Air Fryer Chicken & Shrimp Alfredo
This air fryer chicken and shrimp alfredo is a restaurant-quality dinner you can make any night of the week. Crispy, golden protein over creamy pasta is always a winner.
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Servings: 4 servings
Equipment
- air fryer
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1serving | Calories: 1000kcal | Carbohydrates: 70g | Protein: 62g | Fat: 52g
Cost: $22