Creamy Chicken and Shrimp Carbonara: An Irresistible Weeknight Pasta Recipe
Prepare to elevate your dinner experience with this incredibly rich and satisfying Chicken and Shrimp Carbonara. This isn’t just any pasta dish; it’s a symphony of savory, comforting flavors brought together by a luscious, silky cream sauce. Enhanced with the delightful pops of sweet peas and the irresistible crunch of crispy bacon, every forkful is a decadent bite. Whether you’re a carbonara purist or simply seeking a hearty, flavorful meal, this recipe offers a delicious twist on a classic, making it an instant family favorite.
Why This Chicken and Shrimp Carbonara Recipe is a Must-Try
This Chicken and Shrimp Carbonara isn’t just delicious; it’s a testament to how simple ingredients can create extraordinary flavor. It’s incredibly hearty and filling, making it the perfect choice for a satisfying dinner that everyone will love. We’ve chosen rotini pasta for this recipe, a delightful departure from your traditional pasta carbonara. The corkscrew shape of rotini is fantastic because it perfectly hugs every nook and cranny of that rich, creamy sauce, ensuring a decadent, flavorful bite with each twist of your fork. This shape is a game-changer for sauce adherence!
Beyond the pasta, we’ve taken this classic dish to new heights by incorporating both tender chicken and succulent shrimp. The chicken adds a robust, grounding protein, while the shrimp brings a delicate sweetness and a luxurious texture that beautifully complements the creamy sauce. But it doesn’t stop there! We’ve also tossed in bright green peas, not just for a lovely pop of color, but also to add a subtle sweetness and a welcome dose of fresh vegetables to balance the richness. The smoky notes from the bacon tie all these elements together, creating a complex yet harmonious flavor profile that is both comforting and incredibly satisfying.
This recipe truly works because it balances rich, indulgent flavors with fresh, vibrant components. It’s a dish that feels gourmet but is surprisingly simple to make, perfect for a busy weeknight or a special occasion. The combination of juicy proteins, al dente pasta, and that irresistible velvety sauce makes this carbonara a standout. It’s designed to be a complete meal in one pan, minimizing cleanup and maximizing enjoyment. Get ready to impress your taste buds and your guests with this fantastic culinary creation!
Essential Ingredients for Your Perfect Chicken and Shrimp Carbonara
Crafting this incredible Chicken and Shrimp Carbonara begins with selecting high-quality ingredients that build layers of flavor. While the full recipe card with exact measurements is available at the end of this post, here’s an overview of what you’ll need to create this comforting pasta masterpiece:
- Pasta: ½ pound (8 ounces) rotini pasta – the shape is key for sauce adhesion.
- Proteins: 10 ounces boneless, skinless chicken breast, cut into bite-sized chunks, and 10 ounces medium raw shrimp, peeled, deveined, and tails removed.
- Flavor Base: 2 Tablespoons olive oil, 1 Tablespoon minced garlic, ¾ cup chopped onion.
- Seasoning: Garlic salt and black pepper to taste.
- Carbonara Sauce Essentials: 2 large eggs, 1 ½ cups heavy whipping cream, 1 teaspoon chicken base (or chicken bouillon), ¼ cup grated Parmesan cheese.
- Finishing Touches: 3 Tablespoons chopped cooked bacon (about 5 slices), ¾ cup frozen peas.
Each component plays a vital role in achieving the signature taste and texture of this carbonara. From the tender proteins to the rich, creamy sauce and the vibrant additions, these ingredients come together to form a truly unforgettable meal.
Deep Dive into Ingredients & Smart Substitutions
The Pasta Powerhouse: Choosing Your Noodle
PASTA – While any pasta can technically be used, the choice of noodle significantly impacts how the sauce clings to your dish. We love rotini for this carbonara because its spirals are masters at trapping the creamy sauce, ensuring maximum flavor in every bite. However, feel free to experiment with other shapes. Linguine is a common choice for traditional carbonara, providing a lovely flat surface for the sauce. Fettuccine or spaghetti are also popular and work beautifully, offering a classic Italian feel. For a heartier texture, consider penne or rigatoni, which can also hold a good amount of sauce within their tubes. Always cook your pasta al dente for the best texture, ensuring it has a slight bite.
The Meaty Stars: Chicken & Shrimp Perfection
CHICKEN – Boneless, skinless chicken breast is our go-to for its lean protein and mild flavor that readily absorbs the sauce. Ensure it’s cut into uniform, bite-sized chunks so it cooks evenly and integrates well with the pasta. You could also use chicken thighs for a richer flavor and more tender texture, though they may require a slightly longer cooking time.
