Chicken and Shrimp Carbonara

This dish brings together chicken, shrimp, and pancetta in a rich and satisfying cream sauce tossed with pasta. It is a hearty meal that feels special but is straightforward enough to make on a weeknight.

By cooking each component in the same pan, you build layers of flavor for the final sauce. The entire meal comes together in about 40 minutes, making it a great option when you want a filling dinner without a lot of fuss.

Why will you love Chicken and Shrimp Carbonara?

Cooking the proteins separately ensures each one is cooked properly without becoming tough or overdone.

Deglazing the pan with white wine is key. It lifts all the browned, flavorful bits left by the pancetta and chicken, forming the foundation of your sauce.

Using reserved pasta water helps the cream sauce bind to the pasta for a better consistency. The starch in the water acts as an emulsifier.

Chicken and Shrimp Carbonara Ingredients

• Pancetta: This Italian cured pork belly is key for the flavor. If you can’t find it, thick-cut bacon is a common substitute.

• Shrimp: Large or jumbo shrimp work best here. You can buy them already peeled and deveined to save time.

• White Wine: Use a dry white wine you would enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. It adds depth and acidity to the sauce.

• Parmesan Cheese: For the best flavor and texture, use a wedge of Parmesan cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.

• Pasta: Long pasta shapes like spaghetti, fettuccine, or linguine are great choices for catching the creamy sauce.

Exact quantities are in the recipe card below.

How to Make Chicken and Shrimp Carbonara

Step 1: Cook Pasta and Proteins

First, get your pasta cooking in a large pot of salted water. While that’s going, cook the pancetta in a large skillet until crisp. Remove it from the pan, then cook the chicken pieces in the same pan. Once cooked, remove the chicken and cook the shrimp just until pink.

Step 2: Build the Sauce

In the same skillet, soften the shallots and garlic. Pour in the white wine to deglaze, scraping up any browned bits from the bottom. Let the wine reduce, then stir in the heavy cream and let it simmer to thicken.

Step 3: Finish the Dish

Stir the Parmesan cheese into the sauce until smooth. Add the cooked pancetta, chicken, and shrimp back into the pan. Finally, add the drained pasta and toss everything together. Use a little reserved pasta water to adjust the sauce if needed, then serve garnished with parsley.

What to Serve with Chicken and Shrimp Carbonara

This is a complete meal on its own, but a simple green salad with a light vinaigrette or some steamed asparagus would be a nice accompaniment.

Helpful Tricks for Chicken and Shrimp Carbonara

Food Safety: Ensure chicken is cooked to a minimum internal temperature of 165°F (74°C) and shrimp to 145°F (63°C).

Reserving pasta water is an important step. The starch in the water helps the sauce emulsify and cling to the pasta, creating a smoother texture.

Taste the sauce before adding the final salt. Pancetta and Parmesan are both salty, so you may need less than you think.

This recipe is an American-style creamy pasta dish. A traditional Italian carbonara is made with eggs, cured pork, cheese, and black pepper, and contains no cream.

How to Store and Freeze Chicken and Shrimp Carbonara

Store leftovers in an airtight container in the refrigerator for up to 2 days. This dish does not freeze well, as the cream sauce can separate. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce.

Chicken and Shrimp Carbonara Recipe FAQs

Is this a traditional carbonara?

No, this is a creamy American-style pasta dish inspired by carbonara flavors. Traditional Italian carbonara is made with eggs, Pecorino Romano cheese, and cured pork (like guanciale), and never includes cream, chicken, or shrimp.

Can I make this without wine?

Yes. You can substitute the white wine with an equal amount of chicken broth to deglaze the pan. It will change the flavor slightly, but the dish will still be good.

Can I use bacon instead of pancetta?

Yes, thick-cut bacon is a suitable substitute for pancetta. Since bacon is typically smoked, it will give the dish a smokier flavor compared to the savory, peppery taste of pancetta.

Chicken and Shrimp Carbonara

Tender chicken, shrimp, and pancetta tossed with spaghetti in a savory garlic-parmesan cream sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 8 oz spaghetti or fettuccine 225 g
• 1 tbsp olive oil divided, 15 ml
• 6 oz pancetta diced, 170 g
• 1 large chicken breast cut into bite-sized pieces, about 8 oz or 225 g
• Kosher salt and freshly ground black pepper to taste
• 8 oz large shrimp peeled and deveined, 225 g
• 2 shallots minced
• 3 cloves garlic minced
• 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc, 120 ml
• 2 cups heavy cream 480 ml
• 1 cup grated Parmesan cheese plus more for serving, 100 g
• 2 tbsp chopped fresh parsley for garnish

Instructions

 

• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Just before draining, reserve about 1 cup (240 ml) of the starchy pasta water, then drain the pasta.
• While the pasta cooks, heat 1/2 tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Add the pancetta and cook, stirring occasionally, until it is browned and crisp, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the skillet.
• Season the chicken pieces with salt and pepper. Add them to the same skillet and cook until golden brown and cooked through, about 5-6 minutes. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to the plate with the pancetta.
• Add the remaining 1/2 tablespoon of olive oil to the skillet if it looks dry. Add the shrimp in a single layer, seasoned with a little salt and pepper. Cook for 1-2 minutes per side, until they are pink and opaque. Fish is cooked when it reaches an internal temperature of 145°F (63°C). Remove the shrimp and add to the plate.
• Reduce the heat to medium-low. Add the minced shallots and garlic to the skillet and cook until softened and fragrant, about 1-2 minutes, scraping up any browned bits from the bottom of the pan.
• Pour in the white wine to deglaze the pan. Continue to scrape the bottom of the pan to release all the flavorful bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
• Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, allowing the sauce to thicken slightly. Reduce the heat to low and stir in the Parmesan cheese until it has melted and the sauce is smooth. Season with salt and pepper to your taste.
• Return the cooked pancetta, chicken, and shrimp to the skillet with the sauce. Add the drained pasta and toss everything together to coat well. If the sauce is too thick, add a few tablespoons of the reserved pasta water until it reaches your desired consistency.
• Divide the pasta among serving bowls. Garnish with fresh parsley and extra Parmesan cheese before serving.

Notes

Food Safety: Ensure chicken is cooked to a minimum internal temperature of 165°F (74°C) and shrimp to 145°F (63°C).

Reserving pasta water is an important step. The starch in the water helps the sauce emulsify and cling to the pasta, creating a smoother texture.

Taste the sauce before adding the final salt. Pancetta and Parmesan are both salty, so you may need less than you think.

This recipe is an American-style creamy pasta dish. A traditional Italian carbonara is made with eggs, cured pork, cheese, and black pepper, and contains no cream.

Keyword Chicken, chicken shrimp carbonara, Pancetta, Pasta, Shrimp