4.9 from 159 votes
Olive Garden Chicken and Shrimp Carbonara
Olive Garden Chicken and Shrimp Carbonara combines breaded chicken tenders and cooked shrimp in a creamy sauce made from butter, bacon, garlic, red bell pepper, heavy cream, and Parmesan cheese. The pasta, typically bucatini or spaghetti, is tossed with this sauce and finished with a beaten egg stirred in off heat to create a rich, smooth texture.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
981 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 981
% 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.