Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 lb fettuccine pasta
  • 4 qts water
  • 2 tbsp salt
  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg

Instructions:

  1. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat.
  2. Season the cubed chicken and shrimp with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
  3. Sear the chicken in the skillet until golden brown and the internal temperature reaches 165°F (74°C), then remove from the pan.
  4. In the same pan, sear the shrimp for 1-2 minutes per side until they just turn pink and reach an internal temperature of 145°F (63°C). Remove immediately to prevent overcooking.
  5. While proteins are searing, bring 4 qts of water and 2 tbsp salt to a rolling boil in a large pot. Add 1 lb fettuccine and cook according to package instructions, stopping 1 minute before the 'al dente' mark.
  6. Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
  7. Reduce skillet heat to medium. Melt 1/2 cup unsalted butter and sauté 3 cloves of minced garlic until fragrant (about 1 minute).
  8. Pour in 2 cups heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened.
  9. Lower heat to low and whisk in 1 1/2 cups grated Parmesan cheese and 1/4 tsp nutmeg slowly, stirring constantly until the sauce is smooth and glossy.
  10. Toss the drained pasta into the skillet with the sauce. Stir in the seared chicken and shrimp, coating thoroughly.
  11. If the sauce is too thick, add a splash of the reserved pasta water to reach a silky consistency before serving.