Olive Garden Chicken and Shrimp Carbonara

This creamy and cheesy Chicken and Shrimp Carbonara tastes just like the one from Olive Garden! It’s made with crispy chicken tenders, juicy shrimp, crispy bacon, and a rich Parmesan sauce tossed with pasta. A delicious restaurant-style meal you can easily make at home!

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Ingredients Needed:

• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper 
• 2 eggs 
• 8 ounces chicken tenders
• 2 tablespoons vegetable oil
• 6 ounces shrimp
• 4 tablespoons butter
• 1/4 cup bacon
• 2 teaspoons chopped garlic
• 1/2 red bell pepper 
• 1 cup heavy cream
• 1/2 cup Parmesan cheese 
• 12 ounces bucatini or spaghetti 

How To Make Chicken and Shrimp Carbonara?

1. Bread the Chicken: Mix flour, panko, salt, and black pepper in a bowl. In another bowl, whisk 1 egg with 2 teaspoons of water. Dip each chicken tender into the flour mix, then the egg wash, then back into the flour mix. Let them rest for 5 minutes.
2. Cook the Chicken: Heat vegetable oil in a skillet over medium heat. Cook chicken tenders for 5-7 minutes per side until golden and crispy. Set aside.
3. Cook the Shrimp: Boil a small pot of water. Add shrimp and cook for 2-3 minutes until pink. Drain and set aside.
4. Make the Carbonara Sauce: Melt butter in a skillet over medium heat. Add bacon and cook until crispy. Stir in garlic and red bell pepper, then pour in heavy cream. Add Parmesan cheese and stir until smooth.
5. Combine with Pasta: Add cooked pasta to the sauce and mix well. Remove from heat and quickly stir in 1 beaten egg, mixing fast so it blends into the sauce without curdling.
6. Assemble the Dish: Serve pasta on a plate. Top with crispy chicken and shrimp. Sprinkle extra Parmesan cheese and black pepper on top.

Recipe Tips:

• Bread the Chicken Properly for a Crispy Coating: Make sure to press the breading firmly onto the chicken so it sticks well. Let the breaded chicken rest for 5 minutes before frying—this helps the coating stay on and gives a crunchier texture.
• Cook the Chicken at the Right Temperature: Use medium heat when frying the chicken to prevent burning. If the heat is too high, the outside will brown too quickly while the inside stays raw. Cook until golden brown and fully cooked through.
• Don’t Overcook the Shrimp: Shrimp cooks very fast! Boil for only 2-3 minutes until they turn pink. Overcooking makes them rubbery and tough. Remove them from the hot water immediately to keep them tender.
• Mix the Egg Quickly into the Sauce: After adding the egg to the pasta, stir very fast to avoid scrambling. The heat from the pasta will cook the egg smoothly, creating a creamy sauce instead of chunky bits of egg.
• Use Freshly Grated Parmesan for the Best Flavor: Pre-packaged Parmesan doesn’t melt as well and won’t give the same creamy texture. Grate fresh Parmesan cheese for a rich and smooth carbonara sauce.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken and Shrimp Carbonara cool, then put it in an airtight container and store it in the fridge for up to 4 days.
• Freeze: Freeze the sauce and pasta separately in airtight containers for up to 3 months.
• Reheat: Warm the pasta in a skillet over low heat, adding a little cream or broth to keep the sauce creamy. Stir continuously for 5-7 minutes until heated through.

Nutrition Facts:

• Calories: 981 kcal
• Total Fat: 48g
• Saturated Fat: 26g
• Cholesterol: 531mg
• Sodium: 1184mg
• Potassium: 651mg
• Total Carbohydrate: 84g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 49g