Italian,  Pasta & Rice,  Poultry

Crouton’s Chicken & Shrimp Fettuccini Alfredo

I took a package of chicken breasts out of the freezer this morning but didn’t decide what to do with them until the afternoon.  I knew there were a few shrimp in the freezer, so I decided on this and basically made it up as I went along.  It was fun to prepare and cook, and easy too.

Crouton's Chicken & Shrimp Fettuccini Alfredo

  • Servings: 4
  • Difficulty: medium
  • Print

  • 1 skinless chicken breast
  • 12 large shrimp, deveined
  • 4 cloves garlic
  • 1 tbsp olive oil
  • ½ stick butter
  • ¼ cup half & half
  • white pepper
  • ½ cup grated Parmesan cheese
  • 1 lb fettuccini


Chicken & shrimp: slice chicken into strips. Sauté chicken and garlic in olive oil over medium heat.  Add shrimp last few minutes of cooking.

Alfredo sauce: melt butter in small saucepan, add half & half, white pepper to taste, Parmesan cheese, mix with whisk.  Cook over low heat; do not allow to boil.  If sauce doesn’t thicken after a few minutes of cooking, add more Parmesan.

Boil pasta.  When pasta is cooked but still firm, drain and mix with Alfredo sauce.  Serve with chicken & shrimp on top.


Amateur cook and barbecue fanatic.

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