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Chicken and Shrimp Carbonara Recipe

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4.4 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 10 servings

Description

This Chicken and Shrimp Carbonara is a decadent twist on the classic Italian pasta dish, combining tender chicken, succulent shrimp, crispy bacon, and bucatini pasta in a creamy parmesan and egg yolk sauce. With a delightful mix of smoky, savory flavors and optional toasted panko breadcrumbs adding extra texture, this recipe is perfect for an impressive family meal or entertaining guests.

Ingredients

Main Ingredients

  • 1 pound boneless skinless chicken breast (can use chicken tenders)
  • 1 pound shrimp, peeled and deveined
  • 12 ounces bacon, cut into small pieces
  • 1 pound bucatini pasta
  • 1 large yellow onion, diced
  • 1 large red bell pepper, sliced thin
  • 10 cloves garlic, minced
  • 4 large egg yolks
  • 4 ounces parmesan cheese, freshly grated
  • 1 cup heavy whipping cream

Seasonings & Others

  • 1/2 cup panko breadcrumbs (optional)
  • 4 teaspoons kosher salt, divided
  • 1.5 teaspoons black pepper, divided
  • 3 tablespoons olive oil, divided
  • Fresh parsley (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons reserved bacon fat
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika (optional)
  • 1 cup reserved pasta water

Instructions

  1. Prepare Breadcrumbs (optional): If using panko breadcrumbs, spread them in a single layer on a baking sheet. Season with salt, pepper, parsley, and olive oil. Bake in the oven at 350°F for 5-10 minutes until golden brown. Remove from oven immediately and set aside.
  2. Cook Bacon: Place bacon pieces in a skillet over medium heat. Stir occasionally until bacon is browned and crisp, about 5 minutes. Remove bacon to a paper-towel-lined plate. Reserve 2 tablespoons of bacon grease in the skillet, discard the rest.
  3. Cook Chicken: Season chicken with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, and ½ teaspoon Italian seasoning. Add 1 tablespoon olive oil to the skillet with reserved bacon fat. Cook chicken over medium heat, browning both sides and cooking through until the internal temperature is at least 165°F. Rest chicken 5-10 minutes, then cut into bite-sized pieces.
  4. Cook Shrimp: In a bowl, season shrimp with 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon smoked paprika, and ½ teaspoon Italian seasoning. Increase skillet heat to medium-high, add remaining olive oil and shrimp in a single layer. Cook about 1 minute per side until shrimp is opaque and reaches 145°F. Cook in batches if necessary to avoid overcrowding. Remove shrimp from skillet and set aside.
  5. Cook Pasta: Bring a large pot of water to a boil, heavily salted to taste very salty. Add bucatini and cook for 2-3 minutes less than package instructions. The pasta will finish cooking in the sauce.
  6. Sauté Vegetables: Reduce skillet heat to medium. Add butter and reserved bacon fat. Sauté onions and bell peppers with a pinch of salt until softened and translucent, about 5-7 minutes. Add garlic and cook for 30 seconds until fragrant.
  7. Prepare Sauce Mixture: In a bowl, whisk together egg yolks, heavy cream, parmesan cheese, salt, and pepper vigorously with a wire whisk until combined.
  8. Combine Pasta and Sauce: Using tongs, transfer cooked pasta directly into the skillet with vegetables. Remove skillet from heat, immediately add egg yolk mixture. Toss constantly with tongs while gradually adding small amounts of reserved pasta water to gently cook the egg and create a creamy sauce that clings to the noodles.
  9. Add Protein and Finish: Return cooked chicken, bacon bits, shrimp, and fresh parsley to the skillet. Toss everything to combine evenly. Adjust seasoning with salt and pepper as needed. Garnish with toasted breadcrumbs, extra parsley, and grated parmesan before serving.
  10. Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze. To reheat, add a bit of pasta water and warm gently on the stovetop or microwave at 50% power until heated through.

Notes

  • Toasted panko breadcrumbs add a delightful crunch but are optional.
  • Cooking pasta slightly underdone ensures it finishes perfectly in the sauce.
  • Always gently toss the sauce with pasta off heat to prevent scrambling the eggs.
  • Use a meat thermometer to ensure chicken reaches 165°F and shrimp 145°F for safety and best texture.
  • Leftovers reheat best on the stovetop with a splash of pasta water to restore creaminess.
  • Adjust seasoning at the end to suit your taste since cheese and bacon add saltiness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/chicken-and-shrimp-carbonara-recipe/