Creamy Chicken and Shrimp Alfredo
Description
This Italian chicken and shrimp recipe in a creamy Alfredo sauce is flavored with oil-packed sun-dried tomatoes, prepared basil pesto, and fresh garlic.
Ingredients
•
1 (16 ounce) package trotolle dry pasta
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4 tablespoons extra-virgin olive oil, divided
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4 cloves garlic, thinly sliced
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1 tablespoon dried basil
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1/2 teaspoon red pepper flakes
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1/2 teaspoon ground black pepper
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2 pounds chicken breast, cut into strips
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1 stick butter
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1 (8 ounce) package cream cheese, cut into small pieces
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2 cups milk, or more as needed
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2 cups heavy cream
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3 cups shaved Parmigiano-Reggiano cheese
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3 tablespoons pesto
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3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
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1/2 pound uncooked medium shrimp, peeled and deveined
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil; add 2 tablespoons olive oil. Stir in trottole and return to a boil. Cook trotolle uncovered, stirring occastionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer trotolle to a bowl; set pot aside.
2
Heat remaining 2 tablespoons olive oil in a large skillet; add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
3
Melt butter over medium heat in the pasta pot. Add cream cheese; stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Stir in Parmigiano-Reggiano cheese; continue stirring, adding more milk to thin sauce, if needed. Stir in pesto and sun-dried tomatoes.
4
Stir chicken and trotolle into sauce. Add shrimp; cook and stir until shrimp turn pink, 6 to 8 minutes more.