Chicken and Shrimp Carbonara

Chicken and shrimp carbonara begins with a silky cream sauce that’s elevated with peas and bacon for a rich pasta dish loaded with savory, comforting flavors.

Why this recipe works

Chicken and shrimp carbonara is hearty and filling. We’ve opted for rotini pasta today for a nice little switch up from your classic pasta carbonara which hugs the sauce in every nook and cranny providing a decadent, creamy bite every time. On top of that, we’ve tossed in peas for color and veg alongside the juicy shrimp and tender chicken.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PASTA – Any pasta can be used. We prefer rotini, but linguini is commonly used with carbonara. Fettuccine or spaghetti are other popular options.

BACON – 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.

PARMESAN – You can substitute the parmesan cheese with pecorino romano, or even use a mixture of the two.

PEAS – Feel free to substitute with other vegetables such as mushrooms or asparagus if you aren’t a fan of peas. Alternatively, you can omit them altogether but they add a nice pop of color and a little dose of veggie to the plate.

How to Make 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.

1. Cook pasta according to package instructions. Drain, rinse in warm water, and set aside.
2. Heat olive oil in a large deep-sided skillet over medium-high heat until shimmering.
3. 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.
4. 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.
5. Return the skillet to the stovetop over medium-high heat. Add heavy cream and the chicken base. Whisk to combine.
6. In a medium bowl whisk the eggs. While continuously whisking the heavy cream in skillet, slowly drizzle in the eggs to temper them.
7. Whisk in the parmesan cheese. Bring to a gentle boil.
8. Add cooked pasta and reserved chicken and shrimp mixture. Stir to coat. Add peas and bacon and heat through before serving.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. It’s best to warm the chicken and the shrimp up separately from the other ingredients so they don’t dry out or turn rubbery. Warm the sauce and noodles in a skillet over medium-low heat until heated through. Then, toss in the chicken and shrimp and heat just until warm.

Serving Suggestions

Chicken and shrimp carbonara is filling on its own but pairs well with garlic bread or a crisp side salad. Enjoy warm from the skillet with an optional garnish of parmesan cheese.

More Pasta Recipes

• Shrimp Pasta
• Chicken Alfredo
• Shrimp Scampi Pasta
• Cajun Chicken Pasta
• Bacon Chicken Ranch Pasta
• Asparagus Pasta

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