There’s something magical about the combination of tender chicken and succulent shrimp in a pasta dish—it’s a weeknight dinner hero that feels both comforting and special. Whether you’re craving creamy Alfredo, zesty lemon garlic, or a spicy Cajun kick, we’ve gathered 33 mouthwatering recipes to inspire your next kitchen adventure. Get ready to find your new favorite meal right here!
Cajun Chicken and Shrimp Pasta
Zesty and bold, this Cajun Chicken and Shrimp Pasta delivers a spicy, creamy punch that’s perfect for a weeknight dinner. It’s a one-pan wonder that comes together quickly with minimal cleanup. You’ll love the smoky heat balanced by rich sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces—I like to pat them dry first for better browning.
– 1 lb large shrimp, peeled and deveined, tails on or off as you prefer.
– 8 oz fettuccine pasta, my go-to for holding onto that creamy sauce.
– 2 tbsp Cajun seasoning, adjust based on your heat tolerance—I use a store-bought blend for convenience.
– 1 cup heavy cream, full-fat for the richest texture.
– 1/2 cup grated Parmesan cheese, freshly grated melts smoother.
– 1/4 cup unsalted butter, I always use unsalted to control saltiness.
– 1 small yellow onion, diced finely for even cooking.
– 3 cloves garlic, minced—fresh is best here for maximum flavor.
– 2 tbsp extra virgin olive oil, my go-to for sautéing.
– Salt and black pepper, to season as you go.
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10-12 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside, reserving 1/2 cup of pasta water for later use.
4. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Season the chicken pieces with salt, black pepper, and 1 tbsp of the Cajun seasoning, tossing to coat evenly.
6. Add the chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through with an internal temperature of 165°F.
7. Remove the chicken from the skillet and set it aside on a plate.
8. In the same skillet, melt the unsalted butter over medium heat.
9. Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
10. Stir in the minced garlic and cook for 1 minute more, until fragrant but not browned.
11. Add the shrimp to the skillet and sprinkle with the remaining 1 tbsp of Cajun seasoning.
12. Cook the shrimp for 2-3 minutes per side, until they turn pink and opaque, being careful not to overcook.
13. Remove the shrimp from the skillet and set them aside with the chicken.
14. Reduce the heat to medium-low and pour the heavy cream into the skillet, scraping up any browned bits from the bottom.
15. Simmer the cream for 2-3 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon.
16. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth, about 1 minute.
17. Return the cooked chicken and shrimp to the skillet, along with the drained pasta.
18. Toss everything together gently to coat in the sauce, adding reserved pasta water a little at a time if needed to loosen it.
19. Cook for an additional 1-2 minutes over low heat until everything is heated through.
20. Serve immediately while hot.
Mouthwatering and satisfying, this pasta boasts a creamy, velvety sauce that clings to each strand, with tender chicken and juicy shrimp offering a spicy kick. The smoky Cajun flavors meld beautifully, making it a crowd-pleaser—try topping with extra Parmesan or a squeeze of lemon for brightness.
Garlic Butter Chicken and Shrimp Alfredo
Nothing beats a creamy, indulgent pasta dish after a long day. Garlic Butter Chicken and Shrimp Alfredo delivers rich flavor with minimal fuss. It’s a restaurant-quality meal you can make at home in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (I pat them dry for better browning)
– 1 lb large shrimp, peeled and deveined
– 12 oz fettuccine pasta
– 4 tbsp unsalted butter, divided (I always use unsalted to control saltiness)
– 4 cloves garlic, minced (fresh is best for that punchy flavor)
– 1 cup heavy cream, at room temperature to prevent curdling
– 1 cup grated Parmesan cheese, plus extra for serving (the good stuff, not the powdered kind)
– 2 tbsp olive oil, my go-to for high-heat cooking
– 1 tsp salt, divided
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes, optional for a kick
– Fresh parsley, chopped for garnish (it adds a bright finish)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While pasta cooks, season chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
6. Flip chicken and cook for another 4-5 minutes until cooked through (internal temperature should reach 165°F), then transfer to a plate.
