Name: Chicken & Shrimp Alfredo
Prep time: 25 min
Total time: 25 min
Ingredients: 12 ounces whole-wheat linguine or fettuccine; 1 tablespoon olive oil, divided; 12 ounces boneless, skinless chicken breast, cut into 1-inch pieces; 8 ounces raw medium shrimp, peeled and deveined; 0.25 cup thinly sliced scallions; 2 cloves garlic, chopped; 1 teaspoon salt, divided; 1 teaspoon all-purpose flour; 0.5 cup half-and-half; 0.25 cup reduced-fat cream cheese; 0.25 teaspoon ground pepper; 0.25 cup grated Parmesan cheese, plus 2 tablespoons, divided; 2 tablespoons chopped fresh flat-leaf parsley

Prep Time:

25 mins

Total Time:

25 mins

Servings:

6

Yield:

1 cups

Nutrition Profile:

Nut-Free Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Low-Calorie

How to Make Chicken & Shrimp Alfredo

Use Whole-Wheat Linguine or Fettuccine

Made from whole grains, whole-wheat pasta is a good source of fiber, which can help keep your heart healthy and aid in digestion.

Reserve the Pasta Water

The water from boiling the whole-wheat linguine or fettuccine will be starchy, and the starches help thicken the sauce. We recommend omitting salt when boiling pasta to reduce the sodium content. Check out more tips on how to cook pasta perfectly.

Brown the Chicken

Boneless, skinless chicken breasts are cut into 1-inch pieces and browned until nearly cooked through. It's important to not overcook the chicken during this step because it will continue to cook after adding the shrimp.

Add the Shrimp

Add the shrimp, scallions and garlic to the skillet and cook until the shrimp is cooked through, about 3 minutes. Transfer the chicken-shrimp mixture to a bowl and keep warm.

Make the Alfredo Sauce

This easy Alfredo sauce is whisked together in one bowl. Whisk the flour and reserved cooking water first, then whisk in the half-and-half, softened cream cheese, pepper, 1/4 cup Parmesan and the remaining reserved cooking water. We use reduced-fat cream cheese for this recipe, which has less fat and calories than regular cream cheese.

The sauce is added to the pan and simmered for 1 minute, then the chicken-shrimp mixture is added and warmed through.

Finish the Dish

Combine the chicken, shrimp and Alfredo sauce with the cooked pasta and stir to coat evenly. Using a large bowl makes it easier to combine the sauce and pasta without spilling.

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Ingredients

12 ounces whole-wheat linguine or fettuccine
1 tablespoon olive oil, divided
12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
8 ounces raw medium shrimp, peeled and deveined
¼ cup thinly sliced scallions
2 cloves garlic, chopped
1 teaspoon salt, divided
1 teaspoon all-purpose flour
½ cup half-and-half
¼ cup reduced-fat cream cheese
¼ teaspoon ground pepper
¼ cup grated Parmesan cheese, plus 2 tablespoons, divided
2 tablespoons chopped fresh flat-leaf parsley

Directions

Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water.

Sonia Bozzo Photography
Meanwhile, heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until browned and nearly cooked through, about 7 minutes. Add shrimp, scallions, garlic, 1/2 teaspoon salt and the remaining 1/2 tablespoon oil; cook, stirring often, until the chicken and shrimp are cooked through, about 3 minutes. Transfer to a bowl; cover to keep warm.

Sonia Bozzo Photography
Return the skillet to medium heat. Whisk together flour and 1 tablespoon of the reserved cooking water in a medium bowl; stir in half-and-half, cream cheese, pepper, 1/4 cup Parmesan and the remaining reserved cooking water. Add the mixture to the pan and bring to a simmer; cook, stirring often, for 1 minute. Add the chicken-shrimp mixture and remaining 1/2 teaspoon salt; toss to coat. Transfer the mixture to a large bowl; add the pasta and stir to coat evenly. Divide among 6 bowls; sprinkle with parsley and the remaining 2 tablespoons Parmesan.

Sonia Bozzo Photography

Equipment

Large nonstick skillet

Recipe developed by Robby Melvin

Originally appeared: EatingWell.com, April 2019

Nutrition Facts (per serving)

392	Calories
11g	Fat
45g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/4 cups
Calories 392
% Daily Value *
Total Carbohydrate 45g	16%
Dietary Fiber 5g	19%
Total Sugars 3g
Protein 31g	63%
Total Fat 11g	14%
Saturated Fat 4g	20%
Cholesterol 119mg	40%
Vitamin A 339IU	7%
Vitamin C 3mg	3%
Folate 53mcg	13%
Sodium 601mg	26%
Calcium 130mg	10%
Iron 3mg	15%
Magnesium 108mg	26%
Potassium 620mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Jan Valdez