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Chicken and Shrimp Carbonara

Chicken and Shrimp Carbonara

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Recipe By: Kitchen Commander
“My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, ‘What the heck, I’ll try making this at home.’ I found a few recipes online, but none grabbed me. After studying several recipes, 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.”


  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 3 tablespoons minced garlic, divided
  • 2 tablespoons Italian seasoning
  • 1 pound large shrimp, peeled and deveined
  • 1 (16 ounce) package linguine pasta
  • 8 slices smoked bacon, diced
  • 1 onion, diced
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups grated Parmesan cheese
  • 4 egg yolks
  • salt and ground black pepper to taste
  • 1/4 cup Sauvignon Blanc wine


  1. Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
  2. Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
  3. Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  4. Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
  5. While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
  6. Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

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