Oh, chicken and shrimp carbonara—just saying those words makes my mouth water! This dish has been my go-to for impressing dinner guests (and treating myself) for years. It’s that magical combo of creamy, rich sauce clinging to perfectly cooked pasta, with juicy chicken and plump shrimp adding their own delicious flair. The first time I tried making it, I’ll admit, I was nervous about the eggs scrambling in the sauce. But trust me, once you get the hang of it, you’ll be whipping up restaurant-quality carbonara in no time.
What I love most is how this recipe takes classic Italian carbonara and gives it an extra protein boost. The shrimp adds this wonderful sweetness that plays off the salty bacon so beautifully. And don’t even get me started on that silky sauce—when it coats each strand of pasta just right? Absolute perfection. Whether you’re cooking for date night or just craving something indulgent, this chicken and shrimp carbonara never disappoints.
Why You’ll Love This Chicken and Shrimp Carbonara
This isn’t just another pasta dish—it’s a total game-changer! Here’s why it’s become my absolute favorite:
- Creamy dreamy perfection: That rich, velvety sauce clings to every bite of pasta in the most satisfying way (and yes, it’s totally okay to lick the plate).
- Faster than takeout: From fridge to table in 35 minutes flat—perfect for those “I need comfort food NOW” nights.
- Restaurant-worthy flavors: The combo of crispy bacon, tender chicken, and sweet shrimp will make you feel like you’re dining at a fancy Italian trattoria.
- Protein powerhouse: With both chicken and shrimp, this carb-loaded dish actually keeps you full for hours.
Seriously, once you try this version, regular carbonara just won’t cut it anymore!
Ingredients for Chicken and Shrimp Carbonara
Gather these goodies before you start – trust me, having everything prepped makes the cooking process so much smoother (and less chaotic when that sauce comes together!). Here’s what you’ll need:
- 8 oz spaghetti – regular or thin works great, but don’t use angel hair (it’s too delicate for the hearty sauce)
- 2 chicken breasts, diced into 1-inch pieces – I like to pound them slightly first for even cooking
- 12 large shrimp, peeled and deveined (leave tails on for pretty presentation if you’re feeling fancy)
- 2 eggs – room temperature is crucial! Cold eggs can make your sauce break
- 1/2 cup grated Parmesan cheese – please, please use freshly grated, not the shelf-stable powder
- 4 slices bacon, chopped – thick-cut gives the best texture
- 2 cloves garlic, minced – or 1 tablespoon of the pre-minced stuff in a pinch
- 1/2 cup heavy cream – see my substitution notes below if you’re out
- 1 tbsp olive oil – just your basic extra virgin is perfect
- Salt and black pepper to taste – I’m heavy-handed with both in this dish
- Fresh parsley for garnish – the pop of green makes all the difference
Ingredient Notes & Substitutions
No heavy cream? Half-and-half works in a pinch (use 3/4 cup since it’s thinner). For a lighter version, try evaporated milk. Turkey bacon subs well for pork bacon – just add a drizzle of oil since it’s leaner. Gluten-free pasta works beautifully here (cook 1 minute less than package suggests). And if you’re out of fresh shrimp, frozen works – just thaw overnight in the fridge and pat super dry before cooking.
Equipment You’ll Need
No fancy gadgets required here—just a few kitchen basics that you probably already have lurking in your drawers. Here’s your carbonara toolkit:
- Large skillet – A 12-inch is my go-to because you need that real estate for all those delicious proteins
- Stockpot for pasta – Nothing fancy, just something big enough to let those spaghetti strands swim freely
- Whisk – For that crucial egg-and-cream mixture (but a fork will do in a pinch—just whisk like your sauce depends on it!)
- Tongs – My pasta-tossing weapon of choice, though a big slotted spoon works too
- Cheese grater – Unless you bought pre-grated Parm (tsk tsk), in which case we’ll let it slide this time
- Cutting board + sharp knife – For prepping all those tasty bits
See? Nothing crazy. Though I will say—if you’ve got one of those pasta pots with the built-in colander, this is its time to shine!
