Creamy Tomato Chicken & Shrimp Pasta

What's for dinner?

So its the middle of the week and you're hungry, you have to feed your family but you don’t want to spend hours cooking dinner. This is a quick, delicious, and satisfying pasta meal which only took 30 minutes to make. This is my chicken and shrimp pasta in a creamy tomato sauce.


Chicken breast (500g)

Raw shrimp/king prawns (275g)

Garlic (4 cloves)

Parmesan Cheese (1 cup grated)

Parsley (chopped)

Tomato Puree/Paste (1 tablespoon)

Cherry Tomatoes (200g)

Double Cream (300mls)

Canned Chopped Tomatoes

Linguine or other pasta of choice

Olive oil

Seasonings: Salt, onion salt, garlic granules, black pepper, cayenne pepper, all-purpose seasoning and dried or fresh herbs (oregano, basil and thyme).


  1. Start by washing the chicken breasts then cutting into strips. Season the chicken, with a bit of salt, onion salt, garlic granules, cajun seasoning and black peeper, then mix everything in well.

  2. Next devein and clean the shrimp (I left the tail on for added flavour) then season with salt, garlic granules and black pepper.

  3. Prep the other ingredients like cutting the cherry tomatoes in half, crushing the garlic, grating the parmesan cheese and chopping up parsley.

  4. Now for some cooking action, so in a hot pan add some olive oil then sauté the chicken breasts until all the pink is gone, this only took about 4 minutes then I took them out (be careful not to over cook the chicken at this stage as its going to cook further in the sauce, this will keep it juicy and tender).

  5. Time for the shrimp, so in the same pan with with same juices, sauté the shrimp, and again, be careful not to overcook the shrimp. So as soon as the shrimps turns pink, take them out. This takes about 2 minutes.