Description
Rich, creamy, and full of flavor, this Chicken and Shrimp Carbonara blends tender chicken, succulent shrimp, crispy bacon, and silky cheese sauce for a decadent pasta experience. Perfect for a weeknight indulgence or a special dinner.
Ingredients
12 oz spaghetti
1 large chicken breast, diced
8 oz shrimp, peeled and deveined
4 slices bacon, chopped
3 egg yolks
1 cup grated parmesan cheese
1/2 cup heavy cream
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp butter
Salt, to taste
Black pepper, to taste
1 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside.
3. Season chicken with salt and pepper, then cook in the bacon fat until golden and fully cooked. Remove and set aside.
4. Add butter to the skillet and cook the shrimp until pink and opaque, about 2–3 minutes per side. Remove and set aside.
5. Sauté the garlic in the skillet for 30 seconds until fragrant.
6. In a bowl, whisk together egg yolks, parmesan, heavy cream, and a generous amount of black pepper.
7. Return pasta to the skillet with a splash of pasta water. Remove from heat and stir in the egg mixture quickly to avoid scrambling.
8. Add chicken, shrimp, and bacon back to the pan. Toss to combine and heat through, adding more pasta water if needed.
9. Garnish with fresh parsley and extra parmesan. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk or pasta water to restore creaminess.
Freezing is not recommended due to the cream and egg content.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 2g
- Sodium: 690mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 265mg
Keywords: chicken, shrimp, carbonara, pasta, creamy