Copycat Olive Garden Chicken and Shrimp Carbonara

The first time I had Chicken and Shrimp Carbonara was at a bustling Olive Garden after a long day of holiday shopping with my family. The comforting aroma of garlic, bacon, and creamy sauce was a welcome sensory hug against the cold winter air. I remember the satisfying heft of the warm breadsticks, the laughter echoing around the table, and the surprisingly elegant dance of flavors from a dish I never expected to find so delightful at a chain restaurant. This recipe allows me to recreate that unexpected joy in my own kitchen, bringing a touch of casual elegance to my weeknight meals.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Servings: 2-4
• Yield: Variable, depends on serving size
• Dietary Type: Not Gluten-Free

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup hot water
• 1/2 tablespoon Italian seasoning
• 1 garlic clove, chopped
• 1 lb chicken tenders
• 1/2 lb large shrimp, peeled, deveined
• 4 slices bacon, diced
• 1 red bell pepper, roasted, cut into small strips
• 1/4 cup butter, plus
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 2 garlic cloves, minced
• 1/2 cup Parmesan cheese, plus
• 1 tablespoon Parmesan cheese, grated
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons panko breadcrumbs
• 1 tablespoon parsley, chopped
• Salt and black pepper, to taste
• 1 (14 ounce) box linguine

Equipment Needed

• Mixing bowl
• Large skillet
• Saucepan
• Whisk
• Baking sheet (optional, for melting the topping)
• Paper towels

Instructions

1. Preheat oven to 350ºF (175°C). This is to melt the topping at the very end.
2. In a mixing bowl, whisk together the 1/2 cup extra virgin olive oil with the 1/2 cup hot water, 1/2 tablespoon Italian seasoning, and 1 chopped garlic clove.
3. Add the 1 lb chicken strips and 1/2 lb shrimp to the olive oil mixture. Make sure the chicken and shrimp are well-coated.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the chicken and shrimp to marinate. This step is crucial for tender and flavorful protein.
5. While the chicken and shrimp are marinating, prepare the topping. In a separate mixing bowl, combine 1 tablespoon grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 2 tablespoons panko breadcrumbs, 1 tablespoon melted butter, and 1 tablespoon chopped parsley. Stir until well blended. Set aside.
6. Cook the 14oz box of linguine in salted boiling water according to the package directions. Al dente is preferred, as it will continue to cook slightly in the sauce. Once cooked, drain and set aside.
7. Prepare the sauce. Melt 1/4 cup butter in a saucepan over medium heat.
8. Add 2 minced garlic cloves to the melted butter and sauté for 5 minutes, stirring frequently. Be careful not to burn the garlic; it should be fragrant and lightly golden.
9. Add 3 tablespoons all-purpose flour to the saucepan and stir thoroughly with a whisk to prevent clumping. This creates a roux that will thicken the sauce. Cook the roux for about 1-2 minutes, stirring constantly.
10. Slowly pour in 1 cup heavy cream and 1 cup milk, whisking continuously to ensure a smooth sauce.
11. Add 1/2 cup Parmesan cheese and 4 slices cooked and crumbled bacon to the sauce.
12. Bring the sauce to a gentle boil, then reduce the heat and allow it to simmer for about 5-7 minutes, stirring occasionally. This will allow the sauce to thicken and the flavors to meld. Taste and correct seasoning with salt and pepper to your liking. Remember that the bacon and Parmesan are already salty, so be mindful of that.
13. While the sauce is simmering, cook the chicken and shrimp. Preheat a large skillet over medium heat.
14. Sauté the diced bacon in the skillet until crispy. Remove the bacon from the skillet and drain on paper towels. Pour off any excess bacon fat, leaving just a thin coating in the pan.
15. Add the marinated chicken to the pan and sauté for about 8 minutes, or until the chicken is no longer pink inside and is cooked through.
16. Add the roasted red bell peppers, cooked bacon, and shrimp to the pan with the chicken.
17. Cook the shrimp for about a minute or two on each side, until they curl and just turn pink. Be careful not to overcook the shrimp, as they will become rubbery.
18. Pour the prepared sauce over the chicken, shrimp, bacon, and peppers in the skillet. Stir everything together gently to coat.
19. To serve, plate the cooked linguine. Top with the chicken, shrimp, and sauce mixture.
20. Evenly distribute the topping over the top of the pasta.
21. Place the plated pasta in the preheated oven for a few minutes, until the topping is melted and lightly golden. Alternatively, you can put it under the broiler for a minute or two, watching carefully to prevent burning. Serve immediately.

