Go Back
Chicken And Shrimp Carbonara

Chicken and Shrimp Carbonara

A rich and creamy pasta dish featuring tender chicken, succulent shrimp, crispy bacon, and a flavorful carbonara sauce for an indulgent dinner experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, pasta
Cuisine Italian
Servings 6 people
Calories 629 kcal

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.