Chicken and Shrimp Pasta

Chicken and Shrimp Pasta1

Chicken and Shrimp Pasta


  • 3/4 lb. uncooked pasta I used fettuccine
  • 1 lb. peeled and deveined shrimps
  • 1 lb. skinless, boneless, chicken thighs, cut into small pieces
  • 1 tbsp. Cajun seasoning
  • 3 tbsp. olive oil
  • 2 bell peppers cut into long strips
  • 1 large onion cut in half and sliced
  • 3/4 cup white wine
  • 1 cup chicken broth
  • 1 garlic clove minced
  • 3/4 cup of Half & Half or heavy cream
  • 3/4 cup shredded Parmesan cheese
  • fresh parsley to garnish


  • Add the pasta to a pot of boiling water with 1 tbsp. of salt, and cook according to the package instructions, until al-dente. Drain, rinse, and set aside.
  • While the pasta is cooking, place a large, non-stick skillet over medium-high heat. Add the olive oil, chicken, shrimp, and Cajun seasoning. Cook, stirring occasionally, for about 10 minutes, until the chicken and shrimp are just tender and cooked through. Remove the chicken and shrimp from the skillet.
  • To the same skillet, add the bell peppers and onions. Cook for about 5 minutes, and remove the vegetables from the skillet.
  • Add the wine and chicken broth and boil down until there is only 25% of the liquid left.
  • Stir in the Half & Half, garlic, and Parmesan cheese and stir until just creamy and smooth. Let it come to a simmer without boiling.
  • Stir in the vegetables, chicken, shrimp, and drained pasta, tossing until noodles are well coated in sauce.
  • Garnish with chopped parsley, if desired.

Detailed recipe

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