4.9 from 159 votes
Olive Garden Chicken and Shrimp Carbonara
Olive Garden Chicken and Shrimp Carbonara is a dinner everyone will love.
Prep Time
10 mins
Cook Time
10 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 eggs divided use
- 8 ounces chicken tenders
- 2 tablespoons vegetable oil
- 6 ounces Shrimp
- 4 tablespoons butter
- 1/4 cup Bacon
- 2 teaspoons chopped garlic
- 1/2 red bell pepper cut into rings
- 1 cup heavy cream
- 1/2 cup Parmesan Cheese plus extra to garnish
- 12 ounces bucatini or spaghetti prepared according to package directions
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
- The bucatini pasta adds a unique texture to this recipe but if you don't have bucatini, you can use regular spaghetti for this dish
- The last step of this recipe requires you to place one beaten egg into the cooked pasta and sauce. The residual heat of the pasta will cook the egg. If this makes you concerned, you can buy eggs that are already pasteurized, a brand of these are Safest Choice that is sold in many grocery stores. You will want to stir the egg in quickly as you don't want the eggs to curdle
- Garnish this dish with more cheese on top and a little black pepper
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
(19%)
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: 4Serving
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.