Ingredients:

  • 8 oz (225g) fettuccine or penne pasta
  • 2 tablespoons olive oil
  • 1/2 lb (225g) boneless, skinless chicken breast, sliced thin
  • 1/2 lb (225g) shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc) or chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • 1 cup (150g) cherry tomatoes, halved, or baby spinach (optional)

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente. Drain, reserving about 1/2 cup of pasta water. Set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and half the Italian seasoning. Cook until golden brown and cooked through (internal temperature of 165°F or 74°C), about 5-6 minutes. Remove from skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Season shrimp with the remaining Italian seasoning and crushed red pepper flakes (if using). Cook until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside with the chicken.
  4. Reduce heat to medium. Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute. Add heavy cream and butter. Bring to a simmer, stirring occasionally.
  5. Stir in Parmesan cheese until melted and the sauce is smooth and creamy.
  6. Add cooked pasta, chicken, and shrimp back into the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. Add cherry tomatoes or spinach (if using) and cook until warmed through or wilted, about 2 minutes.
  7. Garnish with fresh parsley (if using) and additional grated Parmesan cheese. Serve immediately.