Indulge in the rich and satisfying flavors of a truly exceptional Chicken and Shrimp Carbonara, a dish that effortlessly blends the rustic charm of traditional Italian carbonara with a delightful American twist. This pasta masterpiece features succulent chicken and tender shrimp enveloped in a luxuriously silky cream sauce. Enhanced with vibrant green peas and crispy, savory bacon, every forkful promises a harmonious blend of textures and deeply comforting flavors. It’s more than just a meal; it’s an experience designed to tantalize your taste buds and leave you utterly satisfied, perfect for a cozy weeknight dinner or an impressive gathering.
Why This Chicken and Shrimp Carbonara Recipe is a Must-Try
This Chicken and Shrimp Carbonara stands out as a hearty and incredibly filling meal, making it a perfect choice for those seeking both comfort and flavor. While classic carbonara typically features spaghetti, we’ve made a delightful switch to rotini pasta for this recipe. The unique helical shape of rotini is fantastic because it effectively captures and holds onto every drop of the rich, creamy sauce, ensuring a decadent, flavorful bite each and every time. Beyond the incredible texture of the pasta, this recipe introduces a refreshing twist with the addition of bright green peas, not only for a pop of color but also for a welcome dose of vegetables. These peas complement the juicy, perfectly cooked shrimp and the tender, savory chicken, creating a balanced and robust flavor profile that elevates this carbonara far beyond the ordinary. The combination of land and sea proteins, married with the irresistible carbonara sauce, transforms a simple pasta dish into an unforgettable culinary journey.
Essential Ingredients for Your Chicken and Shrimp Carbonara
Crafting this mouthwatering Chicken and Shrimp Carbonara requires a selection of fresh, high-quality ingredients that come together to create its signature taste and texture. Here’s a detailed list of what you’ll need to prepare this delightful dish:
- ½ pound (8 ounces) rotini pasta
- 10 ounces boneless, skinless chicken breast, cut into bite-sized chunks
- 10 ounces medium raw shrimp, peeled, deveined, and 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
Ingredient Spotlight & Expert Substitution Suggestions
Understanding each component is key to mastering this Chicken and Shrimp Carbonara and customizing it to your liking. Here’s a closer look at the main ingredients and potential substitutions:
PASTA – While we highly recommend rotini pasta for its excellent ability to hold the creamy sauce in its intricate spirals, nearly any pasta shape can be used. Traditional carbonara often features long strands like linguine, fettuccine, or spaghetti, which provide a different textural experience as they are coated. Other excellent choices include bucatini, with its hollow center, which can absorb even more sauce, or shorter shapes like penne or rigatoni for a heartier, more substantial bite. Experiment with your favorite to see how it pairs with the rich carbonara sauce.
BACON – In authentic Italian carbonara, guanciale (cured pork jowl) or pancetta (salt-cured pork belly) are the stars, lending a deeply savory and umami-rich flavor that is truly unique. For this accessible American-style carbonara, we’ve opted for crispy bacon, which delivers a familiar smoky and salty element. If you wish to elevate the dish with a more traditional Italian flair, feel free to substitute bacon with an equal amount of pancetta. Remember to cook your chosen pork product until crisp, reserving some of the rendered fat to build the foundation of your sauce. For convenience, consider cooking your bacon beforehand, perhaps in the oven, to keep your stovetop clear for the main assembly of this delightful pasta dish. This also ensures perfectly crispy bacon every time.
PARMESAN – The cheese is crucial for the creaminess and sharp, salty flavor of carbonara. Freshly grated Parmesan cheese (Parmigiano-Reggiano) is preferred for its superior flavor and melting qualities. It blends seamlessly into the sauce, creating a smooth, luxurious consistency. As an excellent alternative, you can use Pecorino Romano, a sheep’s milk cheese known for its stronger, tangier, and saltier profile, which adds a wonderful depth. For a balanced approach, a mixture of both Parmesan and Pecorino Romano can be used to achieve a complex flavor that is both nutty and piquant.
PEAS – These small, sweet spheres add a delightful burst of color, a hint of freshness, and a gentle sweetness that beautifully cuts through the richness of the carbonara sauce. They also contribute a modest serving of vegetables. If peas aren’t your preference, don’t hesitate to substitute them with other quick-cooking vegetables. Sautéed mushrooms or tender asparagus tips make fantastic alternatives, adding earthy or slightly bitter notes, respectively. You could also try chopped spinach, sun-dried tomatoes, or even small broccoli florets for varying flavors and textures. Alternatively, you can omit the peas entirely if you prefer, but they truly enhance the visual appeal and nutritional value of the dish.