How to Make Chicken and Shrimp Carbonara
Step 1: Cook the Pasta
First things first – get that pasta water boiling! Salt it generously – it should taste like the sea. Cook your spaghetti just until al dente (usually 1 minute less than the package says). Here’s my golden rule: fish out a strand and take a bite. It should still have a tiny bit of resistance in the center. Reserve about a cup of that starchy pasta water before draining – we’ll need this magic liquid later to adjust the sauce consistency. Whatever you do, don’t rinse the pasta – you’ll wash away all that starch that helps the sauce cling!
Step 2: Prepare the Proteins
While the pasta cooks, let’s work on those delicious proteins. Start with the bacon – cook it in your skillet over medium heat until crispy. Use tongs to transfer it to a paper towel-lined plate, but leave that glorious bacon fat in the pan! Now add your diced chicken to that same pan (see how we’re layering flavors here?) and cook until golden, about 5 minutes. Add the shrimp last – they only need about 2 minutes per side until they turn pink and opaque. Quick tip: don’t crowd the pan, or you’ll steam instead of sear. Remove everything and set aside while you make the sauce.
Step 3: Make the Sauce
This is where the magic happens! In a medium bowl, whisk together the eggs, Parmesan, and heavy cream until completely smooth – no streaks of egg white! The key here is room temperature eggs (cold eggs can make the sauce break). I like to add a pinch of black pepper now too. Pro tip: if you’re nervous about scrambling, you can temper the eggs by slowly whisking in a tablespoon of hot pasta water first. Set this mixture aside while you prep for the grand finale.
Step 4: Combine Everything
Here comes the fun part! Return your drained pasta to the pot (off heat) and quickly pour in the egg mixture, tossing constantly with tongs. The residual heat from the pasta will cook the eggs into a silky sauce. If it seems too thick, add that reserved pasta water a tablespoon at a time. Now gently fold in your cooked proteins, being careful not to break up that beautiful shrimp. Keep everything moving until it’s perfectly coated. Serve immediately with an extra sprinkle of Parmesan and that fresh parsley. Warning: this disappears fast, so claim your portion quickly!
Tips for Perfect Chicken and Shrimp Carbonara
After making this dish more times than I can count (and learning from a few messy mistakes), here are my absolute must-know tips for carbonara success:
- Room temp eggs are non-negotiable – Cold eggs = broken sauce. I take mine out an hour before cooking, but if you forget, just submerge them in warm water for 5 minutes.
- Prep everything before starting – This moves FAST once the pasta’s done. I call it “mise en place panic prevention.”
- Undercook your pasta slightly – It’ll keep cooking when you mix in the hot sauce, and nobody wants mushy noodles.
- Reserve that pasta water! – The starchy liquid is like magic sauce insurance – too thick? Add a splash. Too thin? The starch helps bind it.
Bonus pro move: Warm your serving bowls first – it keeps the sauce silky longer. And always, always have extra Parmesan at the table for sprinkling!
Serving Suggestions for Chicken and Shrimp Carbonara
Oh, presentation matters with this beauty! I love serving it in warm shallow bowls so the sauce stays creamy. A simple garlic bread side is perfect for mopping up every last drop – I just toast some crusty bread with butter, garlic, and parsley. For balance, add a crisp green salad with lemon vinaigrette. And if you’re feeling fancy? A chilled glass of Pinot Grigio cuts through the richness beautifully. Don’t forget to garnish with extra Parmesan and a sprinkle of that fresh parsley – it makes all the difference!
Storage & Reheating
Okay, confession time – I rarely have leftovers of this chicken and shrimp carbonara because it’s just too darn good! But if you somehow manage to resist eating it all (impressive willpower), here’s how to keep it tasting amazing:
Store any leftovers in an airtight container in the fridge for up to 2 days. The sauce will thicken as it cools, so don’t panic when you peek in the fridge – that’s totally normal. When you’re ready to reheat, do it gently on the stovetop over low heat with a splash of cream or reserved pasta water to bring back that silky texture. Stir constantly and stop just when it’s warmed through – we’re not trying to cook it again!
