Discover a vibrant twist on classic Italian comfort food with our Chicken and Shrimp Carbonara. This dish beautifully balances tender chicken, succulent shrimp, and a luxuriously creamy carbonara sauce, creating a luscious dinner that fills the kitchen with irresistible aromas.
Perfect for family dinners or gatherings with friends, this recipe invites you to savor each bite of perfectly cooked spaghetti enveloped in rich flavors and textures. Each ingredient is thoughtfully selected to bring harmony and delight to your plate.
- Combines two proteins: lean chicken and flavorful shrimp for an indulgent and hearty meal.
- The creamy carbonara sauce is rich and smooth, coating the pasta flawlessly.
- Incorporates crisp bacon and fresh vegetables giving a balance of textures.
Ingredients
- Spaghetti noodles: ½ pound cooked to al dente, providing the perfect base with firm texture and slight bite.
- Large egg yolks: 4 yolks at room temperature to create the silky, creamy sauce without scrambling.
- Heavy cream: 1 cup adds richness and smoothness essential for a luscious carbonara sauce.
- Freshly grated parmesan cheese: 1 cup for sharp, nutty flavor that deepens the sauce complexity.
- Thick cut smoked bacon: ½ pound diced for crispy, smoky bites enhancing texture and umami.
- Chicken tenderloin strips: 1 pound tender and juicy, lightly seasoned and seared golden brown.
- Raw shrimp: ½ pound, deveined and peeled to succulent perfection.
- Olive oil: 2 tablespoons used for cooking the proteins gently and flavor infusion.
- Italian seasoning blend: 1 ½ teaspoons enhances the chicken and shrimp with aromatic herbs.
- Salt: ½ teaspoon balances flavors throughout the dish.
- Black pepper: ¼ teaspoon adds a mild heat and depth.
- Large red bell pepper: 1 sliced into ¼ inch strips for sweetness and crisp texture.
- Diced yellow onion: ½ cup to provide gentle pungency and sweetness.
- Minced garlic: 1 tablespoon for fragrant, savory punch.
- Chopped fresh parsley: 1 tablespoon to garnish with a fresh, vibrant touch.
Instructions
- Cook spaghetti to al dente
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Boil the spaghetti in salted water following package directions, usually about 9-11 minutes. Reserving 1 cup of pasta water keeps some starchy water on hand to adjust sauce consistency later. This step ensures the pasta remains slightly firm and won’t overcook when combined with the sauce.
- Prepare the egg and cream sauce mixture
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In a medium bowl, whisk together egg yolks, heavy cream, and parmesan cheese until smooth. Slowly temper the mixture by whisking in ½ cup warm pasta water gently; this warms the eggs and prevents scrambling, allowing the sauce to thicken perfectly when added to the skillet.
- Render and crisp bacon
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Cook diced bacon over medium heat in a large skillet for 15-18 minutes, stirring frequently to avoid burning. Removing the bacon once crispy ensures great texture, while draining most bacon fat leaves enough behind to flavor the dish without excess grease.
- Season and cook chicken and shrimp
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Toss chicken tenderloin strips and shrimp with olive oil, Italian seasoning, salt, and pepper for a flavorful coating. Sear chicken on medium-high heat for 3-4 minutes per side until golden and fully cooked, then cook shrimp quickly until pink and opaque, preserving tenderness and flavor.
- Sauté vegetables
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Add bell pepper strips, diced onion, and minced garlic to the skillet and cook until vegetables are crisp-tender and garlic is fragrant, about 3-4 minutes. This adds sweetness and aroma that complement the savory proteins perfectly.
- Thicken the carbonara sauce
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Reduce heat to medium-low and slowly whisk the tempered egg and cream mixture into the skillet. Keep whisking until the sauce thickens to coat the back of a spoon, which should take 2-3 minutes. This method ensures a smooth, creamy texture without curdling.
- Toss pasta and ingredients together
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Return the bell pepper strips and cooked spaghetti to the sauce and toss gently to combine and coat the noodles perfectly. Then add the crispy bacon pieces and mix again for flavor and texture throughout.
- Serve with chicken and shrimp topping
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Plate the carbonara-coated pasta and top with cooked chicken strips and shrimp. Garnish with freshly chopped parsley for a bright, fresh finish that balances the rich flavors.
