chicken and shrimp; set aside.
4. In the same pot, add garlic, broccoli, and bell peppers. Sauté for 2 minutes. Tip: Stir frequently to prevent garlic from burning.
5. Add pasta and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 10 minutes, or until pasta is al dente.
6. Stir in heavy cream and Parmesan cheese until well combined. Tip: For a thicker sauce, let it simmer uncovered for an additional 2 minutes.
7. Return chicken and shrimp to the pot. Stir gently to heat through, about 1 minute.
Just toss everything into one pot and let the flavors meld together beautifully. The creamy sauce clings to every bite, while the veggies add a crisp contrast. Serve with a sprinkle of extra Parmesan for an added touch.
Bacon Ranch Chicken and Shrimp Pasta Bake
Gather around for a dish that combines the smoky flavor of bacon, the creamy zest of ranch, and the succulent textures of chicken and shrimp, all baked into a comforting pasta. Perfect for those who crave a hearty meal with minimal fuss.
Ingredients
– 8 oz penne pasta
– 1 lb chicken breast, cubed
– 1/2 lb shrimp, peeled and deveined
– 6 slices bacon, chopped
– 1 cup ranch dressing
– 1/2 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Cook penne pasta according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until no longer pink, about 6 minutes. Remove from skillet.
4. In the same skillet, cook bacon until crispy. Remove and set aside, leaving drippings in the skillet.
5. Add shrimp to the skillet. Cook until pink, about 2 minutes per side. Remove from skillet.
6. In a large bowl, combine cooked pasta, chicken, shrimp, bacon, and ranch dressing. Mix well.
7. Transfer mixture to a baking dish. Top with cheddar and mozzarella cheeses.
8. Bake for 15 minutes, or until cheese is melted and bubbly.
9. Let stand for 5 minutes before serving.
Zesty and creamy, this bake offers a delightful contrast between the crispy bacon and tender pasta. Serve with a side of garlic bread to soak up the extra ranch goodness.
Rosemary Garlic Chicken and Shrimp Pasta
Let’s dive into a dish that combines the earthy aroma of rosemary with the bold flavors of garlic, chicken, and shrimp, all tossed in a comforting pasta.
Ingredients
- 8 oz pasta
- 2 tbsp olive oil
- 1 lb chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb chicken breast cubes and cook until golden brown, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add 1/2 lb shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with the chicken.
- Lower heat to medium. Add 3 cloves minced garlic and 1 tbsp chopped rosemary to the skillet. Sauté for 1 minute until fragrant.
- Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
- Stir in 1/4 cup heavy cream and bring to a gentle simmer. Season with salt and pepper.
- Return the chicken and shrimp to the skillet. Add the cooked pasta and toss everything together until well coated and heated through, about 2 minutes.
Delight in the creamy texture and the harmonious blend of rosemary and garlic. Serve with a sprinkle of fresh rosemary on top for an extra aromatic touch.
Mushroom Truffle Chicken and Shrimp Linguine
Craving a dish that combines earthy mushrooms, luxurious truffle, and succulent seafood? This Mushroom Truffle Chicken and Shrimp Linguine delivers rich flavors in every bite.
Ingredients
- 8 oz linguine
- 2 tbsp olive oil
- 1 lb chicken breast, sliced
- 1/2 lb shrimp, peeled and deveined
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1 tbsp truffle oil
- Salt to taste
- Pepper to taste
- 1/4 cup Parmesan cheese, grated
- 2 tbsp parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt and pepper, and cook until golden brown, about 5 minutes per side. Remove from skillet and set aside.
- In the same skillet, add shrimp and cook until pink, about 2 minutes per side. Remove and set aside with chicken.
- Add mushrooms to the skillet and sauté until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in white wine to deglaze the skillet, scraping up any browned bits. Let simmer until reduced by half, about 3 minutes.
- Stir in heavy cream and truffle oil. Bring to a gentle simmer and cook for 2 minutes to thicken slightly.
- Return chicken and shrimp to the skillet. Add cooked linguine and toss to coat evenly in the sauce.
- Sprinkle with Parmesan cheese and parsley before serving.
A harmonious blend of creamy sauce, tender proteins, and al dente pasta makes this dish a standout. Serve with a crisp white wine to complement the truffle’s depth.
Zesty Lime Chicken and Shrimp Pasta
Zesty flavors meet in this dish, combining tender chicken, succulent shrimp, and pasta in a lime-infused sauce. Perfect for a quick weeknight dinner that doesn’t skimp on taste.
Ingredients
- 1 lb chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 8 oz pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 limes, juiced
- 1 tsp lime zest
- 1/2 tsp red pepper flakes
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt, and cook until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining 1 tbsp olive oil. Add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with chicken.
- Lower heat to medium. Add garlic and red pepper flakes to the skillet, sauté for 30 seconds until fragrant.
- Pour in chicken broth, lime juice, and lime zest. Simmer for 2 minutes to reduce slightly.
- Stir in heavy cream and simmer for another 2 minutes until sauce thickens.
- Return chicken and shrimp to the skillet. Add cooked pasta and toss to coat evenly in the sauce. Cook for 1-2 minutes until everything is heated through.
- Tip: For extra zest, add more lime juice to taste before serving.
- Tip: Ensure shrimp is not overcooked to maintain its succulence.
- Tip: Reserve some pasta water to adjust sauce consistency if needed.
Outstanding in flavor, this dish offers a creamy texture with a kick of lime. Serve with a sprinkle of fresh herbs or extra lime wedges for an added burst of flavor.
Thai Peanut Chicken and Shrimp Noodle Bowl
Savory flavors and vibrant textures come together in this Thai Peanut Chicken and Shrimp Noodle Bowl. Perfect for a quick, satisfying meal that packs a punch.
Ingredients
– 8 oz rice noodles
– 1 lb chicken breast, sliced
– 1/2 lb shrimp, peeled and deveined
– 1/4 cup peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tbsp honey
– 1 tsp garlic, minced
– 1 tsp ginger, minced
– 1/2 cup carrots, julienned
– 1/2 cup red bell pepper, sliced
– 2 tbsp cilantro, chopped
– 1 tbsp vegetable oil
– 1/2 cup water
Instructions
1. Soak rice noodles in hot water for 10 minutes, then drain.
2. Heat vegetable oil in a large pan over medium-high heat.
3. Add chicken and cook for 5 minutes until no longer pink.
4. Add shrimp, cook for 2 minutes until pink.
5. Remove chicken and shrimp from pan, set aside.
6. In the same pan, add garlic and ginger, sauté for 30 seconds.
7. Mix in peanut butter, soy sauce, lime juice, honey, and water. Stir until smooth.
8. Add carrots and red bell pepper, cook for 2 minutes.
9. Return chicken and shrimp to the pan, toss to coat.
10. Add drained noodles, mix well and heat through.
11. Garnish with cilantro before serving.
Enjoy the creamy peanut sauce clinging to every noodle, with tender chicken and shrimp adding depth. Serve with extra lime wedges for a zesty kick.
Summary
These 18 Creamy Chicken and Shrimp Pasta recipes offer a treasure trove of delicious, comforting meals perfect for any occasion. Whether you’re craving something rich, light, or packed with flavor, there’s a dish here to satisfy. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest to spread the pasta love!
