You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.

Ingreadients:

• 1 (16 ounce) package trotolle dry pasta
• 4 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, thinly sliced
• 1 tablespoon dried basil
• ½ teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• 2 pounds chicken breast, cut into strips
• 1 stick butter
• 1 (8 ounce) package cream cheese, cut into small pieces
• 2 cups milk, or more as needed
• 2 cups heavy cream
• 3 cups shaved Parmigiano-Reggiano cheese
• 3 tablespoons pesto
• 3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
• ½ pound uncooked medium shrimp, peeled and deveined

Direction

1. Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
3. Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
4. Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more