Best Mexican Chicken And Shrimp Alfredo Recipes

MEXICAN CHICKEN ALFREDO

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, until bubbly, 50-60 minutes.

FETTUCCINE ALFREDO WITH GRILLED CHICKEN & SHRIMP RECIPE - (4.2/5)

Steps:

• Rinse the chicken and the shrimp, pat dry. Drizzle olive oil over both sides of the chicken breast and over the shrimp, season both with garlic salt and pepper. Oil the grill grates and preheat grill to medium-high. Thread the shrimp onto wooden skewers that have been soaking in water for at least 1 hour. Place the chicken directly over the flame and the shrimp on the top rack of your grill. Grill the shrimp until it is cooked through (they should be pink) and golden brown. Grill the chicken for 8 to 10 minutes on each side or until no longer pink in the middle. Remove both from grill and allow to cool. Slide or chop the cooked chicken. You can cut the shrimp in half too if you desire. If it's too early to grill, simply season the chicken breast and cut in bite sized pieces and saute in olive oil over medium high heat turning frequently until brown and crispy and cooked through. Then do the same with the shrimp. Shrimp will turn bright pink when finished cooking and only take a few minutes of sauteing on each side. Cook the fettuccine according the package directions. Drain well and set aside. In a medium saucepan, add the butter and melt over medium heat. Whisk in flour, stirring to combine. Allow to cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the heavy cream. Allow to come to a slow simmer. Reduce heat to low and add the parmesan cheese. Stir continually, until the cheese has all melted and the sauce has thickened. Add the garlic salt and pepper; stir to combine. Add the chicken and shrimp to the sauce. Pile fettuccine onto a plate or in a bowl, pour sauce over top, and enjoy!

CREAMY CHICKEN AND SHRIMP ALFREDO

Steps:

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

MAMA'S CHICKEN AND SHRIMP ALFREDO FROM SCRATCH

Steps:

• Cook the chicken breast in pan with 2 tablespoons olive oil and sprinkle paprika, salt and pepper on while browning. Set on plate to cool when pink is gone. When cool, slice thinly and set aside.
• Start a big pot water to boil pasta and cook as directed. Set aside.
• Saute the garlic in one teaspoon olive oil until just brown. Then add shrimp and butter and cook until shrimp starts to turn pink, just a few minutes.
• Add heavy cream, stirring constantly, and then slowly add the cheese until it all starts to thicken. Be careful to remove pan from heat when desired consistency is reached, then add chicken and sundried tomatoes and serve over pasta.

MEXICAN CHICKEN AND SHRIMP ALFREDO.

Steps:

• TO MAKE THE SAUCE In a heavy bottomed sauce pan add the heavy cream, cream cheese, cherry peppers, cajun seasoning, paprika and black pepper. Heat on low heat until it begins to simmer.Continue simmer for twenty minutes. But don't bring to a boil. Add the Parmesan and Cheddar cheese stirring until melted (about five minutes) FOR THE REST Boil six cups of water with a tablespoon or so of olive oil until it comes to a rolling boil. Add the pasta continue to boil until aldente as per the directions. Drain in a colander, give it a quick cold water rince (only to stop the cooking process,not to make it cold) In a large frying pan heat one table spoon of olive oil till hot but not smoking. Add the chicken breast and sautee stirring constantly for about five minutes or until the chicken in almost cooked. Add the shrimp and continue to sautee until the shrimp is firm and a bright redish pink (about two to three minutes more) Plate the pasta. Pour the alfredo sauce over the pasta and portion the chicken and shrimp atop the plate. Sprinkle just a bit of paprika on each plate.