SHRIMP – Medium raw shrimp, peeled, deveined, and with tails removed, are ideal. The size is perfect for quick cooking and integrates seamlessly with the chicken and pasta. Fresh shrimp are always fantastic, but high-quality frozen shrimp (thawed thoroughly) work just as well. Remember that shrimp cook very quickly, so be mindful not to overcook them, as they can become rubbery. They add a delightful oceanic sweetness that perfectly complements the savory chicken and rich carbonara sauce.
The Heart of the Sauce: Cream, Eggs & Cheese Secrets
HEAVY CREAM – The heavy whipping cream is what gives this carbonara its signature luxurious, silky texture. It forms the base of our creamy sauce, providing richness and body. Do not substitute with lighter creams or milk, as they will not achieve the same decadent consistency. The fat content is crucial here for that smooth, velvety finish.
EGGS – Eggs are fundamental to carbonara, acting as an emulsifier and thickener to create that glorious sauce. We use large eggs, which, when tempered correctly, add richness without scrambling. Tempering involves slowly incorporating the warm cream into the whisked eggs to gently raise their temperature, preventing them from cooking too quickly and turning into scrambled eggs. This technique is essential for a smooth, cohesive sauce.
PARMESAN CHEESE – Freshly grated Parmesan cheese is non-negotiable for authentic flavor. Its salty, nutty profile is a cornerstone of carbonara. For an even more pungent and sharp taste, you can substitute Parmesan with Pecorino Romano cheese, or even use a delightful mixture of the two. Always grate your cheese fresh off the block for the best flavor and melting quality; pre-grated cheeses often contain anti-caking agents that can make the sauce gritty.
Flavor Boosters: Bacon, Garlic & Onion Essentials
BACON – While traditional carbonara often features guanciale (Italian cured pork cheek) or pancetta (salt-cured pork belly), we’ve opted for crispy bacon for its readily available and beloved smoky, salty flavor. If you prefer to stick closer to tradition or simply love the taste, you can absolutely swap bacon with pancetta. A key tip: cook your bacon beforehand! I highly recommend making your bacon in the oven. This method yields perfectly crispy results and keeps your stovetop clear, allowing you to focus on the other components of this delicious dish without juggling multiple pans.
GARLIC & ONION – Minced garlic provides an aromatic depth and warmth, while chopped onion adds a subtle sweetness and foundational flavor to our protein base. These aromatics are essential for building a robust and inviting taste profile for the entire dish.
A Pop of Green: Peas & Other Veggies
PEAS – Frozen peas are fantastic here, offering a vibrant burst of color, a hint of sweetness, and a lovely dose of vegetables. They cook quickly and add a fresh contrast to the rich sauce. If you’re not a fan of peas, feel free to substitute them with other quick-cooking vegetables like sautéed mushrooms, blanched asparagus tips, or even tender spinach (stirred in at the very end). Alternatively, you can omit them entirely, but they truly add a beautiful visual and flavor element to the plate.
Step-by-Step: Crafting Your Delicious Chicken and Shrimp Carbonara
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare the Pasta: Begin by cooking your chosen pasta (rotini works wonderfully!) according to the package instructions until it’s perfectly al dente. This ensures a pleasant bite and prevents the pasta from becoming mushy when combined with the sauce. Once cooked, drain the pasta, rinse it briefly in warm water to prevent sticking, and set it aside.
- Sauté Aromatics and Proteins: Heat the olive oil in a large deep-sided skillet over medium-high heat until it shimmers. Add the minced garlic and sauté for just 1-2 minutes until fragrant; be careful not to burn it. Then, add your bite-sized chicken chunks and raw shrimp to the skillet. Season generously to taste with garlic salt and black pepper. Cook, stirring occasionally, until the chicken is no longer pink and the shrimp turn opaque and pink, about 3-5 minutes depending on their size. Remove the shrimp as soon as they are cooked through to prevent them from becoming tough.
-
- Cook Onion & Set Aside Proteins: Add the chopped onion to the chicken and shrimp mixture in the skillet (or just the chicken if shrimp were removed) and cook for an additional 2-3 minutes until the onion begins to soften and become translucent. Once cooked, remove all the contents of the skillet (chicken, shrimp, and onion) to a baking sheet or plate and set aside. This ensures the proteins stay tender while you prepare the sauce.
-
- Start 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, ensuring the chicken base dissolves completely into the cream. Bring the mixture to a gentle simmer, but don’t let it boil vigorously.
-
- Temper the Eggs: In a separate medium bowl, whisk the eggs vigorously. This next step is crucial for a smooth carbonara sauce: while continuously whisking the warm heavy cream in the skillet, slowly drizzle in the whisked eggs. This process, known as tempering, gradually brings the eggs up to temperature, preventing them from scrambling and instead creating a beautifully thick and cohesive sauce. Keep whisking until fully incorporated and the sauce begins to thicken slightly.
