January 23, 2024
Review RecipeChicken And Shrimp Carbonara
Elevate your dinner tonight with our chicken and shrimp carbonara, a truly irresistible dish that combines the richness of chicken, the succulence of shrimp, and a creamy carbonara sauce.
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Get ready to enjoy the delicious combination of tender chicken and juicy shrimp in our chicken and shrimp carbonara. This Olive Garden copycat recipe features a parmesan sauce that creates a hearty and satisfying meal.
Chicken And Shrimp Carbonara Ingredients
This recipe delivers a blend of flavors where the chicken and shrimp take center stage while the classic pasta carbonara sauce infuses every bite with savory goodness.
You’ll enjoy the crispiness of the golden-brown chicken, the subtle smokiness of bacon, and the sweet pop of red bell peppers.
To make this tasty dish, you’ll need:
- ½ teaspoon of kosher salt
- 8 ounces of linguine (or your favorite pasta)
- ¼ cup of all-purpose flour
- ¾ cup of plain panko bread crumbs
- ¾ cup of freshly grated parmesan cheese + extra for garnish (divided into ¼ cup and ½ cup)
- 1 teaspoon of Italian seasoning
- 1 teaspoon of garlic powder
- ½ teaspoon of kosher salt
- ½ teaspoon of fresh cracked black pepper
- 2 large eggs, well beaten
- 2 boneless skinless chicken breasts
- 1½ tablespoons of extra virgin olive oil
- ½ cup of diced thick-cut bacon
- 8 ounces of large peeled and deveined shrimp
- 1 red bell pepper, washed, dried, seeded, and sliced into long thin strips
- ½ cup of thinly sliced sweet yellow onion
- 1 tablespoon of minced garlic
- 1 cup of heavy cream
- ½ cup of chicken broth
- 2 teaspoons of chopped fresh parsley (optional garnish)
Substitutions and Additions
PROTEIN: Swap the chicken and shrimp with diced cooked ham, cooked Italian sausage, or scallops for a different meaty twist.
PASTA: While linguine works beautifully, you can experiment with fettuccine or spaghetti. Experiment with whole wheat pasta or gluten-free pasta if you have dietary restrictions.
DAIRY-FREE: Substitute dairy-free alternatives like almond milk or coconut cream for the heavy cream and use dairy-free parmesan cheese.
VEGETARIAN: Go vegetarian by omitting the chicken and shrimp altogether. Instead, add sautéed mushrooms or spinach for a satisfying veggie version.
SPICE IT UP: If you love heat, consider adding red pepper flakes to the sauce for a spicy kick.
HERBS: Incorporate fresh herbs like basil or thyme for a fragrant twist.
GREENS: Add chopped fresh spinach or arugula for a touch of greenery and extra nutrition.
SUN-DRIED TOMATOES: For a burst of tangy sweetness, throw in some chopped sun-dried tomatoes.
PEAS: Add a handful of frozen peas for a pop of color and a touch of sweetness.
MUSHROOMS: Sautéed mushrooms contribute an earthy depth of flavor.
BROCCOLI: Steamed broccoli florets can provide a crunchy contrast to the sauce.
CHERRY TOMATOES: Halved cherry tomatoes bring freshness and acidity to balance the richness.
LEMON ZEST: A sprinkle of lemon zest before serving adds a refreshing citrusy note.
BACON: Swap pancetta for the bacon for a slightly different flavor profile.
CHEESE: Combine grated pecorino cheese with parmesan for an even richer cheese blend, or try romano cheese for a sharper flavor or asiago for a milder alternative.
How To Make This Chicken And Shrimp Carbonara Recipe
While you are cooking the pasta, we will show you how to make the creamy carbonara sauce with our easy step-by-step instructions below.
STEP ONE: Fill a 5 to 6-quart stock pot two-thirds of the way full with water over medium-high heat until the water reaches a low boil.
Add the kosher salt and the linguine, and stir occasionally to keep the pasta from sticking. Cook the pasta until it is al dente, remove it from the heat, and drain.
OUR RECIPE DEVELOPER SAYS
Be mindful not to overcook the pasta. Cook it until it’s just al dente, as it will continue to cook slightly when combined with the sauce later.
STEP TWO: While the pasta is cooking, add the flour to a shallow bowl.
STEP THREE: Add the panko breadcrumbs, a quarter cup of grated parmesan cheese, Italian seasoning, garlic powder, kosher salt, and cracked black pepper to a shallow bowl. Stir to combine.
STEP FOUR: Add the beaten eggs to a shallow bowl.
STEP FIVE: Lay a cooling rack over a baking sheet. Set it aside.
STEP SIX: Dredge the chicken breasts on both sides in the flour. Next, coat both sides of the floured chicken breasts in the beaten egg, then coat both sides of the chicken breast in the breadcrumbs and cheese mixture.
Press down on both sides of the chicken breast to make sure the breadcrumbs adhere well to the chicken breast. Place the breaded chicken breasts on top of the cooling rack.
