Cook the pasta according to package directions in generously salted water. Before draining, reserve about 1/2 cup of the pasta water.
While the pasta cooks, heat olive oil or butter in a large pan over medium-high heat.
If using, add the chopped onion or shallot and cook until softened, about 3-4 minutes.
Add the chicken pieces to the pan and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
Add the shrimp to the same pan and cook for 2-3 minutes per side, until pink and opaque. Do not overcook. Remove shrimp from the pan and set aside with the chicken.
Add the minced garlic and chopped vegetables to the pan. Cook for 3-5 minutes until vegetables are slightly tender-crisp.
Pour in the cooking cream and reserved pasta water. Bring to a gentle simmer, stirring to create a light sauce.
Return the cooked chicken and shrimp to the pan with the sauce. Season with salt and black pepper.
Add the drained pasta to the pan with the sauce, chicken, and shrimp. Add most of the grated cheese (save a little for garnish if you like).
Toss everything together gently until the pasta is coated in the sauce and the cheese is melted.
Serve immediately, garnished with optional fresh herbs or extra cheese.
💡 Royal Chef's Secrets: 🤫
- 🍝 Always reserve some pasta water! It's starchy magic that helps the sauce cling beautifully to your pasta. Add a splash or two if your sauce feels too thick.
- 🌿 For extra regal flavor, finish the dish with a drizzle of high-quality olive oil or a sprinkle of finely chopped fresh parsley.
- 🥂 If you're feeling extra fancy, add a splash of white wine to the pan after cooking the chicken and shrimp, scrape up the browned bits, and let it reduce before adding the cream.