7. In the same skillet, add shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to the plate with chicken.
8. Reduce heat to medium and add 2 tbsp butter to the skillet, letting it melt completely.
9. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
10. Pour in heavy cream and bring to a gentle simmer, stirring occasionally, about 3 minutes.
11. Gradually whisk in Parmesan cheese until fully melted and smooth, about 2 minutes.
12. Stir in remaining 2 tbsp butter, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using.
13. Add cooked pasta, chicken, and shrimp back to the skillet, tossing to coat evenly in the sauce for 2 minutes.
14. Remove from heat and garnish with fresh parsley.
Perfectly creamy with a garlicky punch, this Alfredo clings to every strand of pasta. The chicken stays tender while shrimp adds a sweet brininess. Serve it with a crisp green salad to cut through the richness, or double the red pepper flakes for a spicier twist.
Creamy Tomato Chicken and Shrimp Linguine
Perfect for busy weeknights, this creamy tomato chicken and shrimp linguine comes together quickly with pantry staples. It’s a satisfying one-pan meal that feels restaurant-worthy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (I prefer to pat them dry first for better browning)
– 1 lb large shrimp, peeled and deveined (fresh or thawed frozen work equally well)
– 12 oz linguine pasta
– 2 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 4 cloves garlic, minced (fresh is best here, not jarred)
– 1 (28 oz) can crushed tomatoes, I like the San Marzano variety for their sweetness
– 1 cup heavy cream, full-fat for the creamiest texture
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes, adjust to your heat preference
– Salt and black pepper
– Fresh basil leaves for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 9-11 minutes, then drain and set aside.
3. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Season chicken pieces with salt and pepper, then add to the skillet in a single layer without crowding.
5. Cook chicken for 5-6 minutes, turning occasionally, until golden brown and cooked through, then transfer to a plate.
6. Add remaining 1 tbsp olive oil to the same skillet.
7. Add shrimp and cook for 2-3 minutes, flipping once, until pink and opaque, then transfer to the plate with chicken.
8. Reduce heat to medium and add minced garlic to the skillet, cooking for 30 seconds until fragrant.
9. Pour in crushed tomatoes, dried oregano, and red pepper flakes, stirring to combine.
10. Simmer the sauce for 5 minutes, stirring occasionally, to let flavors meld.
11. Stir in heavy cream and Parmesan cheese until fully incorporated and smooth.
12. Return cooked chicken and shrimp to the skillet, along with any accumulated juices.
13. Add drained linguine to the skillet, tossing gently to coat everything in the sauce.
14. Cook for 2-3 more minutes until heated through, then remove from heat.
15. Garnish with fresh basil leaves and serve immediately with extra Parmesan on the side.
The creamy tomato sauce clings beautifully to each strand of linguine, while the tender chicken and juicy shrimp add satisfying protein. For a creative twist, serve it with a side of garlic bread to soak up every last drop of sauce.
Lemon Herb Chicken and Shrimp Fettuccine
This vibrant pasta dish combines tender chicken, plump shrimp, and bright lemon herb flavors for a restaurant-quality meal at home. It’s surprisingly simple to prepare yet delivers impressive results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces fettuccine (I always use bronze-die cut pasta for better sauce adherence)
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– Zest and juice of 1 large lemon (freshly squeezed makes all the difference)
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1/2 teaspoon red pepper flakes (adjust to your heat preference)
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add fettuccine and cook according to package directions until al dente, about 10-12 minutes.
3. Meanwhile, season chicken pieces generously with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken and cook undisturbed for 4 minutes to develop a golden crust.
6. Flip chicken pieces and cook for another 3-4 minutes until cooked through.
7. Transfer chicken to a plate using tongs, leaving any oil in the skillet.
8. Add shrimp to the same skillet and cook for 2 minutes per side until pink and opaque.
9. Remove shrimp and add to the plate with chicken.
10. Reduce heat to medium and add garlic to the skillet, cooking for 30 seconds until fragrant.
11. Pour in white wine, scraping up any browned bits from the bottom of the pan.
12. Simmer wine for 2 minutes until reduced by half.
13. Stir in heavy cream and bring to a gentle simmer.
14. Add lemon zest, lemon juice, Parmesan, parsley, thyme, and red pepper flakes.
15. Cook sauce for 3-4 minutes until slightly thickened.
16. Drain pasta, reserving 1/2 cup of pasta water.
17. Return chicken and shrimp to the skillet with the sauce.
18. Add cooked pasta and toss everything together until well coated.
19. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time.
