Fusilli with Shrimp and Paneed Chicken Recipe

Name: Fusilli with Shrimp and Paneed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 2 cups fresh French breadcrumbs; 1/3 cup plus 2 tablespoons chopped fresh parsley; 3/4 teaspoon salt; 1/2 teaspoon ground pepper; 3/4 pound skinless boneless chicken breast halves; 4 tablespoons olive oil; 1/2 pound uncooked large shrimp, peeled, deveined; 2/3 cup dry white wine; 1 cup whipping cream; 1/4 teaspoon cayenne pepper; 1/4 cup freshly grated Parmesan cheese; 1/2 pound fusilli

Servings: persons

2 eggs
2 cups fresh French breadcrumbs
1/3 cup plus 2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
3/4 pound skinless boneless chicken breast halves
4 tablespoons olive oil
1/2 pound uncooked large shrimp, peeled, deveined
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated Parmesan cheese
1/2 pound fusilli

1
Place eggs in shallow bowl and beat to blend.
2
Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl.
3
Dip chicken into eggs, then into crumb mixture, turning to coat completely.
4
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
5
Add chicken; saute until cooked through, about 4 minutes per side.
6
Transfer to plate.
7
Discard oil in skillet; add 1 tablespoon oil.
8
Add shrimp; saute over medium-high heat until just cooked through, about 3 minutes.
9
Using slotted spoon, transfer shrimp to plate with chicken.
10
Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes.
11
Add cream; boil until sauce thickens slightly, about 3 minutes.
12
Mix in cayenne and Parmesan.
13
Cut chicken into 1/2-inch pieces.
14
Return chicken, shrimp and any collected juices to sauce in skillet.
15
Stir over medium heat until heated through.
16
Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
17
Drain pasta.
18
Add to skillet; toss to coat.
19
Season with salt and pepper.
20
Transfer to large bowl.
21
Sprinkle with 2 tablespoons parsley and serve.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, 2 cups fresh French breadcrumbs, 1/3 cup plus 2 tablespoons chopped fresh parsley, 3/4 teaspoon salt, and more.

Yes, Fusilli with Shrimp and Paneed Chicken falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli with Shrimp and Paneed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions