Chicken and Shrimp Carbonara (Olive Garden Copycat)

Name: Chicken and Shrimp Carbonara (Olive Garden Copycat)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 8 slices Bacon; 1 lb Shrimp; 1 lb boneless skinless chicken breast; 2 tablespoon Italian seasoning; ½ onion; 4 cloves garlic; 1 red bell pepper; 4 large egg yolks; 1 cup Parmesan Cheese; ½ teaspoon salt; ¼ teaspoon black pepper; 1 lb Spaghetti; 1 cup heavy cream

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
806 kcal
Course
Main Course
Cuisine
Italian, American

Chicken and Shrimp Carbonara (Olive Garden Copycat)

Iris Warren

Report

Olive Garden Chicken and Shrimp Carbonara is one of the best pasta dishes the famous restaurant makes. It is so easy to make this restaurant quality meal at home! A rich creamy carbonara sauce packed with bacon, chicken, shrimp and red bell peppers coats tender spaghetti for the ultimate pasta dish!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

8 slices Bacon
1 lb Shrimp (peeled and deveined)
1 lb boneless skinless chicken breast (cut into bite size pieces)
2 tablespoon Italian seasoning (or 1 teaspoon each, dried basil, parsley, oregano, rosemary and thyme)
½ onion (diced)
4 cloves garlic (minced)
1 red bell pepper (thinly sliced)
4 large egg yolks
1 cup Parmesan Cheese
½ teaspoon salt
¼ teaspoon black pepper
1 lb Spaghetti (or pasta of choice)
1 cup heavy cream

Add to Shopping List

Instructions

In a small bowl add the shrimp and toss with 1 tablespoon of the Italian seasoning until evenly coated. Set aside.
In another small bowl add the diced chicken and toss with the remaining 1 tablespoon of Italian seasoning. Set aside.
Dice bacon into bite site pieces and place in a large cold frying pan or skillet. Turn the heat to medium-high and cook bacon pieces until crispy. Once cooked, remove the bacon from the fat and set aside. Do not remove the fat from the pan, it will be used to cook the chicken and shrimp (or if you prefer you can remove the fat and use oil of choice in next step).
You should now start cooking the pasta in a pot of boiling salted water. Cook following instructions for al dente pasta. Once the pasta is cooked, reserve 1 cup of the cooking water (you will need the water to make the sauce!) and then drain the pasta.
Cook the chicken in the bacon fat (or cooking oil of choice) over medium-high heat. It will take about 5-6 minutes. Once fully cooked, transfer to a plate, cover with foil and set aside.
Add the shrimp to the same pan. Sauté until cooked through, about 3-4 minutes per side or until pink and cooked through. Once cooked, transfer to the same plate with the chicken and set aside.
Next, add the onion and garlic to the pan and sauté for 1-2 minutes, or until fragrant. Add in the sliced red bell pepper and continue cooking for another 1-2 minutes.
In a bowl, whisk together freshly grated Parmesan, the egg yolks, 1 cup heavy cream, salt, and black pepper. Whisk vigorously until evenly combined.
Add the cooked drained pasta into the skillet, then remove the skillet from the heat.
While continuously tossing the pasta with tongs or stirring with a spoon, pour in a small amount of the egg yolk mixture, then a small amount of the hot pasta water. Repeat until all of the egg yolk mixture and water has been added. As you continue to toss and stir the pasta you will see the sauce start to thicken and cling to the pasta. Once the sauce is nice and creamy and coats the pasta add in the cooked chicken, shrimp, and bacon. Toss to combine. NOTE: do not add all of the egg yolk mixture at one time! The eggs will cook too quickly and you may end up with scrambled egg pieces in your sauce. In order to get a rich and creamy sauce you need to gradually alternate between adding the egg yolk mixture and the hot pasta water. This will slowly cook the eggs in the sauce.
Garnish with parsley and freshly grated parmesan cheese. Serve and enjoy!

Notes

Reheating - You can reheat it in the oven by preheating your oven to 350 degrees F and place the carbonara in a covered, oven-safe dish. Heat for 10-15 minutes, or until heated through. Reheat stove top by adding the pasta to a frying pan with a splash of milk on medium heat. Stir until warmed through. For the quickest method, you can microwave on a microwave safe dish. Heat for 1-3 minutes, stirring halfway. Tip: add a splash of milk to get the sauce nice and creamy.
Storage - Allow to cool completely and store in an airtight container in the fridge for up to 4 days.
Make Ahead - You can make this dish ahead of time by cooking the bacon, chicken, and shrimp, then storing them in an airtight container in the fridge until you are ready to prepare the rest. Or, prepare the recipe in full, cool and store in the fridge. Reheat per the above notes.
Freezing - Due to the eggs and cream in the sauce, we do not recommend freezing because it will not thaw to the right consistency. You can prepare the dish 1-2 days in advance and reheat in the oven or microwave before serving.

Nutrition Information

Show Details

Calories 806kcal (40%) Carbohydrates 63g (21%) Protein 54g (108%) Fat 37g (57%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 0.05g Cholesterol 368mg (123%) Sodium 855mg (36%) Potassium 857mg (24%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1560IU (31%) Vitamin C 28mg (31%) Calcium 342mg (34%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 806 kcal

% Daily Value*

Calories	806kcal	40%
Carbohydrates	63g	21%
Protein	54g	108%
Fat	37g	57%
Saturated Fat	18g	90%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	0.05g	3%
Cholesterol	368mg	123%
Sodium	855mg	36%
Potassium	857mg	18%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	1560IU	31%
Vitamin C	28mg	31%
Calcium	342mg	34%
Iron	3mg	17%