20. Taste and adjust seasoning with salt and pepper if needed.
Really, the creamy sauce clings beautifully to every strand of pasta while the lemon brightens the rich flavors. Serve immediately with extra Parmesan for sprinkling, or try it with a side of garlic bread to soak up every last drop of that delicious sauce.
Spicy Cajun Chicken and Shrimp Penne
Oozing with bold Cajun spices, this one-pan pasta dish delivers serious flavor without fuss. It’s a weeknight lifesaver that feels restaurant-worthy. You’ll love how the creamy sauce clings to every noodle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I pat them dry for better browning)
– 1 lb large shrimp, peeled and deveined
– 12 oz penne pasta
– 2 tbsp Cajun seasoning, divided (my homemade blend beats store-bought)
– 3 tbsp unsalted butter
– 1 yellow onion, finely diced
– 1 red bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 1/2 cup grated Parmesan cheese, plus more for serving
– 2 tbsp chopped fresh parsley
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Toss chicken cubes with 1 tbsp Cajun seasoning in a bowl until evenly coated.
3. Heat 1 tbsp butter in a large skillet over medium-high heat until shimmering.
4. Add chicken to the skillet in a single layer; cook undisturbed for 4 minutes until browned.
5. Flip chicken pieces and cook for another 3 minutes until cooked through; transfer to a plate.
6. Add pasta to the boiling water and cook for 1 minute less than package directions for al dente texture.
7. Melt remaining 2 tbsp butter in the same skillet over medium heat.
8. Add onion and bell pepper; cook for 5 minutes, stirring occasionally, until softened.
9. Stir in garlic and remaining 1 tbsp Cajun seasoning; cook for 30 seconds until fragrant.
10. Pour in chicken broth, scraping up any browned bits from the skillet bottom.
11. Add heavy cream and bring to a gentle simmer.
12. Stir in Parmesan cheese until melted and sauce slightly thickens, about 2 minutes.
13. Add shrimp to the sauce and cook for 2-3 minutes until pink and opaque.
14. Drain pasta, reserving 1/2 cup pasta water.
15. Return chicken to the skillet and add drained pasta; toss to combine.
16. If sauce is too thick, stir in reserved pasta water 2 tbsp at a time until desired consistency.
17. Season with salt and black pepper to taste.
18. Garnish with fresh parsley and serve immediately.
Perfectly al dente penne holds onto that creamy, spice-kissed sauce beautifully. The shrimp stay tender while the chicken adds hearty bites. For a fun twist, serve it in shallow bowls with crusty garlic bread to scoop up every last drop.
Parmesan Chicken and Shrimp Basil Pesto Pasta
Here’s a weeknight dinner that’s both impressive and easy. Parmesan Chicken and Shrimp Basil Pesto Pasta delivers rich flavor with minimal fuss. You’ll have a restaurant-quality meal ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 oz dried fettuccine pasta (I always keep a box in the pantry for quick meals)
– 2 boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz large shrimp, peeled and deveined
– 3 tbsp extra virgin olive oil, my go-to for its fruity notes
– 4 garlic cloves, minced (fresh is best here)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/2 cup prepared basil pesto (store-bought works fine, but homemade is a game-changer)
– 1/4 tsp red pepper flakes, optional for a kick
– Salt and black pepper
– Fresh basil leaves for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook according to package directions until al dente, about 10–12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, pat the chicken and shrimp dry with paper towels—this ensures a good sear.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add chicken cubes in a single layer and cook undisturbed for 4–5 minutes until golden brown on one side.
6. Flip chicken and cook for another 3–4 minutes until cooked through (internal temperature should reach 165°F). Remove to a plate.
7. Add remaining 1 tbsp olive oil to the same skillet and heat for 30 seconds.
8. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove to the plate with chicken.
9. Reduce heat to medium and add minced garlic to the skillet. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
10. Pour in heavy cream and bring to a gentle simmer, about 2 minutes.
11. Stir in Parmesan cheese until melted and smooth, about 1 minute. Tip: Add the cheese off-heat to prevent clumping.
12. Mix in basil pesto and red pepper flakes (if using) until fully incorporated.
13. Return cooked chicken and shrimp to the skillet, along with drained pasta. Toss to coat everything evenly.
14. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached. Tip: The starchy water helps the sauce cling to the pasta.
