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–+ servings
Plate of homemade Surf and Turf Fettuccine Alfredo with grilled chicken, buttery lobster, creamy Parmesan Alfredo sauce, fresh parsley, garlic knots, and side salad.
Reynaldo’s Cocina 📍

Surf and Turf Fettuccine Alfredo

Creamy fettuccine Alfredo loaded with grilled seasoned chicken, buttery garlic lobster, fresh parsley, and plenty of Parmesan cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian-Inspired, Seafood
Ingredients Equipment Method Notes

Ingredients
  

Grilled Chicken
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp Cavender's Greek Seasoning
  • 1 tsp Badia Complete Seasoning
Lobster
  • 1 lb lobster meat chopped
  • 2 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 tsp Cavender's Greek Seasoning
  • 1 tsp Sazon seasoning
Fettuccine Alfredo
  • 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
Finish
  • 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

  1. Season chicken with olive oil, Cavender's Greek Seasoning, and Badia Complete Seasoning.
  2. Allow chicken to rest while preparing the remaining ingredients.
  3. Bring a large pot of salted water to a boil.
  4. Cook fettuccine until al dente according to package directions.
  5. Reserve 1/2 cup pasta water before draining.
  6. Drain pasta and set aside.
  7. Heat a skillet or grill pan over medium high heat.
  8. Cook chicken for 5 to 7 minutes per side until fully cooked and the internal temperature reaches 165 degrees.
  9. Remove chicken from heat and allow it to rest for 5 minutes.
  10. Slice chicken and set aside.
  11. Heat a medium sauté pan over medium heat.
  12. Add unsalted butter and minced garlic.
  13. Cook for 30 seconds until fragrant.
  14. Add lobster meat.
  15. Season with Cavender's Greek Seasoning and Sazon seasoning.
  16. Cook for 1 to 2 minutes until warmed through and coated in garlic butter.
  17. Remove lobster from heat and set aside.
  18. In a large skillet, melt butter over medium heat.
  19. Add minced garlic and cook for 30 seconds until fragrant.
  20. Pour in heavy cream and bring to a gentle simmer.
  21. Add Parmesan cheese gradually while stirring.
  22. Season with Cavender's Greek Seasoning, Badia Complete Seasoning, black pepper, and salt if needed.
  23. Stir until the Alfredo sauce is smooth and creamy.
  24. Add reserved pasta water as needed to loosen the sauce.
  25. Add cooked fettuccine to the Alfredo sauce.
  26. Toss until evenly coated.
  27. Fold in the sliced grilled chicken and buttery lobster.
  28. Plate the fettuccine Alfredo.
  29. Finish with fresh parsley and extra Parmesan cheese.
  30. Serve with warm garlic knots and spring mix salad with homemade vinaigrette.

Notes

• Rest the chicken before slicing so it stays juicy and does not release excess moisture into the Alfredo.
• Cook the lobster briefly so it stays tender and buttery.
• Add Parmesan gradually for a smoother Alfredo sauce.
• Reserve pasta water before draining to help loosen the sauce naturally.
• Freshly grated Parmesan melts better than pre shredded cheese.
• Garlic should become fragrant but not browned for a cleaner Alfredo flavor.
• Finish with fresh parsley and extra Parmesan right before serving for the best presentation.
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