olive garden chicken and shrimp carbonara
Hello there,In this post on the solsarin site we are mentioning ”olive garden chicken and shrimp carbonara ”.
Thanks for choosing us.
CHICKEN & SHRIMP CARBONARA OLIVE GARDEN COPY CAT RECIPE
This Chicken and Shrimp Carbonara tastes almost identical to the one you’ll get at Olive Garden. The pasta features a rich and savory cream sauce laced with garlic, onions, bacon, and parmesan cheese. Then, it’s tossed with juicy chicken and shrimp to bring the deliciousness up a notch. Honestly, this homemade carbonara recipe is the perfect easy one-pan meal for date nights, special occasions, or busy weeknights!
THE BEST CHICKEN AND SHRIMP CARBONARA
If you’ve ever had the Olive Garden chicken and shrimp carbonara, then you know how good it is. It’s the ultimate comfort food dish – creamy, cheesy, and savory pasta with chicken, shrimp, and salty bacony goodness.
But, what if I told you that you could make an even better version at home using the simplest ingredients in under 30 minutes?
Well, with this recipe, you can!
This homemade chicken and shrimp carbonara recipe is based on the classic Italian pasta dish but with a few tasty tweaks.
First, the garlic and onions add a delicious depth of flavor. Then for the sauce, I use both heavy cream and egg yolks to create a rich carbonara sauce that coats the pasta in a warm blanket of savory and creamy deliciousness.
The final result is an elegant dish that will have you – and anyone else eating it – thinking it’s Olive Garden’s chicken and shrimp carbonara.
Oh, and if you like Olive Garden, you need to try this lasagna fritta, these cheese stuffed shells, and this chicken margherita recipe next!
Just like this carbonara, they all taste just like they came straight from Olive Garden’s kitchen itself!
INGREDIENTS
Another thing I love about this recipe is that it only requires a few common pantry ingredients. In fact, I bet you already have most of these in your kitchen right now!
Here’s the full list of ingredients you’ll need to make this carbonara recipe from scratch:
- 1 tbsp. Olive Oil
- ½ cup Bacon, in small cubes
- 1 Chicken Breast, cubed
- 1 cup Shrimp, peeled and deveined
- 1 tbsp. Garlic, chopped
- ¼ cup Onion, diced
- ½ cup Heavy Cream
- 2 Egg Yolks
- ½ Package (8 oz.) Bucatini, or your favorite pasta
- ½ cup Parmesan Cheese, shredded
That’s it! And you can easily customize this dish and add in some other ingredients – the sauce goes so well with a variety of things!
For example, if you don’t like shrimp, you can swap it out with sausage. To add a little spice, you can make this Qdoba Chicken to add to the pasta. Or if you’re a vegetarian, you can leave the meat out altogether. If you want more veggies, add in mushrooms, peas, asparagus, broccoli, or roasted red peppers – whatever your heart desires.
Oh, and if you like pasta dishes, you have to make this vodka pasta next!
HOW TO MAKE CHICKEN AND SHRIMP CARBONARA
Once you see how easy it is to make this dish, you’ll be whipping it up all the time.
It doesn’t take too much time or effort, so it’s really great for any occasion. And this recipe makes about 2 servings, so if you want more, just double, triple, or quadruple the recipe.
Now let’s get cooking!
STEP 1: PREP THE INGREDIENTS
Since it all comes together quickly, it’s best to prepare the ingredients before you start cooking.
First, chop the garlic and onions and cut the chicken and bacon into cubes. Then, peel and devein the shrimp, and you can keep the tail on or remove it.
Finally, cook the pasta of your choice according to the package directions. Set a timer for the pasta and make sure to drain the noodles when they’re done.
STEP 2: COOK THE MEAT
While the pasta is cooking, you can cook the meat. First, add the bacon to a heated pan, and let it cook until golden brown and crispy. Once it is, remove it and set it aside.
Next, add the chicken breast and shrimp to the skillet. Sauté until the chicken has browned and is cooked through – the internal temp should be 165°F – and the shrimp turns pink. Then, remove both and set them aside.
By the way, if you have any chicken leftover after making this recipe, I highly recommend putting it to good use by making this copycat Cheesecake Factoy Thai lime chicken recipe next.
STEP 3: MAKE THE SAUCE
Now it’s time to make that heavenly carbonara sauce. Start by adding the garlic and onion to the same skillet, and cook until translucent.
Then, add the heavy cream, and let it simmer in the skillet with the onion and garlic for about 5 minutes.
Next, turn off the heat, add the egg yolks and constantly whisk until it becomes thick and velvety.
STEP 4: COMBINE AND SERVE
Now that the sauce is ready, return the bacon, chicken, and shrimp to the skillet and add the pasta.
Then, mix everything together in the carbonara sauce.