15. Season with salt and black pepper to taste and cook for 1 more minute to heat through.
16. Divide among plates and garnish with fresh basil leaves and extra Parmesan.
Buttery shrimp and tender chicken mingle with the creamy, herbaceous pesto sauce. The al dente pasta provides the perfect texture contrast. Serve it with a crisp green salad or crusty bread to soak up every last drop of sauce.
Tuscan Chicken and Shrimp Sautéed Pasta
A vibrant Tuscan-inspired pasta that combines tender chicken, plump shrimp, and sun-dried tomatoes in a creamy garlic sauce—it’s a weeknight dinner that feels restaurant-worthy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (I pat them dry for better browning)
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 8 oz fettuccine pasta
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 3 cloves garlic, minced (fresh is key here)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1 tsp dried Italian seasoning
– 1/4 tsp red pepper flakes, optional for a kick
– Salt and black pepper, to season
– Fresh basil leaves, for garnish (a handful torn right before serving)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
4. While the pasta cooks, season the chicken pieces with salt and black pepper on all sides.
5. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken and cook for 5–7 minutes, turning once, until golden brown and cooked through (internal temperature should reach 165°F).
7. Transfer the chicken to a plate and cover loosely to keep warm.
8. In the same skillet, add the remaining 1 tbsp of olive oil and reduce heat to medium.
9. Add the shrimp and cook for 2–3 minutes per side until pink and opaque, then remove and set aside with the chicken.
10. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
11. Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes, cooking for 1 minute to blend flavors.
12. Pour in the heavy cream and bring to a gentle simmer over medium heat, stirring constantly.
13. Reduce heat to low and whisk in the Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes.
14. Tip: If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
15. Return the cooked chicken, shrimp, and drained pasta to the skillet, tossing gently to coat everything in the sauce.
16. Heat for 1–2 minutes until warmed through, seasoning with additional salt and pepper if needed.
17. Remove from heat and garnish with torn fresh basil leaves.
Hearty and satisfying, this dish boasts a creamy texture with pops of sweetness from the sun-dried tomatoes and a subtle garlic kick. Serve it immediately with extra Parmesan sprinkled on top, or pair it with a crisp green salad for a complete meal—the flavors meld beautifully as it sits, making leftovers just as delicious.
Mediterranean Chicken and Shrimp Orzo Pasta
Omit the takeout menus—this Mediterranean chicken and shrimp orzo pasta brings coastal flavors to your kitchen in under an hour. It’s a vibrant one-pan meal that balances tender proteins with bright, herby notes. You’ll want seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– ½ lb large shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 tbsp extra virgin olive oil, my go-to for its fruity kick
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced (fresh only—jarred lacks punch)
– 1 cup chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– ½ tsp smoked paprika
– ¼ cup chopped fresh parsley, plus extra for garnish
– Juice of 1 lemon, about 2 tbsp (bottled works in a pinch, but fresh is brighter)
– Salt and black pepper
Instructions
1. Pat chicken and shrimp dry with paper towels; season all over with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken pieces in a single layer; cook undisturbed for 4 minutes until browned on one side.
4. Flip chicken and cook for 3 more minutes until browned all over but not fully cooked through; transfer to a plate.
5. Tip: Don’t overcrowd the pan—browning builds flavor, so cook in batches if needed.
6. Add shrimp to the same skillet; cook for 1–2 minutes per side until pink and opaque; transfer to the plate with chicken.
7. Reduce heat to medium; add onion and cook for 3 minutes, stirring, until softened.
8. Add garlic and cook for 30 seconds until fragrant.
9. Stir in orzo, oregano, and smoked paprika; toast for 1 minute to deepen flavors.
10. Pour in chicken broth and diced tomatoes with their juices; scrape up any browned bits from the pan.
11. Bring to a simmer, then reduce heat to low; cover and cook for 10 minutes until orzo is al dente and liquid is mostly absorbed.
12. Tip: Keep the lid on tight—steam cooks the orzo evenly without stirring, which can make it gummy.
13. Return chicken and shrimp to the skillet; stir gently to combine and heat through for 2 minutes.
14. Remove from heat; stir in parsley and lemon juice.
15. Tip: Add lemon juice off the heat to preserve its zesty brightness.
16. Taste and adjust seasoning with salt and pepper if needed.
17. Garnish with extra parsley.
Warm, savory chicken and briny shrimp mingle with tender orzo in a tomato-herb broth. Serve it straight from the skillet with crusty bread to soak up the juices, or top with crumbled feta for a salty tang. Leftovers reheat beautifully, making it a reliable weeknight staple.