Step-by-Step Guide to Making Chicken and Shrimp Carbonara
These step-by-step photos and detailed instructions are here to help you visualize how to create this incredible recipe. The full printable version of this recipe, complete with precise measurements and instructions, is available at the bottom of this post.
- Prepare the Pasta: Begin by cooking your rotini pasta according to the package directions until it is al dente. This ensures the pasta retains a pleasant bite and doesn’t become mushy when combined with the sauce. Once cooked, drain the pasta and rinse it lightly with warm water to prevent sticking. Set it aside while you prepare the other components of your carbonara.
- Sauté Aromatics and Proteins: Heat two tablespoons of olive oil in a large, deep-sided skillet over medium-high heat. Wait until the oil shimmers slightly, indicating it’s hot enough. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it. Immediately add the bite-sized chicken chunks and the peeled, deveined shrimp. Season generously with garlic salt and black pepper to taste. Cook the chicken and shrimp, stirring occasionally, until the chicken is no longer pink and the shrimp turn opaque and pink, typically 3-5 minutes. Ensure the proteins are fully cooked but not overcooked to maintain their tenderness.
- Add Onion and Rest: Incorporate the chopped onion into the skillet with the chicken and shrimp. Sauté for an additional 2-3 minutes, allowing the onion to soften and become translucent. Once the onions are cooked, carefully remove the entire contents of the skillet (chicken, shrimp, and onions) to a baking sheet or a clean plate. Set this mixture aside; you will add it back to the pasta later. This step prevents the chicken and shrimp from overcooking while you prepare the creamy carbonara sauce.
- Prepare the Cream Base: Return the same skillet to the stovetop over medium-high heat. Pour in the heavy cream and add the chicken base or bouillon. Whisk continuously to combine these ingredients thoroughly. Bring the mixture to a gentle simmer, allowing the chicken base to fully dissolve and infuse the cream with flavor.
- Temper the Eggs: In a separate medium bowl, whisk the two large eggs until well combined. This is a crucial step for achieving a smooth sauce. While continuously whisking the heavy cream mixture in the skillet (which should be at a gentle simmer), slowly drizzle in the whisked eggs. This process, known as tempering, gradually raises the temperature of the eggs, preventing them from scrambling and instead allowing them to integrate smoothly into the sauce, creating a thick and luscious texture. Continue whisking for a minute or two until the sauce slightly thickens.
- Add Parmesan and Finish Sauce: Once the eggs are fully incorporated, whisk in the grated Parmesan cheese. Continue to whisk until the cheese melts and the sauce becomes smooth and homogenous. Bring the sauce back to a gentle boil, then immediately reduce the heat to low to keep it warm without curdling. This ensures your carbonara sauce is perfectly creamy and ready to coat your pasta.
- Combine and Serve: Finally, add the cooked rotini pasta and the reserved chicken and shrimp mixture back into the skillet with the carbonara sauce. Stir thoroughly to ensure every strand and piece is evenly coated in the rich, creamy sauce. Add the frozen peas and the chopped cooked bacon. Gently heat through for 1-2 minutes until the peas are warmed and tender-crisp. Serve immediately, perhaps with an extra sprinkle of Parmesan and fresh parsley.
Frequently Asked Questions & Expert Tips for Perfect Carbonara
Store any leftover Chicken and Shrimp Carbonara in an airtight container in the refrigerator for up to 3 days. For best results when reheating, it’s ideal to warm the chicken and shrimp separately from the pasta and sauce. This helps prevent the proteins from becoming dry or rubbery. Gently warm the sauce and noodles in a skillet over medium-low heat, adding a splash of milk or cream if needed to restore its creamy consistency. Once heated through, toss in the chicken and shrimp and heat just until warm. Avoid high heat or prolonged reheating, as this can cause the eggs in the sauce to curdle.
Carbonara is best enjoyed immediately after preparation to savor its creamy texture and fresh flavors. The sauce, made with eggs and cheese, can become less cohesive if left to sit for too long or reheated aggressively. While you can cook the bacon, chicken, and shrimp ahead of time, and even grate the cheese, it’s recommended to assemble the pasta and sauce just before serving for the most authentic and delicious experience.
