Olive Garden Chicken and Shrimp Carbonara Recipe
Olive Garden’s take on carbonara elevates the classic Italian dish with a luxurious twist. Traditional carbonara uses eggs, cheese, and pancetta, but this version adds a creamy sauce, grilled chicken, and shrimp for a heartier meal. It’s a delightful mix of textures and flavors that keeps you coming back for more.
Equipment
- Large pot (for boiling pasta)
- Large skillet (for cooking chicken, shrimp, bacon, and sauce)
- Slotted spoon (to remove bacon)
- Tongs or spatula (for tossing pasta and mixing)
- Small bowl
- Cutting board and knifeMeasuring cups and spoons
- Colander
Ingredients
- 12 oz fettuccine or spaghetti – The classic pasta choice for carbonara holding the sauce perfectly.
- 1 lb boneless skinless chicken breasts – Sliced into thin strips for quick cooking.
- 1/2 lb medium shrimp – Peeled and deveined for a sweet tender bite.
- 4 slices bacon – Chopped adding smoky depth to the dish.
- 1 cup heavy cream – For that signature creamy texture.
- 1/2 cup grated Parmesan cheese – Brings nutty salty richness.
- 2 large egg yolks – Essential for traditional carbonara silkiness.
- 1 cup sliced bell peppers – Red or yellow for color and a slight crunch.
- 1/2 cup diced onion – Adds subtle sweetness and flavor.
- 2 cloves garlic – Minced for aromatic punch.
- 2 tbsp olive oil – For cooking the chicken and shrimp.
- Salt and pepper – To taste enhancing every layer.
- 1 tsp Italian seasoning – For that classic Italian flair.
- Fresh parsley – Chopped for a vibrant garnish.
Instructions
Step 1: Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. This usually takes 8-10 minutes. Drain the pasta, reserving 1 cup of the pasta water, then set aside. The reserved water will help adjust the sauce later if needed.
Step 2: Prepare the Chicken and Shrimp
- While the pasta cooks, season the chicken strips with salt, pepper, and half the Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, until golden and cooked through. Remove the chicken and set it aside. In the same skillet, add the remaining olive oil and cook the shrimp for 2-3 minutes, until pink and opaque. Set the shrimp aside with the chicken.
Step 3: Cook the Bacon and Veggies
- In the same skillet, add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pan. Toss in the diced onion and sliced bell peppers, sautéing for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring to avoid burning.
Step 4: Make the Creamy Carbonara Sauce
- Lower the heat to medium and pour in the heavy cream. Stir in the Parmesan cheese until it melts into a smooth sauce, about 2-3 minutes. In a small bowl, whisk the egg yolks with a splash of the reserved pasta water to temper them. Slowly add the yolks to the skillet, stirring constantly to prevent scrambling. The sauce should thicken slightly but remain silky.
Step 5: Combine Everything
- Add the cooked pasta to the skillet, tossing it in the sauce to coat evenly. Return the chicken, shrimp, and bacon to the pan, mixing gently to distribute them throughout. If the sauce feels too thick, add a bit more reserved pasta water until it reaches your desired consistency. Sprinkle in the remaining Italian seasoning, and season with salt and pepper to taste.
Step 6: Serve and Garnish
- Transfer the carbonara to plates or a large serving dish. Top with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately while it’s hot and creamy for the best experience.