FETTUCCINE ALFREDO CHICKEN AND SHRIMP RECIPES

Steps:

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

Steps:

• Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
• Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
• Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.