If you’re craving a dish that’s both decadent and comforting, this Chicken and Shrimp Carbonara is the perfect meal. With tender chicken, succulent shrimp, and crispy bacon, all enveloped in a rich, creamy sauce, this recipe takes the classic carbonara to a whole new level. It’s a dish that feels indulgent yet satisfying without feeling overly complicated, making it ideal for a weeknight dinner or a special weekend meal.
I came up with this recipe when I was trying to decide what to cook for a cozy dinner with friends. I wanted something hearty, yet light enough to not feel overly heavy. Carbonara seemed like the perfect base, but I wanted to add a bit more protein and flavor, so I went for a combination of chicken and shrimp. The result? A creamy, flavorful, and completely satisfying pasta dish that everyone loved. For more variations of carbonara, check out Bon Appétit’s Carbonara Recipes.
🟩 Why This Is So Good
- Hearty Protein Combo – With both chicken and shrimp, this dish offers a satisfying balance of flavors and textures, making it a complete meal on its own.
- Rich and Creamy Sauce – The combination of egg yolks, heavy cream, and parmesan cheese creates the most luscious, creamy sauce that coats every strand of spaghetti perfectly.
- Crispy Bacon – Thick-cut bacon adds a smoky, crispy crunch that enhances the dish and brings in that savory flavor you crave.
- Fresh Vegetables – The red bell pepper, onion, and garlic add not only beautiful color but also a depth of flavor that brightens up the creamy richness of the carbonara sauce.
- Quick and Easy – Despite its rich flavors, this dish comes together in under 30 minutes, making it perfect for a weeknight dinner or a cozy weekend meal.
The first time I made this dish, I was so impressed with how the chicken and shrimp paired together. The crispy bacon added just the right amount of texture, while the creamy sauce was so rich that it turned every bite into something indulgent. It’s the kind of dish you can’t wait to make again, and now it’s one of my go-to recipes when I want to impress!
🟩 Getting Your Ingredients Right
- Fresh Pasta – The key to the perfect carbonara is al dente spaghetti. Don’t overcook your pasta, as it will absorb the sauce better when it has a slight bite to it.
- Egg Yolks – Using room-temperature egg yolks helps them emulsify more smoothly with the cream and cheese, resulting in a velvety sauce.
- Heavy Cream – For a truly rich and creamy carbonara, use heavy cream instead of milk. It helps to thicken the sauce and creates the luxurious texture you want.
- Chicken – Chicken tenderloin strips are perfect for this dish because they cook quickly and stay tender. You can also use chicken breast if that’s what you have on hand.
- Shrimp – Be sure to use deveined shrimp, with the shells and tails removed, for a clean and easy-to-eat dish. If you’re short on shrimp, you can always double the chicken for more protein.
For more tips on choosing the best pasta for carbonara, check out this guide on pasta types.
🟩 Making It Step by Step
Prepare the Pasta and Sauce
Cook the spaghetti according to package instructions in salted water. Be sure to reserve 1 cup of the pasta water before draining—this will help thicken the sauce later. While the pasta cooks, whisk together the egg yolks, heavy cream, and freshly grated parmesan cheese in a bowl. Set the mixture aside.
Cook the Bacon and Protein
In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a bit of the bacon fat in the skillet. Add olive oil to the skillet and heat over medium-high. Season the chicken strips with Italian seasoning, salt, and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Add the shrimp to the same pan and cook for 2-3 minutes until they turn pink and opaque. Remove the chicken and shrimp from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add the red bell pepper, yellow onion, and garlic. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
Combine Everything
Add the cooked spaghetti to the skillet with the sautéed vegetables, tossing to combine. Pour in the egg yolk mixture and toss quickly, adding reserved pasta water a little at a time to help create a creamy sauce. Add the chicken, shrimp, and crispy bacon back into the pan, tossing everything together until well combined.
Garnish and Serve
Serve immediately, garnished with freshly chopped parsley. You can also sprinkle extra parmesan cheese on top if you love the cheesy goodness!
🟩 Making Sure It Turns Out
- Temperature Control – When adding the egg yolk mixture to the pasta, make sure the pasta is hot, but not too hot to scramble the eggs. Tossing the pasta quickly will prevent this from happening.
- Pasta Water – The pasta water is key in making the sauce silky and smooth. Add it gradually, stirring as you go, until the sauce reaches your desired consistency.
- Don’t Overcook the Protein – Chicken and shrimp cook quickly. Overcooking can make them tough, so be sure to keep an eye on them while sautéing.
