Ingredients for - Creamy Chicken and Shrimp Alfredo

1. Trotolle dry pasta 1 (16 ounce) package
2. Extra-virgin olive oil, divided 4 tablespoons
3. Garlic, thinly sliced 4 cloves
4. Dried basil 1 tablespoon
5. Red pepper flakes ½ teaspoon
6. Ground black pepper ½ teaspoon
7. Chicken breast, cut into strips 2 pounds
8. Butter 1 stick
9. Cream cheese, cut into small pieces 1 (8 ounce) package
10. Milk, or more as needed 2 cups
11. Heavy cream 2 cups
12. Shaved Parmigiano-Reggiano cheese 3 cups
13. Pesto 3 tablespoons
14. Sun-dried tomatoes packed in oil, drained and chopped 3 tablespoons
15. Uncooked medium shrimp, peeled and deveined ½ pound

How to cook deliciously - Creamy Chicken and Shrimp Alfredo

1 . Stage

Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.

2 . Stage

Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.

3 . Stage

Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.

4 . Stage

Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.