Homemade Olive Garden Chicken and Shrimp Carbonara and a loaf of bread.
Add to Collection
Print Pin
5 from 6 votes

Olive Garden Chicken & Shrimp Carbonara

Olive Garden Chicken and Shrimp Carbonara is a dinner everyone will love.
Course Main Course
Cuisine Italian
Keyword Olive Garden Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 981kcal
Author Stephanie Manley


  • 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


  • 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

  • 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


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!