Chicken and Shrimp Carbonara Recipe

This Chicken and Shrimp Carbonara Recipe is inspired by the decadent, high-protein pasta dishes found in popular Italian-American bistros. It is a rich and crispy recipe, which calls for golden panko-breaded chicken tenders and tender shrimp in a smoky cream sauce. It’s a restaurant-quality recipe, ready in about 40 minutes.

Jump to Recipe

Chicken and Shrimp Carbonara Recipe Ingredients

For the Crispy Chicken:

• 8 oz chicken tenders
• 0.5 cup all-purpose flour
• 0.5 cup panko breadcrumbs
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 large egg, whisked
• 2 tbsp vegetable oil (for frying)

For the Shrimp and Pasta:

• 6 oz shrimp, peeled and deveined
• 12 oz bucatini or spaghetti
• 4 tbsp butter
• 0.25 cup chopped beef bacon (or traditional bacon)
• 2 tsp garlic, chopped
• 0.5 red bell pepper, diced
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 1 large egg, beaten (for the sauce)
• Salt and black pepper, to taste

How To Make Chicken and Shrimp Carbonara

1. Bread the chicken: In a shallow bowl, whisk together the flour, panko breadcrumbs, salt, and pepper. In a second bowl, whisk one egg. Dip each chicken tender into the flour mixture, then into the egg wash, and finally back into the flour-panko mix, pressing firmly to ensure a thick coating. Let the breaded chicken rest for 5 minutes; this is the secret to ensuring the breading stays attached during frying.
2. Crisp the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken tenders and fry for 5 to 7 minutes on each side until they are deep golden brown and cooked through. Remove from the pan and set aside on a plate.
3. Poach the shrimp: Bring a small pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and opaque. Drain them immediately and set aside.
4. Sauté the aromatics: In a large, separate pan, melt the butter over medium heat. Add the chopped bacon and cook until it is crispy and the fat has rendered. Stir in the chopped garlic and diced red bell pepper, cooking for 1 minute until fragrant. The red pepper adds a professional pop of color and a subtle sweetness that balances the salty bacon.
5. Build the cream sauce: Pour the heavy cream into the pan with the bacon and peppers. Stir in the grated Parmesan cheese. Let the mixture simmer gently for 2 to 3 minutes until it becomes thick, glossy, and begins to coat the back of a spoon.
6. The Carbonara finish: Toss your cooked, hot pasta into the cream sauce. Turn off the heat immediately. This is the most important step: quickly whisk in the remaining beaten egg, stirring constantly for about 30 seconds. The residual heat will cook the egg into a silky, custard-like sauce without scrambling it.
7. Assemble and serve: Plate the creamy pasta and top with the poached shrimp and the crispy sliced chicken tenders. Garnish with plenty of freshly ground black pepper and an extra dusting of Parmesan cheese. Serve hot.

Recipe Tips

• How to avoid scrambled eggs: Never add the egg while the pan is still over active heat. Turning the burner off and using the heat of the pasta itself is the professional secret to a smooth, velvety Carbonara.
• Why panko is better: Panko breadcrumbs are larger and airier than standard crumbs, providing a much more significant “crunch” that holds up even when served next to a heavy cream sauce.
• Shrimp preparation: If using frozen shrimp, ensure they are 100 percent thawed and patted dry before boiling to prevent them from watering down the flavor of the dish.
• Bucatini vs. Spaghetti: Bucatini is highly recommended because it is a hollow noodle that allows the rich cream sauce to get inside the pasta, making every bite more flavorful.

What To Serve With Chicken and Shrimp Carbonara?

This Chicken and Shrimp Carbonara Recipe is an incredibly rich main dish that needs a fresh or tangy pairing! A side of Lemon Roasted Asparagus or a simple Arugula Salad with a balsamic glaze is the quintessential choice for cutting through the heavy cream. For a balanced meal, a serving of Garlic Herb Crostini or a few Roasted Tomatoes adds a lovely savory depth that pairs perfectly with the smoky bacon! A chilled glass of Pinot Grigio or a steaming Cup of Espresso pairs wonderfully with the salty, cheesy notes of the Parmesan.

How To Store Chicken and Shrimp Carbonara

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheating: Because of the egg and cream base, do not use a microwave. Reheat gently in a pan over low heat, adding a splash of milk or chicken broth to loosen the sauce and prevent it from becoming oily.
• Avoid Freezing: We do not recommend freezing this dish. The crispy chicken will become soggy, and the creamy egg sauce will separate and become grainy upon thawing.

Chicken and Shrimp Carbonara Nutrition Facts

• Calories: 780 (per serving)
• Total Fat: 42 g
• Cholesterol: 185 mg
• Sodium: 920 mg
• Total Carbohydrates: 58 g
• Dietary Fiber: 3 g
• Protein: 42 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs