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Chicken and Shrimp Carbonara
Chicken and Shrimp Carbonara combines creamy sauce, tender pasta, and savory proteins for a quick, delicious dinner. Perfect for busy weeknights or special occasions!
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Indulge in the creamy, savory goodness of Chicken and Shrimp Carbonara tonight! This irresistible pasta dish combines tender chicken, succulent shrimp, and crispy bacon with a rich, cheesy sauce. Perfect for a quick weeknight dinner or a special occasion, this crowd-pleaser will have everyone asking for seconds. Get ready to cook up some deliciousness!
This Olive Garden Chicken and Shrimp Carbonara recipe is easy to follow with step-by-step photos and directions, making it simple for anyone to create. We've included pro tips and tricks to ensure your dish turns out perfect every time. Plus, we've answered the most frequently asked questions so you can cook with confidence!
More Recipes ⭐ Bang Bang Shrimp | Shrimp Alfredo | Shrimp Fried Rice
Craving a delicious dinner that’s ready in just 30 minutes? This Chicken Carbonara with Shrimp recipe offers the perfect blend of savory flavors, combining tender chicken, succulent shrimp, and creamy sauce. Ideal for a cozy family dinner or a special occasion, this dish will wow everyone at the table. Try it at home for a restaurant-quality meal that’s easy to make and sure to impress!
Ingredients
What you'll need to make this Chicken and Shrimp Carbonara:
- ½ teaspoon of kosher salt
- 8 ounces of linguine (or your favorite pasta)
- ¼ cup of all-purpose flour
- ¾ cup of plain panko bread crumbs
- ¾ cup of freshly grated parmesan cheese + extra for garnish (divided into ¼ cup and ½ cup)
- 1 teaspoon of Italian seasoning
- 1 teaspoon of garlic powder
- ½ teaspoon of kosher salt
- ½ teaspoon of fresh cracked black pepper
- 2 large eggs, well beaten
- 2 boneless skinless chicken breasts
- 1½ tablespoons of extra virgin olive oil
- ½ cup of diced thick-cut bacon
- 8 ounces of large peeled and deveined shrimp
- 1 red bell pepper, washed, dried, seeded, and sliced into long thin strips
- ½ cup of thinly sliced sweet yellow onion
- 1 tablespoon of minced garlic
- 1 cup of heavy cream
- ½ cup of chicken broth
- 2 teaspoons of chopped fresh parsley (optional garnish)
Substitutions and Additions
Personalize your Chicken Shrimp Carbonara recipe by swapping out ingredients and adding delicious extras! These simple changes can make your dish uniquely yours. Here are some top substitutions and additions:
- Substitute Parmesan: Replace Parmesan with Pecorino Romano or Asiago for a richer, sharper cheese flavor.These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this
- Substitute Chicken: Swap chicken with turkey or sausage for a new flavor twist in your Carbonara.
- Substitute Shrimp: Use scallops or crab instead of shrimp to create a seafood variation.
- Substitute Pasta: Try fettuccine or penne in place of traditional spaghetti for a fun texture change.
- Add Vegetables: Toss in spinach, peas, or roasted red peppers to boost color and nutrition.
How to Make Chicken and Shrimp Carbonara
Follow along with our step-by-step pictures, instructions, and tips and tricks to master this Shrimp and Chicken Carbonara recipe. Let’s get started and create a delicious, restaurant-quality meal right at home!
FIRST STEP: Fill a 5 to 6-quart stock pot two-thirds of the way full with water over medium-high heat until the water reaches a low boil.
Add the kosher salt and the linguine, and stir occasionally to keep the pasta from sticking. Cook the pasta until it is al dente, remove it from the heat, and drain.
Pro Tip
Be mindful not to overcook the pasta. Cook it until it’s just al dente, as it will continue to cook slightly when combined with the sauce later.
STECOND STEP: While the pasta is cooking, add the flour to a shallow bowl.
THIRD STEP: Add the panko breadcrumbs, a quarter cup of grated parmesan cheese, Italian seasoning, garlic powder, kosher salt, and cracked black pepper to a shallow bowl. Stir to combine.
FOURTH STEP: Add the beaten eggs to a shallow bowl.
FIFTH STEP: Lay a cooling rack over a baking sheet. Set it aside.
SIXTH STEP: Dredge the chicken breasts on both sides in the flour. Next, coat both sides of the floured chicken breasts in the beaten egg, then coat both sides of the chicken breast in the breadcrumbs and cheese mixture.
Press down on both sides of the chicken breast to make sure the breadcrumbs adhere well to the chicken breast. Place the breaded chicken breasts on top of the cooling rack.
SEVENTH STEP: Heat a 12-inch large skillet over medium-high heat. Add the extra virgin olive oil and the chopped bacon.
Stir continuously until the bacon is nice and crispy. Transfer the crispy bacon from the skillet to a plate using a slotted spoon.
Pro Tip
Keep a close eye on the bacon while cooking it in the skillet. It can go from crispy to burnt quickly, so stir it continuously and adjust the heat as needed.
