Seafood & Chicken Fettuccine Alfredo Deluxe

🧾 Introduction:

Fettuccine Alfredo is a beloved Italian-American pasta dish known for its creamy, rich sauce. This deluxe version elevates the classic by blending tender chicken breast with succulent seafood — shrimp, scallops, and crab — offering a luxurious twist perfect for special occasions or indulgent dinners. Marrying the land and sea in one creamy, satisfying plate, this dish is both hearty and elegant.

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🧂 Ingredients:

For the Protein:

1 large chicken breast, sliced thin

200g shrimp (peeled and deveined)

150g sea scallops

100g lump crab meat (optional but recommended)

Salt & pepper, to taste

2 tbsp olive oil

1 tbsp unsalted butter

For the Alfredo Sauce:

2 tbsp unsalted butter

3 cloves garlic, minced

1½ cups heavy cream

1 cup grated Parmesan cheese (freshly grated)

¼ cup cream cheese (optional, for extra creaminess)

Salt & pepper, to taste

Pinch of nutmeg (optional)

Pasta:

400g (14 oz) fettuccine pasta

Salt for pasta water

Garnish:

Fresh parsley, chopped

Extra grated Parmesan

Lemon zest or wedges (optional, to cut richness)

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🍳 Instructions & Cooking Methods:

Step 1: Prepare the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the fettuccine according to package instructions until al dente.
3. Drain and reserve ½ cup of pasta water.

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Step 2: Cook the Proteins

1. Season chicken slices with salt and pepper.
2. In a large skillet over medium heat, add 1 tbsp olive oil and ½ tbsp butter. Sear chicken until golden and cooked through (about 5–6 mins). Remove and set aside.
3. In the same pan, add the remaining olive oil and butter. Cook shrimp and scallops 2–3 mins per side until opaque and slightly browned. Remove and set aside.
4. Gently fold in crab meat at the end, just to warm through.

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Step 3: Make the Alfredo Sauce

1. In the same pan, melt 2 tbsp butter over medium heat.
2. Add garlic and sauté until fragrant (about 1 min).
3. Pour in heavy cream, stirring gently. Simmer for 3–4 mins.
4. Add cream cheese (optional), stirring until fully melted.
5. Mix in Parmesan cheese, whisking until the sauce thickens slightly.
6. Season with salt, pepper, and a pinch of nutmeg.

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Step 4: Combine Everything

1. Add cooked fettuccine to the sauce, tossing to coat. Use reserved pasta water to loosen if needed.
2. Return chicken and seafood to the pan. Gently toss to combine and heat through.
3. Serve immediately, garnished with chopped parsley, Parmesan, and a touch of lemon zest.

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🕰️ Historical Background:

Fettuccine Alfredo originated in early 20th-century Rome. Created by Alfredo di Lelio, it was originally just butter and Parmesan mixed with pasta. When the dish reached America, chefs modified it by adding heavy cream, resulting in the rich Alfredo sauce we know today.

Adding seafood and chicken is a North American twist, not traditional in Italy, but widely loved in modern fusion cuisine — especially in high-end Italian-American restaurants.