Olive Garden Chicken and Shrimp Carbonara
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
981 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden Chicken and Shrimp Carbonara
Description
This dish starts by coating chicken tenderloin pieces in a mixture of flour, panko breadcrumbs, salt, and pepper, then dipping them in an egg wash before reseasoning with the breading mix and resting prior to pan frying. The chicken is cooked until browned and fully done. Shrimp is quickly boiled until pink and just cooked through.
The sauce preparation involves melting butter with bacon, then sautéing garlic and red bell pepper to combine their flavors. Heavy cream and Parmesan cheese are added to create a creamy base. The cooked pasta is added to the skillet to absorb the sauce.
For richness and silkiness, a beaten egg is quickly mixed into the warm pasta and sauce just before serving. This technique leverages residual heat to gently cook the egg, thickening the sauce without scrambling. Additional Parmesan and black pepper garnish the dish. Bucatini adds a distinctive hollow texture, but spaghetti is an acceptable substitute.
Using pasteurized eggs addresses food safety concerns related to raw eggs. The dish offers a balance of protein from chicken and shrimp with creamy, savory sauce and satisfying pasta texture.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper plus extra to garnish
- 2 egg divided use
- 8 ounces chicken tenderloin
- 2 tablespoons vegetable oil
- 6 ounces Shrimp
- 4 tablespoons butter
- 1/4 cup Bacon
- 2 teaspoons garlic chopped
- 1/2 red bell pepper cut into rings
- 1 cup heavy cream
- 1/2 cup Parmesan Cheese plus extra to garnish
- 12 ounces bucatini prepared according to package directions, or spaghetti
Instructions
- Combine the flour, panko, salt, and pepper in a bowl and mix well.
- In another bowl, whisk 1 egg with 2 teaspoons water until well blended.
- Dip the chicken tenders into the dry breading mix, then into the egg wash, and then back into the breading mix. Place the breaded chicken on a wire rack to rest for about 5 minutes before cooking.
- Place the vegetable oil in a large skillet over medium heat. Add the chicken tenders and cook for 5 to 7 minutes on each side, or until chicken is browned and cooked through. Set the chicken aside.
- Cook the shrimp in a small pot of boiling water for about 2 to 3 minutes. Remove the shrimp from the water when they turn pink.
- Prepare carbonara sauce by placing the butter and bacon in a skillet over medium heat. When the butter melts, add the garlic and red bell pepper. Sauté until the bacon is cooked through. Add the heavy cream and Parmesan cheese to the skillet and stir until the cheese melts.
- Add the cooked pasta to the skillet, and then remove the skillet from the heat. Add 1 beaten egg and stir quickly. The residual heat will cook the egg.
- To serve, place a portion of pasta and sauce on a plate. Add a few chicken tenders and shrimp and garnish with additional cheese and pepper, if desired.
Notes
- Bucatini pasta provides a unique texture, but spaghetti can be used as a substitute.
- Stir the beaten egg into the hot pasta and sauce quickly to avoid curdling; using pasteurized eggs improves safety.
- Garnish generously with Parmesan cheese and freshly ground black pepper before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 981 kcal
% Daily Value*
| Calories | 981kcal | 49% |
| Carbohydrates | 84g | 28% |
| Protein | 49g | 98% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 531mg | 177% |
| Sodium | 1184mg | 49% |
| Potassium | 651mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2190IU | 44% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 329mg | 33% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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