The key to a perfectly silky carbonara sauce without scrambled eggs lies in proper tempering and heat control. When adding the whisked eggs to the hot cream, make sure to drizzle them in slowly while continuously whisking the cream. The skillet should be over medium-low heat or even removed from the heat briefly to prevent the eggs from cooking too quickly. The residual heat of the pasta and the gentle warmth of the cream are usually enough to cook the eggs just right, creating a smooth emulsion rather than scrambled bits.
Absolutely! Both frozen shrimp and chicken can be used. Ensure that the shrimp are fully thawed and patted dry before cooking to prevent excess water from diluting the flavors or lowering the pan temperature. For chicken, ensure it’s fully thawed before cutting into chunks and cooking. There’s no significant difference in taste or texture when using properly thawed frozen ingredients.
For a rich and creamy dish like Chicken and Shrimp Carbonara, a crisp white wine can provide a refreshing contrast. Consider an Italian Pinot Grigio, a dry Sauvignon Blanc, or an unoaked Chardonnay. Their acidity and light body will cut through the richness of the sauce, complementing both the chicken and shrimp without overpowering the flavors.
Serving Suggestions for Your Carbonara Feast
Chicken and Shrimp Carbonara is a complete and satisfying meal on its own, brimming with protein, pasta, and a rich sauce. However, pairing it with a simple side can elevate the dining experience even further. A classic choice is warm, crusty garlic bread, perfect for soaking up any leftover sauce. For a refreshing counterpoint, a crisp side salad with a light vinaigrette dressing can balance the richness of the pasta. You might also consider roasted or steamed green beans tossed with a touch of lemon zest for an added layer of freshness. Enjoy this delightful pasta dish warm, straight from the skillet, and don’t forget an optional sprinkle of extra grated Parmesan cheese and fresh chopped parsley or basil for garnish.
Explore More Delicious Pasta Recipes
If you loved this creamy pasta creation, you’re in for a treat! Here are more fantastic pasta recipes to inspire your next meal:
- Shrimp Pasta
- Classic Chicken Alfredo
- Garlic Butter Shrimp Scampi Pasta
- Spicy Cajun Chicken Pasta
- Bacon Chicken Ranch Pasta
- Fresh Asparagus Pasta
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Chicken and Shrimp Carbonara
This chicken and shrimp carbonara recipe is rich and satisfying with bacon, peas, garlic, and Parmesan cheese tossed in a decadent creamy sauce.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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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
Things You’ll Need
- Large deep sided skillet
- Baking sheet
Before You Begin
- Any pasta can be used. We prefer rotini, but linguini is commonly used with carbonara. Fettuccine or spaghetti are other popular options.
- Traditionally, carbonara is made with guanciale which is Italian cured pork, or as you’ve likely seen before, pancetta (salt-cured pork belly). We opted for bacon this time around but you can easily swap it with pancetta if desired. If using bacon, you’ll want to have it cooked beforehand. I always like to make my bacon in the oven that way the stovetop is clear for me to focus on the rest of the ingredients.
- You can substitute the Parmesan cheese with pecorino romano, or even use a mixture of the two.
- Feel free to substitute the peas with other vegetables such as mushrooms or asparagus. Alternatively, you can omit them altogether but they add a nice pop of color and a little dose of veggie to the plate.
Instructions
- Cook pasta according to package instructions. Drain, rinse in warm water, and set aside.
- Heat olive oil in a large deep-sided skillet over medium-high heat until shimmering.
- Add minced garlic and sauté for 1-2 minutes. Add chicken chunks and shrimp. Season to taste with garlic salt and black pepper. Cook until no pink remains on the chicken.
- Add onion to chicken and shrimp and cook an additional 2-3 minutes. Remove the contents of the skillet to a baking sheet and set aside.
- Return skillet to stovetop over medium-high heat. Add heavy cream and the chicken base. Whisk to combine.
- In a medium bowl whisk the eggs. While continuously whisking the heavy cream in skillet, slowly drizzle in the eggs to temper them.
- Whisk in the Parmesan cheese. Bring to a gentle boil.
- Add cooked pasta and reserved chicken and shrimp mixture. Stir to coat. Add peas and bacon and heat through before serving.
Nutrition
Serving: 1 serving | Calories: 832 cal | Carbohydrates: 54 g | Protein: 43 g | Fat: 49 g | Saturated Fat: 25 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 16 g | Trans Fat: 0.03 g | Cholesterol: 339 mg | Sodium: 866 mg | Potassium: 746 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 1861 IU | Vitamin C: 15 mg | Calcium: 201 mg | Iron: 2 mg
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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.