You'll love my recipe variation on this creamy chicken and shrimp 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.
Ingredients:
1 (16 ounce) package dry trotolle pasta
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, thinly sliced
1 tablespoon dried basil
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
2 pounds chicken breast, cut into strips
1 stick butter
1 (8 ounce) package cream cheese, cut into small pieces
2 cups milk, or more as needed
2 cups heavy cream
3 cups shaved parmigiano-reggiano cheese
3 tablespoons pesto
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
8 ounces uncooked medium shrimp, peeled and deveined
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil; add 2 tablespoons olive oil. Stir in trottole and return to a boil. Cook trotolle uncovered, stirring occastionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer trotolle to a bowl; set pot aside.
Heat remaining 2 tablespoons olive oil in a large skillet; 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 pasta pot. Add cream cheese; stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Stir in Parmigiano-Reggiano cheese; continue stirring, adding more milk to thin sauce, if needed. Stir in pesto and sun-dried tomatoes.
Stir chicken and trotolle into sauce. Add shrimp; cook and stir until shrimp turn pink, 6 to 8 minutes more.
