Creamy Chicken and Shrimp Alfredo Recipe
Ingredients
For the pasta:
• 340g fettuccine pasta
• Salted water (for cooking)
For the chicken:
• 2 boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil
• 1 tsp pie seasoning
• ½ tsp black pepper
For the shrimp:
• 8-10 large shrimp, peeled and deveined
• 1 tsp pie seasoning
• 1 tbsp butter
For the broccoli:
• 500ml broccoli florets
• Pinch of salt
• 1 tbsp butter
For the Alfredo sauce:
• 3 tbsp butter
• 3 garlic cloves, chopped
• 375ml freshly grated Parmesan cheese
• 250ml pie seasoning
• Black pepper
Preparation: Boil Cook the fettuccine in salted water until al dente. Drain and set aside.
Season the chicken with Chef Pie seasoning and black pepper.
Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter. Season the shrimp with Chef Pie seasoning and cook for 1-2 minutes per side until pink. Set aside.
Steamesh or pan-fry the broccoli until tender but still crisp. Toss with butter and a pinch of salt.
Melt butter in a saucepan, add the garlic, and sauté until fragrant. Add the cream and simmer for 2-3 minutes.
Stir in the Parmesan cheese, Chef Pie seasoning, and black pepper, and stir until you have a smooth, creamy sauce. Add the pasta to the sauce and toss well to coat.
Add the shrimp, broccoli, and chicken strips. Simmer for 1-2 minutes.
Arrange the ingredients on a serving platter and serve with buttered crusty bread. A glass of wine can be served, if desired.