Ingredients:
2 chicken breasts, sliced
1 lb shrimp, peeled and deveined
12 oz fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
4 cloves garlic, minced
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the fettuccine according to package instructions. Drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add the chicken slices, season with salt and pepper, and cook until golden brown. Remove and set aside.
In the same skillet, add the shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
Add minced garlic to the skillet, sauté for 1 minute, then pour in the heavy cream. Simmer until slightly thickened.
Stir in the Parmesan cheese until the sauce is smooth. Add the cooked chicken and shrimp back to the skillet, tossing them in the sauce.
Add the cooked pasta to the skillet, tossing everything together until well coated. Garnish with fresh parsley and serve hot.