Ingredients

• 4 tablespoons olive oil , divided
• 1 pound boneless , skinless chicken breast halves, cut into bite-sized pieces
• 2 tablespoons minced garlic , divided
• 2 tablespoons Italian seasoning
• 1 pound large shrimp , peeled and deveined
• 8 slices smoked bacon , diced
• 1 , 16 ounce
• 1.5 cups heavy whipping cream
• 1.5 cups grated Parmesan cheese
• 4 large egg yolks
• salt and ground black pepper to taste
• 1 medium onion , diced
• 0.25 cups Sauvignon Blanc wine

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.
2. 2 Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.
3. 3 Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.
4. 4 Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
5. 5 Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.
6. 6 Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.
7. 7 Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken, bacon, and shrimp until coated, then serve over linguine.

Nutrition per serving