Garlic Parmesan Chicken and Shrimp Spaghetti
Get ready for a restaurant-worthy pasta that comes together faster than takeout. Garlic Parmesan Chicken and Shrimp Spaghetti combines tender proteins with a rich, creamy sauce for a satisfying weeknight meal everyone will love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz spaghetti (I always keep a box of high-quality semolina pasta in the pantry)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 lb large shrimp, peeled and deveined
– 4 tbsp unsalted butter (salted works too, but I prefer controlling the salt myself)
– 6 cloves garlic, minced (fresh is best—don’t skimp here!)
– 1 cup heavy cream
– 1 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp dried Italian seasoning
– 1/2 tsp red pepper flakes (optional, but adds a nice kick)
– Salt and black pepper to taste
– Fresh parsley, chopped, for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook according to package directions until al dente, about 8–10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, pat chicken and shrimp dry with paper towels to ensure a good sear.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken cubes in a single layer and cook undisturbed for 4–5 minutes until golden brown on one side.
6. Flip chicken and cook for another 3–4 minutes until cooked through (internal temperature should reach 165°F). Remove to a plate.
7. In the same skillet, add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove to the plate with chicken.
8. Reduce heat to medium and melt butter in the skillet.
9. Add minced garlic and cook for 30–45 seconds until fragrant but not browned. Tip: Stir constantly to prevent burning.
10. Pour in heavy cream, Italian seasoning, and red pepper flakes, stirring to combine.
11. Simmer sauce for 3–4 minutes until slightly thickened, stirring occasionally.
12. Gradually whisk in Parmesan cheese until melted and smooth. Tip: Add cheese off the heat to prevent clumping.
13. Return chicken and shrimp to the skillet, tossing to coat in sauce.
14. Add drained spaghetti and toss everything together, adding reserved pasta water as needed to loosen the sauce.
15. Season with salt and black pepper to taste.
This dish delivers a perfect balance of textures—tender chicken, juicy shrimp, and al dente pasta coated in a velvety garlic-Parmesan sauce. The savory, cheesy flavor pairs beautifully with a crisp green salad or crusty bread for soaking up every last drop. Try topping with extra Parmesan and a squeeze of lemon for a bright finish.
Honey Sriracha Chicken and Shrimp Noodles
Ready for a flavor explosion? This honey sriracha chicken and shrimp noodle dish delivers sweet heat and savory satisfaction in every bite. It’s my go-to weeknight dinner when I want something impressive without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 oz rice noodles (I like the flat ones for better sauce cling)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 8 oz large shrimp, peeled and deveined
– 3 tbsp honey (local raw honey adds great depth)
– 2 tbsp sriracha (adjust this if you’re sensitive to heat)
– 3 tbsp soy sauce (low-sodium is my preference to control salt)
– 2 tbsp rice vinegar
– 1 tbsp sesame oil (toasted sesame oil is essential for that nutty aroma)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated (fresh makes all the difference)
– 2 tbsp vegetable oil, divided
– 4 green onions, sliced, whites and greens separated
– 1 cup shredded carrots
– 1 red bell pepper, thinly sliced
– Sesame seeds and lime wedges for serving
Instructions
1. Soak rice noodles in hot water for 8-10 minutes until pliable but still firm, then drain thoroughly.
2. Whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small bowl.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden crust.
5. Flip chicken and cook another 3 minutes until cooked through, then transfer to a plate.
6. Add remaining 1 tbsp vegetable oil to the same skillet.
7. Add shrimp in a single layer and cook 1-2 minutes per side until pink and curled, then transfer to plate with chicken.
8. Add garlic, ginger, and white parts of green onions to skillet and cook 30 seconds until fragrant.
9. Add carrots and bell pepper and stir-fry 2-3 minutes until slightly softened but still crisp.
10. Return chicken and shrimp to skillet with any accumulated juices.
11. Add drained noodles and sauce mixture, tossing everything together until well coated.
12. Cook 2-3 minutes, tossing constantly, until sauce thickens slightly and clings to noodles.
13. Remove from heat and stir in green onion tops.
Hearty rice noodles soak up the glossy sauce while keeping their pleasant chew. The sweet honey balances the sriracha’s kick perfectly against savory chicken and briny shrimp. Serve immediately with extra lime wedges for brightness and a sprinkle of sesame seeds for crunch.
