Published on
Last updated on
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.
Jump to Recipe
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
Cook the spaghetti pasta to al dente according to package directions (approximately 9-11 minutes in salted boiling water). Once the spaghetti noodles are done cooking, reserve 1 cup of the cooking water, drain the pasta and set aside.
To a medium bowl add the egg yolks, heavy cream, grated parmesan cheese. Whisk to combine. While whisking constantly, slowly add ½ cup of the warm pasta water. You want to gently temper, or warm, the egg yolks to avoid having them scramble when added to the skillet. Set aside.
To a large, 12 inch, skillet over medium heat, add the diced bacon. Cook the bacon for 15-18 minutes or until the fat renders and the bacon pieces are crispy. Be sure to stir the bacon often to ensure it does not burn. Using a slotted spoon, remove the crispy bacon pieces from the skillet and place them onto a paper towel lined plate. Set the crispy bacon pieces aside and drain all but two tablespoons of the bacon grease from the skillet.
To a large bowl add the chicken tenderloin strips, raw shrimp, olive oil, italian seasoning blend, salt and black pepper. Toss to combine and coat the chicken and shrimp with the seasonings.
Turn the heat to the skillet up to medium-high then add the seasoned chicken tender strips to the hot skillet. Cook for 3-4 minutes per side or until golden brown and the internal temperature of the chicken reaches 165°F. Remove the browned chicken from the skillet and place onto a plate.
Add the shrimp to the skillet and cook for 1-2 minutes per side or until lightly golden on the outside and cooked all the way through. Remove the cooked shrimp from the skillet and add them to the plate with the cooked chicken.
Add the red bell pepper strips, diced onion and minced garlic to the skillet. Cook for 3-4 minutes or just until the vegetables become crisp-tender and the garlic is fragrant. Remove the red bell peppers from the skillet, leaving the onions and garlic to continue cooking. Place onto a plate and set aside.
Turn the heat to the skillet down to medium-low and slowly pour in the egg mixture while whisking constantly. Cook the sauce for 2-3 minutes, while whisking constantly, until the sauce bubbles and thickens. The sauce should thicken enough to coat the back of a spoon without running off.
Add the red bell pepper strips and cooked spaghetti noodles back to the sauce. Toss to coat the spaghetti in the carbonara sauce.
Return the crispy bacon pieces to the skillet and toss them with the spaghetti and sauce.
Top the carbonara coated spaghetti with the cooked chicken strips and shrimp.
Garnish with a light sprinkle of fresh chopped parsley and serve.
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 pound spaghetti noodles, cooked to al dente in salted water according to package directions (reserve 1 cup of the pasta water after cooking as you will use ½ -1 cup when making the sauce)
- 4 large egg yolks, room temperature
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- ½ pound thick cut smoked bacon, diced into ½ -¾ inch size pieces (5 to 6 strips)
- 1 pound chicken tenderloin strips
- ½ pound raw shrimp (deveined, shells and tails removed)
- 2 tablespoons olive oil
- 1 ½ teaspoons Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large red bell pepper (stem, seeds and veins removed, cut into ¼ thick strips)
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley, garnish
Instructions
- Cook the spaghetti pasta to al dente according to package directions (approximately 9-11 minutes in salted boiling water). Once the spaghetti noodles are done cooking, reserve 1 cup of the cooking water, drain the pasta and set aside.
- To a medium bowl add the egg yolks, heavy cream, grated parmesan cheese. Whisk to combine. While whisking constantly, slowly add ½ cup of the warm pasta water. You want to gently temper, or warm, the egg yolks to avoid having them scramble when added to the skillet. Set aside.
- To a large, 12 inch, skillet over medium heat, add the diced bacon. Cook the bacon for 15-18 minutes or until the fat renders and the bacon pieces are crispy. Be sure to stir the bacon often to ensure it does not burn. Using a slotted spoon, remove the crispy bacon pieces from the skillet and place them onto a paper towel lined plate. Set the crispy bacon pieces aside and drain all but two tablespoons of the bacon grease from the skillet.
- To a large bowl add the chicken tenderloin strips, raw shrimp, olive oil, italian seasoning blend, salt and black pepper. Toss to combine and coat the chicken and shrimp with the seasonings.
- Turn the heat to the skillet up to medium-high then add the seasoned chicken tender strips to the hot skillet. Cook for 3-4 minutes per side or until golden brown and the internal temperature of the chicken reaches 165°F. Remove the browned chicken from the skillet and place onto a plate.
- Add the shrimp to the skillet and cook for 1-2 minutes per side or until lightly golden on the outside and cooked all the way through. Remove the cooked shrimp from the skillet and add them to the plate with the cooked chicken.
- Add the red bell pepper strips, diced onion and minced garlic to the skillet. Cook for 3-4 minutes or just until the vegetables become crisp-tender and the garlic is fragrant. Remove the red bell peppers from the skillet, leaving the onions and garlic to continue cooking. Place onto a plate and set aside.
- Turn the heat to the skillet down to medium-low and slowly pour in the egg mixture while whisking constantly. Cook the sauce for 2-3 minutes, while whisking constantly, until the sauce bubbles and thickens. The sauce should thicken enough to coat the back of a spoon without running off.
- Add the red bell pepper strips and cooked spaghetti noodles back to the sauce. Toss to coat the spaghetti in the carbonara sauce.
- Return the crispy bacon pieces to the skillet and toss them with the spaghetti and sauce.
- Top the carbonara coated spaghetti with the cooked chicken strips and shrimp.
- Garnish with a light sprinkle of fresh chopped parsley and serve.
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Leave a Comment