Craving a culinary adventure that combines the succulent flavors of chicken and shrimp with the comforting embrace of pasta? You’re in for a treat! Our roundup of 20 Delicious Chicken and Shrimp Pasta Gourmet Recipes is packed with mouthwatering dishes that promise to elevate your weeknight dinners into something extraordinary. From creamy Alfredos to zesty marinara twists, there’s a recipe here to satisfy every palate. Let’s dive in!
Creamy Garlic Parmesan Chicken and Shrimp Pasta
Now, let’s dive into creating a dish that combines the richness of creamy garlic parmesan sauce with the tender textures of chicken and shrimp, all tossed with perfectly cooked pasta. This recipe is designed to guide you through each step, ensuring a delicious outcome every time.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- For the chicken and shrimp:
- 1 lb chicken breast, sliced into strips
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken strips with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil and the shrimp. Cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside with the chicken.
- Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, or until fragrant, being careful not to burn it.
- Pour in the heavy cream, stirring to combine with the garlic. Bring to a simmer and let it cook for 2 minutes, stirring occasionally.
- Stir in the grated parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Continue to cook for another 2 minutes, or until the sauce has thickened slightly.
- Add the cooked pasta, chicken, and shrimp back to the skillet. Toss everything together until well coated in the sauce and heated through, about 2 minutes.
Kindly note, this dish boasts a creamy texture with a robust garlic and parmesan flavor that pairs wonderfully with the tender chicken and shrimp. For an extra touch of elegance, serve it garnished with fresh parsley and an additional sprinkle of parmesan cheese.
Spicy Cajun Chicken and Shrimp Alfredo Pasta
Alright, let’s dive into creating a dish that’s as flavorful as it is satisfying. This recipe combines the bold spices of Cajun seasoning with the creamy richness of Alfredo sauce, all tossed with tender chicken, succulent shrimp, and perfectly cooked pasta.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 1 tbsp salt (for boiling water)
- For the protein:
- 1 lb chicken breast, sliced into strips
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- For the Alfredo sauce:
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, sprinkle with 1 tbsp Cajun seasoning, and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil and shrimp, sprinkle with the remaining 1 tbsp Cajun seasoning, and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside with the chicken.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, bring to a simmer, then reduce the heat to low. Stir in the Parmesan cheese, salt, and pepper until the sauce is smooth and thickened, about 3-5 minutes.
- Add the cooked pasta, chicken, and shrimp to the skillet with the Alfredo sauce. Toss everything together until well coated and heated through, about 2 minutes.
Delight in the creamy texture and the spicy kick from the Cajun seasoning that makes every bite exciting. Serve this dish with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal.
Lemon Butter Chicken and Shrimp Linguine
Venturing into the world of pasta dishes can be both exciting and a bit daunting, but this Lemon Butter Chicken and Shrimp Linguine is a perfect starting point. With its harmonious blend of citrus and seafood, it’s a dish that promises to delight your palate while teaching you the basics of pasta perfection.
Ingredients
- For the pasta:
- 8 oz linguine
- 4 quarts water
- 1 tbsp salt
- For the protein:
- 1 lb chicken breast, sliced into strips
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- For the sauce:
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup heavy cream
- 1/4 tsp red pepper flakes
- 1/4 cup parsley, chopped
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the linguine, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add to the skillet. Cook until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Reduce heat to medium and add 4 tbsp butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in 1/2 cup chicken broth, 1/4 cup lemon juice, and 1/4 tsp red pepper flakes. Simmer for 2 minutes to reduce slightly.
- Stir in 1/4 cup heavy cream and simmer for another 2 minutes until the sauce thickens slightly. Tip: Adjust the heat to prevent the sauce from boiling too vigorously.
- Return the chicken and shrimp to the skillet, tossing to coat in the sauce. Add the cooked linguine and 1/4 cup chopped parsley, tossing everything together until well combined.
Unveil a dish that’s a symphony of textures and flavors, with the linguine perfectly al dente, the chicken tender, and the shrimp succulent. Serve it garnished with extra parsley and a wedge of lemon for a bright, inviting presentation that’s as pleasing to the eye as it is to the palate.
