Olive Garden Chicken and Shrimp Carbonara
Indulge in the comforting decadence of Olive Garden-inspired Chicken and Shrimp Carbonara, a creamy classic that combines tender chicken breasts, succulent shrimp, and crispy bacon with perfectly cooked pasta in a luscious Parmesan-cream sauce. Infused with the savory warmth of smoked paprika and garlic, this dish is a delightful blend of rich flavors and Italian flair. Whisked egg yolks and Parmesan create a velvety carbonara sauce, while a garnish of fresh parsley adds a burst of freshness. Perfect for a special dinner or entertaining guests, this easy-to-follow recipe brings the timeless taste of an Olive Garden favorite to your home kitchen. Serve it up with extra Parmesan and warm breadsticks for the ultimate comfort meal!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breasts
- 12 large (peeled and deveined) Shrimp
- 2 tablespoons Olive oil
- 1 teaspoon (divided) Salt
- 1 teaspoon (divided) Black pepper
- 1 teaspoon Smoked paprika
- 6 slices (chopped) Bacon
- 12 ounces Pasta (fettuccine or spaghetti)
- 1.5 cups Heavy cream
- 1 cup (grated) Parmesan cheese
- 2 large Egg yolks
- 3 cloves (minced) Garlic
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Season the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and smoked paprika. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and cook the chicken for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet, set aside, and slice into strips.
In the same skillet, add 1 tablespoon of olive oil. Season the shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook the shrimp for about 2-3 minutes per side until pink and opaque. Remove and set aside.
In another skillet or the same pan, cook the chopped bacon over medium heat until crispy. Remove and place on a paper towel to drain, leaving about 2 tablespoons of bacon grease in the pan.
While the proteins cook, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
To make the sauce, lower the heat to medium and add the minced garlic to the skillet with the bacon grease. Cook for 30 seconds or until fragrant. Whisk in the heavy cream and bring it to a gentle simmer for 2-3 minutes.
In a small bowl, whisk together the egg yolks and grated Parmesan cheese. Slowly whisk this mixture into the cream and garlic sauce, stirring constantly to combine. Add a splash of reserved pasta water to achieve the desired consistency.
Toss the cooked pasta in the skillet to coat evenly with the sauce. Gently fold in the cooked chicken, shrimp, and crispy bacon.
Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 1655 mg | 552% | |
| Sodium | 5463 mg | 238% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 2.9 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1272 mg | 98% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
