Chicken And Shrimp Pasta Recipes

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GRILLED SHRIMP AND CHICKEN PASTA



Grilled Shrimp and Chicken Pasta image

A wonderful creamy pasta in a delicious wine sauce, loaded with grilled shrimp and chicken. This recipe is similar to that of a famous steakhouse which shall remain anonymous! Don't be a 'chicken' - try it!

Provided by Joyce

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

¼ teaspoon poultry seasoning
¼ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter
1 cup heavy cream
½ cup milk
1 pound linguine pasta
1 tablespoon olive oil
½ cup white wine
4 skinless, boneless chicken breasts
8 ounces shrimp
3 tablespoons grated Romano cheese

Steps:

  • In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
  • In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.
  • Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.
  • Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!

Nutrition Facts : Calories 936.6 calories, Carbohydrate 88.5 g, Cholesterol 257 mg, Fat 39.2 g, Fiber 4.1 g, Protein 53.2 g, SaturatedFat 20.6 g, Sodium 307 mg, Sugar 6.2 g

ONE-POT CHICKEN AND SHRIMP PASTA RECIPE BY TASTY



One-Pot Chicken And Shrimp Pasta Recipe by Tasty image

Here's what you need: pasta, medium shrimp, chicken breast, olive oil, paprika, fresh parsley, garlic, salt, ground black pepper, thai sweet chili sauce, mayonnaise, lemon juice, crushed red pepper, garlic, onion powder

Provided by Phoebe Simonson

Categories     Drinks

Time 30m

Yield 6 servings

Number Of Ingredients 15

1 ½ lb pasta, any shape is fine
½ lb medium shrimp, peeled and deveined
1 lb chicken breast, chopped
2 tablespoons olive oil
5 teaspoons paprika
2 tablespoons fresh parsley, chopped
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup thai sweet chili sauce
¾ cup mayonnaise
2 tablespoons lemon juice
¼ teaspoon crushed red pepper
3 cloves garlic
¾ tablespoon onion powder

Steps:

  • In a bowl, mix all the ingredients for the sauce. Set aside.
  • Cook pasta according to directions and drain. Set aside.
  • Place shrimp and chicken in a bowl, add paprika, garlic, salt and pepper. Separate the shrimp to a different bowl.
  • Heat up a large skillet on medium high heat, add 1 tbsp olive oil, add the chicken, and cook for about 10-12 minutes. Remove from the skillet and set aside.
  • In the same skillet, cook the shrimp for about 8 minutes on medium high heat until done. Remove from heat and set aside.
  • In a large bowl, combine the pasta, sauce, chicken and shrimp and mix.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 732 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams

CHICKEN SCAMPI PASTA



Chicken Scampi Pasta image

Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic -- making it even more weeknight friendly. Serve over angel hair pasta and you'll be in and out if the kitchen in less than 30 minutes. Molto bene!

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
3 tablespoons olive oil
8 tablespoons unsalted butter, cubed
6 cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
12 ounces angel hair pasta
1 teaspoon lemon zest plus the juice of 1 large lemon
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh Italian parsley

Steps:

  • Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
  • Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
  • Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

CHICKEN & SHRIMP FETTUCCINE



Chicken & Shrimp Fettuccine image

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You'll love the rich combination of bacon, chicken, shrimp and fresh baby spinach. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
4 bacon strips, chopped
3/4 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
2 cups fresh baby spinach, coarsely chopped
3/4 cup heavy whipping cream
1/2 teaspoon dried sage leaves
1/2 cup grated Parmesan cheese, divided
3/4 pound peeled and deveined cooked medium shrimp

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings., In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm., Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.

Nutrition Facts : Calories 483 calories, Fat 23g fat (11g saturated fat), Cholesterol 169mg cholesterol, Sodium 601mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 34g protein.

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S)



Spicy Shrimp and Chicken Pasta (Like Carino's) image

This is my FAVORITE dish at Johnny Carino's in my town and this is my rendition of the recipe. My husband says it tastes exactly like theirs. I have played around with how much cayenne pepper to put in this dish because the recipe I found originally just said "to taste". For me, one teaspoon is too mild, but two teaspoons is pretty spicy. I'd put some in and do a taste test before you add more. The original recipe was in Denver's Rocky Mountain News, but I have modified it to our tastes, including leaving out the green onion and increasing the amount of the sauce. Also, the original recipe said it served 4, but we have no problem getting 6-8 servings of this. I serve it with a tossed salad and my Recipe #281657.

Provided by Sooz Cooks

Categories     Chicken Breast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (8 ounce) boneless skinless chicken breasts, grilled
3 tablespoons butter
20 medium raw shrimp, peeled, tail removed, and cleaned
1 cup fresh button mushroom, cleaned and sliced
1 cup sun-dried tomato, sliced
salt and pepper, to taste
3 cups heavy cream
1/2 cup romano cheese, grated
1 1/2 teaspoons cayenne pepper
16 ounces dry penne pasta

Steps:

  • Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
  • Add butter to a large sauté pan on medium heat.
  • Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
  • Saute mixture until shrimp and mushrooms are cooked.
  • Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
  • Meanwhile, cook pasta al dente according to package directions; drain excess water.
  • Toss cooked pasta with contents of sauté pan. Serve.

Nutrition Facts : Calories 933.7, Fat 59, SaturatedFat 35, Cholesterol 271.6, Sodium 715.6, Carbohydrate 70.1, Fiber 9.7, Sugar 3.9, Protein 34.6

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE



Chicken and Shrimp with Lemon Cream Sauce image

My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. -Joe Milholland, Smelterville, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

10 ounces uncooked fettuccine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 cup heavy whipping cream
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

Nutrition Facts : Calories 443 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 472mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.

PASTA WITH CHICKEN AND SHRIMP



Pasta with Chicken and Shrimp image

Make and share this Pasta with Chicken and Shrimp recipe from Food.com.

Provided by Karen From Colorado

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces fresh shrimp or 4 ounces frozen shrimp, thawed and peeled
1/2 cup reduced-sodium chicken broth
2 teaspoons light soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
8 ounces boneless skinless chicken breasts, rinsed,and patted dry,cut into 3/4 inch pieces
6 ounces angel hair pasta or 6 ounces thin spaghetti
to taste nonstick cooking spray
1 -2 teaspoon cooking oil
1/2 cup green onion, chopped into 1/2 inch pieces
2 cloves garlic, minced
1 summer squash, sliced
1 small sweet red peppers or 1 small green sweet pepper, thinly sliced into strips
black sesame seed

Steps:

  • Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside.
  • Cook pasta according to package instructions,drain and keep warm.
  • While pasta cooks, coat a large skillet with the cooking spray.
  • (add oil if necessary when cooking) Heat over med heat.
  • Add green onions and garlic.
  • Stir fry for 1 minute and remove from pan.
  • Add squash to skillet.
  • Stir fry for 2 minutes.
  • Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender.
  • Remove veggies from skillet.
  • Add chicken and shrimp to the skillet.
  • Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque.
  • Push chicken and meat from the center of the skillet.
  • Stir the sauce and add to the center of the pan.
  • Cook and stir until thickened and bubbly.
  • Return veggies to the skillet.
  • Stir all the ingredients together to coat with the sauce.
  • Cook and stir about 1 minute more or until heated through.
  • Serve hot chicken and shrimp mixture over pasta.
  • Sprinkle with sesame seeds if desired.

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