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Copycat Olive Garden Chicken and Shrimp Carbonara

  • Author: EMMA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking, Stovetop
  • Cuisine: Italian-American

Description

Copycat Olive Garden Chicken and Shrimp Carbonara brings that signature restaurant indulgence right to your kitchen creamy, savory, and layered with textures that satisfy every craving.

Ingredients

Units Scale
For the Marinade:
  • 1 lb chicken tenders
  • 1 lb medium shrimp, peeled and deveined
  • 1 cup extra virgin olive oil
  • 1 tbsp Italian seasoning
  • 5 cloves garlic, minced
  • 1 tsp black pepper
  • 1/2 tsp salt
For the Carbonara:
  • 16 oz spaghetti
  • 1 red bell pepper, thinly sliced
  • 4 oz pancetta, diced
  • 1/2 cup salted butter
  • 3 egg yolks
  • 2 tbsp all-purpose flour
  • 1 tbsp crushed garlic
  • 1/2 cup grated parmesan cheese
  • 2 cups heavy cream
For the Topping:
  • 1/4 cup shredded parmesan romano
  • 1 cup shredded mozzarella
  • 1 cup Italian seasoned panko breadcrumbs
  • 1/2 cup melted salted butter
  • 1 tbsp garlic powder
  • Fresh chopped parsley, for garnish

Instructions

  1. In a mixing bowl, whisk together olive oil, Italian seasoning, garlic, pepper, and salt.
  2. Add chicken and shrimp to a large resealable bag. Pour in marinade, seal, and refrigerate for at least 4 hours.
  3. Cook spaghetti in salted boiling water until al dente. Drain and set aside.
  4. In a large skillet, add chicken, shrimp, and all the marinade. Sauté over medium-high heat for 7 minutes.
  5. Add sliced red bell pepper and continue cooking for another 5 minutes. Remove from heat and set aside.
  6. In the same pot used for pasta, add olive oil and cook pancetta over medium-high heat until crispy (about 5 minutes).
  7. Lower the heat and add butter. Once melted, whisk in flour to create a roux.
  8. Stir in garlic, parmesan, heavy cream, and egg yolks, whisking constantly to prevent scrambling. Cook for 5 minutes until thickened.
  9. Add cooked spaghetti to the sauce and toss to coat evenly.
  10. Transfer the mixture to a 9x13-inch baking dish. Arrange chicken, shrimp, and bell peppers on top.
  11. Preheat broiler to low.
  12. In a small bowl, mix parmesan romano, mozzarella, panko, butter, and garlic powder.
  13. Sprinkle evenly over the pasta.
  14. Broil for 5–7 minutes, watching closely, until golden and crisp.
  15. Garnish with parsley and serve warm.

Equipment

Notes

Use raw shrimp for the best texture, and whisk carbonara sauce constantly to avoid curdling. For gluten-free, sub pasta and breadcrumbs.

Nutrition

  • Serving Size: 1 plate
  • Calories: 650
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 38g
  • Saturated Fat: 18g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 210mg

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Find it online: https://www.emmaarecipes.com/copycat-olive-garden-chicken-and-shrimp-carbonara/