Creamy Chicken and Shrimp Alfredo

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.

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.

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.

Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange 6 to 8 minutes more.