-
- Add Cheese & Simmer: Whisk in the grated Parmesan cheese until it melts smoothly into the sauce. Bring the sauce to a gentle boil, stirring constantly, then reduce the heat to low. The sauce should be thick enough to coat the back of a spoon.
-
- Combine and Serve: Add the cooked pasta and the reserved chicken and shrimp mixture back into the skillet with the carbonara sauce. Toss everything gently to ensure the pasta and proteins are thoroughly coated in the luxurious sauce. Finally, stir in the frozen peas and the chopped cooked bacon. Continue to heat through for a few minutes until the peas are tender and everything is warmed to perfection. Serve immediately, garnished with extra Parmesan cheese if desired, and enjoy your sensational Chicken and Shrimp Carbonara!
-
Frequently Asked Questions & Pro Tips for Carbonara Success
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture and flavor, it’s highly recommended to gently warm the chicken and shrimp separately from the pasta and sauce. This prevents the proteins from drying out or becoming rubbery. Heat the sauce and noodles in a skillet over medium-low heat, stirring occasionally, until just heated through. Then, toss in the chicken and shrimp and warm them for only a minute or two until they are just heated. Overheating the shrimp especially can lead to a chewy texture.
Carbonara is best enjoyed immediately after preparation due to the egg-based sauce, which can separate or become dry upon reheating. While you can cook the chicken, shrimp, and bacon ahead of time and store them separately, assembling the entire dish just before serving will yield the most delicious and creamy results. Having your ingredients prepped makes the cooking process quick and easy when you’re ready to eat.
The key to a silky carbonara sauce without scrambled eggs is tempering. This involves slowly adding a small amount of the hot cream mixture to the whisked eggs while continuously stirring, then gradually incorporating the egg mixture back into the remaining hot cream. This slow introduction of heat gently raises the temperature of the eggs, preventing them from coagulating too quickly. Make sure your skillet isn’t on excessively high heat when adding the eggs, and always keep whisking!
If your sauce is too thin, you can gently simmer it for a few more minutes to allow it to reduce and thicken slightly. Be careful not to overcook, as it can separate. If it’s too thick, you can whisk in a tablespoon or two of warm pasta water (reserved from cooking the pasta) or a splash of extra heavy cream until it reaches your desired consistency. Pasta water is particularly effective as its starch content helps bind the sauce.
Absolutely! While peas add a lovely sweetness and color, this recipe is versatile. Consider adding sautéed mushrooms for an earthy depth, tender asparagus tips for a touch of elegance, or even finely chopped bell peppers for a different flavor profile. Just ensure any substitute vegetables are cooked appropriately so they are tender when added to the pasta.
Perfect Pairings: What to Serve with Your Chicken and Shrimp Carbonara
This Chicken and Shrimp Carbonara is undoubtedly a hearty and fulfilling meal on its own, designed to satisfy even the most robust appetites. However, pairing it with a few simple sides can elevate your dining experience and create a well-rounded feast. For a classic combination, serve it alongside some crusty garlic bread. The bread is perfect for soaking up every last bit of that luscious, creamy sauce, ensuring no drop of deliciousness goes to waste. A light, crisp side salad tossed with a simple vinaigrette offers a refreshing contrast to the richness of the pasta, adding a touch of brightness and cutting through the creamy flavors.
If you’re looking to complete the meal with a beverage, a crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay would beautifully complement the seafood and creamy notes without overpowering the dish. For a non-alcoholic option, sparkling water with lemon or a light iced tea would also be refreshing. Enjoy your carbonara warm, straight from the skillet, with an optional garnish of freshly grated Parmesan cheese and a sprinkle of fresh parsley for an extra touch of flavor and visual appeal. This dish is perfect for a comforting family dinner or an impressive meal for guests.
Explore More Delicious Pasta Creations
If you loved this Chicken and Shrimp Carbonara, you’re in for a treat! Our kitchen is always buzzing with new and exciting pasta recipes that promise comfort, flavor, and ease. Here are some other delightful pasta dishes you might enjoy:
- Easy & Delicious Shrimp Pasta
- Classic Creamy Chicken Alfredo
- Garlicky Shrimp Scampi Pasta
- Spicy Cajun Chicken Pasta
- Flavorful Bacon Chicken Ranch Pasta
- Fresh & Simple 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!
Chicken and Shrimp Carbonara
5 from 5 votes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Course:
Dinner
Cuisine:
American
4 servings
832
Amanda Davis
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
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 saute 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
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
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.