In a large Dutch oven or a pot set over medium heat, melt together the butter, garlic, onion powder, and a pinch of red pepper, if using. Cook 2-3 minutes until the garlic is fragrant. Pour in the wine and simmer to reduce by half (for another 2-3 minutes), scraping the bottom to deglaze the pan if necessary.
Pour in 4 cups of water and 1 teaspoon of salt and bring to a boil over high heat. Add the pasta, lower the heat, and cook until al dente (about 8 minutes - check the package directions). Do not drain the water!
Stir in the cream and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
Stir in the parmesan until melted and creamy. Add shrimp and chicken and gently toss everything together. Remove from the heat; stir in the parsley, and season with salt and pepper to taste.
Spoon the pasta into bowls and top with extra parsley and parmesan if desired. Serve immediately and enjoy!
Make sure your cream cheese is very soft. It will melt quickly into a perfectly smooth texture.
Don't overcook the pasta. It will keep cooking even after you remove it from the heat. Cooked al dente (check the package directions), the pasta will keep its shape and have the perfect texture.
Your sauce might seem thin and excessive at first but have no fear – your pasta will absorb it as it cools down.
I like to check my peeled and deveined shrimp for any residual veins and tailpieces before tossing them into the pot.
If you already have raw shrimp on hand, by all means, use that. For a nice presentation, use medium to large-size shrimp and either take the tails off before cooking or leave them on (you can bite them off when you eat).
You can easily double or half this recipe for pasta Alfredo. Make sure to use a larger pot if you are making extra. For half the recipe, you could use a large 12" cast-iron or non-stick skillet with a lid if you don't own a Dutch oven.
Store cooled leftovers in the fridge in an airtight container for up to 3 days. To reheat, add a splash of chicken broth or water and reheat slowly over low heat until very warm or hot if you prefer, but do not let it simmer.
For variations and substitutions, please see the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.