Sun-Dried Tomato Chicken and Shrimp Tagliatelle
Zesty and satisfying, this sun-dried tomato chicken and shrimp tagliatelle brings coastal Italian flavors to your weeknight table. It’s a one-pan wonder that balances rich, savory notes with bright, briny pops.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 oz tagliatelle pasta (I always use bronze-cut for better sauce cling)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 8 oz large shrimp, peeled and deveined
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp of the oil)
– 3 cloves garlic, minced
– 1/2 cup dry white wine, like Sauvignon Blanc
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp unsalted butter
– 1/4 cup fresh basil, thinly sliced
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the tagliatelle and cook according to package directions until al dente, about 9–11 minutes.
3. While the pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium-high heat.
4. Season the chicken pieces with salt and pepper, then add to the skillet in a single layer.
5. Cook the chicken for 5–6 minutes, turning once, until golden brown and cooked through; transfer to a plate.
6. Add the shrimp to the same skillet and cook for 2–3 minutes per side until pink and opaque; transfer to the plate with the chicken.
7. Reduce heat to medium, add the butter and garlic to the skillet, and sauté for 1 minute until fragrant.
8. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
9. Stir in the sun-dried tomatoes and heavy cream, then bring to a gentle simmer.
10. Add the Parmesan cheese, stirring until melted and the sauce thickens, about 3–4 minutes.
11. Drain the pasta, reserving 1/2 cup of the starchy cooking water.
12. Return the chicken and shrimp to the skillet with the sauce, along with the cooked pasta.
13. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce.
14. Fold in the fresh basil and season with additional salt and pepper if desired.
15. Serve immediately, topped with extra Parmesan.
Tangy sun-dried tomatoes meld with creamy Parmesan in a silky sauce that coats each strand of pasta. The chicken stays tender while shrimp add a sweet, briny contrast—perfect for scooping with crusty bread to catch every last drop.
Lemon Garlic Chicken and Shrimp Zoodles
You’ve probably had chicken or shrimp separately, but together with lemon and garlic? Game changer. This one-pan dish comes together fast for busy weeknights. Zoodles keep it light while packing flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced thin—this cooks faster and stays tender
– 1 lb large shrimp, peeled and deveined, I like wild-caught for better texture
– 4 medium zucchini, spiralized into zoodles (about 6 cups)
– 4 cloves garlic, minced—fresh is key here, not jarred
– 1 lemon, zested and juiced, save a few slices for garnish
– 3 tbsp extra virgin olive oil, my go-to for its fruity notes
– 2 tbsp unsalted butter, adds richness without overwhelming
– 1 tsp red pepper flakes, adjust if you’re sensitive to heat
– Salt and black pepper, to season throughout
– Fresh parsley, chopped, for a bright finish
Instructions
1. Pat chicken and shrimp dry with paper towels—this ensures a good sear without steaming.
2. Season chicken evenly with salt and black pepper on both sides.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken in a single layer, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
5. In the same skillet, add remaining 1 tbsp olive oil and butter, melting over medium heat.
6. Add shrimp, cooking for 2-3 minutes per side until pink and opaque—don’t overcrowd to avoid rubberiness.
7. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant to prevent burning.
8. Add zoodles, tossing to coat, and cook for 3-4 minutes until just tender but still crisp.
9. Return chicken to the skillet, mixing gently with zoodles and shrimp.
10. Pour lemon juice and zest over the mixture, stirring to combine evenly.
11. Garnish with fresh parsley and lemon slices before serving.
Just serve this immediately for the best texture—the zoodles stay crisp, and the lemon brightens the savory garlic. Pair it with crusty bread to soak up the juices, or add a sprinkle of Parmesan for extra depth.
Conclusion
Looking for a delicious dinner idea? This roundup of 33 chicken and shrimp pasta recipes offers endless inspiration for easy, flavorful meals. Whether you’re craving creamy Alfredo or zesty Cajun, there’s a dish here to satisfy every taste. We’d love to hear which recipes you try—drop a comment with your favorites and share this article on Pinterest to spread the pasta love!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