EIGHTH STEP: Add the breaded chicken breasts to the skillet. You will need to quickly wash the cooling rack as you will place the cooked chicken back on the rack to rest and drain.
Cook for six to seven minutes per side until the chicken breast is golden brown on both sides. Transfer the chicken to the cooling rack to rest and drain.
NINTH STEP: Immediately add the large shrimp to the skillet. Cook for two to three minutes per side until the shrimp are nice and pink.
Transfer the cooked shrimp to a plate. We placed the shrimp on the same plate as the cooked bacon just to save on dishes.
TENTH STEP: Add the sliced red peppers and sliced onion. Stir often to keep the vegetables from burning. Cook for four to five minutes until softened.
ELEVENTH STEP: Add the minced garlic and cook just until fragrant, about one minute.
TWELVTH STEP: Stir in the heavy cream and chicken broth. Allow the cream mixture to simmer for two to three minutes.
Pro Tip
When you add the cream and chicken broth to the skillet, maintain a gentle simmer. Avoid boiling the cream, as it may curdle.
THIRTEENTH STEP: While the cream is simmering, carefully slice the cooked chicken into 1-inch chunks. Try to keep the golden breading intact.
FOURTEENTH STEP: Stir in the remaining half cup of grated parmesan cheese. Continuously stir until a creamy texture is achieved.
Stir the cooked sliced chicken pieces, cooked shrimp, cooked pasta, and cooked bacon. Stir just to coat. Garnish with the chopped fresh parsley and extra grated parmesan. Serve immediately.
How to Serve Chicken and Shrimp Carbonara
Get creative with how you serve this Chicken and Shrimp Carbonara! Whether it's a casual family meal or a special celebration, this dish shines in every setting. Here are some fun ways to enjoy it:
- Family Dinner: This recipe is perfect for a cozy family dinner, pleasing both kids and adults with its creamy, savory flavors. Pair it with a fresh pea salad and garlic bread for a complete meal everyone will love.
- Special Occasions: Impress your guests at birthdays, anniversaries, or holidays with this restaurant-quality dish. Serve it alongside a crisp white wine for an elegant touch.
- Seasonal Celebrations: Enjoy this dish year-round, but it’s especially delightful in the cooler months when comfort food is a must. Pair it with a warm bowl of tomato basil soup and crusty bread to complete the meal.
Why You'll Love This Chicken and Shrimp Carbonara Recipe
Chicken and Shrimp Carbonara is more than just a meal—it’s a beloved favorite with our readers for several tempting reasons
- A Perfect Harmony of Flavors: This recipe combines juicy chicken, tender shrimp, and a rich, creamy sauce, creating a delightful blend that’s irresistible. The balance of savory proteins with the indulgent carbonara sauce makes every bite a treat.
- Quick and Easy for Busy Nights: With just 30 minutes from start to finish, this dish is a lifesaver for busy weeknights. Readers love that they can serve a restaurant-quality meal without spending hours in the kitchen.
- A Versatile Crowd-Pleaser: This dish shines at family dinners, special occasions, or casual gatherings. Its creamy texture and savory flavors make it an instant hit with everyone who tries it.
Chicken and Shrimp Carbonara isn’t just a recipe—it’s a delicious experience that keeps readers coming back for more!
Recipe FAQ
Can I use cooked shrimp in this Chicken and Shrimp Carbonara?
Yes, but add cooked shrimp at the end to prevent overcooking and keep them tender in the creamy sauce.
How do I prevent the eggs from scrambling in the carbonara sauce?
Whisk the eggs into the sauce off the heat and stir quickly to create a smooth, creamy texture.
What type of pasta works best for Shrimp and Chicken Carbonara?
Spaghetti is the traditional choice, but you can also use fettuccine or linguine for a slightly thicker, more satisfying bite.
How do I ensure the chicken stays juicy in this recipe?
Cook the chicken on medium heat until just done, and avoid overcooking to keep it moist and tender.
Serving FAQ
Can I serve Chicken and Shrimp Carbonara as a main dish at a dinner party?
Absolutely! This rich and flavorful dish works wonderfully as the star of any dinner party menu.
Should I serve Chicken and Shrimp Carbonara immediately after cooking?
Yes, for the best texture and flavor, serve the dish right away while the sauce is creamy and warm.
How should I plate Chicken and Shrimp Carbonara for a special occasion?
Arrange the pasta in nests, then top with chicken and shrimp for an elegant, restaurant-quality presentation.
Is Chicken and Shrimp Carbonara kid-friendly?
Yes, kids love the creamy sauce and tender pasta, making this dish a family favorite for all ages.
Storage FAQ
Follow the directions, tips, and tricks below for optimal storage of your Chicken and Shrimp Carbonara. From making ahead to reheating, we’ve got you covered to keep your dish delicious.
Can I prepare Chicken and Shrimp Carbonara ahead of time?
Yes, cook the pasta and proteins separately, then store them in airtight containers in the fridge for up to a day.
