Chicken Carbonara Farfalle With Shrimp Recipes

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CHICKEN AND SHRIMP CARBONARA



Chicken and Shrimp Carbonara image

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.

Provided by Kitchen Commander

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 13

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 ½ cups heavy whipping cream
1 ½ cups grated Parmesan cheese
4 egg yolks
salt and ground black pepper to taste
¼ cup Sauvignon Blanc wine

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
  • 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.

Nutrition Facts : Calories 956.4 calories, Carbohydrate 66.3 g, Cholesterol 407.2 mg, Fat 54 g, Fiber 3.7 g, Protein 50.7 g, SaturatedFat 23.5 g, Sodium 918.3 mg, Sugar 3.8 g

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA



Olive Garden Chicken and Shrimp Carbonara image

Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. A staple in Italian cuisine, Carbonara traces its roots to a hearty meal popularized by charcoal workers in Italian villages. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the entrée takes an exciting twist on a classic dish. To learn more about the new menu item, visit www.olivegardennewfavorites.com.

Provided by angela.rambo

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 26

1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/4 cup bacon, mixture
cooked pasta
1/2 teaspoon black pepper
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
1/4 teaspoon salt
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko breadcrumbs
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bits

Steps:

  • Preheat oven to 350ºF.
  • Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
  • Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
  • Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
  • Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
  • Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
  • Add sauce. Stir until well blended.
  • Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown.
  • Serve immediately and enjoy.

CREAMY FARFALLE WITH SHRIMP



Creamy Farfalle with Shrimp image

This is so easy and amazing, it feeds an army. It is fresh and flavorful. I made this for my mom and some friends, they loved. On the day we were making marmalade and bread and butter pickles, I figured I would make this, this is my own recipe. I hope everyone enjoys it.

Provided by JoSele Swopes

Categories     Sides

Time 1h5m

Number Of Ingredients 19

2 1/2 Tbsp olive oil, extra virgin
3 clove garlic, minced
2 tsp rosemary sprigs (cut)
2 tsp coarse sea salt (pink)
1 tsp thyme, leaves (cut)
5 sprig(s) basil, fresh (cut)
1/2 c orange bell pepper (chopped)
1/2 c yellow bell pepper (chopped)
3/4 c sweet red pepper (chopped)
1 c green onion tops (chopped)
1 c wine, dry white
8 oz cream cheese, room temperature
1 pt heavy cream
2 lb shrimp, shelled
1 1/2 c parmesan cheese fresh grated
1 c roma tomatoes (chopped)
2 box bow-tie pasta, cooked and drained (aldente)
2 tsp sea salt (for pasta)
EXTRA PARMESAN FOR SERVING

Steps:

  • 1. Prep Veggies and Herbs, set aside. Wash and drain shrimp, place on paper towel to drain and pat dry. Place olive oil in large saute skillet, brown garlic, rosemary, thyme, in saute skillet. Be sure not to burn, add in shrimp sprinkle pink sea salton top of shrimp and saute on both sides approx 2 min per side till it has a touch on golden seare on it. Remove shrimp from pan, set aside.
  • 2. Start pasta, and add sea salt to the water, should be aldente. Pour in wine to deglaze pan, add in cream cheese, stir constantly with wisk till sauce begins to form. Add 2 fine cut leaves of basil Stir in cream with whisk, add fresh parmesan cheese stirring constantly, sauce will be slightly thick. Place shrimp back in to pan, turn heat down and let simmer uncovered approx 10 min.
  • 3. Drain and rinse pasta (aldente), place in large pasta bowl. Pour sauce onto pasta, fold in. Add in all vegetables except basil and fold in carefully. Sprinkle fine cut basil on top, serve immediately, sprinkle parmesan on top at serving with garlic toast or bread sticks.

CHICKEN CARBONARA FARFALLE WITH SHRIMP



Chicken Carbonara Farfalle With Shrimp image

Make and share this Chicken Carbonara Farfalle With Shrimp recipe from Food.com.

