chicken and shrimp carbonara recipe
The Best chicken and shrimp carbonara recipe
I’ve been making carbonara with chicken and shrimp for years, and it’s one of those dishes that feels like a hug for my taste buds. There’s something about the rich, creamy sauce clinging to tender chicken and shrimp that makes it feel indulgent yet balanced—no heavy pasta or greasy shortcuts. It’s not just a meal; it’s a way to bring people together, whether it’s a weeknight dinner for my kids who’re always hungry or a special occasion when I want something hearty but still light enough not to weigh them down. My family loves it because it’s comforting without being boring, and the shrimp adds a bright, slightly sweet contrast that makes it feel fresh even though it’s packed with flavor.
I also love how this recipe is so adaptable. You can make it a quick weeknight meal with pre-cooked chicken and frozen shrimp, or you can slow it down and let the pasta soak in the sauce longer for a richer texture. And the health benefits? Well, shrimp is one of the leanest proteins you can find, packed with omega-3s and low in calories, while chicken is a great source of protein without the extra fat. The egg yolk and Parmesan give it that creamy richness, but you can always adjust the amount if you’re watching your intake. It’s the kind of dish that feels fancy but doesn’t cost an arm and a leg—just like how it’s perfect for feeding a crowd without breaking the bank. Plus, the kids always ask for seconds because it’s so satisfying, and honestly, neither do I.
Chicken and Shrimp Carbonara
A rich, creamy pasta dish featuring tender chicken and succulent shrimp in a sauce of eggs, Parmesan, and pancetta. Perfect for a satisfying weeknight meal.
🥘Ingredients
- 12 oz fettuccine or spaghetti
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 lb large shrimp, peeled and deveined
- 4 large eggs
- 1 cup freshly grated Parmesan cheese
- ½ cup pancetta or guanciale, diced
- 4 cloves garlic, minced
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- Salt to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
👨🍳Directions
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1 Cook the pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
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2 In a large skillet, heat olive oil over medium-high heat. Add pancetta and cook until crispy (~3 mins). Add chicken and shrimp, cooking until shrimp turn pink (~3 mins). Remove from skillet and set aside.
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3 In the same skillet, sauté garlic in remaining pancetta fat until fragrant (~1 min). Add drained pasta to the skillet and toss to coat.
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4 In a separate bowl, whisk eggs, Parmesan, black pepper, red pepper flakes, and salt until smooth.
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5 Lower heat to medium-low, add the pasta mixture back to the skillet, and pour the egg mixture over it. Stir constantly until eggs are fully cooked and creamy (~2 mins). Add reserved shrimp and pancetta back into the skillet.
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6 If needed, add reserved pasta water to loosen the sauce. Garnish with fresh parsley and serve immediately.
🔧Equipment
- Large skillet
- Pot with boiling water
- Mixing bowl
- Whisk
- Chef’s knife and cutting board
- Pasta strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Shrimp Carbonara Works
This chicken and shrimp carbonara is a foolproof choice for any gathering because it’s hearty enough to feed a crowd without being too heavy, and the flavors blend perfectly with minimal effort. It’s great for busy weeknights when you want a restaurant-quality dish but don’t have time for complicated prep, and it always brings smiles to faces because it’s rich, comforting, and full of that classic Italian indulgence. Plus, the way the eggs cling to the pasta and the shrimp melt into the sauce makes it feel special—no matter if it’s a holiday meal or just a regular family dinner.
❓ Frequently Asked Questions About Chicken and Shrimp Carbonara
1. What are the key ingredients I need to prepare a classic chicken and shrimp carbonara?
To make a delicious chicken and shrimp carbonara, you’ll need: – Chicken breast or thighs (cut into bite-sized pieces) – Shrimp (peeled and deveined) – Eggs (2-3, room temperature) – Pancetta or guanciale (diced, about ½ cup) – Pasta (fresh fettuccine or spaghetti) – Parmesan cheese (grated, about ½ cup) – Black pepper (freshly cracked) – Salt (for pasta water and seasoning) – Garlic (2-3 cloves, minced) – Red pepper flakes (optional, for heat)
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2. Can I substitute any ingredients in this recipe, and if so, what are the best alternatives?
Yes! Here are some common substitutions: – Pancetta/guanciale → Use crispy bacon (reduce to ~¼ cup for better flavor). – Shrimp → Swap for chicken breast or mixed seafood (e.g., mussels, scallops). – Eggs → For a vegan version, use tofu scramble or silken tofu + nutritional yeast. – Parmesan → Use Pecorino Romano or aged cheddar for a richer taste. – Fresh fettuccine → Use spaghetti or pappardelle if unavailable.
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3. How do I ensure the eggs don’t turn into scrambled eggs instead of a creamy carbonara?
The trick is cold eggs + gentle cooking: 1. Room-temperature eggs work best—let them sit at room temp for 10 minutes before using. 2. Cook the pasta first (al dente) and drain it without rinsing. 3. Reserve ½ cup pasta water before adding eggs—this helps emulsify the sauce. 4. Add eggs last—while the pasta is still hot, mix in eggs with a fork, then toss immediately with the pasta. 5. Don’t overmix—stir gently to avoid scrambling.
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4. Should I cook the shrimp and chicken separately or together in the same pan?
For the best texture: – Cook shrimp first (3-4 mins per side) until pink, then remove and set aside. – Cook chicken separately (6-7 mins per side) until no longer pink, then cut into pieces. – Sauté shrimp and chicken together in the same pan (after removing from heat) for a quick 1-2 minutes to warm through and mix flavors. – Never cook both in the same pan at the same time—shrimp cooks faster than chicken, and you risk overcooking the chicken.
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5. Why does my carbonara taste bland or lack creaminess, and how can I fix it?
Common issues and fixes: – Lack of creaminess → Add more pasta water (1-2 tbsp at a time) to emulsify the egg sauce. If using fresh eggs, they’re naturally richer. – Bland flavor → Toast the pancetta longer for deeper umami; add garlic and red pepper flakes for extra depth. A pinch of nutmeg or white pepper can also help. – Pasta water too salty → Rinse the pasta slightly before cooking or adjust salt in the sauce. – Eggs too runny → Use older eggs (they hold heat better) or slightly undercook the pasta before adding eggs.
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6. How do I make sure the carbonara is cooked perfectly without drying out the chicken?
To keep chicken juicy: 1. Cook chicken first (6-7 mins per side) until internal temp reaches 165°F (74°C). 2. Remove chicken from pan and let it rest for 5 mins before cutting. 3. Sauté shrimp separately (3 mins per side) and set aside. 4. In the same pan, cook pancetta until crispy, then add garlic and red pepper flakes. 5. Add pasta and toss until al dente. Reserve pasta water. 6. Mix in eggs while pasta is still hot, then add chicken and shrimp back in. Do not overcook—carbonara is best served immediately.
