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Olive Garden Chicken and Shrimp Carbonara

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“This is an Olive Garden copycat recipe. This is also a redo of a previous posting. I reworked the ingredients and amounts to be a little more manageable (the original had way too much cream and milk for the sauce and was designed for too many people).”
READY IN:
1hr
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.
  3. Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
  4. Cook the pasta in salted boiling water according to package directions.
  5. Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper.
  6. Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink.
  7. Add sauce and stir everything together.
  8. Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.

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