This twist on an Italian classic mixes chicken and shrimp in a creamy Alfredo sauce flavored with oil-packed sun-dried tomatoes, basil pesto, and garlic.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
681 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil; add 2 tablespoons olive oil. Stir in trottole and return to a boil. Cook trotolle uncovered, stirring occastionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer trotolle to a bowl; set pot aside.
Step 2
Heat remaining 2 tablespoons olive oil in a large skillet; add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
Step 3
Melt butter over medium heat in the pasta pot. Add cream cheese; stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Stir in Parmigiano-Reggiano cheese; continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
Step 4
Stir cooked chicken and trotolle into sauce. Add shrimp; cook and stir until shrimp turn pink, 6 to 8 minutes more.
Ingredients
1 tablespoon dried basil
2 cups heavy cream
1 stick butter
4 cloves garlic, thinly sliced
3 tablespoons pesto
4 tablespoons extra-virgin olive oil, divided
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 (16 ounce) package trotolle dry pasta
2 pounds chicken breast, cut into strips
1 (8 ounce) package cream cheese, cut into small pieces
2 cups milk, or more as needed
3 cups shaved Parmigiano-Reggiano cheese
0.5 teaspoon ground black pepper
0.5 teaspoon red pepper flakes
0.5 pound uncooked medium shrimp, peeled and deveined
