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chicken and shrimp carbonara
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5 from 1 vote

Chicken and Shrimp Carbonara

This Olive Garden Copycat Chicken and Shrimp Carbonara is packed with flavor and is even better than the restaurant version! It's hearty, filling, and great for date nights and other special occasions or even cozy weekends in.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main Course, Pasta
Cuisine: American, Italian-American
Servings: 10 servings
Calories: 688kcal
Author: Briana

Equipment

Ingredients

  • ½ cup panko breadcrumbs (optional)
  • 4 teaspoons kosher salt, divided
  • 1.5 teaspoons black pepper, divided
  • 3 tablespoons olive oil, divided
  • fresh parsley (optional)
  • 12 ounces bacon, cut into small pieces
  • 2 tablespoons reserved bacon fat
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika (optional)
  • 1 pound boneless skinless chicken breast (can use chicken tenders)
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 1 large red bell pepper, sliced thin
  • 10 cloves garlic, minced
  • 4 large egg yolks
  • 4 ounces parmesan cheese, freshly grated
  • 1 cup heavy whipping cream
  • 1 pound bucatini
  • 1 cup reserved pasta water

Instructions

  • If making breadcrumbs, add panko breadcrumbs in a single layer to the baking sheet, then season with salt, pepper, parsley, and olive oil. Bake for 5-10 minutes, until the desired color is achieved, then immediately remove from heat and set aside. If not making breadcrumbs, skip ahead to the next step.
  • Add bacon to a skillet over medium heat, stirring occasionally until the bacon is browned and cooked through, about 5 minutes. Remove from the skillet and set aside on a paper-towel-lined plate. Reserve two tablespoons of bacon grease, and discard the rest.
  • In a mixing bowl, season the chicken with 1 teaspoon of salt, ½ teaspoon of pepper, ½ teaspoon of smoked paprika, and ½ teaspoon of Italian seasoning. Add 1 tablespoon of olive oil to the skillet, then cook the chicken until browned on both sides, and the internal temperature reaches at least 165°F, then remove from the skillet and set aside. Allow the chicken to rest for 5-10 minutes then cut the chicken into bite-sized pieces.
  • In a separate mixing bowl, add the shrimp, along with 1 teaspoon of salt, ½ teaspoon of pepper, ½ teaspoon of smoked paprika, and ½ teaspoon of Italian seasoning. Increase the heat to medium-high heat, and add the remaining olive oil, followed by the shrimp in a single layer. Cook until translucent and the internal temperature reaches 145°F with a thermometer. This should take about one minute per side. You may have to cook in batches to avoid overcrowding the pan. Once cooked, remove from the skillet and set aside.
  • Meanwhilebring a large pot of pasta to a boil. Once boiling, salt the water heavily (it should taste very salty) then add the bucatini. Cook for about 2-3 minutes under the suggested cooking time according to the package. The pasta will finish cooking in the sauce.
  • Reduce the heat to medium, and add the butter and reserved bacon fat. Then, add the onions and bell peppers with a good pinch of salt. Cook until softened and translucent, about 5-7 minutes, then add in the garlic and cook until the garlic is fragrant about 30 seconds.
  • In a mixing bowl, combine egg yolks, heavy cream, parmesan, some salt, and pepper. Whisk vigorously with a heavy-duty wire whisk to combine.
  • Using tongs, add the cooked pasta right into the skillet, then remove the skillet from the heat, and add in the egg yolk mixture. Toss constantly with the tongs while very slowly pouring in small amounts of pasta water to help gently cook the egg, and make the sauce cling to the noodles.
  • Add back the cooked chicken, bacon bits, shrimp, and fresh parsley. Toss to combine and adjust seasonings to taste. Garnish with the toasted breadcrumbs, more parsley, salt, pepper, and freshly grated parmesan cheese. Enjoy!
  • Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze. When reheating, add a bit of pasta water, and reheat gently on the stovetop until warmed through, or on 50% power in the microwave in a microwave-safe dish.

Notes

  • You can swap bacon with guanciale or pancetta for a more traditional ingredient. 
  • Always reserve salty pasta water and store leftovers in the fridge, as it helps the sauce come together when the egg yolks are added, and it's great for reheating the pasta later. 
  • Be sure to use freshly grated parmesan to ensure it melts properly. 

Nutrition

Calories: 688kcal | Carbohydrates: 47g | Protein: 37g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 259mg | Sodium: 1459mg | Potassium: 588mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1263IU | Vitamin C: 24mg | Calcium: 158mg | Iron: 2mg