STEP SEVEN: Heat a 12-inch large skillet over medium-high heat. Add the extra virgin olive oil and the chopped bacon.
Stir continuously until the bacon is nice and crispy. Transfer the crispy bacon from the skillet to a plate using a slotted spoon.
PRO TIP:
Keep a close eye on the bacon while cooking it in the skillet. It can go from crispy to burnt quickly, so stir it continuously and adjust the heat as needed.
STEP EIGHT: Add the breaded chicken breasts to the skillet. You will need to quickly wash the cooling rack as you will place the cooked chicken back on the rack to rest and drain.
Cook for six to seven minutes per side until the chicken breast is golden brown on both sides. Transfer the chicken to the cooling rack to rest and drain.
STEP NINE: Immediately add the large shrimp to the skillet. Cook for two to three minutes per side until the shrimp are nice and pink.
Transfer the cooked shrimp to a plate. We placed the shrimp on the same plate as the cooked bacon just to save on dishes.
STEP TEN: Add the sliced red peppers and sliced onion. Stir often to keep the vegetables from burning. Cook for four to five minutes until softened.
STEP ELEVEN: Add the minced garlic and cook just until fragrant, about one minute.
STEP TWELVE: Stir in the heavy cream and chicken broth. Allow the cream mixture to simmer for two to three minutes.
PRO TIP:
When you add the cream and chicken broth to the skillet, maintain a gentle simmer. Avoid boiling the cream, as it may curdle.
STEP THIRTEEN: While the cream is simmering, carefully slice the cooked chicken into 1-inch chunks. Try to keep the golden breading intact.
STEP FOURTEEN: Stir in the remaining half cup of grated parmesan cheese. Stir continuously until a creamy texture is achieved.
Stir the cooked sliced chicken pieces, cooked shrimp, cooked pasta, and cooked bacon. Stir just to coat. Garnish with the chopped fresh parsley and extra grated parmesan. Serve immediately.
How To Serve
Pair this chicken dish with a side of garlic bread or a simple Caesar salad for a complete meal.
Create an Italian-themed dinner by adding antipasto platters and tiramisu for dessert alongside the chicken shrimp carbonara.
Offer breadsticks for dipping into the sauce. They provide a satisfying crunch and can be a fun addition for kids.
Pair the carbonara with creamy mashed potatoes for a comforting combination. The potatoes absorb the sauce beautifully for a hearty meal.
Enjoy some fried zucchini or fried green tomatoes as a side dish. The crispy texture complements the pasta.
Don’t forget to check out a few more of our pasta dishes, including our Italian sausage pasta and creamy bowtie pasta.
MORE PASTA RECIPES
When to Serve
FAMILY DINNER: Gather your loved ones for a cozy and hearty family dinner with chicken and shrimp carbonara pasta at the center of the table.
DATE NIGHT: Create a romantic ambiance by serving this indulgent dish for a memorable date night at home.
DINNER PARTY: Wow your guests at a dinner party with an elegant yet comforting chicken and shrimp carbonara.
WEEKNIGHT MEAL: Whip up a quick and satisfying weeknight dinner that’s sure to please everyone.
Storage
If you have any leftovers from this dish, we have helpful storage tips for you.
MAKE AHEAD: While the dish is best enjoyed fresh, you can prepare the components in advance, such as breading the chicken and cooking the shrimp.
Assemble and cook just before serving for the best results.
IN THE FRIDGE: Store leftovers in an airtight container in the refrigerator for up to two to three days. Reheat gently on the stovetop to maintain the texture.
IN THE FREEZER: Freeze portions in airtight containers for up to 2 months. Thaw in the refrigerator overnight, then reheat in a skillet, adding a splash of cream to revive the sauce.
REHEATING: To reheat, gently warm the carbonara in a skillet over low heat. You can also use a microwave, but be cautious not to overheat and dry out the dish.
Why We Love This Recipe
PARMESAN SAUCE: The parmesan sauce binds all the elements together, infusing every bite with a comforting, savory goodness.
CRISPY CHICKEN: The golden-brown, crispy coating on the chicken adds a satisfying crunch that complements the sauce.
SMOKY BACON: The smoky, savory notes of bacon contribute a layer of depth and complexity to the dish.
COLORFUL BELL PEPPERS: Sliced red bell peppers bring vibrant color and a subtle sweetness that brightens the plate.
CROWD-PLEASER: Its versatility and crowd-pleasing flavors make it a go-to recipe for gatherings and celebrations.
Our copycat Olive Garden chicken and shrimp carbonara recipe is a winner that will indeed become a kitchen favorite. With its crispy chicken, succulent shrimp, and parmesan sauce, it offers comfort and sophistication in every bite.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
You can use frozen shrimp. Just make sure to thaw and pat them dry before cooking.
Can I use turkey bacon as a healthier alternative?
Absolutely, turkey bacon works well and reduces the overall fat content.
Can I substitute the heavy cream with a lighter option?
You can try half-and-half or milk for a lighter version, but it may affect the creaminess.
