Olive Garden Chicken & Shrimp Carbonara

Dinner should be exciting!  This Olive Garden Chicken & Shrimp Carbonara takes exciting to the next level!  It’s a wonderful take on a chicken and shrimp pasta meal using chicken tenders to update this classic dish.

Homemade Olive Garden Chicken and Shrimp Carbonara on a plate

What Makes This Recipe Unique

This classic recipe is an Olive Garden favorite.  It’s made up of sautéed seasoned chicken, shrimp, and bucatini pasta tossed in a creamy carbonara sauce with bacon and roasted red peppers.  But this version uses chicken tenders for the chicken to offer a new twist on this classic dish.  The breaded chicken tenders combine with all the other flavors so beautifully.  And your kids will love it too!

What is the Difference between Carbonara Sauce and Alfredo Sauce

Both carbonara sauce and alfredo sauce are wonderful choices for any chicken and shrimp pasta dish but there is a difference.  Alfredo sauce is a white sauce made from butter, parsley, heavy cream, and minced garlic.  This Carbonara sauce, on the other hand, is made with parmesan cheese, heavy cream, eggs, garlic, pepper, red bell pepper, and bacon.  Both delicious and both so easy to make.

If you like Olive Garden Alfredo Sauce, you will enjoy this recipe. I have often made a quick dinner of Alfredo sauce and pasta, but this recipe turns this up just a notch.

The origin of this dish is originally a simple dish made of pasta, eggs, cheese, bacon or ham, and lots of black pepper. This recipe is slightly different it has a creamy Parmesan sauce.

Ingredients

Here’s what you need:

  • Chicken Tenders
  • Flour
  • Panko Bread Crumbs
  • Salt & Pepper
  • Eggs
  • Shrimp
  • Bucatini or Spaghetti Pasta
  • Butter
  • Bacon
  • Garlic
  • Red Bell Pepper
  • Heavy Cream
  • Parmesan Cheese

Olive Garden Chicken and Shrimp Carbonara ingredients

How to Make Olive Garden Chicken and Shrimp Carbonara

Start by breading the chicken tenders with the flour, panko bread crumbs, egg, and salt & pepper.  Allow breaded tenders to dry on a rack.  Place the breaded chicken in oil and cook for 5-7 minutes on both sides.  Set aside and boil the shrimp until it’s perfectly pink.

While cooking the pasta, start on the carbonara sauce.  Cook the bacon and butter in a skillet.  Add the garlic and red bell pepper until the bacon is cooked through.  Next, add the heavy cream and parmesan cheese until you get the creamy consistency you are looking for.  Add the pasta into the sauce and stir in the beaten egg.  Serve with the chicken and shrimp.

Notes

  • The bucatini pasta adds a unique texture to this recipe but if you don’t have bucatini, you can use regular spaghetti for this dish
  •  The last step of this recipe requires you to place one beaten egg into the cooked pasta and sauce. The residual heat of the pasta will cook the egg. If this makes you concerned, you can buy eggs that are already pasteurized, a brand of these are Safest Choice that is sold in many grocery stores. You will want to stir the egg in quickly as you don’t want the eggs to curdle
  • Garnish this dish with more cheese on top and a little black pepper

This dish is more hearty and slightly more updated. I think the additions are good and you will enjoy them in this copycat Olive Garden Chicken & Shrimp Carbonara.

Homemade Olive Garden Chicken and Shrimp Carbonara on a white plate

Love copycat Olive Garden Recipes? Be sure to try these Olive Garden menu items

More Shrimp Pasta Recipes

Be sure to check out more amazing pasta recipes and the best Italian recipes.

Ready to start cooking? Let us know what you think about this recipe in the comments below. Remember to follow CopyKat Recipes on Facebook & Instagram! And sign up for our newsletter so you don’t miss any of our copycat recipes!

Homemade Olive Garden Chicken and Shrimp Carbonara on a plate

Olive Garden Chicken & Shrimp Carbonara

Olive Garden Chicken and Shrimp Carbonara is a dinner everyone will love.
4.85 from 13 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Recipes
Servings: 4
Calories: 981kcal

Ingredients

  • 8 ounces chicken tenders
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg
  • 2 teaspoons water
  • 6 ounces shrimp
  • 12 ounces bucatini or spaghetti pasta
  • 4 tablespoons butter
  • 1/4 cup bacon
  • 2 teaspoons chopped garlic
  • 1/2 red bell pepper cut into rings
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 1 egg beaten

