Chicken and Shrimp Carbonara


I had chicken and shrimp carbonara at that popular Italian-American restaurant chain recently, and it was absolutely delicious. I decided to re-create it at home, but the recipes I found online didn't appeal to me. So, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original. Serve with breadsticks, an Italian salad, and your favorite white wine.

Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins


  • 4 tablespoons olive oil, divided

  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

  • 2 tablespoons minced garlic, divided

  • 2 tablespoons Italian seasoning

  • 1 pound large shrimp, peeled and deveined

  • 8 slices smoked bacon, diced

  • 1 (16 ounce) package linguine pasta

  • 1 ½ cups heavy whipping cream

  • 1 ½ cups grated Parmesan cheese

  • 4 large egg yolks

  • salt and ground black pepper to taste

  • 1 medium onion, diced

  • ¼ cup Sauvignon Blanc wine


  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.

  2. Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.

  3. Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.

  4. Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.

  5. Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.

  6. Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.

  7. Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken and shrimp until coated, then serve over linguine.


You can use spaghetti or fettuccine if preferred.

Nutrition Facts (per serving)

776 Calories
46g Fat
47g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 776
% Daily Value *
Total Fat 46g 58%
Saturated Fat 20g 98%
Cholesterol 315mg 105%
Sodium 609mg 26%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 10%
Protein 44g
Vitamin C 5mg 24%
Calcium 283mg 22%
Iron 5mg 25%
Potassium 531mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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