A homemade Alfredo sauce mixed with pasta and asparagus is fantastic. When I have ham leftovers, I love to create this meaty and flavorful dish. Dessert is not possible because it is so filling!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon garlic powder
- ¼ teaspoon poultry seasoning
- ¼ teaspoon cayenne pepper, or to taste
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon onion powder
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup milk
- 1 pound linguine pasta
- 1 tablespoon olive oil
- ½ cup white wine
- 4 skinless, boneless chicken breasts
- 8 ounces shrimp
- 3 tablespoons grated Romano cheese
Instructions
- Mix together garlic powder, poultry seasoning, cayenne pepper, white pepper, and onion powder in a small bowl. Divide spice mixture in half.
- Melt butter over low heat in a small skillet. Slowly stir in cream, milk, and 1/2 of the spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat and set aside.
- Preheat a grill to high heat.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and set aside.
- Heat olive oil over medium-high heat in a large skillet. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet and cook until no longer pink in the center and juices run clear, 16 to 20 minutes. Remove from heat and set aside.
- Lightly oil grill grate. Cook shrimp on the preheated grill until slightly opaque, 3 to 4 minutes.
- Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese.
Nutrition Facts
| Calories | 937 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 257 mg |
| Dietary Fiber | 4 g |
| Protein | 53 g |
| Saturated Fat | 21 g |
| Sodium | 307 mg |
| Sugars | 6 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
It was bland. And yes the sauce was runny but only tasted like cream and the garlic powder. Would not make this again.
I found this very plane and the sauce was very watery. I would not make it again.
I added fresh mushrooms and the flavor was amazing. I also used angel hair pasta. I think next time I will add sun dried tomatoes. My husband loved it!
I really enjoyed this recipe! I replaced the chicken for scallops and followed one of the reviews. It was delicious! Thank you so much!
I made a few changes I added Parmesan Cheese to the sauce about a cup. and I did not add the Cayenne pepper. I was very good still!
I made this dish on a Sunday for my sister’s birthday. It went in a matter of minutes! I had to make it again on Monday because the poor birthday girl only got a fork full during the taste test. I then made it again on Tuesday for her potluck at work and it was a HUGE hit! Great recipe, at first, I was turned off by how wet it was but I like it because it reheats perfectly.
I followed Jan in Dallas’ instructions as they made more sense intuitively based on my years of cooking and it turned out perfectly. It was quite delicious and my husband also liked it very much. Will definitely make it again!
Very tasty simple to make and it’s very delicious!!
Terrible. only thing I could taste was the cayenne pepper. I’ll look for a better version.
Made this and it was absolutely perfect!! It had the perfect amount of spice to it for those who like a little kick to their meal. Didn’t grill the shrimp – just made my own butter sauce and cooked it up on a skillet. I would definitely make it again!!!!
Excellent recipe! The only alteration I made waste cut the chicken into pieces as I have small kids (just makes life easier). It would be great with the chicken left as per directions as well. The sauce is the perfect consistency. Big too thick as you usually find in restaurant pasta dishes.
Fantastic meal. Took the advice of cubing the chicken and adding 1 tablespoon of cornstarch to the sauce. I did double all the ingredients except for the pasta. Your preferences may well be different but I felt it was much better suited to six ( not 8) at these quantities. I found it easier to gently blend the milk, cream, corn starch and spices before adding them to the heated butter. I also would do the sauce almost last next time as using the pre mixing made it dead simple to do. I made a birds nest of the pasta, labeled a little of the wine sauce over it as I added the chicken and shrimp to the center. The sauce as directed on top. Was a great tasting meal and I’m happy we have leftovers!
I love the recipe but the sauce did not thicken for me, what I did was I put 1/2cup to a cup of the romano cheese. That made it really nice and creamy. Also think that the ratio for sauce and pasta was not right. The pasta amount can be cut down to 1lb or the creamy sauce ingredients need to be doubled. Another thing I cut my chicken up and cooked the chicken and shrimp together, grilling shrimp was too much hassle. It was really good I will just tweak these few things next time.
This was great! A real hit! Highly recommend this recipe! The spices used, I am planning on using as my default for all chicken dishes! Be careful, so good could lead to overeating!! 🙂
Loved it, loved it…. I did modify slightly tho… Since I am not a big fan of powders I replaced the garlic powder with 2 TBS of minced garlic. I replaced the onion powder with 1/2 c chopped onion. I prepared the shrimp in the wine mixture instead of the grill where they picked up some extra flavor. That along with an extra pinch of cayenne pepper for pop and a little corn starch to thicken the sauce and you have a keeper.
Wow, the procedure as written is incorrect. Season the chicken and shrimp. Sauté the chicken in olive oil. Add the shrimp when the chicken is almost done. When both are done, remove from pan. Deglaze the pan with the wine, add the butter, then add the cream. I’d omit the milk. Add seasoning to your sauce and reduce to your desired consistency. Plate the pasta, divide chicken and shrimp, top with your good sauce. Never leave the goodness from sautéing meat in the bottom of your pan! That’s the secret to a great sauce.
AWESOME recipe! I made some adjustments, as previous reviewers have mentioned that were helpful–cutting the chicken into pieces, cooking the shrimp with the chicken instead of grilling it, and adding corn stach to the sauce to thicken it. I also added broccoli and chopped red peppers at the end (steamed seperately from the rest of the ingredients) and it was really tasty! Will definitely make again!
I used double the poultry seasoning, half the cayenne, and 1 1/2 cups of half and half instead of heavy cream and milk in order to cut back on some of the calories. Like other reviewers mentioned, I did have to add cornstarch to make the sauce thicken. I used parmesan in place of the romano cheese. This was an easy and tasty recipe.
It was good i rate 4 stars because my family really like it. I serve it with a beet barley soup or garden salad for some and garlic bread. Over all since they like it i was fine with it but i wish i could know how to thickened the sauce that would have made it perfect.
This was really delicious! I had read all the other reviews first so I decided to make some of the changes the others did. I doubled all the spices except for the garlic powder. I used a little less pasta ( I didn’t have linguine but used whole wheat spaghetti). I added 1 1/2 T cornstarch to thicken the cream sauce. Next time I will double the sauce because my family all wanted more. I will definitely make this again. Loved it! Thank you!
Quick, easy, and WOW – this dish was so awesome and SO worth the 1,000 calories. No white wine sauce so I used apple juice. Like other reviewers I found the sauce too runny, so I thickened it with 2 tbs. flour. Oh and I almost doubled the cayenne. We like our stuff spicy! Thanks for the recipe!