- Cooking pasta just until al dente is crucial because it continues to cook slightly when mixed with hot sauce.
- Keep stirring the bacon diligently during cooking to prevent burning and ensure crispiness.
- Maintain a gentle simmer when adding the sauce ingredients to avoid curdling cream or scrambling eggs.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or pasta water to restore creaminess.
Serving Suggestions
This carbonara pairs wonderfully with a crisp green salad and crusty garlic bread. For beverages, a chilled white wine or sparkling water with lemon beautifully complements the savory richness.
- Tempering the egg yolk mixture with warm pasta water prevents them from scrambling and ensures a smooth sauce.
- Cook shrimp last as they require less time and avoid becoming rubbery.
- Use freshly grated parmesan rather than pre-grated for best flavor and melting quality.
FAQs
- Can I use a different type of pasta?
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Yes, fettuccine, linguine, or even bucatini work well and hold the sauce nicely.
- Is it necessary to reserve pasta water?
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Absolutely—pasta water contains starch which helps thicken the sauce and allows for better coating on noodles.
- Can I substitute heavy cream with milk?
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Heavy cream offers richness that milk doesn’t; using milk may result in a thinner, less creamy sauce.
- How do I prevent the sauce from scrambling?
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Gradually add warm pasta water to egg mixture before combining with skillet contents and cook on low heat, whisking constantly.
- Can this recipe be made gluten-free?
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Yes, substitute spaghetti with any gluten-free pasta variety and ensure other ingredients are gluten-free certified.
- What can I use instead of bacon?
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Pancetta or smoked turkey bacon make great alternatives, offering similar smoky flavors.
- How long can leftovers be frozen?
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It is best enjoyed fresh or refrigerated within 3 days; freezing is not recommended as the sauce texture may change.
Chicken and Shrimp Carbonara
Equipment
- 1 large skillet 12-inch skillet for cooking bacon, chicken, shrimp, and sauce
- 1 medium bowl
- 1 large bowl for seasoning chicken and shrimp
- 1 slotted spoon for removing bacon
- 1 pot for cooking spaghetti
Ingredients
- ½ pound spaghetti noodles cooked to al dente
- 4 large egg yolks room temperature
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- ½ pound thick cut smoked bacon diced (5-6 strips)
- 1 pound chicken tenderloin strips
- ½ pound raw shrimp deveined, shells and tails removed
- 2 tablespoons olive oil
- 1 ½ teaspoons Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large red bell pepper stem, seeds, veins removed and cut into ¼ inch strips
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cook spaghetti in salted boiling water to al dente, about 9-11 minutes. Reserve 1 cup pasta water, drain and set aside.
- Whisk egg yolks, heavy cream, and parmesan in a medium bowl. Slowly add ½ cup warm reserved pasta water while whisking to temper the eggs, then set aside.
- In a large skillet over medium heat, cook diced bacon for 15-18 minutes, stirring often until crispy. Remove bacon with a slotted spoon and drain excess fat, leaving 2 tablespoons in the skillet.
- Toss chicken strips and shrimp with olive oil, Italian seasoning, salt, and black pepper in a large bowl.
- Increase skillet heat to medium-high and cook the chicken for 3-4 minutes per side until golden and internal temperature reaches 165°F. Remove chicken and set aside.
- Add shrimp to skillet and cook 1-2 minutes per side until lightly golden and fully cooked. Remove and set aside with chicken.
- Add red bell pepper strips, diced onion, and minced garlic to the skillet. Cook 3-4 minutes until vegetables are crisp-tender and garlic is fragrant. Remove bell peppers, leaving onions and garlic to cook further. Set peppers aside.
- Lower heat to medium-low. Slowly pour in egg and cream mixture while whisking constantly. Cook 2-3 minutes until sauce bubbles and thickens to coat the back of a spoon.
- Return red bell pepper strips and cooked spaghetti to the skillet. Toss to coat noodles in the carbonara sauce.
- Add crispy bacon pieces to the skillet and toss with spaghetti and sauce.
- Top the pasta with cooked chicken strips and shrimp.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Cook pasta to al dente to prevent over-softening.
- Stir bacon continuously to avoid burning.
- Temper eggs gently to prevent scrambling in the sauce.
- Do not boil the cream to avoid curdling the sauce.
