This chicken and shrimp carbonara recipe is an olive garden copycat. This version of the olive garden chicken and shrimp carbonara pasta recipe has an amazing alchemy of bacon, shrimp, egg, a touch of cream and parmesan cheese which come together to make a silky, intoxicating flavored sauce, especially when seasoned with plenty of fresh cracked pepper and a hint of garlic. The fun aspect is making it your own. When topped with seasoned and seared chicken and shrimp, as in this Olive Garden copycat chicken and shrimp carbonara recipe preparation, you can elevate this chicken and shrimp carbonara recipe to be a real crowd pleaser. But certainly with a glass of your favorite chardonnay or even a spicy red, this combination will thrill no matter what protein or vegetable you have on hand that you’d like to add.
Hey there, foodies! I can’t wait to tell you about one of my favorite pasta dishes: chicken and shrimp carbonara. This rich, creamy pasta is seriously to die for, and I’ve been working on my recipe for years. It’s a bit like the version at Olive Garden, but dare I say it? even better?.
What Makes This Carbonara Special?
Allow me to explain why this dish is so wonderful before we start the recipe.
- It combines two proteins (chicken AND shrimp) for maximum flavor
- The sauce is creamy and rich without being too heavy
- It’s fancy enough for special occasions but simple enough for weeknight dinners
- You can customize it based on what ingredients you have on hand
Ingredients You’ll Need
For this mouthwatering carbonara, gather these ingredients:
| Ingredient | Amount |
|---|---|
| Fettuccine pasta | 1 pound |
| Boneless chicken breasts | 2 (cut into bite-sized pieces) |
| Large shrimp | 1 pound (peeled and deveined) |
| Bacon | 6 slices (chopped) |
| Garlic | 4 cloves (minced) |
| Heavy cream | 2 cups |
| Egg yolks | 4 |
| Parmesan cheese | 1 cup (freshly grated) |
| Salt and pepper | To taste |
| Italian seasoning | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Fresh parsley | ¼ cup (chopped) |
Step-by-Step Instructions
1. Prep Work
First things first, we gotta get everything ready. This really does save a lot of time when you start cooking!
- Bring a large pot of salted water to boil for the pasta
- Cut chicken into bite-sized pieces and season with salt, pepper, and half the Italian seasoning
- Make sure shrimp are peeled, deveined, and patted dry
- Chop bacon into small pieces
- Mince garlic
- Grate parmesan cheese (please use fresh, not the stuff in the green can!)
- In a small bowl, whisk together egg yolks and ½ cup of parmesan cheese
2. Cook the Pasta
Cook the fettuccine according to package directions until al dente. Save about a cup of pasta water before you drain it. This is very important! Drain the pasta but don’t rinse it.
3. Cook the Proteins
While the pasta is cooking, we’ll work on the proteins:
- In a large skillet over medium heat, cook the chopped bacon until crispy (about 5-7 minutes)
- Remove bacon with a slotted spoon and set aside, but keep that bacon grease in the pan!
- Add olive oil to the same pan and increase heat to medium-high
- Add chicken pieces and cook until golden and cooked through (about 5-6 minutes)
- Add shrimp to the pan and cook until they turn pink (about 2-3 minutes)
- Add minced garlic and cook for another 30 seconds until fragrant
- Remove pan from heat and set aside
4. Make the Carbonara Sauce
Now for the magic part – the creamy sauce:
- Return the pan with chicken and shrimp to medium-low heat
- Add heavy cream and bring to a gentle simmer
- Gradually add the remaining parmesan cheese, stirring constantly until melted
- Season with remaining Italian seasoning, salt, and pepper
5. Combine Everything
This part requires some attention to avoid scrambling the eggs:
- Add the cooked pasta to the sauce and toss to coat
- Allow the pasta mixture to cool slightly for about 1-2 minutes (SUPER important!)
- Slowly drizzle in the egg/cheese mixture while continuously tossing the pasta
- If sauce is too thick, add a splash of the reserved pasta water
- Add the crispy bacon back in and toss everything together
6. Serve and Enjoy!
Transfer to serving plates or a large pasta bowl, garnish with fresh parsley and extra parmesan cheese, and serve immediately!
Tips for Carbonara Success
I’ve made this dish like a gazillion times, and here’s what I’ve learned:
- Don’t scramble the eggs: The trickiest part is adding the egg mixture without cooking the eggs. Make sure to let the pasta cool slightly and keep tossing continuously.
- Use fresh ingredients: Fresh parmesan makes a HUGE difference compared to pre-grated stuff.
