Copycat Olive Garden Chicken and Shrimp Carbonara
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
35 mins
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Additional Time
4 hrs
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Total Time
4 hrs 55 mins
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Servings
6
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Calories
1317 kcal
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Course
Main Course
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Cuisine
Italian
Copycat Olive Garden Chicken and Shrimp Carbonara
Description
This recipe begins by marinating chicken tenders and shrimp in olive oil, Italian seasoning, garlic, salt, and pepper to impart flavor. After marinating for several hours, the seafood and chicken are cooked with red bell peppers until heated through. Meanwhile, spaghetti is cooked al dente and drained.
Pancetta is rendered until crispy, then butter is melted in the same pot. A mixture of egg yolks, flour, garlic, Parmesan cheese, and heavy cream is combined with the pancetta and butter, creating a creamy, thick carbonara sauce. This sauce coats the cooked spaghetti, chicken, shrimp, and peppers.
The assembled pasta is topped with a mixture of Romano, Parmesan, and mozzarella cheeses combined with seasoned panko breadcrumbs and melted butter. This topping is browned under a broiler or in the oven, forming a golden, crunchy crust that adds texture contrast to the creamy pasta beneath.
The finished dish offers layers of flavor from the savory marinade, crispy pancetta, creamy sauce, sweet peppers, and crispy cheese topping. It can be served as a hearty entrée for a special occasion or family dinner.
Ingredients
Marinade
- 1 pound chicken tenderloin
- 1 pound Shrimp peeled and deveined, medium size
- 1 cup extra virgin olive oil
- 1 tablespoon Italian seasoning
- 5 cloves garlic minced
- 1 teaspoon black pepper freshly ground preferred
- ½ teaspoon salt
Carbonara
- 16 ounces spaghetti
- 1 red bell pepper thinly sliced
- 4 ounces pancetta diced
- ½ cup butter salted
- 3 egg yolk
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic crushed
- ½ cup Parmesan Cheese grated
- 2 cups heavy cream
Topping
- ¼ cup Parmesan Cheese shredded
- ¼ cup Romano cheese shredded
- 1 cup mozzarella cheese shredded
- 1 cup panko bread crumbs Italian; seasoned
- ½ cup butter melted, salted
- 1 tablespoon garlic powder
- parsley finely chopped, for garnish, fresh
Instructions
Marinade
- Add the chicken tenders and shrimp to a gallon-sized food storage bag. In a small mixing bowl, whisk together the olive oil, Italian seasoning, minced garlic, pepper, and salt.
- Pour the marinade over the chicken and shrimp. Seal the bag and marinate in the fridge for at least 4 hours.
Carbonara
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the noodles and then set them aside.
- While the pasta cooks, pour the chicken, shrimp, and marinade into a large skillet. Cook over medium-high heat for 7 minutes. Add the bell peppers to the skillet, and cook for another 5 minutes. Remove from the heat and set to the side for now.
- Add 1 tablespoon of olive oil to a large pot over medium-high heat. (I use the same one I cooked the pasta in.) Add the pancetta and cook for 5 minutes until crispy, stirring often.
- Add the butter to the pot and lower the heat to medium-low. Once the butter is melted, whisk in the flour. Then add the crushed garlic, parmesan cheese, heavy cream, and egg yolks. Whisk constantly for 5 minutes to prevent to eggs from scrambling.
- Add the cooked spaghetti and stir to coat in the sauce. Transfer the pasta to a 9-inch x 13-inch baking sheet and spread it into an even layer. Top the pasta with the cooked chicken tenders, shrimp, and bell peppers.
- Preheat your oven's broiler to low. (I find this lets me control the doneness of the topping better than high broil.)
Topping
- In a small mixing bowl, stir together the parmesan romano cheese, mozzarella, seasoned bread crumbs, melted butter, and garlic powder until well combined. Sprinkle the topping evenly over the casserole.
- Broil the pasta for 5-7 minutes, until the top is golden brown and slightly crispy.
- Remove from the oven and sprinkle with chopped parsley for garnish. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1317 kcal
% Daily Value*
| Calories | 1317kcal | 66% |
| Carbohydrates | 74g | 25% |
| Protein | 53g | 106% |
| Fat | 90g | 138% |
| Saturated Fat | 48g | 240% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 449mg | 150% |
| Sodium | 1597mg | 67% |
| Potassium | 790mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3275IU | 66% |
| Vitamin C | 28mg | 31% |
| Calcium | 376mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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