Air Fryer Chicken & Shrimp Alfredo

This air fryer chicken and shrimp alfredo is one of my favorite dinners to make. It’s creamy, filling, and honestly not that hard to put together.

The air fryer does most of the heavy lifting here. The chicken comes out juicy on the inside with a nice golden outside, and the shrimp get that light char that makes them extra good.

Then you toss it all on top of a simple homemade alfredo pasta. No jar sauce needed – the from-scratch version is quick and tastes so much better.

It’s a restaurant-quality meal you can make at home on a regular weeknight. Give it a try and I think you’ll be making it on repeat.

Why You’ll Love This Recipe

Surf and Turf Made Simple – You get both chicken and shrimp in one dish without the hassle of a fancy restaurant meal.

The Air Fryer Does the Hard Part – The air fryer gives the chicken a golden crust and the shrimp a light char that you cannot get from boiling or pan cooking.

Restaurant-Quality Alfredo at Home – This from-scratch sauce with real parmesan and a hint of nutmeg beats any jarred alfredo by a mile.

Perfectly Cooked Proteins Every Time – Cooking the chicken and shrimp separately means each one gets the exact time it needs so nothing is overdone.

Ingredients

For the Chicken and Shrimp

• 1 lb Boneless Skinless Chicken Breast
• 1/2 lb Large Shrimp (21-25 count), peeled and deveined
• 2 tbsp Olive Oil
• 1 tsp Italian Seasoning
• 1 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper

For the Alfredo Sauce and Pasta

• 12 oz Fettuccine Pasta
• 2 tbsp Butter
• 3 cloves Garlic, minced
• 2 cups Heavy Cream
• 1.5 cups Freshly Grated Parmesan Cheese
• 1/4 tsp Nutmeg
• Salt and Black Pepper, to taste
• 2 tbsp Fresh Parsley, chopped

How To Make

Step 1

Season the chicken breasts on both sides with 1 tablespoon of olive oil, half of the Italian seasoning, half of the garlic powder, the smoked paprika, and half of the salt and pepper. In a separate bowl, toss the shrimp with the remaining tablespoon of olive oil and the rest of the seasonings. Set the shrimp aside in the refrigerator.

Step 2

Preheat the air fryer to 380 degrees F. Place the seasoned chicken breasts in the basket and air fry for 18 to 22 minutes, flipping once halfway through, until the internal temperature reaches 165 degrees F and the outside is golden. Remove and let rest.

Step 3

Increase the air fryer temperature to 400 degrees F. Arrange the seasoned shrimp in a single layer in the basket and air fry for 5 to 6 minutes, flipping once, until the shrimp are pink and lightly charred.

Step 4

While the proteins cook, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about half a cup of pasta water before draining.

Step 5

In a large deep skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.

Step 6

Reduce the heat to low and gradually stir in the parmesan cheese and nutmeg until the sauce is smooth and creamy. If the sauce is too thick, stir in a splash of the reserved pasta water. Season with salt and pepper to taste.

Step 7

Add the drained fettuccine to the skillet and toss until every strand is coated in the alfredo sauce. Slice the rested chicken breast into strips.

Step 8

Serve the pasta in bowls topped with the sliced air fryer chicken and shrimp. Garnish with fresh chopped parsley and an extra sprinkle of parmesan.

Tips

Cook the Chicken and Shrimp Separately

Chicken and shrimp have very different cook times, so don’t try to save time by putting them in the air fryer together. The chicken needs around 20 minutes while the shrimp only need about 5 to 6 minutes.

If you cook them at the same time, the shrimp will be rubbery and overcooked by the time the chicken is done. Cook the chicken first, then bump up the temp and do the shrimp while the chicken rests.

Use a Meat Thermometer for the Chicken

Chicken breast thickness can vary a lot, so the 18 to 22 minute range is just a guideline. The only way to know it’s actually done is to check the internal temperature with a meat thermometer – you’re looking for 165 degrees F at the thickest part.

Also, if your chicken breasts are thick, pound them to an even thickness before seasoning. This helps them cook evenly in the air fryer so you don’t end up with dry edges and an undercooked center.

Don’t Skip Resting the Chicken

After you pull the chicken out of the air fryer, let it rest for at least 5 minutes before slicing. If you cut into it right away, all the juices run out onto the cutting board and you’re left with dry chicken sitting on top of your pasta.

Just tent it loosely with foil while you air fry the shrimp. By the time the shrimp are done, the chicken will be perfectly rested and ready to slice.

Related Recipes

• Air Fryer Chicken Parmesan
• Air Fryer Garlic Butter Shrimp Scampi
• Air Fryer Cheesy Garlic Breadsticks
• Air Fryer Creamy Spinach Stuffed Chicken
• Air Fryer Bruschetta Chicken

Frequently Asked Questions

Can I cook the chicken and shrimp together in the air fryer at the same time?

It’s best to cook them separately because they need different temperatures and cook times. Chicken needs 18-22 minutes at 380 degrees F, while shrimp only take 5-6 minutes at 400 degrees F. If you toss them in together, you’ll end up with overcooked rubbery shrimp or undercooked chicken.

Cook the chicken first, then bump up the temp and do the shrimp while the chicken rests. This way both come out perfectly and the timing lines up nicely with making the sauce.