This Chicken and Shrimp Carbonara is a creamy, indulgent twist on a classic, combining tender chicken, succulent shrimp, and silky pasta in just 30 minutes. The rich, velvety sauce clings to every bite, while crispy bacon adds a smoky crunch that’s utterly irresistible. Perfect for busy weeknights, it’s a dish that feels gourmet without the fuss.
Each forkful delivers a harmony of flavors—savory, salty, and slightly sweet—with a hint of garlic and Parmesan tying it all together. The juicy shrimp and hearty chicken make it a protein-packed meal, while the al dente pasta ensures a satisfying texture. It’s comfort food that’s as quick to make as it is delicious to devour.
What You’ll Need for Chicken and Shrimp Carbonara
- 2 Tablespoons olive oil (extra virgin recommended)
- 1 Tablespoon garlic, minced (or 3 cloves)
- ½ yellow onion, minced (white onion works too)
- 1 Tablespoon white vinegar (apple cider vinegar can substitute)
- 2 pounds small shrimp, peeled and deveined
- 2 pounds chicken, cooked and cut into bite-sized pieces (rotisserie chicken works great!)
- 1½ cups 2% milk (any milk or cream will work)
- 2 cups fresh baby spinach (kale or arugula are good substitutes)
- 2 Tablespoons flour (all-purpose or gluten-free)
- ½ cup mozzarella cheese, shredded
- ⅓ cup fresh grated Parmesan cheese (pre-grated works in a pinch)
- 2 Tablespoons Italian seasoning (or a mix of oregano, basil, and thyme)
- ½ teaspoon black pepper
- 1 teaspoon garlic salt (or regular salt with a pinch of garlic powder)
- 3 cups angel hair pasta, cooked (enough for 6 servings; substitute with fettuccine or spaghetti if preferred)
How to Make Chicken and Shrimp Carbonara
- Heat the pan: Place a large saucepan over medium heat. Add olive oil, garlic, onion, white vinegar, and shrimp. Cook, stirring occasionally, until the shrimp turn pink and curl into a “C” shape, about 3-4 minutes.
- Add chicken: Once the onions are translucent and the shrimp are cooked, add the cooked chicken pieces to the pan. Stir to combine.
- Incorporate milk and spinach: Pour in the milk and add the spinach. Stir until the spinach wilts and everything is well combined, about 2-3 minutes.
- Thicken the sauce: Sprinkle the flour over the mixture and whisk until smooth and slightly thickened, about 1-2 minutes.
- Add cheeses: Stir in the mozzarella and Parmesan cheese. Mix until the cheeses melt and the sauce becomes creamy and stretchy, about 2 minutes.
- Season: Remove the pan from heat. Stir in the Italian seasoning, black pepper, and garlic salt. Taste and adjust seasoning if needed.
- Serve: Serve the creamy chicken and shrimp mixture over cooked angel hair pasta or your favorite pasta. Enjoy immediately!
Perfect Pairings: Sauce and Topping Ideas
While this Chicken and Shrimp Carbonara is already rich and flavorful, you can elevate it further with a drizzle of creamy Alfredo sauce or a sprinkle of crushed red pepper flakes for a spicy kick. For a fresh contrast, top with chopped parsley or a squeeze of lemon juice to brighten the dish.
Serve It Up: Creative Serving Suggestions
This dish pairs beautifully with a side of garlic bread or a crisp Caesar salad for a complete meal. If you’re hosting, consider serving it in a large, family-style bowl with extra Parmesan on the side for guests to customize their plates. For a lighter option, swap the pasta for zucchini noodles or spaghetti squash.
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over medium heat with a splash of milk or cream to restore the sauce’s creamy texture. Avoid microwaving, as it can make the shrimp rubbery and the sauce separate.
Mix It Up: Recipe Variations to Try
For a twist, substitute the shrimp with scallops or lobster meat for a luxurious upgrade. If you’re vegetarian, replace the chicken and shrimp with sautéed mushrooms and roasted zucchini. You can also experiment with different cheeses like fontina or asiago for a unique flavor profile.
Quick Tips: Time-Saving Hacks
To save time, use pre-cooked shrimp and rotisserie chicken instead of cooking them from scratch. Pre-mince your garlic and onion ahead of time and store them in the fridge. Additionally, cook the pasta while preparing the sauce to streamline the process and have everything ready at once.
Chicken and Shrimp Carbonara Recipe
Equipment
- large sauce pan
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon garlic, minced
- 1/2 yellow onion, minced
- 1 Tablespoon white vinegar
- 2 pounds small shrimp
- 2 pounds chicken, cooked and cut into bite sized pieces
- 1 1/2 cups 2% milk, any will work
- 2 cups fresh baby spinach
- 2 Tablespoons flour
- 1/2 cup mozzarella cheese
- 1/3 cup fresh grated Parmesan cheese
- 2 Tablespoons Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon garlic salt
- 3 cups angel hair pasta, cooked enough servings for 6 people
Instructions
- Place large sauce pan over medium heat.
- Add your olive oil, garlic, onion, white vinegar, and shrimp. Spread around until shrimp are pink and in the shape of a perfect ‘c’.
- Once the onions become a little more clear, and the shrimp is pink, add the cooked chicken pieces.
- Add the milk and spinach. Stir until all is well combined.
- Add the four to thicken, and whisk until smooth.
- Add the mozzarella and parmesan cheese, Mix until well combined and the cheese begins to melt, and stretch.
- Remove pan from heat and stir in the Italian Seasoning, black pepper and garlic salt.
- Serve over angel hair pasta, or any of your favorite pasta.