Creamy Garlic Shrimp and Chicken Pasta

This creamy garlic shrimp and chicken pasta brings tender chicken, juicy shrimp, and al dente noodles together in a silky Parmesan sauce. Garlic, lemon, and a little pasta water keep the cream sauce flavorful rather than heavy, while spinach adds color and freshness. The meal comes together in about 40 minutes, making it a reliable weeknight dinner that still feels special enough for company.

Why You’ll Love This Creamy Garlic Shrimp and Chicken Pasta

• Two satisfying proteins: Chicken and shrimp make one skillet of pasta feel like a complete meal.
• Rich but balanced: Parmesan and cream create body, while lemon and parsley brighten each bite.
• One main skillet: Cook the proteins and sauce in the same pan so the garlic-butter flavor carries through.
• Weeknight timing: Prep the ingredients while the pasta water heats, then everything finishes quickly.
• Easy to customize: Add spinach, sun-dried tomatoes, mushrooms, or broccoli to make it your own.

Ingredients

• 12 ounces fettuccine, linguine, or penne
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 1 pound medium shrimp, peeled and deveined
• 5 garlic cloves, minced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 2 cups baby spinach
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 cup reserved pasta water, as needed

Ingredient Notes

Cut the chicken into even pieces so it cooks before the shrimp overdo. If you prefer a lighter sauce, use half-and-half, but keep the heat gentle because lower-fat dairy can separate more easily. Freshly grated Parmesan melts more smoothly than shelf-stable grated cheese. Choose a short pasta if you want the sauce to collect in every bite, or long noodles for a more classic presentation.

How to Make Creamy Garlic Shrimp and Chicken Pasta

1. Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta 1 minute shy of the package directions. Reserve 1/2 cup pasta water, then drain.
2. Season the chicken. Toss the chicken with half the salt and black pepper. Warm 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Brown the chicken. Add the chicken in a single layer. Cook for 5 to 7 minutes, turning occasionally, until browned and cooked through. Transfer it to a clean plate.
4. Cook the shrimp. Add the remaining olive oil and butter to the skillet. Stir in the shrimp with the remaining salt and pepper. Cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to the plate with the chicken.
5. Build the garlic sauce. Lower the heat to medium. Add the garlic and cook for 30 seconds. Pour in the wine or broth and scrape up any browned bits. Simmer for 2 minutes.
6. Add the cream. Pour in the heavy cream and stir in the Italian seasoning. Simmer gently for 3 to 4 minutes until the sauce lightly coats a spoon. Do not let it boil hard.
7. Melt in the Parmesan. Remove the skillet from the heat and stir in the Parmesan a handful at a time. Add a splash of pasta water if the sauce is too thick.
8. Wilt the spinach. Return the skillet to low heat and add the spinach. Stir for 1 to 2 minutes, just until wilted.
9. Combine everything. Add the drained pasta, chicken, shrimp, and lemon juice. Toss gently until the noodles are coated. Add pasta water a tablespoon at a time until glossy.
10. Finish and serve. Sprinkle with parsley and extra Parmesan. Serve immediately while the sauce is smooth and the shrimp are tender.

Tips and Variations

• Do not crowd the skillet: Brown the chicken in batches if necessary so it sears instead of steaming.
• Keep shrimp tender: Remove them as soon as they turn opaque. They will warm again when tossed with the pasta.
• Add vegetables: Sauté mushrooms with the chicken, or stir in broccoli florets with the pasta during the last 3 minutes of boiling.
• Use sun-dried tomatoes: Add 1/3 cup chopped oil-packed tomatoes with the garlic for sweet, tangy bursts.
• Make it spicy: Add 1/4 teaspoon red pepper flakes with the garlic or finish with chili oil.
• Lighten the meal: Replace half the pasta with zucchini noodles or add extra spinach and mushrooms.
• Brighten leftovers: A teaspoon of lemon juice stirred in after reheating revives the creamy sauce.

If you enjoy creamy pasta dinners, try this creamy chicken spaghetti or the sun-dried tomato shrimp pasta. A fresh Caprese pasta salad makes a bright side for a larger meal.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cream sauces tighten as they chill, so add 1 to 2 tablespoons of milk, broth, or water before reheating. Warm the pasta in a skillet over low heat, stirring gently until hot. You can microwave individual portions in 30-second bursts, but avoid overheating because the shrimp and chicken can become tough.

For the best make-ahead plan, cook the chicken and sauce earlier in the day, then cook the shrimp and pasta shortly before serving. Do not leave the finished dish at room temperature for more than 2 hours. The USDA’s safe temperature chart is a useful reference for checking poultry and seafood. Since this recipe includes shellfish and dairy, the FDA’s food-allergy guidance can help when serving guests.

Frequently Asked Questions

How do I make creamy garlic shrimp and chicken pasta?

Cook the pasta separately, brown the chicken, quickly sauté the shrimp, then build a garlic cream sauce in the same skillet. Toss everything together with Parmesan, spinach, lemon, and enough pasta water to make the sauce glossy.

Can I use pre-cooked shrimp?

Yes. Add thawed pre-cooked shrimp during the final minute of tossing, just long enough to warm them. Do not sauté them for several minutes or they may become rubbery.

Why did my cream sauce separate?

High heat, boiling, or adding Parmesan too quickly can cause separation. Keep the sauce at a gentle simmer, remove it from the heat before adding cheese, and use freshly grated Parmesan.

What pasta shape works best?

Fettuccine and linguine hold creamy sauce beautifully, while penne and rigatoni make easy, family-friendly bites. Spaghetti works too, but it may require more tossing to distribute the proteins.

Can I make this pasta without wine?

Absolutely. Use low-sodium chicken broth, seafood stock, or a splash of pasta water. The wine adds acidity, so finish with a little extra lemon juice if you use broth.

Make It a Complete Dinner

Serve this pasta in warm shallow bowls so the sauce stays silky. Add a simple green salad, toasted bread, and sparkling water with lemon. If you want a little extra color, scatter parsley and halved cherry tomatoes over the top. The dish is generous, so a small side is all you need to turn it into a satisfying family meal.

Best Ways to Serve It

Bring the skillet to the table while the sauce is still loose and glossy. If it sits for a few minutes, stir in a splash of reserved pasta water before serving. A crisp salad with a sharp vinaigrette balances the richness, and warm bread is useful for catching every last bit of garlic-Parmesan sauce. For a fresh herb accent, finish with basil from this homemade basil pesto recipe collection, or simply use parsley if you want the lemon flavor to stay in front. This is a generous dish, so it works well as a single-pan family dinner with minimal sides.