Garlic Butter Chicken and Shrimp Spaghetti
On a bustling weeknight or a lazy weekend, this Garlic Butter Chicken and Shrimp Spaghetti is your ticket to a flavorful escape. Let’s dive into creating this dish with precision and ease, ensuring every bite is packed with savory goodness.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 quarts water
- 1 tbsp salt
- For the protein:
- 1 lb chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- For the sauce:
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breast. Cook until golden brown and internal temperature reaches 165°F, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add 1/2 lb shrimp. Cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with chicken.
- Reduce heat to medium. Add 4 tbsp butter to the skillet. Once melted, add 4 minced garlic cloves and 1/2 tsp red pepper flakes. Sauté until fragrant, about 30 seconds.
- Pour in 1/4 cup chicken broth and 1/4 cup heavy cream. Stir to combine, then simmer for 2 minutes to slightly thicken.
- Return chicken and shrimp to the skillet. Add cooked spaghetti and 1/2 cup grated Parmesan cheese. Toss everything together until well coated and heated through, about 2 minutes. Season with salt to taste.
The spaghetti boasts a creamy texture with a kick from the red pepper flakes, while the chicken and shrimp add a satisfying protein punch. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.
Tomato Basil Chicken and Shrimp Penne
Venturing into the world of pasta dishes can be both exciting and a bit daunting for beginners, but this Tomato Basil Chicken and Shrimp Penne is a perfect starting point. With its straightforward steps and vibrant flavors, it’s a dish that promises to delight your taste buds while teaching you the basics of pasta preparation.
Ingredients
- For the pasta:
- 8 oz penne pasta
- 4 quarts water
- 1 tbsp salt
- For the protein:
- 1 chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 cups tomato sauce
- 1/4 cup fresh basil, chopped
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt to the boiling water.
- Add 8 oz of penne pasta to the boiling water. Cook for 11 minutes, stirring occasionally, until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes, until the chicken is no longer pink in the center.
- Add the shrimp to the skillet with the chicken. Cook for an additional 2-3 minutes, until the shrimp are pink and opaque.
- Reduce the heat to medium. Stir in 2 cups of tomato sauce, 1 tsp garlic powder, and 1/2 tsp red pepper flakes. Simmer for 5 minutes, allowing the flavors to meld.
- Add the cooked penne pasta and 1/4 cup of chopped fresh basil to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
Combining the tender chicken and succulent shrimp with the al dente penne creates a dish that’s both hearty and refreshing. The vibrant tomato basil sauce, with its hint of spice, clings beautifully to every bite, making it a visually appealing and flavorful meal that’s sure to impress.
Chicken and Shrimp Pasta with Mushroom Cream Sauce
First, let’s dive into creating a comforting and luxurious dish that combines the succulence of chicken and shrimp with the earthy richness of mushrooms, all enveloped in a creamy sauce over perfectly cooked pasta. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- For the pasta:
- 8 oz fettuccine
- 4 quarts water
- 1 tbsp salt
- For the protein:
- 1 boneless, skinless chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- For the sauce:
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add to the skillet. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the shrimp. Cook for 2-3 minutes until pink and opaque. Remove and set aside with the chicken.
- Reduce heat to medium. Add 1 tbsp butter to the skillet. Once melted, add the mushrooms and garlic. Sauté until the mushrooms are soft and golden, about 5 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it reduce slightly, about 3-4 minutes.
- Stir in the Parmesan cheese until melted. Season the sauce with salt and pepper to taste.
- Return the chicken and shrimp to the skillet, stirring to coat in the sauce. Add the cooked pasta, tossing everything together until well combined and heated through.
This dish boasts a creamy texture with a balance of flavors from the tender chicken, succulent shrimp, and earthy mushrooms. Serve it garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of color and freshness.
Pesto Chicken and Shrimp Farfalle
Zesty and vibrant, this Pesto Chicken and Shrimp Farfalle combines the richness of pesto with the succulence of chicken and shrimp, all tossed with farfalle pasta for a dish that’s as pleasing to the eye as it is to the palate.
Ingredients
- For the pasta:
- 12 oz farfalle pasta
- 4 quarts water
- 1 tbsp salt
- For the protein:
- 1 lb chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pesto sauce:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 3 garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the farfalle pasta. Cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the chicken cubes with 1/2 tsp salt and 1/4 tsp black pepper. Add to the skillet and cook until golden brown and cooked through, about 6-7 minutes. Remove and set aside.
