Chicken Carbonara Farfalle With Shrimp

Recipe by Alex MacKenzie

A zesty cream sauce highlighted with sundried tomatoes and sauteed chicken over shrimp and pasta.

Top Review by SashasMommy

This dish is absolutely fantastic! We don't eat shrimp, so I skipped that and added garlic to the cream sauce instead (about 1 tsp chopped garlic). I couldn't find pancetta at the grocery store, so I used diced prosciutto. I also subbed Riesling for Chardonnay since that's what I had on hand. The recipe didn't specify what to do with the green onions, so I used them as a garnish. My husband said it was the best carbonara he has ever had! Made for PAC Fall 2011.

Ingredients Nutrition


  1. 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.
  2. Cook cream over low heat in a large sauce pan stirring constantly. Add butter, red pepper flakes, black pepper & pancetta.
  3. Reduce cream by 1 third. Slowly stir in romano and mozerella cheeses and sundried tomatoes, adding chardonay as needed to maintain desired consistancy.
  4. 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.
  5. In a separate pot bring water to boil for the pasta and add pasta.
  6. Heat butter in skillet add shrimp garlic and sprinkle with lemon pepper. Do not overcook shrimp.
  7. Serve shrimp over sauce and pasta.

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