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Creamy Chicken and Shrimp Alfredo

Tree Lee

"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."
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Ingredients

55 m servings 681 cals
Original recipe yields 12 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

Nutrition Facts


Per Serving: 681 calories; 44.5 g fat; 33.8 g carbohydrates; 36 g protein; 189 mg cholesterol; 555 mg sodium. Full nutrition

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Reviews

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Five for taste, but three for instructions. Blending the pesto, sun dried tomatoes, chicken and shrimp into the sauce creates an less than favorable presentation. There’s no reason why the sauce...