- Season in layers: Season the chicken, the sauce, and adjust at the end for the best flavor.
- Pasta water is your friend: Keep that starchy pasta water to adjust the sauce consistency as needed.
- Eat immediately: Carbonara is best enjoyed fresh – it doesn’t reheat great because the sauce can separate.
Common Carbonara Mistakes to Avoid
We all make mistakes, and I’ve definitely made my share when making carbonara:
- Adding the egg mixture to pasta that’s too hot (hello, scrambled egg pasta!)
- Not using enough salt in the pasta water
- Overcooking the shrimp (they get rubbery)
- Using pre-grated cheese (it has anti-caking agents that make the sauce grainy)
- Rinsing the pasta after cooking (this removes the starch that helps the sauce cling)
Variations You Can Try
I love experimenting with my carbonara! Here are some tasty variations:
- Veggie Loaded: Add peas, asparagus, or spinach for some green
- Spicy Kick: Add red pepper flakes or cajun seasoning
- Mushroom Lover’s: Add sautéed mushrooms for an earthy flavor
- Seafood Only: Skip the chicken and double the shrimp (or add scallops!)
- Lighter Version: Use half-and-half instead of heavy cream (not traditional but still yummy)
Perfect Pairings
Wondering what to serve with your carbonara? I gotchu:
- Garlic bread or crusty Italian bread
- Simple green salad with vinaigrette
- Roasted asparagus or broccoli
- A glass of crisp white wine (Pinot Grigio works great!)
Final Thoughts
This chicken and shrimp carbonara is truly a crowd-pleaser. Whenever I make it for guests, they always ask for the recipe! It might seem a bit intimidating at first, but once you get the hang of it, you’ll be making it like a pro.
The creamy sauce, tender chicken, succulent shrimp, and crispy bacon all come together to create a pasta dish that’s way better than anything you’ll get at a restaurant. Plus, you’ll save some serious cash by making it at home!
What’s your favorite pasta dish? Have you tried making carbonara before? I’d love to hear your experiences in the comments below!
Happy cooking!
Equipment needed to make this chicken and shrimp carbonara recipe:
- 1 large pot
- Knife and chopping surface
- Small bowls for mise en place
- Medium sized mixing bowl
- Wire whisk or large fork (for whipping the egg mixture)
Note: ‘Mise En Place’ is a French culinary term that can be traced back to the 1860s. Literally translated as ‘a putting in place’, it means gathering your ingredients and preparing them in advance. It’s a basic task that helps any chef or home cook get organized before cooking, which makes getting ready easier.
Ingredients needed to make this olive garden copycat chicken and shrimp carbonara recipe with spaghetti pasta:
- 1/2 lb shrimp of any size you can find, with the tails cut off if you’d like.
- 1/2 pound of chicken breast or thighs without bones, cut into 1-inch pieces
- 1/2 pound of linguine-style pasta or any kind of spaghetti you have on hand
- 1/2 – 1 tsp freshly cracked black pepper
- 2 tbsp olive oil
- 1/2 C chopped bacon slices
- 2 cloves of garlic, minced
- sprinkle of red pepper flakes (optional)
- 2 large eggs
- Half a cup of cream, Greek yogurt, or your favorite plain non-dairy milk or cream
- 1/2 C grated Romano or Parmesean cheese
- 1 C reserve pasta liquid
Chicken And Shrimp Carbonara (Olive Gardens Copycat) #olivegarden #chickencarbonara #shrimp
FAQ
What are the ingredients for chicken and shrimp carbonara?
Ingredients4 tablespoons olive oil, divided. 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces. 2 tablespoons minced garlic, divided. 2 tablespoons Italian seasoning. 1 pound large shrimp, peeled and deveined. 8 slices smoked bacon, diced. 1 (16 ounce) package linguine pasta.
What are the 4 ingredients in carbonara?
This Carbonara recipe is easy and tastes great. All you need is spaghetti, cheese, one egg, and one slice of bacon. (Allegedly, the name “carbonara” is a reference to the coal miners in Italy who frequently ate cured pork and eggs and this kind of stuff for lunch. ).
What is the golden rule of cooking carbonara?
What is the most important thing to remember when making carbonara? For silky carbonara, whisk your egg whites until they are fully mixed with the egg yolks. This will create a smooth, velvety sauce.
What is the sauce in carbonara made of?
Eggs, black pepper, pecorino Romano (or parmesan), and guanciale (or pancetta) are the only things you need to make classic Italian carbonara sauce. Of course, you can play around with the ingredients to your liking (we added cream and garlic to this one and often use bacon or ham instead of pancetta!).