Instructions

  • Prepare chicken tenders by combining flour, Panko bread crumbs, salt, and pepper in a bowl. Mix breading until it is well blended. On another bowl combine 1 egg and 2 teaspoons water, stir until well mixed. Dip chicken in dry breading mix, then egg-wash, and then back into the breading mix, and allow to dry on a rack. Allow the breaded chicken tenders to rest for about five minutes before cooking.
  • Place 2 tablespoons of vegetable oil in a large skillet over medium heat. Add chicken fingers and cook for 5 to 7 minutes on each side, or until chicken is browned, and cooked through. Set the chicken to the side. Cook shrimp in a small pot in boiling water for about 2 to 3 minutes. Shrimp is done when it becomes pink.
  • Cook pasta according to package directions.
  • Prepare carbonara sauce by placing butter and lean bacon in a skillet. Cook over medium heat when the butter melts, add garlic and red bell pepper. Saute pepper, bacon, until the bacon is cooked through. Add heavy cream to the skillet with Parmesan cheese. Stir until the cheese has been melted. When the cheese has melted add cooked pasta and remove from heat. Stir in 1 beaten egg, and stir quickly. The residual heat of the pasta and sauce will cook the egg.
  • To serve place pasta and sauce on the plate. Add a few pieces of chicken tenders and shrimp to each serving. Garnish with additional cheese and pepper if desired.

Recipe Tips for the Cook

  • The bucatini pasta adds a unique texture to this recipe but if you don't have bucatini, you can use regular spaghetti for this dish
  •  The last step of this recipe requires you to place one beaten egg into the cooked pasta and sauce. The residual heat of the pasta will cook the egg. If this makes you concerned, you can buy eggs that are already pasteurized, a brand of these are Safest Choice that is sold in many grocery stores. You will want to stir the egg in quickly as you don't want the eggs to curdle
  • Garnish this dish with more cheese on top and a little black pepper

Nutrition

Calories: 981kcal | Carbohydrates: 84g | Protein: 49g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 531mg | Sodium: 1184mg | Potassium: 651mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2190IU | Vitamin C: 22.3mg | Calcium: 329mg | Iron: 4.7mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Sam

    I made your chicken scampi recipe and i loved it. I am going to make this tonight and add a little bit of chardonnay in the recipe for flavor. Thank u!

      • Gail

        It was very good but yes, need more cream and cheese, kids said it tasted good but like left over Olive Garden I will definitely make again but adding more sauce and cheese thank you for the recipe!

      • Tanisha

        That’s different because I actually think olive gardens taste completely better when it’s left over

  2. ROSIE

    My favorite plate at Olive Garden ,I usually share it with my husband,,I’m gonna make it as soon as I get the ingredients. Thanks for the recipe , will leave a comment after I try it,
    Thanks again…

  3. Tom

    I have seen several of your youtube videos. I think I get more out of seeing it done than reading about it. Could you please do a video for this recipe it was amazing to have it yesterday at Olive Garden and I’m dying to try it at home. My wife had the Lobster Alfredo ravioli and it was just as amazing if not better. I have both of them in my sights and can’t wait to have them at home. Your help is much appreciated.

  4. Jennifer

    Made this for dinner tonight, it tasted like something was missing. It was good, but not great. I’ll use roasted peppers and maybe a bit more bacon next time. The tenders I used must have been bigger too, because I felt a couple tbsp of oil wasn’t enough to get the desired color and crispness.

  5. Janelle

    I made this recipe a few weeks ago and my husband and two children loved it. I will be making it again tonight with some garlic bread of course. Thanks for such a great recipe;)

      • EllenLV

        Stephanie, I love all your recipes and thank you for the time and effort to perfect them for your readers. I also thank you for your links to the recipe on your site, for a while there, I would click on the link and it would just take me to your site, not to the recipe, so this is really great.
        Thank you for all you do, and keep up the good work.

  6. beng reyno

    This recipe is less tasty than the one in Olive Garden. It is still delicious. Next time I will reduce the sauce a little bit before adding the pasta.

  7. Kim

    I made this recipe last night and I must say that was absolutely wonderful. My husband loved it. It is one of his favorite dishes at Olive Garden. This is a keeper! Thanks!

  8. AuNaturelMel

    I may give this a try, with a little less salt. The one thing I don’t l like about Olive Garden is how salty everything is…not from a health perspective but…just my tastebuds! Mel at mothersheeporganics

  9. TriedandTasty

    I love shrimp, and surprisingly I’ve never had this from Olive Garden – now I can make if at home!

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