Chicken and Shrimp Carbonara
Indulge in the creamy decadence of Chicken and Shrimp Carbonara, a luxurious twist on the classic Italian favorite. This recipe pairs tender, pan-seared chicken breast and succulent shrimp with crispy pancetta, creating a protein-packed dish that's as satisfying as it is flavorful. A velvety sauce made from egg yolks, Parmesan cheese, and heavy cream clings perfectly to al dente spaghetti, while hints of garlic and freshly cracked black pepper elevate each bite. Ready in under an hour, this gourmet yet approachable dish is perfect for weeknight dinners or special occasions. Serve it with a sprinkle of fresh parsley for a restaurant-quality finish, and savor every creamy, smoky, and savory forkful. Perfect for pasta lovers searching for a hearty carbonara with a seafood and chicken twist!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 pound Shrimp, peeled and deveined
- 4 ounces Pancetta, diced
- 12 ounces Spaghetti
- 4 pieces Egg yolks
- 0.5 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve 1/2 cup of pasta water and set aside, then drain the spaghetti.
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until fully cooked. Remove from the skillet, let rest for a few minutes, then slice into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Cook the shrimp for 1-2 minutes per side, or until they turn pink and are fully cooked. Remove the shrimp and set aside.
Add the diced pancetta to the skillet and cook over medium heat until crispy, about 5 minutes. Reduce the heat to low and stir in the minced garlic, cooking for 30 seconds until fragrant.
In a small mixing bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until smooth.
Add the cooked spaghetti to the skillet with the pancetta and garlic. Toss to coat the pasta in the rendered fat.
Remove the skillet from the heat and slowly pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Add a splash of the reserved pasta water as needed to loosen the sauce to your desired consistency.
Fold in the cooked chicken and shrimp until evenly distributed. Season with additional salt and black pepper to taste.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 355 mg | 27% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
