Buckle up, pasta lovers, because we’re about to embark on a culinary adventure that combines the best of land and sea in one glorious bowl! Believe it or not, this chicken and shrimp pasta is the ultimate weeknight dinner hero that comes together faster than you can say “al dente.” Basically, if you’re looking for a meal that’s impressive enough for date night but easy enough for a Tuesday, you’ve hit the jackpot.
Why This Recipe Works
- The combination of juicy chicken thighs and plump shrimp creates a perfect textural contrast that keeps every bite interesting and satisfying.
- Using a combination of butter and olive oil for sautéing gives you the rich flavor of butter with the higher smoke point of oil, preventing burning while building deep flavor.
- The quick pan sauce made with white wine, chicken broth, and pasta water creates a luxurious coating that clings to every strand of pasta without being heavy or greasy.
- Finishing with fresh herbs and a squeeze of lemon right at the end brightens all the flavors and cuts through the richness perfectly.
- Cooking the protein separately ensures everything gets perfectly cooked – no overcooked shrimp or undercooked chicken here!
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined with tails removed
- 12 ounces linguine pasta
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 lemon, juiced
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Colander
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Tongs
- Wooden spoon
- Microplane or zester (optional)
Instructions
Prep Your Ingredients and Start the Pasta
Before anything else, get all your ingredients prepped and ready to go – this is crucial because once you start cooking, things move quickly! Chop your onion, mince the garlic, chop the herbs, and have your chicken and shrimp patted dry and seasoned with salt and pepper. Bring a large pot of heavily salted water to a rolling boil – it should taste like the sea. Add your linguine and cook according to package directions, but aim for al dente (usually about 8-9 minutes). Reserve at least 1 cup of pasta water before draining – this starchy liquid is gold for creating our sauce later. Pro tip: Time your pasta so it finishes just as your sauce is coming together for perfect timing.
Cook the Chicken to Perfection
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add your chicken pieces in a single layer, making sure not to overcrowd the pan – you might need to work in batches. Cook for 4-5 minutes without moving them to get a beautiful golden-brown sear on one side. Flip and cook for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should be juicy with a nice crust – if you press on a piece, the juices should run clear. Remove from the skillet and set aside on a clean plate.
Sauté the Shrimp and Aromatics
In the same skillet, add another tablespoon of olive oil if needed and reduce heat to medium. Add your shrimp in a single layer and cook for about 2 minutes per side until they turn pink and opaque – they should curl into a loose C shape. Don’t overcook them or they’ll become rubbery! Remove the shrimp and set aside with the chicken. Now add your diced onion to the same skillet and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes and cook for just 30 seconds until fragrant – be careful not to burn the garlic or it will turn bitter.
Build the Luxurious Pan Sauce
Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom with your wooden spoon. Let the wine reduce by half, which should take about 2-3 minutes of simmering. Add the chicken broth and let it simmer for another 2 minutes to reduce slightly. Now stir in the heavy cream and 2 tablespoons of butter, letting everything come together into a smooth sauce. Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. This is where the magic happens – all those flavors are melding into something truly spectacular.
Combine Everything and Finish with Flair
Add your drained pasta directly to the skillet with the sauce along with about 1/2 cup of the reserved pasta water. Toss everything together – the starch from the pasta water will help the sauce cling to every strand beautifully. Add back your chicken and shrimp along with any accumulated juices. Stir in the Parmesan cheese until melted and creamy. Remove from heat and stir in the remaining 2 tablespoons of butter, fresh herbs, and lemon juice. Taste and adjust seasoning with salt and pepper as needed. The sauce should be creamy and coat the pasta perfectly – if it seems too thick, add more pasta water a tablespoon at a time.
