I love Shrimp Alfredo...but I also love Chicken Alfredo. Oh and I love bow tie pasta instead of Linguini
…oh and it’s gotta have mushrooms….lots of mushrooms! Needless to say, I have a hard time making a
decision when I’m in the mood for an Alfredo dish. So when I go to a restaurant and order Chicken
Alfredo I always ask “can you add some shrimp to that? They look at me like I have two heads. “Oh that will cost you extra,” they say. When I really throw them a curve ball and ask
if they can add mushrooms and change up the pasta, it’s like I’m speaking a
foreign language. I learned a lesson the
last time I went to eat out and asked for what I wanted. The check came and I was charged for 3 items
on the menu. Chicken Alfredo, Shrimp
Alfredo and Mushroom Alfredo with a small charge for changing the pasta type. I
will never do that again! Nope, now I
make my own special Alfredo dish at home and it’s just like I imagine. Wow
this is good.
Chicken and Shrimp Alfredo with Mushrooms
2 boneless skinless chicken breasts
¼
teaspoon paprika, sweet
½ cup Italian breadcrumbs
½ pound cooked shrimp, tails removed and cleaned
4 ounces Baby Bella mushrooms
3 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
1 tablespoon olive oil
2 tablespoon butter
3 quarts water
8 ounces Bow-tie pasta
2 teaspoons minced garlic
2 tablespoons butter
1 ½ cup heavy cream
1 cup grated parmesan cheese, or parmigiano reggiano
⅛ teaspoon nutmeg
1 tablespoon chopped
parsley
Chicken
Cut each breast into bite size
pieces. In a small bowl combine 1
teaspoon salt, ¼ teaspoon and the paprika. Evenly season the chicken in the
seasonings. Next, dredge the breasts
pieces in the breadcrumbs and set aside.
Heat a large skillet over medium heat.
Once the pan is hot, add the olive oil. Add the chicken and cook until the
surface is browned, about 5 for 6 minutes. Flip and cook for another 5-7
minutes or until the internal temperature reaches 160 to 165ºF. Transfer to a
plate and cover with foil to keep warm.
Mushrooms
In the same skillet, add a teaspoon
more oil and sauté the mushrooms for about 5 minutes or until tender. Add salt
and pepper them just before you remove them from the skillet and transfer them
to a bowl.
Shrimp
Finally, sauté your shrimp in the same
skillet making sure you scrape up any bits on sides and bottom. Continue stirring until shrimp are pink and
starting to curl. Add salt and pepper and remove to a plate or bowl.
Pasta
In a large pot, bring 3 quarts of
water to a boil. Add 1 ½ teaspoon salt, stir to dissolve. Add the pasta and
cook until al-dente, about 10 to 12 minutes, or according to the manufacturer's
directions. Use tongs to transfer to a colander and set aside. Be sure to reserve a cup of the starchy pasta
water. While the pasta cooks, make the Alfredo sauce.
Alfredo Sauce
Heat the same large skillet. Heat a
large skillet over medium-low heat. Add butter. Once melted, add garlic and sauté
until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.
Add the heavy cream, ½ teaspoon salt,
and ½ teaspoon pepper, stir to combine. Bring the cream to a simmer over medium
heat. Cook, frequently stirring, scraping the sides and bottom of the pan to
make sure the cream does not curdle.
Reduce the sauce to about 1 cup, 10 to
12 minutes. It should be slightly thickened and be able to coat the back of a
spoon.
Turn off the heat and stir in the Parmesan cheese and nutmeg. If the sauce is too thick, add water or cream. Add
1 tablespoon at a time until you reach the desired consistency—season with salt
and pepper to taste.
Once the sauce is the right consistency,
add in your mushrooms, chicken and shrimp and stir to coat. Then add in your pasta and toss to coat with sauce.
Divide the pasta among bowls, top with
sliced chicken and chopped parsley.
Notes
- Make a Larger Batch: For 4 larger entree-sized portions, double the
sauce and noodle ingredients. Reduce the sauce to 2 cups.
- Diluting the Sauce: If the sauce concentrates too much, whisk in 1
tablespoon of hot pasta water or heavy cream at a time until desired
consistency is reached.
- Storing: Cool completely and store in an airtight container in the
refrigerator for up to 5 days. Reheat in the microwave in 30-second
intervals and stir until hot.
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