Provided by Alex MacKenzie

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

4 chicken breasts
1/4 cup extra virgin olive oil
1/4 cup Chardonnay wine
1/8 cup balsamic vinegar
1 teaspoon fresh rosemary, finely diced
3 cups heavy whipping cream
2 tablespoons unsalted butter
1 teaspoon red pepper flakes
1/2 teaspoon fresh ground pepper
1/4 cup shredded pancetta
3 ounces romano cheese, fresh grated
1/4 cup mozzarella cheese, grated
1/4 cup sun-dried tomato
1 cup Chardonnay wine
1/2 cup green onion, sliced
2 lbs jumbo shrimp, peeled
2 tablespoons butter
6 -8 garlic cloves, pressed
1 teaspoon lemon pepper

Steps:

  • In a large bowl combine chicken olive oil, Chardonnay, balsamic vinegar and rosemary (rosemary must be fresh, dried cannot be substituted). Cover, refrigerate and marinate for at least 1hr.
  • Cook cream over low heat in a large sauce pan stirring constantly. Add butter, red pepper flakes, black pepper & pancetta.
  • Reduce cream by 1 third. Slowly stir in romano and mozerella cheeses and sundried tomatoes, adding chardonay as needed to maintain desired consistancy.
  • Heat skillet and add chicken with all ingredients from marinade. Cook over medium-high heat till thorouly cooked and browned on both sides. Slice into bite size pieces and add to cream sauce.
  • In a separate pot bring water to boil for the pasta and add pasta.
  • Heat butter in skillet add shrimp garlic and sprinkle with lemon pepper. Do not overcook shrimp.
  • Serve shrimp over sauce and pasta.

Nutrition Facts : Calories 960, Fat 76.2, SaturatedFat 39.3, Cholesterol 454.4, Sodium 1249.6, Carbohydrate 10.7, Fiber 0.7, Sugar 2.7, Protein 49.6

CHICKEN-BACON CARBONARA



Chicken-Bacon Carbonara image

This chicken-bacon carbonara is a meaty spin on an old classic.

Provided by VICKEYA

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 pound bacon, cut into 1-inch pieces
1 medium onion, chopped
5 cloves garlic, sliced
¼ cup dry red wine
1 (16 ounce) package bow-tie pasta (farfalle)
2 (5 ounce) skinless, boneless chicken breasts, cubed
2 (5 ounce) skinless, boneless chicken thighs, cubed
1 tablespoon olive oil, or more as needed
½ teaspoon dried basil, or more to taste
¼ teaspoon ground nutmeg, divided, or more to taste
freshly ground black pepper to taste
4 large eggs, beaten
1 cup heavy cream
½ cup grated Parmesan cheese, or more to taste

Steps:

  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
  • Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
  • Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
  • Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
  • Drain pasta and set aside in a bowl.
  • Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.

Nutrition Facts : Calories 770.7 calories, Carbohydrate 59.2 g, Cholesterol 267.1 mg, Fat 38.7 g, Fiber 3 g, Protein 44.7 g, SaturatedFat 16.7 g, Sodium 792.8 mg, Sugar 3.8 g

EASY CHICKEN & FARFALLE PASTA



Easy Chicken & Farfalle Pasta image

Make this Easy Chicken & Farfalle Pasta for a quick weeknight dish. This Easy Chicken & Farfalle Pasta is ready in 30 minutes and serves six people.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 8

3 cups farfalle (bow-tie pasta), uncooked
2 cup frozen peas and carrots
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, thinly sliced
1/4 cup KRAFT Zesty Italian Dressing
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 tsp. dried basil leaves
1 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding peas and carrots to the boiling water for the last 3 min.
  • Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 3 to 4 min. or until lightly browned. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth and basil. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
  • Drain pasta mixture. Add to chicken mixture in skillet; mix lightly. Serve topped with cheese.

Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

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Top Asked Questions

How to cook chicken and shrimp Carbonara?
Creamy, rich, and comforting, this Chicken and Shrimp Carbonara is guaranteed to up your mood after a long day at work! Lightly season the shrimp with salt, pepper, and paprika. In a large skillet, heat the tablespoon olive oil and cook the shrimp 1-2 minutes per side until fully cooked.
How do you cook shrimp and chicken in a pasta sauce?
Add the chicken to the pan with the bacon and stir. Add the pasta and the cream and egg mixture and stir over a medium heat until the chicken is heated through and the sauce thickens, for a couple of minutes. Add the cooked shrimp, mix well, and cook for a couple of minutes more.
How long does it take to make Carbonara?
Creamy Chicken Carbonara is made with the meat of roasted chicken, egg yolks, and loads of cream. What we love about this recipe is it can be done in under half an hour. And the finished dish would look like you have slaved over the stove for a long time too.
What is chicken Carbonara and what does it taste like?
Chicken Carbonara – It’s everything you love about carbonara! Lots of bacon, cheese, that silky sauce, all tossed with perfectly al dente pasta and chicken. An entire meal in one!

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