What’s the best way to store leftover Chicken and Shrimp Carbonara?
Store leftovers in an airtight container in the fridge. They’ll stay fresh for up to two days.
Can I freeze Chicken and Shrimp Carbonara?
Yes, freeze the cooked dish in an airtight container for up to one month, but fresh is always best.
How do I thaw and reheat frozen Chicken and Shrimp Carbonara?
Thaw in the fridge overnight, then reheat gently in a skillet, stirring occasionally until warmed through.
What’s the best way to reheat Chicken and Shrimp Carbonara?
Reheat gently in a skillet on medium-low heat until the sauce is creamy and the dish is warmed through.
Can I reheat Chicken and Shrimp Carbonara in the microwave?
Yes, use the microwave in 30-second increments, stirring between intervals to avoid overcooking.
Chicken And Shrimp Carbonara
Chicken and Shrimp Carbonara combines creamy sauce, tender pasta, and savory proteins for a quick, delicious dinner. Perfect for busy weeknights or special occasions!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- ½ teaspoon kosher salt
- 8 ounces linguine (or your favorite pasta)
- ¼ cup all-purpose flour
- ¾ cup plain panko bread crumbs
- ¾ cup freshly grated parmesan cheese ( plus extra for garnish (divided into ¼ cup and ½ cup))
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 large eggs (well beaten)
- 2 chicken breat (boneless and skinless)
- 1 ½ tablespoons olive oil (extra virgin)
- ½ cup thick-cut bacon (diced)
- 8 ounces large peeled and deveined shrimp
- 1 red bell pepper ((washed, dried, seeded, and sliced into long thin strips))
- ½ cup sweet yellow onion (thinly sliced)
- 1 tablespoon garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- 2 teaspoons chopped fresh parsley (optional garnish)
DIRECTIONS
- Fill a 5-6 quart stock pot ⅔ way full with water over medium-high heat until the water reaches a low boil. Add the kosher salt and the linguine, and stir occasionally to keep the pasta from sticking. Cook the pasta until it is al dente, remove it from the heat, and drain.
- While the pasta is cooking, add the flour to a shallow bowl.
- Add the panko breadcrumbs, ¼ cup grated parmesan cheese, Italian seasoning, garlic powder, kosher salt, and cracked black pepper to a shallow bowl. Stir to combine.
- Add the beaten eggs to a shallow bowl.
- Lay a cooling rack over a baking sheet. Set it aside.
- Dredge the chicken breasts on both sides in the flour. Next, coat both sides of the floured chicken breasts in the beaten egg, then coat both sides of the chicken breast in the breadcrumbs and cheese mixture. Press down on both sides of the chicken breast to make sure the breadcrumbs adhere well to the chicken breast. Place the breaded chicken breasts on top of the cooling rack.
- Heat a 12-inch skillet over medium-high heat. Add the extra virgin olive oil and the chopped bacon. As every stove cooks differently, keep a close eye on the bacon to keep it from burning. Adjust the heat up or down accordingly. Stir continuously until the bacon is nice and crispy. Transfer the crispy bacon from the skillet to a plate using a slotted spoon.
- Add the breaded chicken breasts to the skillet. You will need to quickly wash the cooling rack as you will place the cooked chicken back on the rack to rest and drain. Cook for 6-7 minutes per side until the chicken breast is golden brown on both sides. Transfer the chicken to the cooling rack to rest and drain.
- Immediately add the shrimp to the skillet. Cook for 2-3 minutes per side until the shrimp are nice and pink. Transfer the cooked shrimp to a plate.
- Add the sliced red peppers and sliced onion. Stir often to keep the vegetables from burning. Cook for 4-5 minutes until softened.
- Add the minced garlic and cook just until fragrant, about 1 minute.
- Stir in the heavy cream and chicken broth. Allow the cream mixture to simmer for 2-3 minutes. Keep a close eye on the cream mixture and adjust the heat up or down accordingly. You do not want the cream to boil, just simmer.
- While the cream is simmering, carefully slice the cooked chicken into 1-inch chunks. Try to keep the golden breading intact.
- Stir in the remaining ½ cup of grated parmesan cheese. Stir continuously until a creamy texture is achieved. Stir the cooked sliced chicken breast, cooked shrimp, drained pasta, and cooked bacon. Stir just to coat. Garnish with the chopped fresh parsley and extra grated parmesan. Serve immediately.
Notes
- Be mindful not to overcook the pasta. Cook it until it’s just al dente, as it will continue to cook slightly when combined with the sauce later.
- Keep a close eye on the bacon while cooking it in the skillet. It can go from crispy to burnt quickly, so stir it continuously and adjust the heat as needed.
- When you add the cream and chicken broth to the skillet, maintain a gentle simmer. Avoid boiling the cream, as it may curdle.
Nutrition
Calories: 644kcal | Carbohydrates: 44g | Protein: 40g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 233mg | Sodium: 1033mg | Potassium: 682mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1431IU | Vitamin C: 28mg | Calcium: 210mg | Iron: 2mg
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