Chicken and Shrimp Carbonara
A rich pasta meal full of savory, comforting tastes, chicken and shrimp carbonara starts with a silky cream sauce that is enhanced with peas and bacon.
Carbonara with chicken and shrimp is substantial and satisfying. For a pleasant little change from the traditional pasta carbonara, which clings to the sauce in every nook and cranny and always delivers a rich, creamy taste, we’ve chosen rotini pasta today. In addition to the juicy shrimp and delicate chicken, we’ve included peas for color and vegetables.
We have spent many evenings at Olive Garden because it can be difficult to find a restaurant that the whole family will like. After seeing that we were all getting the same Chicken and Shrimp Carbonara one day, I knew I had to figure out how to take this dish home with us—and perhaps even improve it a little!
I just ate chicken and shrimp carbonara at that well-known chain of Italian-American restaurants, and it was fantastic. I chose to make it at home, but I wasn’t impressed by the recipes I could find online. I therefore developed this recipe myself. It’s quite easy to make, and according to my wife, it’s better than the original. Serve with your preferred white wine, breadsticks, and an Italian salad.Chicken and Shrimp Carbonara
Ingredients
- ¼ cup Sauvignon Blanc wine
- 1 medium onion, diced
- salt and ground black pepper to taste
- 4 large egg yolks
- 1 ½ cups grated Parmesan cheese
- 4 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
- 1 ½ cups grated Parmesan cheese
- 8 slices smoked bacon, diced
- 1 ½ cups heavy whipping cream
- 1 (16 ounce) package linguine pasta.Chicken and Shrimp Carbonara
Directions
step1
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook and stir until the chicken is no longer pink in the middle and the juices run clear, about 6 to 8 minutes after adding the chicken, 1 tablespoon of garlic, and 1 tablespoon of Italian seasoning. Move to a bowl.Chicken and Shrimp Carbonara
step 2
In the same skillet, heat 1 tablespoon oil and 1 tablespoon garlic until fragrant, about 1 minute. Add the shrimp and cook for 2 to 3 minutes on each side, or until the meat is opaque and the outside is bright pink. Move to the bowl containing the chicken.Chicken and Shrimp Carbonara
step 3
In the same skillet, cook bacon for about 6 minutes, or until just crispy but not crunchy. Keep the fat in the skillet and drain on a plate lined with paper towels.Chicken and Shrimp Carbonara
step 4
Bring a big pot of water that has been lightly salted to a boil. Cook for approximately 11 minutes, or until the linguine is cooked but still firm to the biting, after adding the remaining 2 tablespoons of oil. Drain and reheat.Chicken and Shrimp Carbonara
step 5
In a bowl, combine the cream, Parmesan cheese, egg yolks, salt, pepper, and the remaining 1 tablespoon of Italian spice.
step 6
Over medium heat, sauté the onion in bacon fat for approximately five minutes, or until it becomes transparent. Turn up the heat, pour in the wine, and bring to a boil.
step 7
After adding the cream mixture, lower the heat, and simmer for three to five minutes, or until the sauce starts to thicken. Serve over linguine after tossing in the shrimp, bacon, and chicken until coated.
TIPS FOR SUCCESS
- In order to prevent lumpy carbonara sauce and scrambled eggs, whisk the eggs and heavy cream into the sauce continuously.
- To avoid the spaghetti becoming overly mushy in the casserole dish, take care not to overcook it.
HOW TO STORE LEFTOVER CHICKEN AND SHRIMP CARBONARA
It’s likely that you won’t have any leftovers if you’re serving the entire family. You’re in luck if you do, since this recipe for Copycat Olive Garden Chicken and Shrimp Carbonara is the finest for the following day! Leftovers can be kept in the refrigerator for three to four days in an airtight container.
HOW TO REHEAT LEFTOVER COPYCAT OLIVE GARDEN CARBONARA
Simply dish out your leftovers and reheat them, covered, in the oven at 350 degrees F for ten to fifteen minutes, or until the protein is well heated, when you’re ready for round two of this delectable Chicken and Shrimp Carbonara. You may also microwave leftovers for two to three minutes while covered if you don’t want to wait. To prevent the leftovers from drying out, just make sure to cover them.