What Makes Shrimp Carbonara With Chicken Unique
This classic recipe is an Olive Garden favorite. Who doesn’t love a rich carbonara sauce?. It’s made up of sautéed seasoned chicken, shrimp, and bucatini pasta tossed in a creamy carbonara sauce with bacon and roasted red peppers. But this version uses chicken tenders for the chicken to offer a new twist on this classic dish. The breaded chicken tenders combine with all the other flavors so beautifully. And your kids will love it too!
What is the Difference between Carbonara Sauce and Alfredo Sauce
Both carbonara sauce and alfredo sauce are wonderful choices for any chicken and shrimp pasta dish but there is a difference. Alfredo sauce is a white sauce made from butter, parsley, heavy cream, and minced garlic. This Carbonara sauce, on the other hand, is made with parmesan cheese, heavy cream, eggs, garlic, pepper, red bell pepper, and bacon. Both delicious and both so easy to make.
If you like Olive Garden Alfredo Sauce, you will enjoy this recipe. I have often made a quick dinner of Alfredo sauce and pasta, but this recipe turns this up just a notch.
MY LATEST VIDEOS
The origin of this dish is originally a simple dish made of pasta, eggs, cheese, bacon or ham, and lots of black pepper. This recipe is slightly different it has a creamy Parmesan sauce.
Is white sauce the same as carbonara?
Carbonara is a sauce made from egg yolks, white sauce is made from a mixture of butter, flour, and milk. Carbonara is a gluten-free sauce.
Does carbonara taste eggy?
Carbonara should have a rich, thick, velvety smooth texture. It will not taste strongly of eggs if cooked properly. The fat from the meat helps to transform the sauce into a rich thick sauce you are going to love.
How do you avoid scrambled eggs in carbonara?
There are two tricks in keeping your sauce from turning into scrambled eggs.
- When making carbonara you will want to use room temperature eggs, the change of temperature will be less.
- Stir continually when you add the eggs. Do not stop stirring, if you stop the dish from moving that is when the egg curds will form, so keep on stirring!
Ingredients for Chicken Carbonara Pasta With Shrimp
Here’s what you need:
- Chicken Tenders
- Flour
- Panko Bread Crumbs
- Salt & Pepper
- Eggs
- Large shrimp
- Bucatini or Spaghetti Pasta or Linguine
- Butter
- Bacon
- Garlic
- Red Bell Pepper
- Heavy Cream
- Parmesan Cheese
How to Make Olive Garden Chicken and Shrimp Carbonara
- Start by breading the chicken tenders with flour, panko bread crumbs, egg, and salt & pepper.
- Allow breaded tenders to dry on a rack.
- Heat oil in a skillet over medium-high heat.
- Place the breaded chicken in the skillet and cook it for 5-7 minutes on both sides. Set aside.
- Boil the shrimp until it’s perfectly pink.
- Cook the pasta according to the package instructions.
- While cooking the pasta, cook the bacon and butter in a large saucepan.
- Add the garlic and red bell pepper until the bacon is cooked through.
- Add the heavy cream and parmesan cheese mix with a wire whisk until you get a creamy consistency.
- Add the pasta into the sauce and stir in the beaten egg.
- Serve with chicken and shrimp.
HOW TO STORE CHICKEN AND SHRIMP CARBONARA
Got leftovers? Lucky!
This Olive Garden chicken and shrimp carbonara tastes even better the next day, and it’s perfect for bringing to work, or as a quick lunch.
To store, allow it to cool completely and transfer it to an airtight container or Ziploc bag, making sure to squeeze out all excess air. Then you can store it in the fridge for up to four days.
HOW TO REHEAT CHICKEN AND SHRIMP CARBONARA
There are several ways to reheat carbonara, but the best is on the stovetop. It slightly fries the pasta, which is so good, like this Fried Spaghetti Recipe.
To reheat, add 1-2 teaspoons of water to a skillet over medium heat. Then add the leftovers to the skillet and constantly stir until the carbonara is hot. If the pasta appears too dry, just drizzle with a bit of olive oil and toss. Then sprinkle some grated fresh parmesan if you wish and enjoy.
Alternatively, you can reheat it in the oven. Preheat your oven to 350 degrees Fahrenheit and place the carbonara in a covered, oven-safe dish. Heat for 10-15 minutes, or until heated through.
And for the quickest method, you can microwave it. Place the desired amount on a microwave-safe dish and cover. Then, heat for 1-3 minutes, stirring halfway.
Recipe 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 is Safest Choice which 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
This dish is more hearty and slightly more updated. I think the additions are good and you will enjoy them in this copycat Olive Garden Chicken & Shrimp Carbonara.
How to store and reheat these leftovers
You will want to store your leftovers in an airtight container in your fridge. They will last up to three days. I recommend if you aren’t going to consume all of this shrimp carbonara recipe in one sitting, I recommend storing the pasta and the sauce in separate containers. When you store the sauce and the pasta separately so the pasta does not soak up the sauce.
When you reheat this dish, I recommend reheating the sauce in a small saucepan on the stovetop. Heat the sauce gently and slowly, you may want to add a bit more cream to this sauce.
