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.