Mamas Chicken And Shrimp Alfredo From Scratch Recipes

MAMA'S CHICKEN AND SHRIMP ALFREDO FROM SCRATCH

Mama's Chicken and Shrimp Alfredo from Scratch image

Mom made this the other day and it rocked. It creates a ball and chain to the kitchen for awhile, but you could prepare some of this the day before and cut on the time. I like the parmesan mix with asiago, but you can use just plain old parmesan if you want.

Provided by Doxie lover in the

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless chicken breast
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
7 minced fresh garlic cloves
1 lb shrimp, shelled and deveined
3/4 quart heavy cream
1/2 cup butter
2 cups parmesan cheese
1/4 cup sun-dried tomato (optional)
1 lb pasta

Steps:

Cook the chicken breast in pan with 2 tablespoons olive oil and sprinkle paprika, salt and pepper on while browning. Set on plate to cool when pink is gone. When cool, slice thinly and set aside.
Start a big pot water to boil pasta and cook as directed. Set aside.
Saute the garlic in one teaspoon olive oil until just brown. Then add shrimp and butter and cook until shrimp starts to turn pink, just a few minutes.
Add heavy cream, stirring constantly, and then slowly add the cheese until it all starts to thicken. Be careful to remove pan from heat when desired consistency is reached, then add chicken and sundried tomatoes and serve over pasta.

Nutrition Facts : Calories 1832.8, Fat 127, SaturatedFat 69.2, Cholesterol 565.1, Sodium 2047.3, Carbohydrate 95.3, Fiber 4, Sugar 3.8, Protein 77.5

CREAMY CHICKEN AND SHRIMP ALFREDO

Creamy Chicken and Shrimp Alfredo image

You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.

Provided by Tree Lee

Categories Main Dish Recipes Pasta Chicken

Time 55m

Yield 12

Number Of Ingredients 15

Ingredients

1 (16 ounce) package trotolle dry pasta
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, thinly sliced
1 tablespoon dried basil
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
2 pounds chicken breast, cut into strips
1 stick butter
1 (8 ounce) package cream cheese, cut into small pieces
2 cups milk, or more as needed
2 cups heavy cream
3 cups shaved Parmigiano-Reggiano cheese
3 tablespoons pesto
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
½ pound uncooked medium shrimp, peeled and deveined

Steps:

Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g

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