- In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
- In a food processor, combine basil, Parmesan cheese, 1/2 cup olive oil, pine nuts, garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until smooth.
- In a large mixing bowl, combine the cooked pasta, chicken, shrimp, and pesto sauce. Toss gently until everything is evenly coated.
- Serve immediately, garnished with extra Parmesan cheese and pine nuts if desired.
Vibrant and flavorful, this dish offers a delightful contrast of textures from the tender pasta, juicy chicken, and succulent shrimp. For an extra touch of elegance, serve it on a warm platter with a side of garlic bread to soak up the delicious pesto sauce.
Chicken and Shrimp Carbonara
Preparing a delicious Chicken and Shrimp Carbonara is easier than you think, especially when you follow these step-by-step instructions designed for beginners. Let’s dive into creating this creamy, flavorful dish that combines the best of land and sea.
Ingredients
- For the pasta: 8 oz spaghetti, 1 tbsp salt
- For the protein: 1/2 lb chicken breast (cut into strips), 1/2 lb shrimp (peeled and deveined), 1 tbsp olive oil
- For the sauce: 2 large eggs, 1/2 cup grated Parmesan cheese, 1/2 cup heavy cream, 1/4 tsp black pepper
- For garnish: 2 tbsp chopped parsley, extra Parmesan cheese
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 8 oz spaghetti, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 lb chicken strips, cooking until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same skillet, add 1/2 lb shrimp, cooking until pink and opaque, about 2-3 minutes per side. Remove and set aside with chicken.
- In a bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan, 1/2 cup heavy cream, and 1/4 tsp black pepper until smooth.
- Return drained pasta to the pot. Quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce. Tip: The residual heat will cook the eggs safely.
- Add the cooked chicken and shrimp back to the pot, tossing gently to combine and heat through.
- Serve immediately, garnished with 2 tbsp chopped parsley and extra Parmesan cheese. Tip: For an extra touch, serve with a side of garlic bread.
Lusciously creamy with a perfect balance of tender chicken and succulent shrimp, this Carbonara is a crowd-pleaser. Try serving it in warmed bowls to keep it at the ideal temperature for longer enjoyment.
Sun-Dried Tomato Chicken and Shrimp Pasta
Let’s dive into creating a dish that combines the rich flavors of sun-dried tomatoes with the tender textures of chicken and shrimp, all tossed in a savory pasta that’s sure to impress. This recipe is perfect for those looking to elevate their weeknight dinner with minimal fuss and maximum flavor.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 1 tsp salt
- For the protein:
- 1 boneless, skinless chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp olive oil and 1 tsp salt to the boiling water, then cook the fettuccine according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken cubes with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 5-7 minutes, until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the shrimp and cook for 2-3 minutes, until pink and opaque. Remove from the skillet and set aside with the chicken.
- Reduce the heat to medium and add the sun-dried tomatoes and garlic to the skillet. Sauté for 1 minute, until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Add the dried basil and red pepper flakes, then simmer for 3-4 minutes, until the sauce slightly thickens.
- 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.
The finished dish boasts a creamy texture with a hint of spice from the red pepper flakes, while the sun-dried tomatoes add a sweet and tangy depth. Serve it garnished with fresh basil leaves for an extra touch of color and flavor.
Chicken and Shrimp Pasta with Spinach and Artichokes
Kickstart your culinary adventure with this delightful Chicken and Shrimp Pasta, a dish that combines the richness of seafood with the heartiness of poultry, all tossed in a creamy sauce with spinach and artichokes. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 4 cups water
- 1 tbsp salt
- For the protein:
- 1 chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
Instructions
- Bring 4 cups of water to a boil in a large pot, add 1 tbsp salt, and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cubed chicken breast, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
- In the same skillet, pour in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a simmer, then add 1 cup chopped spinach, 1/2 cup chopped artichoke hearts, 1/2 cup grated Parmesan cheese, and 1 tsp garlic powder. Stir until the cheese is melted and the sauce thickens slightly, about 3-5 minutes.
- Return the cooked chicken and shrimp to the skillet, add the drained pasta, and toss everything together until well coated in the sauce. Cook for an additional 2 minutes to heat through.