When I first made this dish, I added the egg mixture to pasta that wasn’t hot enough, and the sauce didn’t come together as smoothly as I wanted. Now, I always make sure the pasta is piping hot when adding the egg mixture, which creates the perfect silky sauce every time.
🟩 Perfect Serving Ideas
Serve this Chicken and Shrimp Carbonara with a side of garlic bread for a satisfying meal, or pair it with a light salad of mixed greens and a tangy lemon vinaigrette to balance the richness of the pasta. A glass of white wine, like a Chardonnay or Sauvignon Blanc, will also complement the creamy flavors of the dish.
🟩 Making It Different
- Add More Veggies – You can easily boost the veggie content by adding spinach, mushrooms, or even peas. These would work beautifully with the creamy sauce.
- Different Proteins – If you don’t have shrimp, you can substitute with another seafood like scallops, or go with just chicken for a simpler version.
- Spice It Up – Add a pinch of red pepper flakes or diced chili peppers for some heat, or swap in a spicy Italian sausage for a kick.
🟩 Storage and Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce. Carbonara doesn’t always keep as well as other pasta dishes, so it’s best enjoyed fresh, but it’s still delicious the next day!
🟩 Tips That Actually Help
- Cook the Pasta Last – To ensure the pasta stays hot and doesn’t get soggy, cook it last and mix it in right when you’re ready to toss it with the sauce.
- Perfect Bacon – For extra crispy bacon, make sure to cook it slowly over medium heat, allowing the fat to render out for the best texture.
- Reserve Pasta Water – Don’t forget to save some of the pasta water! It’s crucial for adjusting the sauce’s consistency and making it extra creamy.
The first time I made this, I forgot to reserve the pasta water, and the sauce turned out a little thicker than I wanted. Now, I always make sure to save a cup of pasta water and use it to adjust the sauce as needed.
Closing Paragraph
This Chicken and Shrimp Carbonara has quickly become a go-to recipe in my house because it combines all the comforting flavors of a classic carbonara, but with added depth and richness from the chicken, shrimp, and bacon. It’s a dish that’s easy to prepare but feels like a special treat. If you’re looking for a meal that will impress your family or friends, this is definitely the one to try!
Frequently Asked Questions
→ Can I use store-bought bacon bits instead of thick-cut bacon?
For best results, I recommend using thick-cut bacon. The texture and flavor are much better than pre-packaged bacon bits.
→ Can I substitute the heavy cream with something lighter?
You can use half-and-half or whole milk for a lighter version, but the sauce won’t be as creamy or rich.
→ Can I make this dish without the shrimp?
Yes, you can make it with just the chicken, or even add in some vegetables for a vegetarian version.
→ Can I freeze the leftovers?
Carbonara doesn’t freeze well because of the creamy sauce, but it can be stored in the fridge for up to 2 days.
→ Can I make this dish ahead of time?
It’s best to make this dish fresh, as the sauce can separate when stored. If you need to prepare in advance, cook everything except the pasta and sauce, and then combine it just before serving.
Chicken and Shrimp Carbonara
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Chicken and Shrimp Carbonara
Description
A creamy, hearty carbonara with tender chicken, shrimp, crispy bacon, and a rich parmesan sauce. Perfect for a cozy weeknight dinner.
Ingredients
→ For the Sauce:
4 large egg yolks, room temperature
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
→ For the Pasta:
- ½ pound spaghetti noodles, cooked to al dente
→ For the Protein:
- ½ pound thick cut smoked bacon, diced
- 1 pound chicken tenderloin strips
- ½ pound raw shrimp, deveined and peeled
→ For the Veggies:
- 1 large red bell pepper, sliced
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
→ For Garnish:
- 1 tablespoon chopped fresh parsley
Instructions
- Cook pasta according to package directions, reserving 1 cup of pasta water.
- Whisk egg yolks, cream, and parmesan together; set aside.
- Cook bacon until crispy, remove and set aside.
- Cook chicken in the same skillet, then add shrimp. Remove both from the pan.
- Sauté bell pepper, onion, and garlic in the same pan.
- Toss pasta with sautéed veggies and egg mixture, adding pasta water to create a creamy sauce.
- Add chicken, shrimp, and bacon back in. Serve immediately with parsley garnish.
Notes
Creamy Sauce: Use room-temperature eggs to avoid scrambling.
Extra Protein: Add more chicken or try sausage for variation.
Cheese: Grate your parmesan fresh for the best melt.
