Outback Steakhouse Queensland Chicken & Shrimp Pasta (Copycat Recipe)

This delightful dish combines tender grilled chicken and succulent shrimp tossed with fettuccine pasta in a creamy Alfredo sauce, finished with fresh vegetables and a hint of garlic. It's a comforting meal that captures the essence of the Outback Steakhouse experience, perfect for a family dinner or a special occasion.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz shrimp, peeled and deveined
• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Season the chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until cooked through. Remove from the skillet and let rest before slicing.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for about 1 minute until fragrant. Add the shrimp and cook until pink, about 3-4 minutes. Remove the shrimp and set aside.
4. In the skillet, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Add the bell peppers and broccoli, cooking until just tender.
5. Combine the cooked fettuccine, sliced chicken, and shrimp into the sauce, tossing to coat evenly. Adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh parsley.