Tips and Tricks
For the absolute best results, pat your chicken and shrimp completely dry with paper towels before seasoning – this ensures you get that beautiful sear instead of steaming. When cooking the shrimp, look for the visual cue of them forming a loose C shape rather than a tight O, which indicates overcooking. Always reserve that pasta water – it’s liquid gold for adjusting sauce consistency and helping it cling to the pasta. If you’re making this ahead, undercook your pasta by about 2 minutes since it will continue cooking when you reheat it later. For an extra flavor boost, use the shrimp shells to make a quick stock by simmering them in your chicken broth for 10 minutes before straining. When adding the cheese, remove the skillet from heat first to prevent it from becoming grainy. If you’re sensitive to spice, reduce the red pepper flakes to 1/2 teaspoon or omit entirely. For a richer sauce, you can substitute half the heavy cream with cream cheese softened at room temperature. Always taste and adjust seasoning at the end – the pasta will absorb salt, so you might need more than you think. If your sauce breaks or looks oily, whisk in a tablespoon of cold butter off heat to bring it back together. For the best texture, serve immediately as the pasta will continue to absorb the sauce as it sits.
Recipe Variations
- Cajun Twist: Toss the chicken and shrimp with 2 tablespoons of Cajun seasoning before cooking and add sliced andouille sausage with the onions. Use fire-roasted tomatoes instead of cream for a Cre-inspired version.
- Lemon Garlic Herb: Omit the cream and use extra olive oil and pasta water for a lighter sauce. Double the garlic and add lemon zest along with the juice. Finish with fresh thyme and oregano instead of basil.
- Creamy Tomato Basil: Add 1 cup of crushed San Marzano tomatoes with the chicken broth and use fresh basil as the primary herb. Swirl in 1/4 cup of pesto at the end for extra flavor.
- Asian Fusion: Use rice noodles instead of linguine and substitute soy sauce for salt, ginger for garlic, and coconut milk for cream. Finish with cilantro and lime instead of parsley and lemon.
- Mediterranean Style: Add artichoke hearts, sun-dried tomatoes, and kalamata olives with the onions. Use feta cheese instead of Parmesan and finish with fresh dill and oregano.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well but require slightly different handling. Cut them into 1-inch pieces and reduce cooking time to 3-4 minutes per side since they cook faster and can dry out more easily. Use a meat thermometer to ensure they reach 165°F internally without overcooking. Breast meat has less fat than thighs, so you might want to add an extra tablespoon of butter or olive oil to keep everything moist and flavorful.
How do I prevent the shrimp from becoming rubbery?
The key to perfect shrimp is not overcooking them! Cook for exactly 2 minutes per side over medium heat until they just turn pink and opaque. They should form a loose C shape rather than a tight O, which indicates overcooking. Remove them from the pan immediately once cooked and add them back only at the very end to warm through. Also, make sure your shrimp are thoroughly patted dry before cooking to ensure proper searing.
Can I make this dish ahead of time?
You can prep components ahead but I don’t recommend assembling completely until serving. Cook the chicken and shrimp separately and store in airtight containers for up to 2 days. The sauce can be made ahead and refrigerated for 3 days. When ready to serve, cook fresh pasta and combine everything while the pasta is hot. If you must make it completely ahead, undercook the pasta by 2 minutes and store separately from the sauce.
What can I use instead of white wine?
If you prefer not to use wine, you can substitute with additional chicken broth mixed with 1 tablespoon of white wine vinegar or lemon juice. The acidity helps balance the richness similar to wine. You could also use vermouth, which has a longer shelf life, or even a non-alcoholic white wine alternative. The goal is to deglaze the pan and add brightness, so any acidic liquid will work in a pinch.
How do I know when the sauce is the right consistency?
The sauce should coat the back of a spoon and leave a clear trail when you run your finger through it. It will continue to thicken as it cools and the pasta absorbs it, so aim for slightly thinner than perfect in the pan. If it becomes too thick, use the reserved pasta water to thin it out. If too thin, let it simmer a bit longer or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.
Summary
This chicken shrimp pasta combines tender poultry and seafood in a creamy, luxurious sauce that comes together in under 30 minutes. Perfect for weeknights or entertaining, it’s a restaurant-quality dish you’ll make again and again.
