Creamy Chicken and Shrimp Carbonara: A Decadent Pasta Dish for Any Night
Indulge in the ultimate comfort food with our creamy Chicken and Shrimp Carbonara recipe. This isn’t just any pasta dish; it’s a culinary masterpiece featuring a rich, silky cream sauce that perfectly coats every strand of pasta. Elevated with the savory crunch of bacon, the sweetness of tender peas, and the irresistible combination of succulent chicken and juicy shrimp, this dish delivers an abundance of comforting flavors that will satisfy your cravings and impress your dinner guests. It’s a complete meal that’s both hearty and surprisingly straightforward to prepare.
Why This Chicken and Shrimp Carbonara Recipe Works So Well
This Chicken and Shrimp Carbonara recipe stands out as an exceptional choice for your next meal, offering a delightful twist on a beloved classic. We’ve taken the heartiness of traditional carbonara and enhanced it with a thoughtful blend of ingredients that elevate both flavor and texture. The addition of both tender chicken and plump shrimp provides a protein-packed meal, ensuring every bite is satisfying and full of savory goodness. Unlike some minimalist carbonaras, our version is incredibly rich and filling, making it a perfect main course for a family dinner or a cozy night in.
For the pasta, we’ve chosen rotini today, which is a fantastic departure from your typical spaghetti or linguine. The corkscrew shape of rotini is ingenious; it literally “hugs” the luscious cream sauce in every nook and cranny. This means that with every forkful, you get a decadent, creamy bite packed with flavor, rather than the sauce slipping off. This ensures a consistent and deeply satisfying experience from start to finish. Beyond the delightful pasta, we’ve deliberately tossed in vibrant green peas. These not only add a wonderful pop of color to the dish, making it visually appealing, but also contribute a refreshing dose of vegetables, balancing the richness of the sauce. Finally, the crispy, savory bacon (or pancetta, if you prefer) infuses the entire dish with an irresistible smoky depth, creating a truly comforting and indulgent meal that’s hard to resist. It’s a harmonious blend of textures and tastes, designed for maximum enjoyment.
Key Ingredients for Your Chicken and Shrimp Carbonara
To create this incredibly flavorful and satisfying Chicken and Shrimp Carbonara, you’ll need a selection of fresh, high-quality ingredients. All precise measurements, quantities, and detailed instructions can be found in the convenient printable recipe card located at the end of this post. Gather your ingredients and get ready to whip up a truly memorable meal!
Ingredient Spotlight & Expert Substitution Suggestions
Crafting the perfect Chicken and Shrimp Carbonara involves understanding each ingredient’s role and knowing when and how to make smart substitutions. Here’s a deeper dive into the components that make this dish shine:
PASTA – While any pasta can technically be used, the choice of shape significantly impacts the eating experience. We highly recommend rotini for its unique spirals, which are exceptional at capturing and holding the rich, creamy sauce in every twist and turn. This ensures maximum flavor in every single bite. However, classic carbonara often features long strands like linguine, fettuccine, or spaghetti, which provide a different but equally delightful texture, allowing the sauce to cling elegantly. If you opt for these, ensure they are cooked perfectly al dente to provide a satisfying bite and prevent sogginess. The key is finding a pasta that you enjoy and that complements the thick, decadent sauce.
BACON – Traditionally, authentic Italian carbonara is made with guanciale (Italian cured pork jowl) or pancetta (salt-cured pork belly), both of which offer a distinctive rich, fatty flavor. For this recipe, we’ve opted for readily available and equally delicious crispy bacon, which adds a wonderful smoky, savory dimension to the dish. If you desire a more traditional flavor profile, pancetta is an excellent direct swap, offering a slightly milder, more subtle pork flavor. For guanciale, you might need to visit a specialty Italian deli. Whichever you choose, ensure it’s cooked beforehand until wonderfully crisp, as its rendered fat forms an essential flavor base for the sauce. A pro tip for cooking bacon is to prepare it in the oven; this method yields perfectly crisp strips with minimal mess and frees up your stovetop to focus on the other components of the dish. This pre-cooking step is vital for the desired texture and flavor integration.
