Can you cook shrimp and chicken together?

Yes, but timing is everything. Chicken takes longer to cook, so it's best to start it first, then add shrimp toward the end of the process. Whether you're searing or baking, cook them separately or staggered so the shrimp stays tender and doesn't overcook. This technique ensures your chicken and shrimp pasta has perfectly cooked proteins.

Why is it called "Marry Me Pasta"?

“Marry Me Pasta” got its name because it’s so good , it might just inspire a proposal. The creamy, garlicky, slightly spicy sauce made with sun-dried tomatoes and Parmesan is rich, bold, and comforting—making it an irresistible match for both chicken and shrimp. Adding this sauce to your chicken and shrimp pasta definitely upgrades it to romantic-dinner status.

What pasta goes well with shrimp?

Shrimp pairs beautifully with a variety of pasta types—especially ones that can hold creamy sauces. Linguine, fettuccine, penne, and rotini are all excellent choices. These shapes cling to sauces well and provide the right balance of texture to highlight shrimp in dishes like chicken and shrimp pasta .

Is it OK to eat shrimp and chicken?

Absolutely. There’s no food safety reason to avoid combining shrimp and chicken. In fact, the pairing is delicious when seasoned and cooked correctly. Together, they offer a dynamic protein combo in dishes like chicken and shrimp pasta , especially when layered with a savory, creamy sauce.

What not to do when cooking shrimp?

There are a few major don'ts: Don’t overcook (they’ll turn rubbery). Don’t use frozen shrimp without thawing first. Don’t skip seasoning—shrimp needs a little help to shine in rich dishes like chicken and shrimp pasta . Also, never boil shrimp in your finished sauce. Always sauté separately and gently mix them in just before serving.

What is in Marry Me Chicken?

“Marry Me Chicken” is usually made with seared chicken breasts in a creamy sauce of garlic, heavy cream, Parmesan, sun-dried tomatoes, and Italian seasoning. It’s rich, comforting, and packed with flavor. When adapted into chicken and shrimp pasta , it brings that same signature richness with an even more dynamic texture profile thanks to the shrimp.

Chicken and Shrimp Pasta – The Best Creamy Dinner Combo You’ll Ever Try

Name: Creamy Chicken and Shrimp Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American-Italian
Ingredients: 2 boneless skinless chicken breasts, cubed; 12 large raw shrimp, peeled and deveined; 8 oz fettuccine or penne pasta; 1 cup heavy cream; ½ cup grated Parmesan cheese; ¼ cup sun-dried tomatoes (chopped); 3 cloves garlic, minced; ½ cup chicken broth or dry white wine; 1 tsp Italian seasoning; ½ tsp crushed red pepper flakes (optional); 2 tbsp olive oil; Salt and pepper to taste; Fresh chopped parsley or basil for garnish

Creamy Chicken and Shrimp Pasta

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This creamy chicken and shrimp pasta is the ultimate comfort food fusion—juicy seared chicken, tender shrimp, and rich garlic parmesan sauce tossed with your favorite pasta. Ready in under 45 minutes, it’s a perfect weeknight dinner or date-night favorite.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American-Italian

Ingredients

2 boneless skinless chicken breasts, cubed
12 large raw shrimp, peeled and deveined
8 oz fettuccine or penne pasta
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup sun-dried tomatoes (chopped)
3 cloves garlic, minced
½ cup chicken broth or dry white wine
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
2 tbsp olive oil
Salt and pepper to taste
Fresh chopped parsley or basil for garnish

Instructions

Bring a large pot of salted water to boil and cook pasta according to package instructions. Drain and set aside.
In a large skillet over medium heat, add 1 tbsp olive oil and sear seasoned chicken pieces until golden brown and cooked through (5–7 minutes). Remove and set aside.
Add the remaining oil to the skillet and sauté shrimp for 2–3 minutes per side until pink and curled. Remove and set aside.
In the same pan, melt butter and sauté minced garlic for 1 minute.
Pour in chicken broth (or wine) and let it simmer for 2–3 minutes.
Add heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir and simmer until slightly thickened (about 5 minutes).
Return chicken and shrimp to the skillet. Add cooked pasta and toss until fully coated in sauce.
Garnish with parsley or basil and serve hot.

Notes

For extra flavor, add spinach, sautéed mushrooms, or lemon zest to the sauce.
Use gluten-free pasta or zucchini noodles for dietary adjustments.
Do not overcook shrimp—remove them immediately after they turn pink.
Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://recipesbyamelia.com/chicken-and-shrimp-pasta/