chicken shrimp carbonara recipe
The Best chicken shrimp carbonara recipe
Oh, this chicken and shrimp carbonara—it’s one of those dishes that feels like a hug in a bowl. I first made it for my kids when they were little, and honestly, they didn’t even notice how fancy it was. They just ate it straight from the pan, and now? They’ll order it at restaurants just because they know it’s my signature. It’s got that creamy, cheesy goodness that’s comforting but still feels special, like a weekend dinner or a lazy Sunday where you don’t have to stress about perfection. The shrimp adds a bright, fresh contrast to the rich pasta, and the chicken keeps it hearty enough for a family meal without being too heavy. Plus, it’s not just about taste—it’s balanced. The protein from the chicken and shrimp, the fiber from the pasta, and the calcium from the cheese make it a solid meal that doesn’t leave you feeling sluggish afterward. It’s that kind of dish where everyone can eat it, whether they’re picky eaters or just really good at it. And the best part? It’s easy to make ahead and reheat, so you can throw it together on a busy night and still feel like you’ve pulled off something impressive. My husband says it’s his favorite way to eat carbonara, and my kids swear by it too—even the picky ones. It’s that kind of recipe that feels like home, but with a little extra flair.
Chicken and Shrimp Carbonara
A creamy, rich twist on the classic carbonara with tender chicken and succulent shrimp, combining Italian flavors with a protein-packed twist. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless chicken breast, sliced into thin strips
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 8 oz spaghetti or linguine
- 4 large eggs
- 1 cup freshly grated Pecorino Romano or Parmesan cheese
- 1/2 cup heavy cream
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped
- Extra grated cheese for topping
👨🍳Directions
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1 Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
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2 Heat olive oil in a skillet over medium-high heat. Add chicken strips and cook until no longer pink (~5 mins). Remove and set aside.
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3 In the same skillet, add shrimp and cook for 2-3 mins per side until pink. Remove from skillet and set aside with chicken.
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4 In a large bowl, whisk eggs, cheese, heavy cream, black pepper, and red pepper flakes until smooth.
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5 Return drained pasta to the skillet, adding reserved pasta water as needed to loosen the sauce. Remove from heat and stir in the egg mixture until creamy.
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6 Fold in chicken and shrimp, then transfer to a serving platter. Garnish with chopped parsley and extra cheese.
🔧Equipment
- Large skillet or frying pan
- Kitchen torch (optional, for crisping cheese)
- Mixing bowls
- Colander
- Chef’s knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Shrimp Carbonara Works
This chicken and shrimp carbonara is a perfect pick for any gathering because it’s hearty enough to feed a crowd without being too heavy, and the flavors shine bright enough to stand out on the table. It’s also incredibly versatile—whether you’re serving it at a casual weeknight dinner or a more formal family meal, the creamy sauce and tender proteins make it feel special without needing extra fuss. Plus, the simplicity of the prep means you can focus on enjoying the moment with loved ones instead of stressing over last-minute details.
❓ Frequently Asked Questions About Chicken and Shrimp Carbonara
1. What is the secret to achieving the perfect creamy texture in this Chicken Shrimp Carbonara without using heavy cream? The key lies in using a combination of heavy cream (or a splash of milk) and a small amount of pasta water to emulsify the sauce. Stirring the eggs and cream together first, then gently folding them into the hot pasta ensures a silky, creamy finish without a grainy texture. Additionally, cooking the shrimp and chicken until just done (not overcooked) helps retain moisture, which contributes to the sauce’s richness.
2. Can I substitute regular pasta with alternative types like penne or fusilli for this recipe? Yes, you can! Penne or fusilli work well because their ridges help trap the carbonara sauce, giving it a nice grip. Just make sure the pasta is cooked al dente—it should hold its shape when tossed with the sauce. Avoid shapes with too many holes (like farfalle or rotini), as they might absorb too much sauce and become soggy.
3. How do I avoid making the eggs rubbery or scrambled when mixing them into the pasta? The trick is to temper the eggs first by whisking them with a small amount of hot pasta water (or cream) before adding them to the sauce. This lowers the eggs’ temperature gradually, preventing scrambling. Also, cook the shrimp and chicken thoroughly but not overcook them—remove them from heat just before adding them to the pasta so they stay tender. Stirring constantly with a wooden spoon helps maintain the eggs’ structure.
4. What’s the best way to handle shrimp in this dish to keep them tender and not mushy? Cook the shrimp in a hot, well-seasoned pan with a bit of olive oil and garlic until they turn pink (about 2–3 minutes per side for large shrimp). Remove them from the pan and set aside before adding the pasta. Overcrowding the pan can cause them to steam instead of sear, leading to mushiness. Also, patting them dry before cooking helps them brown better.
5. Can I make this recipe ahead of time, and if so, how should I store and reheat it? While carbonara is best enjoyed fresh, you can prep some components ahead: cook the shrimp and chicken separately, store them in the fridge for up to 2 days. For the pasta, cook it al dente and store it in a sealed container for up to 3 days. When reheating, combine everything in a pot over medium heat, stirring constantly with a splash of pasta water to revive the sauce. Avoid reheating the eggs separately—they’ll scramble. For the full dish, reheat gently to avoid curdling.