PARMESAN CHEESE – The quality of your cheese makes a real difference here. Freshly grated Parmesan cheese is highly recommended for its superior flavor and melt-ability, contributing significantly to the sauce’s creamy texture and savory depth. It’s far superior to pre-grated varieties, which often contain anti-caking agents. For a bolder, saltier, and slightly tangier kick, you can substitute Parmesan with Pecorino Romano cheese, or even use a delightful mixture of both. This blend can add a layer of complexity that some find irresistible.
PEAS – These small, sweet spheres add a lovely burst of color and a touch of sweetness, alongside a welcome dose of vegetables to the rich pasta. If peas aren’t your preference, or you’re looking to vary the dish, there are many excellent substitutions. Consider sautéed mushrooms for an earthy depth, tender blanched asparagus tips for a touch of elegance, vibrant spinach that wilts beautifully into the sauce, or even sun-dried tomatoes (rehydrated and chopped) for a burst of umami. You can also omit them entirely if you prefer, but they certainly enhance the overall appeal and nutritional value of the meal.
CHICKEN – Boneless, skinless chicken breast cut into bite-sized chunks ensures tender, quick-cooking pieces that integrate seamlessly into the pasta. You can also use chicken thighs for a slightly richer flavor, if preferred. Just ensure they are cut uniformly for even cooking.
SHRIMP – Medium raw shrimp, peeled, deveined, and with tails removed, are ideal for this dish. They cook very quickly, adding a delicate seafood sweetness. Be mindful not to overcook them, as they can become rubbery if left on the heat for too long.
EGGS – The eggs are the magical component of carbonara, responsible for creating that signature creamy, velvety sauce when combined with hot pasta water and cheese in traditional recipes. In this recipe, they combine with heavy cream to create an even more decadent sauce. Proper tempering (slowly incorporating hot liquid into beaten eggs) is crucial to prevent them from scrambling and instead form a smooth, emulsified sauce.
HEAVY WHIPPING CREAM – While traditional carbonara doesn’t use cream, this recipe embraces it to create a more stable, undeniably luxurious, and consistently silky sauce. It adds a depth of richness that perfectly complements the chicken and shrimp, ensuring a truly indulgent experience.
GARLIC & ONION – These aromatics form the foundational flavor base of the dish. Freshly minced garlic provides a pungent, savory kick, while finely chopped onion adds a subtle sweetness and aromatic depth as it softens in the pan. Don’t underestimate their power to build layers of flavor.
CHICKEN BASE (or Bouillon) – A teaspoon of chicken base or bouillon is a secret weapon for intensifying the savory profile of the sauce. It adds a concentrated chicken flavor that binds all the elements together, making the sauce incredibly robust and delicious.
Step-by-Step Guide: How to Make Chicken and Shrimp Carbonara
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Cook the Pasta: Begin by cooking your chosen pasta (rotini works wonderfully!) according to the package instructions until it is perfectly al dente. This means it should be firm to the bite, but cooked through. Once drained, give it a quick rinse in warm water; this prevents the pasta from sticking together and keeps it warm, ready to absorb the flavorful sauce without clumping. Set aside.
- Prepare the Skillet: Heat the olive oil in a large deep-sided skillet over medium-high heat. You want the oil to be shimmering, indicating it’s hot enough to sear effectively but not smoking. This is crucial for building a good flavor base.
- Cook Chicken and Shrimp: Add the minced garlic to the hot oil and sauté for just 1-2 minutes until fragrant. Be careful not to burn it. Next, add the bite-sized chicken chunks and shrimp. Season generously to taste with garlic salt and black pepper. Cook, stirring occasionally, until the chicken shows no pink and the shrimp are opaque and pink, typically only 2-3 minutes for the shrimp. Avoid overcooking the shrimp, as they can quickly become rubbery.