Just as you plate this creamy, flavorful dish, notice how the tender pasta perfectly complements the succulent chicken and shrimp, while the spinach and artichokes add a fresh, vibrant touch. Serve it with a sprinkle of extra Parmesan for an added layer of richness.
Alfredo Chicken and Shrimp Fettuccine
Now, let’s dive into creating a creamy and indulgent Alfredo Chicken and Shrimp Fettuccine that’s sure to impress. This dish combines tender chicken, succulent shrimp, and rich Alfredo sauce over perfectly cooked fettuccine for a meal that’s both luxurious and comforting.
Ingredients
- For the pasta:
- 8 oz fettuccine
- 4 quarts water
- 1 tbsp salt
- For the protein:
- 1 boneless, skinless chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Alfredo sauce:
- 1/2 cup unsalted butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add to the skillet. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
- Reduce heat to medium and melt 1/2 cup butter in the skillet. Add 2 minced garlic cloves and sauté until fragrant, about 30 seconds.
- Slowly pour in 2 cups heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes, stirring occasionally.
- Gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Add the cooked chicken, shrimp, and fettuccine to the skillet. Toss gently to coat everything in the Alfredo sauce and heat through for about 2 minutes.
The Alfredo Chicken and Shrimp Fettuccine boasts a velvety sauce that clings to every strand of pasta, with the chicken and shrimp adding layers of flavor and texture. Serve it garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of color and freshness.
Chicken and Shrimp Pasta with Roasted Red Pepper Sauce
Gathering the right ingredients and following these steps will lead you to a delicious Chicken and Shrimp Pasta with Roasted Red Pepper Sauce that’s sure to impress. Let’s start by preparing the ingredients and then move on to the cooking process.
Ingredients
- For the pasta:
- 8 oz penne pasta
- 1 tbsp olive oil
- 1 tsp salt
- For the protein:
- 1 lb chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp olive oil and 1 tsp salt to the water.
- Add 8 oz penne pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breast, seasoning with 1/2 tsp salt and 1/2 tsp black pepper. Cook until the chicken is no longer pink inside, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add 1/2 lb shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside with the chicken.
- For the sauce, blend 1 cup roasted red peppers, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a blender until smooth.
- Pour the sauce into the skillet and heat over medium heat until warm, about 2-3 minutes.
- Add the cooked pasta, chicken, and shrimp to the skillet with the sauce. Toss everything together until well combined and heated through, about 2 minutes.
The creamy roasted red pepper sauce coats the pasta, chicken, and shrimp beautifully, offering a smoky sweetness that balances the savory flavors. Serve this dish with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal.
Cheesy Chicken and Shrimp Baked Ziti
You’ll find this Cheesy Chicken and Shrimp Baked Ziti to be a comforting dish that combines tender proteins with gooey cheese and al dente pasta, perfect for a family dinner or a cozy night in.
Ingredients
- For the pasta:
- 12 oz ziti pasta
- 1 tbsp salt
- For the proteins:
- 1 cup cooked chicken, diced
- 1 cup cooked shrimp, peeled and deveined
- For the sauce:
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- For the cheese layer:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the ziti pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large mixing bowl, combine the cooked chicken, shrimp, marinara sauce, heavy cream, garlic powder, onion powder, and black pepper. Stir until the proteins are evenly coated with the sauce.
- Add the cooked ziti pasta to the bowl and gently toss to ensure the pasta is well coated with the sauce mixture.
- Transfer the pasta mixture to a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top of the pasta mixture.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let the baked ziti sit for 5 minutes before serving to allow the sauce to thicken slightly.
Kick back and enjoy the creamy, cheesy goodness of this dish, where the tender chicken and shrimp perfectly complement the rich sauce and melted cheese. Serve it with a side of garlic bread for an extra touch of comfort.
Chicken and Shrimp Pasta Primavera
Spring brings a bounty of fresh vegetables, and what better way to celebrate than with a vibrant Chicken and Shrimp Pasta Primavera? This dish combines tender proteins with crisp, colorful veggies, all tossed in a light, creamy sauce.
