Blackened Chicken and Shrimp Alfredo

Instructions

Step 1: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Step 2: In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper.

Step 3: Season the chicken breasts and shrimp generously with the spice mixture.

Step 4: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes per side until fully cooked and blackened. Remove and slice into strips.

Step 5: In the same skillet, cook the shrimp for 2 to 3 minutes per side until pink and lightly charred. Remove and set aside.

Step 6: Lower the heat to medium and melt butter in the skillet. Add minced garlic and sauté until fragrant.

Step 7: Pour in the heavy cream and simmer gently for 2 to 3 minutes.

Step 8: Stir in the grated Parmesan cheese until melted and the sauce becomes smooth and creamy.

Step 9: Add the cooked fettuccine to the sauce and toss until fully coated.

Step 10: Top the Alfredo pasta with sliced blackened chicken and shrimp. Garnish with fresh parsley.

Step 11: Toss romaine lettuce with Caesar dressing, croutons, and Parmesan cheese to prepare the salad.

Step 12: Serve the Blackened Chicken and Shrimp Alfredo warm with garlic bread and Caesar salad on the side.

Storage and Reheating Tips

Store leftover Alfredo pasta, chicken, shrimp, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the pasta gently in a skillet over low heat with a splash of milk or cream to loosen the sauce.

Warm the chicken and shrimp separately to avoid overcooking.

For best freshness, prepare the salad fresh before serving leftovers.