Rating: 4.5 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

681 calories; protein 36g; carbohydrates 33.8g; fat 44.5g; cholesterol 189.1mg; sodium 554.8mg. Full Nutrition