- Sauté Onion: Add the chopped onion to the skillet with the chicken and shrimp mixture. Continue to cook for an additional 2-3 minutes, allowing the onion to soften and become translucent, adding another layer of savory flavor. Once cooked, remove all contents (chicken, shrimp, garlic, onion) from the skillet to a baking sheet and set aside. This prevents them from overcooking while you prepare the sauce.
- Begin the Cream Sauce: Return the now-empty skillet to the stovetop over medium-high heat. Pour in the heavy cream and add the chicken base. Whisk continuously to combine these ingredients thoroughly, ensuring the chicken base dissolves completely into the cream.
- Temper the Eggs: In a separate medium bowl, vigorously whisk the two large eggs until well combined. Now for the crucial tempering step: while continuously whisking the heavy cream mixture in the skillet, slowly drizzle a small amount of the hot cream into the whisked eggs. This gradually raises the temperature of the eggs without scrambling them. Once tempered, slowly pour the egg mixture back into the skillet with the heavy cream, continuing to whisk constantly to ensure a smooth, velvety sauce forms.
- Add Parmesan: Whisk in the grated parmesan cheese until it has fully melted and integrated into the sauce, making it even richer and silkier. Bring the sauce to a gentle boil, then immediately reduce the heat to low to maintain a simmering state without curdling the eggs or cheese.
- Combine and Serve: Finally, add the cooked pasta and the reserved chicken and shrimp mixture back into the skillet with the creamy sauce. Stir gently but thoroughly to ensure everything is evenly coated in the luxurious carbonara sauce. Add the frozen peas and the chopped cooked bacon. Continue to heat through for a few minutes until the peas are tender-crisp and all ingredients are warm. Serve immediately and enjoy your homemade Chicken and Shrimp Carbonara!
Frequently Asked Questions & Expert Tips for Carbonara Success
Store any leftover Chicken and Shrimp Carbonara in an airtight container and keep it refrigerated for up to 3 days. While it’s best enjoyed fresh, you can reheat it carefully. For optimal results, it’s advisable to warm the chicken and shrimp up separately from the pasta and sauce, as they can dry out or become rubbery if reheated too aggressively with the pasta. Warm the sauce and noodles in a large skillet over medium-low heat, stirring frequently, until heated through. Then, gently toss in the pre-warmed chicken and shrimp and heat just until everything is piping hot. You might want to add a splash of milk or extra cream during reheating to help re-emulsify the sauce and restore its creamy texture.
Carbonara is truly best enjoyed immediately after it’s made, as the sauce can thicken considerably and the textures of the chicken and shrimp can change upon standing. However, you can certainly do some prep work in advance. You can cook and chop your bacon, chop the chicken, peel and devein the shrimp, and mince your garlic and onion. Having these components ready will significantly speed up the cooking process when you’re ready to assemble the dish.
The consistency of your carbonara sauce can vary. If your sauce is too thin, you can gently simmer it for an extra minute or two while stirring, allowing it to reduce slightly. Be very careful not to boil it aggressively, especially with the eggs and cheese in the mixture, to prevent curdling. If your sauce becomes too thick, you can easily thin it out by stirring in a tablespoon or two of warm heavy cream, milk, or even a bit of the reserved pasta cooking water until you reach your desired consistency.
This recipe is a creamy, “American-style” carbonara that incorporates heavy cream for a richer, more stable sauce. Traditional Roman carbonara typically uses only eggs (yolks or whole eggs), Pecorino Romano cheese, cured pork (guanciale or pancetta), and black pepper, with the creamy texture achieved through emulsification with starchy pasta water. While our version deviates from the strict Italian tradition by including cream, chicken, and shrimp, it delivers an undeniably delicious and comforting experience that is widely loved.