Expert Tips & Tricks

• To get perfectly seared shrimp, make sure your skillet is hot before adding them. Pat the shrimp dry with paper towels to remove excess moisture, which can hinder browning.
• Roasting the red bell pepper yourself enhances the flavor significantly. To roast it, place the pepper directly on a gas stovetop flame (or under a broiler), turning until the skin is blackened all over. Place the blackened pepper in a bowl, cover it with plastic wrap, and let it steam for 10 minutes. The skin will then easily peel off under running water.
• For a smoother sauce, use a stick blender to blend the sauce before adding the chicken and shrimp. Be careful not to over-blend, as it can become gummy.
• If you want a spicier dish, add a pinch of red pepper flakes to the sauce while it’s simmering.

Serving & Storage Suggestions

Serve the Chicken and Shrimp Carbonara immediately after baking for the best flavor and texture. Garnish with a sprinkle of fresh parsley and a wedge of lemon, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk or cream to prevent it from drying out. You can also microwave it, but be careful not to overcook the shrimp. Freezing is not recommended, as the sauce may separate and the pasta may become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	850 kcal	43%
Total Fat	50g	77%
Saturated Fat	25g	125%
Cholesterol	300mg	100%
Sodium	1000mg	42%
Total Carbohydrate	60g	20%
Dietary Fiber	4g	16%
Sugars	5g	N/A
Protein	55g	110%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• For a gluten-free option, use gluten-free linguine. Be sure to check the other ingredients, like the bacon, to ensure they are also gluten-free. You can also use a gluten-free all-purpose flour blend to thicken the sauce.
• To make it dairy-free, substitute the butter with a plant-based butter alternative, the heavy cream and milk with coconut cream and almond milk (unsweetened), and the Parmesan and mozzarella cheeses with dairy-free alternatives. Note that the flavor profile will be different.
• Add other vegetables such as sliced mushrooms, peas, or spinach to the skillet with the chicken and shrimp for added nutrition and flavor.
• Use different types of pasta, such as fettuccine or penne, depending on your preference.
• For a vegetarian version, omit the chicken and shrimp and add more vegetables, such as grilled zucchini or eggplant.

FAQs (Frequently Asked Questions)

Q: Can I prepare the chicken and shrimp ahead of time?
A: Yes, you can marinate the chicken and shrimp the night before. Just store them covered in the refrigerator. This will actually enhance the flavor!

Q: Can I use pre-cooked bacon to save time?
A: Absolutely! Pre-cooked bacon is a great shortcut. Just make sure to crumble it before adding it to the sauce.

Q: My sauce is too thick. What should I do?
A: Add a little more milk or cream, one tablespoon at a time, until the sauce reaches your desired consistency.

Q: Can I use frozen shrimp?
A: Yes, but make sure to thaw them completely and pat them dry before cooking. This will help them brown better.

Q: How can I prevent the pasta from sticking together?
A: After draining the pasta, toss it with a little olive oil to prevent it from sticking. You can also add it directly to the sauce in the skillet to coat it.

Final Thoughts

This Copycat Olive Garden Chicken and Shrimp Carbonara is a surprisingly easy and satisfying dish that’s perfect for a weeknight dinner or a casual weekend gathering. Don’t be intimidated by the ingredient list; the steps are straightforward, and the result is a creamy, flavorful pasta that’s sure to impress. I encourage you to give it a try and let me know what you think. Perhaps pair it with a crisp glass of white wine and a side of crusty bread to complete the experience! Enjoy!