Grilled Chicken and Shrimp Alfredo Recipe: Surf-and-Turf Creamy Pasta Delight

This surf-and-turf pasta delivers creamy indulgence with every forkful. The combination of smoky grilled chicken, succulent shrimp, and velvety alfredo sauce creates a dish that feels special enough for company.

I developed this recipe to balance rich flavors without overwhelming the palate. The key is cooking the proteins separately to maintain their distinct textures before combining them with the pasta and sauce.

What you get is tender chicken, perfectly cooked shrimp, and al dente pasta all coated in a luscious creamy sauce. The flavors meld together beautifully while still letting each component shine.

Ready to serve in about 45 minutes, this dish brings restaurant-quality results to your home kitchen. The aroma alone will have everyone gathering around the table.

Ingredients for Grilled Chicken and Shrimp Alfredo

Pantry staples meet seafood counter finds for this indulgent surf-and-turf pasta creation.

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The shrimp quality is non-negotiable here. Wild-caught Gulf shrimp from Whole Foods or a trusted seafood counter gives you that sweet, firm texture. Size matters too—16-20 count per pound is ideal for grilling. For the chicken, air-chilled breasts (like those from Bell & Evans) stay juicier. If you’re buying pre-grated Parmesan, stop—freshly grated from a wedge makes a night-and-day difference in texture and flavor.

No white wine? Chicken broth with a squeeze of lemon works in a pinch. Shrimp must be fresh or thawed from frozen IQF (individually quick frozen)—never the sad, mushy kind. Heavy cream substitution? Half-and-half plus a tbsp of cornstarch gets close. For the pasta, De Cecco or Barilla hold up best to the rich sauce. Want extra smokiness? Swap the paprika for Spanish smoked paprika.

Cook the proteins the same day you buy them (or freeze immediately). The sauce can be made ahead—reheat gently to avoid separation. Leftovers keep 3-4 days in the fridge, though the pasta absorbs sauce over time. Best enjoyed fresh, but still delicious reheated with a splash of cream.

Step-by-Step Instructions for Grilled Chicken and Shrimp Alfredo

This method delivers perfectly grilled proteins and a velvety sauce that coats every strand of pasta.

Step 1: Season and Grill the Chicken

Pat the 1.5 lb Chicken Breast dry and pound to an even thickness. Rub with 1 tbsp Olive Oil, then season with 0.5 tsp Granulated Garlic, 0.5 tsp Smoked Paprika, 0.5 tsp Kosher Salt, and 0.25 tsp Freshly Ground Black Pepper. This dry rub creates a flavorful crust.

Heat a grill pan over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the surface shows clear grill marks. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

Step 2: Prepare the Shrimp

Toss the 1 lb Large Shrimp with the remaining 1 tbsp Olive Oil, 1 tbsp Lemon Juice, 0.5 tsp Kosher Salt, and 0.25 tsp Freshly Ground Black Pepper. The lemon brightens the shrimp’s natural sweetness.

Grill the shrimp over medium-high heat for 2-3 minutes per side until they turn opaque and pink with light char marks. Remove from heat immediately—overcooking makes shrimp rubbery. Set aside with the chicken.

Step 3: Cook Pasta and Build the Alfredo Sauce

Boil the 12 oz Fettuccine Pasta in salted water until al dente, about 8-10 minutes for dried or 2-3 minutes for fresh. Reserve 1 cup of pasta water before draining. Meanwhile, melt the 0.5 cup Unsalted Butter in a large skillet over medium heat.

Add the 4 cloves Garlic Cloves and sauté for 30 seconds until fragrant. Pour in the 0.5 cup Dry White Wine and simmer for 2 minutes until reduced by half. Stir in the 2 cups Heavy Cream and bring to a gentle simmer.

Step 4: Finish the Sauce and Combine

Gradually whisk in the 1.5 cups Parmesan Cheese until the sauce is smooth and creamy. If it thickens too much, add reserved pasta water 1 tablespoon at a time until it coats the back of a spoon. Taste and adjust seasoning with the remaining 0.5 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper.

Add the drained pasta to the sauce and toss to coat evenly. Fold in the grilled chicken and shrimp, ensuring everything is warmed through. The sauce should cling to the pasta without pooling at the bottom of the pan.

Step 5: Garnish and Serve

Transfer the pasta to serving plates and garnish with the 0.25 cup Fresh Parsley. The parsley adds a pop of color and freshness against the rich sauce. Serve immediately while the sauce is at its creamiest—alfredo thickens as it cools.

Creative Variations of grilled chicken and shrimp alfredo

Cajun Blackened Twist

Swap the chicken seasoning for a bold Cajun rub—combine 1 tsp smoked paprika, ½ tsp cayenne, ½ tsp dried thyme, and ½ tsp onion powder. Sear the chicken and shrimp in a screaming-hot cast iron skillet for that signature blackened char. 🌶️

Garlic Butter Shrimp

For extra decadence, toss the cooked shrimp in 2 tbsp melted butter with 2 minced garlic cloves and 1 tsp lemon zest before adding to the pasta. This adds a bright, aromatic layer that cuts through the richness.

Lighter Lemon Variety

Brighten the dish by stirring 2 tbsp lemon juice and 1 tbsp zest into the finished alfredo sauce. Use half-and-half instead of heavy cream for a lighter version that still feels indulgent.

Pesto Swirl

Stir ¼ cup basil pesto into the alfredo sauce for a vibrant green twist. I like to use homemade pesto from my coastal herb foraging, but store-bought works in a pinch. The nutty, herbaceous notes pair beautifully with grilled proteins.

Spicy Arrabbiata Fusion

Replace half the alfredo sauce with 1 cup marinara and add ½ tsp red pepper flakes for a spicy kick. This surf-and-turf meets Italian-American hybrid gives you the best of both worlds.

Bacon and Pea Addition

Crisp 4 slices bacon and crumble over the top, then scatter ½ cup peas for color and sweetness. The smoky bacon echoes my pitmaster roots while the peas add freshness. 🔥

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