Chicken and Shrimp Carbonara

Name: Chicken and Shrimp Carbonara
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 14
Cuisine: Italian
Ingredients: 1 pound dried bucatini pasta; 4 slices bacon (about 4 ounces), cold from the refrigerator; 1 tablespoon olive oil; 1 boneless, skinless chicken breast (about 8 ounces); 3/4 teaspoon kosher salt, divided, plus more as needed; 1 teaspoon coarsely ground black pepper, divided, plus more for serving; 1 medium red bell pepper; 2 cloves garlic, minced; 12 uncooked medium shrimp, peeled and deveined (6 to 8 ounces); 2 tablespoons unsalted butter; 1 1/4 cups heavy cream; 1 ounce Parmesan cheese, freshly grated or store-bought grated, plus more for serving; 1 ounce Pecorino Romano cheese, freshly grated or store-bought grated, plus more for serving

Recipe GLPR61b28de2461ffd

Italian

Main Course

45 min

193 cal

Servings: 14

Stovetop

SNAP eligible

A luxurious twist on classic carbonara combining tender chicken breast and succulent shrimp with crispy bacon, finished with a creamy sauce enriched with Parmesan and Pecorino Romano. Serve over bucatini pasta for an elegant, restaurant-quality main course.

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Ingredients

1 pound dried bucatini pasta

4 slices bacon (about 4 ounces), cold from the refrigerator

1 tablespoon olive oil

1 boneless, skinless chicken breast (about 8 ounces)

3/4 teaspoon kosher salt, divided, plus more as needed

1 teaspoon coarsely ground black pepper, divided, plus more for serving

1 medium red bell pepper

2 cloves garlic, minced

12 uncooked medium shrimp, peeled and deveined (6 to 8 ounces)

2 tablespoons unsalted butter

1 1/4 cups heavy cream

1 ounce Parmesan cheese, freshly grated or store-bought grated, plus more for serving

1 ounce Pecorino Romano cheese, freshly grated or store-bought grated, plus more for serving

Directions

Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining; set the pasta aside.
While the pasta cooks, chop the bacon into small pieces. Cook the bacon in a large skillet over medium heat until crispy, about 5 to 7 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
Pat the chicken breast dry and season both sides with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Add the olive oil to the skillet with the bacon fat and heat over medium-high. Place the chicken breast in the skillet and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 2 minutes, then slice into bite-sized pieces.
In the same skillet, add the butter and cook the minced garlic for about 30 seconds until fragrant. Core and dice the red bell pepper into small pieces, then add to the skillet. Cook for 2 to 3 minutes until the pepper softens slightly.
Season the shrimp with the remaining 1/4 teaspoon salt and 1/2 teaspoon black pepper. Add them to the skillet and cook for 2 to 3 minutes, stirring occasionally, until the shrimp turn pink and opaque. The internal temperature should reach 165°F.
Pour the heavy cream into the skillet and bring to a gentle simmer. Add the cooked chicken pieces and crispy bacon, stirring to combine. Cook for 1 to 2 minutes until the sauce is warmed through.
Remove the skillet from heat and stir in the grated Parmesan and Pecorino Romano cheeses until melted and smooth. Add the cooked pasta to the skillet and toss well to coat, adding reserved pasta water as needed to reach desired consistency.
Divide the carbonara among serving bowls and top with additional Parmesan, Pecorino Romano, and fresh cracked black pepper to taste. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This hybrid carbonara feeds a crowd affordably at roughly $2.50 per serving for dried pasta, bacon, chicken thighs, shrimp, cream, and two cheeses—all staples at any Charlotte chain—but the 45-minute time is optimistic for 14 servings; you are really looking at 55–60 minutes once you account for properly cooking shrimp, rendering bacon, poaching chicken, and reducing cream without breaking the sauce. The dish reheats decently in a low oven, which matters for a group, and a weeknight cook can source everything at Harris Teeter or Walmart without a second stop. The main caveat is volume: cooking for 14 requires a 6-quart pot and careful temperature management to keep the cream from separating, so this suits a planned dinner with attention rather than a casual Tuesday night.