Now listen carefully – do not microwave this dish! I learned this the hard way when my beautiful shrimp turned into little rubber bouncy balls. The microwave’s harsh heat ruins the delicate texture of both the shrimp and the creamy sauce. If you absolutely must microwave, do it at 50% power in 30-second bursts, stirring between each one. But really, just take the extra few minutes for stovetop reheating – your taste buds will thank you!
Nutritional Information
Okay, let’s be real – we’re not eating carbonara for its diet-friendly qualities! But because I know some of you like to keep track (and maybe balance out that second helping with a salad tomorrow), here’s the nutritional breakdown per serving:
- Calories: 620
- Fat: 28g (12g saturated)
- Protein: 42g – That’s from the chicken, shrimp, eggs, and cheese working together!
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 3g
Now, here’s my chef’s disclaimer – these numbers can vary based on your exact ingredients. Used extra bacon? More Parmesan? Different pasta? The counts will change. And honestly? Sometimes the soul-feeding joy of a perfect carbonara is worth every single calorie!
Frequently Asked Questions
I’ve gotten so many great questions about this chicken and shrimp carbonara over the years – here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw them overnight in the fridge (never at room temperature) and pat them super dry before cooking. Frozen shrimp actually retain moisture better if handled right. Pro tip: look for IQF (individually quick frozen) shrimp – they’re flash-frozen at peak freshness!
Help! My sauce curdled – what went wrong?
Oh honey, we’ve all been there! Usually it’s one of three things: 1) Your eggs were too cold, 2) The pan was too hot when you added the sauce, or 3) You didn’t toss quickly enough. Next time, try tempering the eggs with a bit of hot pasta water first and work fast with those tongs!
Can I make this without heavy cream?
You bet! Half-and-half works (use 3/4 cup), or for a lighter version, evaporated milk gives great richness. Some purists swear by just eggs and pasta water – but I find the cream makes it more foolproof for home cooks. Traditional Italian carbonara relies solely on eggs and cheese emulsified with pasta water and fat.
What’s the best way to reheat leftovers?
Stovetop is king! Low heat with a splash of cream or milk, stirring constantly. If you must microwave (I’m side-eyeing you), do 30-second bursts at 50% power and stir between each. But seriously – stovetop tastes infinitely better!
Can I prep any parts ahead?
Sort of! You can cook the bacon and chop veggies in advance, but the sauce and final assembly really need to happen right before serving. That said, having everything measured and ready to go makes the cooking process smoother than silk! For more tips on efficient cooking, check out this guide on getting started in the kitchen.
Try This Chicken and Shrimp Carbonara Tonight!
Alright, my fellow pasta lovers – it’s time to put all this delicious knowledge into action! Don’t let those eggs intimidate you – once you nail that silky sauce technique, you’ll be making this chicken and shrimp carbonara on repeat. I want to hear all about your kitchen adventures – did you add extra bacon? Maybe a pinch of red pepper flakes for heat? Whatever twists you put on it, drop your results in the comments below! There’s nothing I love more than hearing how these recipes turn out in your kitchens (and seeing your saucy pasta photos!). Now go forth and carbonara – your taste buds will thank you!
Print
Creamy Chicken and Shrimp Carbonara in 35 Minutes
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy pasta dish combining chicken, shrimp, and carbonara sauce for a rich and satisfying meal.
Ingredients
- 8 oz spaghetti
- 2 chicken breasts, diced
- 12 large shrimp, peeled and deveined
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a pan and cook bacon until crispy. Remove and set aside.
- In the same pan, cook chicken until browned. Add shrimp and cook until pink.
- Add minced garlic and sauté for 30 seconds.
- Whisk eggs, Parmesan, and heavy cream in a bowl.
- Return spaghetti to the pot. Pour the egg mixture over and toss quickly to coat the pasta.
- Add cooked chicken, shrimp, and bacon. Stir gently.
- Season with salt and pepper. Garnish with parsley and serve.
Notes
- Do not overcook the eggs to avoid scrambling.
- Use fresh Parmesan for best flavor.
- Adjust creaminess by adding more or less heavy cream.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 280mg
Keywords: chicken and shrimp carbonara, creamy pasta, Italian pasta