Description
This delectable pasta dish combines tender proteins with a rich, creamy sauce that creates an exceptional dining experience. The recipe blends Italian-American flavors with restaurant-quality techniques to create a memorable meal.
The dish showcases crispy chicken pieces and succulent shrimp in a rich, bacon-infused Parmesan cream sauce. Al dente pasta, red peppers, and fresh herbs come together to create an elegant yet comforting meal that your family will love.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
- 8 slices smoked bacon, diced
- 16 ounces linguine pasta
- 1½ cups heavy whipping cream
- 1½ cups grated Parmesan cheese
- 4 large egg yolks
- 2 tablespoons minced garlic
- 2 tablespoons Italian seasoning
- 1 medium onion, diced
- Red bell peppers, sliced
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Pound chicken to ½-inch thickness and cut it into 3-inch strips.
- Cook the Pasta: Boiling salted water should cook pasta until al dente. Save ½ cup of pasta water before draining.
- Cook the Proteins: Heat oil in a large skillet over medium-high heat. The chicken needs 6-8 minutes to cook with garlic and Italian seasoning. Cook shrimp until pink, about 2-3 minutes per side.
- Prepare the Bacon: Cook bacon until crispy and save 1 tablespoon of drippings.
- Make the Sauce: The pan with bacon drippings needs heavy cream and garlic. Bring to a boil, then reduce heat and simmer until reduced by half.
- Combine Components: Mix butter, Parmesan cheese, crumbled bacon, and parsley into the cream mixture. Add enough reserved pasta water to achieve desired consistency.
- Final Assembly: Mix the shrimp, pasta, red peppers, and chicken together until everything combines well.
Notes
- Heavy whipping cream works best – regular whipping cream has a different fat percentage that affects the results.
- Italian-made Parmigiano Reggiano provides better results than imitations that might clump.
- The pasta water’s starch helps thicken the sauce and makes it cling to noodles better.
- Constant whisking prevents the cream and eggs from scrambling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Cuisine: Italian-American