Cook pasta according to package instructions. Drain and cover to keep warm.
Cut and cook the bacon, reserve 2 Tbsp of the bacon grease.
In a skillet, cook the raw shrimp with 1 Tbsp butter until fully cooked. Remove from skillet. In a small bowl combine all the ingredients for the chicken coating.
Cut the chicken breast in half. Fully dredge the 4 chicken fillets in the chicken coating.
In the same skillet, fry the chicken fillets with 1 Tbsp bacon grease and 1 Tbsp butter until fully cooked. Remove chicken from skillet. Cut chicken into cubes or strips. In the same skillet, saute the finely chopped onion with 1 Tbsp grease and 1 Tbsp butter.
Once the onion is tender add the minced garlic and cubed tomatoes. Cook for an additional 2 minutes.
Add the chicken broth, half and half, Parmesan cheese, salt and pepper (to taste) to the skillet.
Cook the sauce until the sauce thickens.
Add the shrimp, bacon and chicken back to the carbonara sauce.
Serve over pasta or mix the cooked pasta into the sauce. If serving over pasta, be sure pasta is reheated.