Is it necessary to use freshly grated parmesan cheese?
Freshly grated parmesan offers the best flavor, but pre-grated parmesan can be used as well.
Can I make this panko chicken carbonara recipe without eggs?
While eggs help create a crispy coating on the chicken, you can omit them if you have dietary restrictions, but the texture may differ slightly.
Can I make this dish with gluten-free pasta?
You can use gluten-free pasta to make it suitable for gluten-sensitive individuals.
Can I substitute chicken thighs for chicken breasts?
Absolutely, chicken thighs can provide a richer flavor.
More Recipes You’ll Love
- Cajun Shrimp
- One Pot Chicken Pasta
- Creamy Mushroom Pasta
- Mexican Layer Salad
- Bruschetta Chicken Pasta
Chicken And Shrimp Carbonara
Elevate your dinner tonight with our chicken and shrimp carbonara, a truly irresistible dish that combines the richness of chicken, the succulence of shrimp, and a creamy carbonara sauce.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Ingredients
- ½ teaspoon kosher salt
- 8 ounces linguine, or your favorite pasta
- ¼ cup all-purpose flour
- ¾ cup plain panko bread crumbs
- ¾ cup freshly grated parmesan cheese, plus extra for garnish (divided into ¼ cup and ½ cup)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 large eggs, well beaten
- 2 chicken breast, boneless and skinless
- 1½ tablespoons olive oil, extra virgin
- ½ cup thick-cut bacon, diced
- 8 ounces large peeled and deveined shrimp
- 1 red bell pepper (washed, dried, seeded, and sliced into long thin strips)
- ½ cup sweet yellow onion, thinly sliced
- 1 tablespoon garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 2 teaspoons chopped fresh parsley, optional garnish
Instructions
- Fill a 5-6 quart stock pot ⅔ way full with water over medium-high heat until the water reaches a low boil. Add the kosher salt and the linguine, and stir occasionally to keep the pasta from sticking. Cook the pasta until it is al dente, remove it from the heat, and drain.
- While the pasta is cooking, add the flour to a shallow bowl.
- Add the panko breadcrumbs, ¼ cup grated parmesan cheese, Italian seasoning, garlic powder, kosher salt, and cracked black pepper to a shallow bowl. Stir to combine.
- Add the beaten eggs to a shallow bowl.
- Lay a cooling rack over a baking sheet. Set it aside.
- Dredge the chicken breasts on both sides in the flour. Next, coat both sides of the floured chicken breasts in the beaten egg, then coat both sides of the chicken breast in the breadcrumbs and cheese mixture. Press down on both sides of the chicken breast to make sure the breadcrumbs adhere well to the chicken breast. Place the breaded chicken breasts on top of the cooling rack.
- Heat a 12-inch skillet over medium-high heat. Add the extra virgin olive oil and the chopped bacon. As every stove cooks differently, keep a close eye on the bacon to keep it from burning. Adjust the heat up or down accordingly. Stir continuously until the bacon is nice and crispy. Transfer the crispy bacon from the skillet to a plate using a slotted spoon.
- Add the breaded chicken breasts to the skillet. You will need to quickly wash the cooling rack as you will place the cooked chicken back on the rack to rest and drain. Cook for 6-7 minutes per side until the chicken breast is golden brown on both sides. Transfer the chicken to the cooling rack to rest and drain.
- Immediately add the shrimp to the skillet. Cook for 2-3 minutes per side until the shrimp are nice and pink. Transfer the cooked shrimp to a plate.
- Add the sliced red peppers and sliced onion. Stir often to keep the vegetables from burning. Cook for 4-5 minutes until softened.
- Add the minced garlic and cook just until fragrant, about 1 minute.
- Stir in the heavy cream and chicken broth. Allow the cream mixture to simmer for 2-3 minutes. Keep a close eye on the cream mixture and adjust the heat up or down accordingly. You do not want the cream to boil, just simmer.
- While the cream is simmering, carefully slice the cooked chicken into 1-inch chunks. Try to keep the golden breading intact.
- Stir in the remaining ½ cup of grated parmesan cheese. Stir continuously until a creamy texture is achieved. Stir the cooked sliced chicken breast, cooked shrimp, drained pasta, and cooked bacon. Stir just to coat. Garnish with the chopped fresh parsley and extra grated parmesan. Serve immediately.
Notes
- Be mindful not to overcook the pasta. Cook it until it’s just al dente, as it will continue to cook slightly when combined with the sauce later.
- Keep a close eye on the bacon while cooking it in the skillet. It can go from crispy to burnt quickly, so stir it continuously and adjust the heat as needed.
- When you add the cream and chicken broth to the skillet, maintain a gentle simmer. Avoid boiling the cream, as it may curdle.
Nutrition
Calories: 629kcal | Carbohydrates: 49g | Protein: 33g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 216mg | Sodium: 1036mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1431IU | Vitamin C: 28mg | Calcium: 221mg | Iron: 3mg
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