Ingredients
- For the pasta:
- 8 oz fettuccine
- 4 cups water
- 1 tsp salt
- For the proteins:
- 1 chicken breast, sliced into strips
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- For the vegetables:
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers
- 1/2 cup sliced carrots
- For the sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- 1 garlic clove, minced
Instructions
- Bring 4 cups of water to a boil in a large pot, add 1 tsp salt, and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet 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.
- In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
- In the same skillet, add the broccoli, bell peppers, and carrots. Sauté until crisp-tender, about 5 minutes.
- Push the vegetables to one side of the skillet, add 1 tbsp butter and minced garlic to the other side, and sauté until fragrant, about 30 seconds.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth.
- Return the chicken and shrimp to the skillet, add the cooked pasta, and toss everything together until well coated in the sauce.
The Chicken and Shrimp Pasta Primavera is a delightful mix of textures, from the al dente pasta to the crisp vegetables and tender proteins. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal.
Chicken and Shrimp Pasta with Garlic White Wine Sauce
Mastering the art of combining chicken and shrimp in a pasta dish can elevate your weeknight dinners to restaurant-quality meals. This Chicken and Shrimp Pasta with Garlic White Wine Sauce is a perfect example, blending succulent proteins with a rich, aromatic sauce for a dish that’s both comforting and sophisticated.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 4 quarts water
- 1 tbsp salt
- For the proteins:
- 1/2 lb chicken breast, sliced into strips
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- For the sauce:
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 tsp red pepper flakes
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the fettuccine pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add to the skillet. Cook for 5-6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside with the chicken.
- Reduce the heat to medium and add 2 tbsp of butter to the skillet. Once melted, add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
- Pour in the white wine, scraping any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
- Stir in the heavy cream and Parmesan cheese, cooking for another 2-3 minutes until the sauce thickens.
- Return the chicken and shrimp to the skillet, tossing to coat in the sauce. Add the cooked pasta, tossing everything together until well combined and heated through.
Perfectly balanced, this dish offers a creamy texture with a hint of spice from the red pepper flakes. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.
Chicken and Shrimp Pasta with Pesto Cream Sauce
Preparing a delicious Chicken and Shrimp Pasta with Pesto Cream Sauce is easier than you think, especially when you follow these step-by-step instructions designed for beginners.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 4 quarts water
- 1 tbsp salt
- For the protein:
- 1/2 lb chicken breast, sliced into strips
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/2 cup pesto
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettuccine pasta. Cook for 8-10 minutes until al dente, then drain.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-6 minutes until no longer pink.
- Add shrimp to the skillet with chicken. Cook for 2-3 minutes until shrimp turn pink and opaque.
- Reduce heat to medium. Pour in 1 cup heavy cream, 1/2 cup pesto, and 1/2 tsp garlic powder. Stir until well combined.
- Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with 1/4 cup grated Parmesan cheese, stirring until melted.
- Remove from heat and let sit for 2 minutes to allow flavors to meld.
After resting, the pasta should have a creamy texture with a vibrant pesto flavor. For an extra touch, garnish with fresh basil leaves or a sprinkle of red pepper flakes before serving.
Chicken and Shrimp Pasta with Lemon Cream Sauce
Zesty flavors come together in this Chicken and Shrimp Pasta with Lemon Cream Sauce, a dish that promises a delightful culinary experience. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 4 cups water
- 1 tbsp salt
- For the protein:
- 1 chicken breast, sliced into strips
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettuccine pasta. Cook for 8-10 minutes until al dente, then drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken strips, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes until no longer pink, then remove from skillet.
- In the same skillet, add shrimp and cook for 2-3 minutes until pink and opaque. Remove from skillet and set aside with the chicken.
- To the skillet, add 1 cup heavy cream, 1/4 cup chicken broth, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp garlic powder, and 1/4 tsp salt. Stir well and simmer for 5 minutes until slightly thickened.
- Return the chicken and shrimp to the skillet, stirring to coat with the sauce. Cook for an additional 2 minutes to heat through.
- Add the cooked pasta to the skillet, tossing to combine with the sauce and protein. Serve immediately.
Fluffy pasta coated in a creamy, lemony sauce with tender chicken and shrimp offers a perfect balance of flavors and textures. For an extra touch, garnish with fresh parsley or grated Parmesan cheese before serving.
