• Begin by preparing all your ingredients. Clean and cut chicken into strips, peel and devein the shrimp, and grate the Parmesan cheese.

Cook the Pasta

• Cook the fettuccine pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving some pasta water for adjusting the sauce consistency later.

Cook the Chicken and Shrimp:

• Heat 2 tablespoons of butter in a large skillet over medium-high heat.
• Season the chicken strips with salt and pepper, add to the skillet, and cook until golden and no longer pink, about 5-6 minutes. Remove and set aside.
• In the same skillet, add another tablespoon of butter and cook the shrimp until they are pink and opaque, about 2-3 minutes. Remove and set aside.

Make the Alfredo Sauce:

• Add the remaining butter to the skillet and sauté the minced garlic until fragrant.
• Pour in the heavy cream and bring to a simmer. Lower the heat and gradually stir in the grated Parmesan cheese until the sauce is creamy and smooth. Season with salt and pepper to taste.

Combine All Ingredients:

• Return the cooked chicken and shrimp to the skillet with the Alfredo sauce. Add the cooked pasta and toss everything together until well coated. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.

Serve

• Serve the Chicken and Shrimp Alfredo hot, garnished with chopped parsley if desired.