Honey Lemon Pepper Chicken & Shrimp Garlic Parm Alfredo
Honey Lemon Pepper Chicken & Shrimp Garlic Parm Alfredo
Ingredients
For the Chicken and Shrimp
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons lemon pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons honey
- 2 tablespoons olive oil
For the Pasta
- 12 ounces fettuccine
For the Garlic Parm Alfredo Sauce
- 1/2 cup unsalted butter
- 4 cloves minced garlic
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1 teaspoon of lemon pepper seasoning, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of garlic powder. Drizzle with 2 tablespoons of honey and toss to coat evenly.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 3
While the chicken cooks, bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min
- 4
Add the shrimp to the same skillet used for the chicken. Season with the remaining 1 teaspoon of lemon pepper seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside with the chicken.
⏱️ 5 min
- 5
Add the fettuccine to the boiling water and cook according to package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water.
⏱️ 10 min
- 6
In a separate large skillet or saucepan, melt 1/2 cup of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min
- 7
Pour in 2 cups of heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low.
⏱️ 3 min
- 8
Gradually stir in 1 1/2 cups of grated Parmesan cheese until completely melted and the sauce is smooth and slightly thickened. Season with 1 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 4 min
- 9
Add the cooked fettuccine directly into the Alfredo sauce. Add the cooked chicken and shrimp to the pasta and sauce mixture. Toss everything together until the chicken, shrimp, and pasta are well coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min
- 10
Garnish generously with fresh chopped parsley and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Lemon Pepper Chicken & Shrimp Garlic Parm Alfredo
For the Chicken and Shrimp
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons lemon pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons honey
- 2 tablespoons olive oil
For the Pasta
- 12 ounces fettuccine
For the Garlic Parm Alfredo Sauce
- 1/2 cup unsalted butter
- 4 cloves minced garlic
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1 teaspoon of lemon pepper seasoning, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of garlic powder. Drizzle with 2 tablespoons of honey and toss to coat evenly.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 3
While the chicken cooks, bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min - 4
Add the shrimp to the same skillet used for the chicken. Season with the remaining 1 teaspoon of lemon pepper seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside with the chicken.
⏱️ 5 min - 5
Add the fettuccine to the boiling water and cook according to package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water.
⏱️ 10 min - 6
In a separate large skillet or saucepan, melt 1/2 cup of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min - 7
Pour in 2 cups of heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low.
⏱️ 3 min - 8
Gradually stir in 1 1/2 cups of grated Parmesan cheese until completely melted and the sauce is smooth and slightly thickened. Season with 1 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 4 min - 9
Add the cooked fettuccine directly into the Alfredo sauce. Add the cooked chicken and shrimp to the pasta and sauce mixture. Toss everything together until the chicken, shrimp, and pasta are well coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min - 10
Garnish generously with fresh chopped parsley and serve immediately.
⏱️ 2 min