Cook the fettuccine

• Bring a large pot of salted water to a boil.
• Cook the fettuccine until al dente.
• Drain, reserving a little pasta water.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Season the chicken with salt and pepper and sear until golden and cooked through.
• Set the chicken aside.

Cook the shrimp

• Add the shrimp to the same pan.
• Cook until pink and opaque, then set aside with the chicken.

Make the Alfredo sauce

• Melt the butter in the pan and add the garlic, cooking until fragrant.
• Pour in the heavy cream and simmer gently.
• Stir in the parmesan until smooth and creamy.

Combine and serve

• Return the chicken and shrimp to the sauce.
• Add the fettuccine and toss, loosening with pasta water as needed.
• Season with salt and pepper, garnish with parsley and serve.