Chicken and Shrimp Carbonara

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There’s something deeply satisfying about a big bowl of creamy carbonara, and when you add both chicken and shrimp to the mix, it becomes absolutely irresistible. I first tried a surf-and-turf twist on carbonara at a small Italian bistro, and it was love at first bite. Since then, I’ve made it my mission to recreate that magic at home, with juicy chicken, tender shrimp, smoky bits of bacon, and a sauce so velvety it hugs every strand of spaghetti.

This Chicken and Shrimp Carbonara is one of those dishes that feels indulgent yet comforting. It’s the perfect combination of land and sea, with the creamy richness of traditional carbonara elevated by savory protein. I love serving it for date nights at home or when I want to impress dinner guests without spending hours in the kitchen. It’s bold, beautiful, and surprisingly easy to pull off.

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Why You’ll Love This Chicken and Shrimp Carbonara

This recipe delivers a lot of flavor with just a few ingredients. The smokiness of bacon, the succulence of shrimp, and the heartiness of chicken are all tossed in a creamy, peppery sauce that clings to the pasta beautifully. It’s fast enough for a weeknight, fancy enough for a special occasion, and comforting enough to be your new go-to favorite. Whether you’re craving something cozy or planning a memorable dinner, this dish checks every box.

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What Kind of Pasta Works Best for Chicken and Shrimp Carbonara?

Traditional carbonara is usually made with spaghetti, and I find it works perfectly here too—it holds the creamy sauce well and gives the dish that classic feel. However, fettuccine, linguine, or bucatini are excellent alternatives if you’re looking for a little variety or prefer a thicker noodle. Just make sure whatever pasta you use has enough surface area for that luscious sauce to cling to—this is not the time for penne or rigatoni.

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Options for Substitutions

If you’re not into shrimp or can’t find good-quality ones, you can leave them out and double up on chicken instead. The same goes for the chicken—feel free to swap it for turkey or even some crispy pancetta if you’d like to lean more into the porky flavors.

For a dairy-free version, you could use a plant-based cream substitute and skip the parmesan (or use a vegan version), though it will change the character of the sauce. Want to keep it lighter? Use half-and-half or a light cream instead of heavy cream. And while bacon adds a lot of smoky depth, turkey bacon or even mushrooms can work in a pinch if you want something leaner or vegetarian-friendly.

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Ingredients for this Chicken and Shrimp Carbonara

Spaghetti – The backbone of the dish, it carries the sauce and binds all the flavors together. You can also use fettuccine or linguine.

Chicken Breast – Adds heartiness and protein. Sear it until golden for that savory depth.

Shrimp – Brings a subtle sweetness and a touch of elegance. Use large, peeled, and deveined shrimp for best results.

Bacon – Classic in carbonara, it gives smoky, salty notes that elevate the whole dish.

Egg Yolks – Essential for creating that signature creamy carbonara texture without using flour or thickeners.

Heavy Cream – While not traditional in Roman carbonara, it gives this version extra richness and silkiness.

Parmesan Cheese – Adds a nutty, salty punch and helps thicken the sauce. Always opt for freshly grated if possible.

Garlic – A small addition that brings a fragrant layer to the sauce and protein.

Salt and Black Pepper – Simple seasonings, but the black pepper is especially important here—it adds a bold bite that cuts through the richness.

Fresh Parsley – For brightness and a final touch of color. It also gives a fresh contrast to the creamy base.

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve about 1 cup of pasta water before draining. Set aside.

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Step 2: Prepare the Chicken

Season the chicken breast with salt and pepper. In a large skillet over medium heat, add a bit of olive oil and cook the chicken until golden brown and cooked through, about 6–7 minutes. Remove from the skillet and slice into bite-sized pieces.

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Step 3: Sauté the Shrimp

In the same skillet, add the shrimp. Cook for 2–3 minutes on each side until they’re pink and opaque. Remove and set aside with the chicken.

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Step 4: Cook the Bacon

Add the chopped bacon to the skillet. Cook until crisp, then transfer to a plate lined with paper towels. Leave about 2 tablespoons of bacon fat in the pan.

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Step 5: Make the Sauce

Lower the heat and add minced garlic to the bacon fat, cooking for just 30 seconds. Stir in the heavy cream and half of the reserved pasta water. Bring it to a low simmer, then turn off the heat.

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Step 6: Temper the Egg Yolks

In a bowl, whisk the egg yolks with the grated parmesan. Slowly whisk in a few tablespoons of the warm cream sauce to temper the eggs, then pour the mixture into the skillet, stirring quickly to prevent scrambling.

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Step 7: Combine Everything

Add the cooked pasta to the skillet, followed by the chicken, shrimp, and bacon. Toss everything gently until coated, adding more pasta water if needed to loosen the sauce.

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Step 8: Finish and Serve

Top with extra parmesan, a generous grind of black pepper, and chopped fresh parsley. Serve hot, ideally with warm bread and a light salad.

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How Long to Cook the Chicken and Shrimp Carbonara

From start to finish, this dish takes about 30 to 35 minutes:

• Pasta: 8–10 minutes
• Chicken: 6–7 minutes
• Shrimp: 4–6 minutes
• Bacon and Sauce: 10–12 minutes
• Assembly and Finish: 5 minutes

It’s a relatively quick recipe, especially if you prep your ingredients in advance.

