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A plate of chicken and shrimp carbonara with shrimp on a fork.

Chicken and Shrimp Carbonara

This creamy and decadent chicken and shrimp carbonara is such a fun and comforting dish. The chicken, shrimp, and pancetta all play so well together, and the luxurious sauce just tops everything off! Make sure you taste test the sauce for seasoning - you might need more salt than you think when you're dealing with creamy pasta sauces.
Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course, Pasta
Cuisine American
Servings 6 people
Calories 689 kcal

Ingredients
 
 

  • 8 oz dried pasta
  • 6 oz pancetta cubed
  • 1 C chicken breast cubed
  • 15 shrimp peeled and deveined
  • 1 tablespoon olive oil optional
  • 3 cloves garlic minced
  • 2 shallots minced
  • ½ C white wine
  • 2 C heavy cream
  • 1 C parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ C pasta water
  • 2 tablespoon parsley for garnish

Instructions
 

  • Cook your pasta according to package directions in a pot of boiling salted water. Reserve ¼ C of the pasta water.
  • In a large sautee pan over medium high heat, cook the pancetta. Cook until it just starts to turn crispy, about five minutes. Remove with a slotted spoon to a bowl.
  • Season the chicken with salt and pepper, and cook the chicken in the same pan. Once it's cooked all the way through, remove to a bowl.
  • Season the shrimp with salt and pepper, and cook in the same pan. If the pan is getting dry by this point, add a bit of olive oil. Cook the shrimp for 2 minutes per side, and then remove.
  • Add the garlic and shallots in the same pan. (The bottom of the pan should be pretty brown and crusty, don't worry, this is normal). Cook until fragrant. Add the white wine to deglaze the pan. Scrape the brown bits off the bottom with a spoon.
  • Let the wine reduce until almost no liquid is left (see video for reference). Add your heavy cream and parmesan cheese. Add your salt and pepper. Make sure you try the sauce and adjust the seasoning if necessary. Allow the sauce to simmer for about 5 minutes to thicken.
  • Add the pasta water to the sauce, then add the pancetta, shrimp and chicken back into the pan. Add the cooked pasta and toss to coat.
  • Garnish with parsley and more parmesan cheese if you wish. Serve.

Video

Notes

If your pan is getting dry at any point during the cooking process, add some olive oil!
I love Argentinian shrimp, but you can use any kind you want. Just make sure they're peeled and deveined, with their tails off.
You can swap the pancetta for the bacon if you want, just be careful of how much fat it renders. You might have to remove some of it.
Use a very healthy dose of black pepper in this recipe - it goes amazingly well with cream pasta sauces!

Nutrition

Serving: 250gCalories: 689kcalCarbohydrates: 34gProtein: 27gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 176mgSodium: 734mgPotassium: 446mgFiber: 2gSugar: 4gVitamin A: 1428IUVitamin C: 4mgCalcium: 287mgIron: 1mg
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