Serving Suggestions for Your Carbonara Feast
While Chicken and Shrimp Carbonara is wonderfully filling and satisfying on its own, pairing it with a few complementary sides can elevate your meal to a true feast. A crusty loaf of garlic bread or a warm, fresh baguette is perfect for soaking up every last bit of that delectable creamy sauce. For a refreshing contrast, serve it alongside a crisp side salad – a simple green salad with a light vinaigrette or a classic Caesar salad would be excellent choices. To enhance the experience, consider a light-bodied white wine like a crisp Pinot Grigio or a unoaked Chardonnay. Enjoy your carbonara warm, straight from the skillet, garnished with an optional sprinkle of fresh grated parmesan cheese and a grind of fresh black pepper for that extra touch of perfection.
More Irresistible Pasta Recipes to Explore
- Delectable Shrimp Pasta
- Classic Creamy Chicken Alfredo
- Garlic Butter Shrimp Scampi Pasta
- Spicy Cajun Chicken Pasta
- Flavorful Bacon Chicken Ranch Pasta
- Fresh and Zesty Asparagus Pasta
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Creamy Chicken and Shrimp Carbonara
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- ½ pound rotini pasta (8 ounces)
- 10 ounces boneless skinless chicken breast (cut into bite-sized chunks)
- 10 ounces medium raw shrimp (peeled, deveined, tails removed)
- 2 large eggs
- 2 Tablespoons olive oil
- garlic salt (to taste)
- black pepper (to taste)
- 1 Tablespoon minced garlic
- 1 teaspoon chicken base (or chicken bouillon)
- 1 ½ cups heavy whipping cream
- ¼ cup grated parmesan cheese
- ¾ cup chopped onion
- 3 Tablespoons chopped cooked bacon (about 5 slices)
- ¾ cup frozen peas
Equipment You’ll Need
-
Large deep sided skillet
-
Baking sheet
Tips Before You Begin
- For pasta, rotini’s spirals are great for holding sauce, but linguine, fettuccine, or spaghetti are also popular and work well.
- While traditional carbonara uses guanciale or pancetta, crispy bacon is a delicious and easy substitute. Cook bacon in the oven for best results and a clean stovetop.
- Enhance flavor by substituting Parmesan with Pecorino Romano or using a mixture of both. Freshly grated cheese melts best.
- Peas add color and a dose of vegetables. Feel free to swap them with other veggies like mushrooms, asparagus, or spinach, or omit them if preferred.
- When tempering eggs for the sauce, slowly drizzle hot cream into the whisked eggs while continuously whisking to prevent scrambling and ensure a silky smooth carbonara.
Instructions
-
Cook pasta according to package instructions until al dente. Drain, rinse in warm water to prevent sticking, and set aside.
-
Heat olive oil in a large deep-sided skillet over medium-high heat until it shimmers.
-
Add minced garlic and sauté for 1-2 minutes until fragrant. Add chicken chunks and shrimp. Season to taste with garlic salt and black pepper. Cook until no pink remains on the chicken and shrimp are opaque (about 2-3 minutes).
-
Add chopped onion to the chicken and shrimp mixture and cook an additional 2-3 minutes until softened. Remove all contents of the skillet to a baking sheet and set aside to prevent overcooking.
-
Return the skillet to the stovetop over medium-high heat. Add heavy cream and the chicken base. Whisk well to combine and dissolve the base.
-
In a medium bowl, whisk the eggs vigorously. While continuously whisking the heavy cream in the skillet, slowly drizzle in a small amount of the hot cream into the eggs to temper them. Then, slowly pour the tempered egg mixture back into the skillet, continuing to whisk constantly to create a smooth sauce.
-
Whisk in the grated parmesan cheese until fully melted. Bring the sauce to a gentle boil, then immediately reduce heat to low.
-
Add the cooked pasta and the reserved chicken and shrimp mixture to the skillet. Stir thoroughly to coat everything evenly. Add the frozen peas and chopped cooked bacon, and heat through gently for a few minutes before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.