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Tips for Perfect Chicken and Shrimp Carbonara

• Don’t overcook the shrimp – They cook fast and can become rubbery if left too long. Look for that nice pink curl and remove immediately.
• Use freshly grated cheese – Pre-shredded parmesan doesn’t melt as well and can give your sauce a grainy texture.
• Reserve enough pasta water – This is liquid gold. It helps emulsify the sauce and gives you flexibility in adjusting the consistency.
• Temper the egg yolks carefully – Pouring hot cream into the yolks too quickly will scramble them. Take your time whisking in a bit at a time.
• Toss off the heat – After combining the pasta with the egg-based sauce, keep the heat off to avoid curdling. Let the residual heat do the work.
• Cook in stages using the same skillet – This builds flavor and keeps cleanup simple.
• Add black pepper generously – It’s a signature note in carbonara and balances the creaminess.

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Watch Out for These Mistakes While Cooking

• Scrambling the eggs: Adding egg yolks directly to a hot pan or sauce without tempering can lead to scrambled eggs instead of a creamy sauce.
• Skipping the pasta water: Without it, the sauce can be too thick or even clump. The starchy water smooths everything out.
• Overcooking the proteins: Shrimp turn rubbery and chicken dries out quickly—watch them closely and remove from heat as soon as they’re done.
• Using cold ingredients: Cold eggs or cheese won’t incorporate well into the warm sauce. Let them come to room temperature before starting.
• Adding too much salt early: Bacon, cheese, and pasta water are all salty. Always taste before adding more salt at the end.
• Rushing the sauce: Let the cream simmer gently and the cheese melt slowly to avoid graininess.

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What to Serve With Chicken and Shrimp Carbonara?

Garlic Bread

Crispy and buttery, it’s perfect for scooping up extra sauce.

Arugula Salad

Peppery greens with lemon vinaigrette balance the richness of the carbonara.

A Glass of Chardonnay

Creamy and slightly oaky wines pair beautifully with the sauce and seafood.

Roasted Asparagus

Adds a nice crunch and earthy note alongside the creamy pasta.

Sautéed Spinach with Garlic

Lightly wilted greens provide a healthy, flavorful counterpoint.

Caprese Salad

Fresh tomatoes, mozzarella, and basil add brightness to the meal.

Lemon Zest or Lemon Wedges

A splash of citrus at the end lifts the dish and enhances the shrimp.

Mushrooms in Balsamic Glaze

Earthy, tangy mushrooms can add a deep umami element that complements the bacon.

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Storage Instructions

Leftover Chicken and Shrimp Carbonara keeps well for up to 3 days in the refrigerator. Store it in an airtight container to maintain freshness. When reheating, do so gently over low heat on the stove or in the microwave at 50% power, adding a splash of water or cream to loosen the sauce. Avoid high heat, which can curdle the sauce or make the shrimp tough.

Freezing isn’t ideal for this dish due to the cream and egg-based sauce—it can separate and become grainy when thawed. If you must freeze it, remove the shrimp (as they don’t reheat well) and know the texture might not be the same.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~720
• Protein: 38g
• Carbohydrates: 50g
• Fat: 42g
• Saturated Fat: 18g
• Cholesterol: 285mg
• Sodium: 950mg
• Sugar: 2g
• Fiber: 2g

These values are estimates and can vary based on exact ingredients and portion sizes. It’s a rich and hearty meal, best enjoyed in moderation or paired with a lighter side.

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Frequently Asked Questions

What type of shrimp is best for carbonara?

Large, peeled, and deveined shrimp work best. You can use fresh or frozen—just make sure they’re thawed and patted dry before cooking.

Can I make this without bacon?

Yes! You can substitute it with pancetta, turkey bacon, or even sautéed mushrooms for a vegetarian twist.

Is cream necessary for carbonara?

Traditional carbonara doesn’t use cream, but this recipe does to enhance richness and silkiness. You can omit it if you prefer a classic texture.

How do I avoid curdling the egg sauce?

Temper the egg yolks by slowly whisking in warm cream before adding them to the pan, and always finish the sauce off the heat.

Can I use whole eggs instead of yolks?

You can, but yolks make the sauce creamier and more luxurious. Using whole eggs might result in a thinner sauce.

What kind of pasta holds the sauce best?

Spaghetti is ideal, but fettuccine, bucatini, or linguine are great alternatives that carry the sauce well.

Can I prep any part of this recipe ahead of time?

Yes. Cook and slice the chicken, peel and devein the shrimp, and even cook the pasta a few hours ahead—just toss it with a bit of oil and refrigerate until ready to use.

Is this dish gluten-free?

Not by default, but you can make it gluten-free by using gluten-free pasta and ensuring your bacon and cheese are certified gluten-free.

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Conclusion

Chicken and Shrimp Carbonara is one of those recipes that feels like a restaurant-worthy dish you can actually pull off in your own kitchen. It’s indulgent, full of flavor, and wonderfully comforting. With a bit of prep and a few tips, you’ll have a silky, rich pasta that brings the best of land and sea together. Whether you’re hosting friends or treating yourself on a cozy night in, this dish promises to impress.

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