Chicken and Shrimp Pasta with Olives and Feta
After a long day, nothing beats a comforting bowl of pasta that’s both hearty and flavorful. This Chicken and Shrimp Pasta with Olives and Feta combines the best of land and sea, topped with briny olives and creamy feta for a dish that’s sure to impress.
Ingredients
- For the pasta:
- 8 oz penne pasta
- 4 cups water
- 1 tbsp salt
- For the protein:
- 1 chicken breast, diced
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz penne pasta. Cook for 11 minutes, stirring occasionally, until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken breast, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes, until the chicken is no longer pink in the center. Remove from the skillet and set aside.
- In the same skillet, add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside with the chicken.
- Reduce the heat to medium and add 2 tbsp olive oil to the skillet. Sauté 2 cloves minced garlic for 30 seconds, until fragrant.
- Pour in 1/2 cup chicken broth and 1/2 cup heavy cream. Simmer for 3 minutes, stirring occasionally, until the sauce slightly thickens.
- Return the cooked chicken and shrimp to the skillet. Add the cooked pasta, 1/4 cup sliced kalamata olives, and 1/4 cup crumbled feta cheese. Toss everything together until well combined and heated through.
Zesty flavors from the olives and feta cheese perfectly complement the tender chicken and shrimp, while the creamy sauce ties all the elements together. Serve this dish with a sprinkle of extra feta on top for an added touch of richness.
Chicken and Shrimp Pasta with Sun-Dried Tomato Cream Sauce
Begin by gathering your ingredients for a delightful Chicken and Shrimp Pasta with Sun-Dried Tomato Cream Sauce. This dish combines tender proteins with a rich, flavorful sauce, perfect for a comforting meal.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 4 quarts water
- 1 tbsp salt
- For the proteins:
- 1 boneless, skinless chicken breast, cubed
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- For the sauce:
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the shrimp. Cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
- Reduce heat to medium. Add 1 tbsp butter to the skillet. Sauté garlic until fragrant, about 30 seconds. Add sun-dried tomatoes, heavy cream, and chicken broth. Simmer for 5 minutes, stirring occasionally.
- Stir in Parmesan cheese until melted. Return the chicken and shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes to heat through.
- Add the cooked pasta to the skillet, tossing to combine with the sauce and proteins. Serve immediately.
This dish offers a creamy texture with a balance of savory chicken, succulent shrimp, and the tangy sweetness of sun-dried tomatoes. Try garnishing with fresh basil or extra Parmesan for an extra touch of flavor.
Chicken and Shrimp Pasta with Asparagus and Lemon
Venturing into the world of pasta dishes can be both exciting and a bit daunting, but this Chicken and Shrimp Pasta with Asparagus and Lemon is a perfect starting point. It combines simple ingredients with straightforward steps to create a meal that’s both satisfying and elegant.
Ingredients
- For the pasta:
- 8 oz linguine pasta
- 1 tbsp olive oil
- 1 tsp salt
- For the protein and vegetables:
- 1 chicken breast, sliced into strips
- 1/2 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 lemon, juiced and zested
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp olive oil and 1 tsp salt to the boiling water, then add the linguine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
- Add the asparagus to the skillet and cook until bright green and slightly tender, about 3-4 minutes. Remove and set aside.
- Reduce the heat to medium and add the chicken broth to the skillet, scraping up any browned bits. Stir in the heavy cream, lemon juice, and zest, then season with 1/4 tsp salt and 1/4 tsp black pepper. Simmer for 2-3 minutes until slightly thickened.
- Return the chicken, shrimp, and asparagus to the skillet, tossing to coat in the sauce. Add the cooked linguine and toss everything together until well combined and heated through.
Luscious and vibrant, this dish offers a delightful contrast of textures from the tender pasta, succulent chicken and shrimp, and crisp asparagus. The lemon adds a refreshing zing that brightens the rich cream sauce, making it a perfect dish to serve on a warm evening with a side of crusty bread to soak up every last drop of sauce.
Conclusion
Savory, satisfying, and sure to impress, our roundup of 20 Delicious Chicken and Shrimp Pasta Gourmet Recipes offers something for every taste and occasion. Whether you’re craving comfort food or a fancy dinner, these dishes are a must-try. We’d love to hear which recipes you adore—drop a comment below! Don’t forget to share your culinary creations and this article on Pinterest for fellow food lovers to discover. Happy cooking!
