Whisk together heavy cream and egg yolk in a bowl.

Heat butter in a pan.

Add chicken and shrimps. Cook for about a minute per side. Set aside.

Add cream and egg mixture into the pan. Simmer over low heat, constantly stirring, until thickened. Stir in pasta water to thin out the sauce as needed.

Blend in the grated parmesan.

Season with salt and pepper to taste.

Toss in cooked spaghetti, chicken, and shrimps.

Garnish with fresh parsley to serve.