This Olive Garden Chicken and Shrimp Carbonara is a creamy pasta dish with crispy chicken, tender shrimp, and a rich Parmesan-bacon sauce that pulls everything together. It’s surprisingly easy to pull off at home — budget-friendly too if you’ve got odds and ends to use up. Great for those “what am I even making?” nights that still turn out kinda awesome.

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Quick Summary

Prep time: 15 mins
Cook time: 25 mins
Flavor: creamy, salty, crispy, cozy
Great for: comfort dinners, leftovers, weeknight wins

Why I Like This Recipe

Didn’t know what I was doing. Just grabbed random stuff and kinda guessed my way through. Somehow it turned out really, really good. One of those meals you sit down with and go, “wait, I made this?”

Ingredients

½ cup all-purpose flour
½ cup panko breadcrumbs
½ tsp salt
½ tsp black pepper
2 eggs (divided)
8 oz chicken tenders
2 tbsp vegetable oil
6 oz shrimp (peeled + deveined)
4 tbsp butter
¼ cup chopped bacon
2 tsp chopped garlic
½ red bell pepper, diced
1 cup heavy cream
½ cup grated Parmesan
12 oz bucatini or spaghetti
Salt and pepper to taste

How To Make Chicken and Shrimp Carbonara

Bread the chicken: Mix flour, panko, salt, and pepper in one bowl. Whisk one egg in another. Dip chicken tenders into flour, then egg, then back in flour/panko. Let ‘em rest 5 mins.
Crisp it up: Heat oil. Fry tenders about 5–7 mins each side until golden. Set aside.
Boil the shrimp: Boil shrimp for 2–3 mins, just until pink. Drain and chill for a sec.
Sauce setup: In a new pan, melt butter. Cook bacon til crispy. Add garlic and red pepper, cook 1 min. Stir in cream and Parmesan. Let it get thick and glossy.
Pasta meets sauce: Toss in cooked pasta. Turn off heat, mix in one beaten egg fast so it goes creamy (not scrambled).
Final stack: Plate the pasta. Top with shrimp and crispy chicken. Add black pepper, maybe more cheese. Done.

Chicken and Shrimp Carbonara – Easy Olive Garden Copycat

Tips for Success

Press that breading onto the chicken or it’ll fall off while frying
Stir the egg into the hot pasta OFF heat or you’ll get scrambled regret
Cook shrimp just right — overcooked ones get tough and weird
If the sauce’s too thick, splash in pasta water or cream to loosen

Storage and Reheating

Fridge: Tightly sealed, 3–4 days. Keep the pasta and chicken separate if you can.
Freezer: Sauce and pasta can freeze, but not the fried chicken. That’s a texture risk.
Reheat: Stovetop with a splash of cream or milk. Don’t microwave the chicken — gets soggy and sad.

Frequently Asked Questions

Can I skip the shrimp or chicken?
Totally. Use either or both — it’s flexible.
Do I have to use bucatini?
Nope. Any pasta works, just cook it al dente so it holds up in the sauce.
Can I make it ahead?
Yes, but keep everything separate and combine when ready to serve.
How do I stop the egg from scrambling?
Remove pan from heat first, then stir in the egg fast. Keep it moving.
Do I need to use fresh Parmesan?
Yes. Pre-shredded cheese clumps and ruins the creamy vibe.

Common Mistakes and How to Dodge Them

Dumping egg into hot sauce on the stove: It’ll scramble. Always remove from heat before mixing it in.
Soggy breading on chicken: Skip the resting time and it won’t stick. Always let breaded chicken sit before frying.
Shrimp turning rubbery: They only need a few minutes. Once they curl and turn pink, they’re done.
Overcrowding the pan when frying: Kills the crisp. Fry in batches so they cook evenly.
Using cold ingredients straight from the fridge: Room temp cream and cheese melt smoother. Cold stuff shocks the sauce and ruins texture.

Nutrition Facts (Per Serving)

Calories: 981 kcal
Total Fat: 56g
Saturated Fat: 25g
Cholesterol: 270mg
Sodium: 840mg
Potassium: 520mg
Total Carbohydrate: 71g
Dietary Fiber: 3g
Sugars: 4g
Protein: 42g

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