Olive Garden Chicken and Shrimp Carbonara Recipe
The creamy Parmesan sauce envelops tender chicken, succulent shrimp, and smoky bacon, all tossed with your favorite pasta.A key trick is to use just the right amount of roasted red peppers to add a pop of color and subtle sweetness.Don’t rush the sauce — letting it thicken slowly lets the flavors meld beautifully.
Ingredients
- 2 lbs Chicken Breasts boneless, skinless
- 1 lb Shrimp peeled, deveined
- 1 lb Spaghetti
- 4 slices Bacon
- 1 cup Parmesan Cheese grated
- 1 cup Heavy Cream
- 2 tbsp Olive Oil
- 1 tsp Black Pepper
- 1 tsp Salt
- 2 cloves Garlic minced
- 1/2 cup Peas optional
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
- Drain and set aside.
- In a non-stick skillet, cook bacon over medium heat until crisp.
- Remove bacon and crumble it when cool.
- In the same skillet, heat olive oil and sauté chicken breasts for about 5 minutes on each side, until golden brown and fully cooked.
- Remove and set aside.
- Add shrimp and garlic to the skillet.
- Cook until shrimp are pink and opaque.
- Remove and set aside.
- Reduce the skillet heat to low, combine heavy cream, grated Parmesan, peas, salt, and pepper.
- Stir continuously until the cheese is melted and the sauce thickens to your liking.
- Add spaghetti, chicken, bacon, and shrimp to the sauce and toss gently to coat everything.
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