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This rich and decadent Chicken and Shrimp Carbonara brings the beloved Olive Garden classic right to your family table. The creamy sauce blanketing tender chicken strips and succulent shrimp creates an impressive restaurant-quality meal that's actually achievable at home.
I first made this carbonara when my in-laws visited for the holidays last year. The moment my father-in-law took his first bite, his eyes widened with delight, and he immediately asked for the recipe. Now it's our go-to celebration dinner.
- Extra virgin olive oil: Creates the perfect base for sautéing the protein with rich flavor
- Chicken strips: Provide hearty protein that absorbs the flavors beautifully
- Shrimp: Adds a touch of elegance and sweet seafood flavor
- Heavy cream and milk: Form the luxurious base of the carbonara sauce
- Bacon bits and crumbled bacon: Deliver that classic smoky carbonara essence
- Three cheeses Parmesan, Romano, and mozzarella: Build incredible depth of flavor
- Panko breadcrumbs: Create that irresistible golden topping
- Roasted red peppers: Add beautiful color and sweet flavor contrast
How To Make Olive Garden-Inspired Chicken and Shrimp Carbonara
- Prepare the Pasta:
- Cook pasta according to package directions until al dente. This dish works beautifully with fettuccine, but penne or rigatoni also hold the sauce wonderfully. Drain but do not rinse to help the sauce adhere better.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat until shimmering. Add chicken strips, season generously with salt and pepper, and cook for 5-7 minutes until golden brown on all sides and completely cooked through. The chicken should register 165°F on an instant-read thermometer. Remove to a plate.
- Prepare the Shrimp:
- In the same skillet, add a touch more oil if needed and sauté the shrimp with chopped garlic. Cook for just 2-3 minutes until they turn pink and opaque. Be careful not to overcook as they will continue cooking slightly in the sauce. Remove and set aside with the chicken.
- Create the Sauce Base:
- In a large, heavy-bottomed saucepan, melt butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add garlic and bacon bits, cooking until fragrant and the kitchen smells amazing, about 1 minute more.
- Thicken the Sauce:
- Sprinkle flour over the butter mixture, whisking constantly to prevent lumps. Cook this roux for about 2 minutes until it turns slightly golden and smells nutty. This step cooks out the raw flour taste. Gradually whisk in the heavy cream, milk, and boiling water, adding about a cup at a time while continuously whisking.
- Create the Cheese Sauce:
- Reduce heat to medium-low and add the Parmesan, Romano, and mozzarella cheeses in small handfuls, stirring between additions to ensure smooth melting. Continue stirring until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Combine Everything:
- Gently fold the cooked chicken, shrimp, crumbled bacon, and roasted red pepper strips into the creamy sauce. Allow the mixture to simmer gently for 3-4 minutes for the flavors to meld together. The sauce should be rich and velvety.
- Assemble and Bake:
- Preheat your oven to 375°F. Transfer the cooked pasta to a large baking dish and pour the sauce over it. Gently toss to ensure every strand is coated in the luxurious sauce. Spread the mixture evenly in the dish.
- Add the Crispy Topping:
- Mix panko breadcrumbs with melted butter, additional Parmesan, and fresh parsley in a small bowl. Sprinkle this mixture evenly over the pasta. This will create an irresistible golden crust.
- Bake to Perfection:
- Bake uncovered for 20-25 minutes until the top is golden brown and the edges are bubbling. Let stand for 5 minutes before serving to allow the sauce to set slightly.
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The roasted red peppers are my secret weapon in this recipe. I discovered their addition by accident when I had some leftover from another dish, but now I consider them essential. They add a beautiful pop of color and their sweet, slightly smoky flavor cuts through the richness of the sauce perfectly.
Make-Ahead Tips
This carbonara can be partially prepared in advance to make dinner time easier. Cook the pasta and protein, then refrigerate separately. Prepare the sauce and refrigerate in an airtight container. When ready to serve, gently reheat the sauce (you may need to add a splash of milk), combine with the pasta and protein, then top and bake as directed. This can save you significant time when entertaining.
Perfect Pairings
This indulgent pasta dish pairs beautifully with light, acidic sides to balance its richness. Serve with a crisp Caesar salad, roasted asparagus, or garlic bread for soaking up extra sauce. For beverages, a chilled Pinot Grigio or Sauvignon Blanc cuts through the creaminess perfectly, while sparkling water with lemon provides a refreshing non-alcoholic option.
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Storage and Reheating
Store leftover carbonara in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce, as it will thicken considerably when chilled. For best results, reheat in a covered dish in a 325°F oven until warmed through, about 20 minutes. Microwave reheating works in a pinch, but may result in slightly overcooked shrimp.
Frequently Asked Questions
- → What type of pasta works best for this dish?
You can use fettuccine, spaghetti, or penne for this dish. Ensure it's cooked al dente for the best texture.
- → Can I use pre-cooked chicken and shrimp?
Yes, pre-cooked chicken and shrimp can be used. Simply add them directly to the sauce during the combining step.
- → Is there a substitute for heavy cream?
You can use half-and-half or a combination of milk and butter as a substitute for heavy cream, but the sauce may be less rich.
- → How do I make this dish gluten-free?
Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the sauce.
- → Can I add vegetables to this dish?
Absolutely! Vegetables like spinach, mushrooms, or broccoli can be added for extra flavor and nutrition.