Olive Garden Chicken and Shrimp Carbonara Copycat
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Total Time
20 mins
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Servings
4
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Course
Others
Olive Garden Chicken and Shrimp Carbonara Copycat
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This Chicken Carbonara recipe is easy to make at home. Treat your family to this restaurant-quality meal on a weeknight! Be sure to have some garlic bread sticks on hand for a complete meal.
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Ingredients
- 1 pound linguine pasta fresh or dried
- 2 tablespoons olive oil divided
- 1 tablespoon minced garlic
- 1 onion diced
- 1 pound boneless skinless chicken breasts sliced
- salt and pepper to taste
- 1 pound jumbo shrimp peeled and deveined see note
- 8 lices smoked bacon diced
- 1 tablespoon fresh parsley chopped fine optional garnish
Carbonara Sauce
- 4 large eggs
- 1 ½ cups heavy cream
- 1 ½ cups Parmesan cheese grated
- 1 tablespoon Italian seasoning
Instructions
- Place a large skillet over medium-high heat. Add 1 tablespoon olive oil along with the minced garlic and onion, frying for one minute or until fragrant.
- Add the sliced chicken and sauté for 5 to 7 minutes until tender. Then remove the chicken to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the shrimp and sauté stirring regularly until pink and firm, about 3 to 5 minutes (be careful not to overcook). Remove to a plate and set aside.
- Wipe the skillet clean with paper towels and place back on the heat. Line a plate with paper towels and set aside. Put the bacon in a pan in a single layer and fry until crisp. Remove to the prepared plate and crumble into pieces.
- Bring a large pot of cold water to a boil. Cook the pasta according to the package directions until al dente.
- While the pasta is cooking, combine the sauce ingredients. In a medium bowl, whisk together the beaten eggs, heavy cream, grated parmesan and Italian seasoning.
- Drain the pasta and immediately add the egg mixture (the steam from the pasta will cook the eggs). Using kitchen tongs, toss a few times and then add the chicken, shrimp and bacon, tossing once more.
- Add the chicken shrimp carbonara to serving plates and garnish with optional fresh parsley to serve.
Notes
- Shrimp: If using frozen shrimp, thaw the shrimp completely. You can use large or jumbo shrimp although cooking times will vary with shrimp sizes.
- Bacon: To save time, you can use precooked bacon if you prefer.
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