Start by filling a large pot with water, adding a generous pinch of salt, and bringing it to a vigorous boil. Add 8 oz linguine pasta and cook until al dente (usually 1-2 minutes less than the package instructions).

Reserve 1/2 cup of pasta water before draining. This starchy water will help create a silky, cohesive sauce later.

Place a large skillet over medium-high heat and drizzle in 1 tbsp olive oil.

Add the thinly sliced chicken breasts, season with salt and pepper, and cook for 4-5 minutes until golden and cooked through. Transfer the chicken to a plate and set it aside.

In the same skillet, add another 1 tbsp olive oil and toss in the 1 lb shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and place them with the chicken.

In the same skillet, lower the heat to medium and add 3 minced garlic cloves. Sauté for 30 seconds until fragrant—be careful not to burn it!

Toss in the 1 cup halved cherry tomatoes and cook for 2-3 minutes until they soften and release their juices.

Slowly pour in 1 cup heavy cream, stirring gently to combine. Allow the mixture to simmer for 2-3 minutes until it thickens slightly.

Add the cooked pasta, chicken, and shrimp back to the skillet. Toss everything together, adding a splash of the reserved pasta water to loosen the sauce if needed.

Sprinkle in 1/2 cup grated Parmesan cheese and 1 tsp Italian seasoning. Stir until the cheese melts and the sauce coats the pasta beautifully.

Remove from heat and garnish with 1/4 cup chopped fresh parsley and an extra sprinkle of Parmesan.

For a touch of heat, add a pinch of red pepper flakes (optional).

Don’t overcrowd the skillet: Cook the chicken and shrimp in batches if needed to ensure a perfect sear.

Adjust consistency: If the sauce feels too thick, add more pasta water, 1 tbsp at a time.