Ingredients:

  • 2 large Chicken Breasts, trimmed and sliced horizontally into thin cutlets
  • 450g (1 lb) Large Raw Shrimp (21/25 count), peeled and deveined
  • 2 tbsp Olive Oil, divided
  • 1 tsp Paprika (sweet or smoked)
  • 1 tsp Italian Seasoning
  • Salt and Black Pepper, to taste
  • 450g (1 lb) Dried Fettuccine Pasta
  • 2 tsp Kosher Salt (for the boiling water)
  • 8 tbsp Unsalted Butter, divided
  • 4 cloves Garlic, minced finely
  • 480 ml (2 cups) Heavy Cream (min 35% fat)
  • 1/4 tsp Nutmeg, freshly grated
  • 2 cups (approx. 180g) Parmigiano-Reggiano, freshly grated
  • 1/2 cup Reserved Pasta Water, needed for emulsification
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken cutlets and shrimp dry. Season both generously with salt, pepper, paprika, and Italian seasoning.
  2. Heat 1 tbsp oil and 2 tbsp butter in a heavy skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove and set aside on a cutting board, covering loosely with foil.
  3. Add 1 tbsp oil to the same pan. Sauté the shrimp for 2-3 minutes until pink and opaque. Do not overcrowd; work in batches if necessary. Remove and set aside.
  4. Bring the salted water to a rolling boil. Add the fettuccine and cook according to package directions until perfectly al dente (usually 8-10 minutes).
  5. Before draining, scoop out 1.5 cups (approx. 360 ml) of the starchy pasta water. Drain the pasta and set aside.
  6. Reduce the heat under the skillet to medium-low. Add the remaining 6 tbsp butter. Once melted, add the minced garlic and nutmeg. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
  7. Pour in the heavy cream. Bring the mixture up to a gentle simmer, then immediately reduce the heat to low. Allow the cream to simmer and reduce slightly for about 5 minutes until it starts to thicken lightly.
  8. Remove the pan from the heat. Gradually whisk in the freshly grated Parmesan cheese, a large handful at a time. If the sauce looks too thick, whisk in the reserved pasta water, 1/4 cup at a time, until it reaches a luxuriously smooth consistency. Taste and adjust seasoning.
  9. Slice the cooked chicken cutlets against the grain into strips. Add the drained fettuccine to the Alfredo sauce and toss gently to coat completely. Fold in the sliced chicken and the seared shrimp. Serve immediately, garnishing generously with fresh parsley and an extra sprinkle of Parmesan.