Surf & Turf Fettuccine Alfredo
Creamy fettuccine Alfredo loaded with grilled seasoned chicken, buttery garlic lobster, fresh parsley, and plenty of Parmesan cheese. Served with homemade garlic knots and a fresh spring mix salad with homemade vinaigrette, this is the kind of comfort-food dinner that feels restaurant worthy but comes straight from your own kitchen.
Why This Recipe Works
• Grilled chicken adds smoky flavor and texture that stands up to the rich Alfredo sauce
• Garlic butter lobster brings buttery seafood flavor without overpowering the dish
• Homemade Alfredo creates a smooth, creamy sauce that coats every strand of pasta
• Fresh parsley balances the richness and brightens the plate
• Garlic knots and salad turn the meal into a complete dinner experience
• Perfect for date nights, family dinners, celebrations, or weekend comfort food
Flavor Notes
• Rich Parmesan Alfredo sauce with homemade comfort-food flavor
• Grilled chicken seasoned with Cavender’s Greek Seasoning and Badia Complete
• Buttery lobster finished with garlic, Sazón, and herbs
• Fresh parsley adds brightness and color
• Creamy, savory, and satisfying from the first bite to the last
Serving Suggestions
Serve with homemade garlic knots, spring mix salad, roasted vegetables, or a simple Caesar salad.
For special occasions, pair with a crisp white wine, sparkling water with lemon, or fresh garlic bread.
Special Technique
Allow the chicken to rest before slicing so the juices stay in the meat instead of running into the sauce.
Cook the lobster separately and briefly in garlic butter to preserve its tender texture.
Reserve pasta water before draining. A small splash can help loosen the Alfredo sauce and create a silkier finish.
Storage + Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce.
Avoid overheating the lobster to keep it tender.
Frequently Asked Questions
Q: Can I use shrimp instead of lobster?
A: Absolutely. Shrimp works great and cooks quickly in the same garlic butter method.
Q: Can I use a different pasta?
A: Yes. Fettuccine is classic, but linguine, penne, or rotini work well too.
Q: Why reserve pasta water?
A: Pasta water helps loosen Alfredo sauce naturally while maintaining a creamy texture.
Q: Can I make the Alfredo sauce ahead of time?
A: Alfredo is best made fresh, but it can be reheated slowly with a splash of cream or milk.
Q: What makes this Surf & Turf Alfredo different?
A: The combination of grilled seasoned chicken, buttery garlic lobster, homemade Alfredo, garlic knots, and fresh salad creates a complete steakhouse-style comfort-food dinner at home.
Surf and Turf Fettuccine Alfredo
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Cavender’s Greek Seasoning
- 1 tsp Badia Complete Seasoning
- 1 lb lobster meat chopped
- 2 tbsp unsalted butter
- 3 garlic cloves minced
- 1 tsp Cavender’s Greek Seasoning
- 1 tsp Sazon seasoning
- 1 lb fettuccine pasta
- 4 tbsp unsalted butter
- 4 garlic cloves minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1 tsp Cavender’s Greek Seasoning
- 1 tsp Badia Complete Seasoning
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp fresh parsley chopped
- Extra Parmesan cheese
- Serve With
- Garlic knots
- Spring mix salad
- Homemade vinaigrette
Equipment
- Large pot
- Large skillet or grill pan
- – Medium sauté pan
- Colander
- Mixing bowls
- Cutting board
- Sharp knife
- Tongs
- Wooden spoon
- Measuring cups
- Measuring spoons
- Whisk
- – Serving plates
Method
- Season chicken with olive oil, Cavender’s Greek Seasoning, and Badia Complete Seasoning.
- Allow chicken to rest while preparing the remaining ingredients.
- Bring a large pot of salted water to a boil.
- Cook fettuccine until al dente according to package directions.
- Reserve 1/2 cup pasta water before draining.
- Drain pasta and set aside.
- Heat a skillet or grill pan over medium high heat.
- Cook chicken for 5 to 7 minutes per side until fully cooked and the internal temperature reaches 165 degrees.
- Remove chicken from heat and allow it to rest for 5 minutes.
- Slice chicken and set aside.
- Heat a medium sauté pan over medium heat.
- Add unsalted butter and minced garlic.
- Cook for 30 seconds until fragrant.
- Add lobster meat.
- Season with Cavender’s Greek Seasoning and Sazon seasoning.
- Cook for 1 to 2 minutes until warmed through and coated in garlic butter.
- Remove lobster from heat and set aside.
- In a large skillet, melt butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese gradually while stirring.
- Season with Cavender’s Greek Seasoning, Badia Complete Seasoning, black pepper, and salt if needed.
- Stir until the Alfredo sauce is smooth and creamy.
- Add reserved pasta water as needed to loosen the sauce.
- Add cooked fettuccine to the Alfredo sauce.
- Toss until evenly coated.
- Fold in the sliced grilled chicken and buttery lobster.
- Plate the fettuccine Alfredo.
- Finish with fresh parsley and extra Parmesan cheese.
- Serve with warm garlic knots and spring mix salad with homemade vinaigrette.
