The Easy Olive Garden and Chicken-Shrimp Carbonara is a delicious pasta dish that combines the rich flavors of cream, Parmesan cheese, chicken, shrimp, and bacon. This recipe is a twist on the classic Italian carbonara dish that is typically made with pancetta or guanciale, egg yolks, and Pecorino Romano cheese.
How To Make:
To make this recipe, you will need spaghetti pasta, chicken breast, shrimp, bacon, heavy cream, eggs, Parmesan cheese, garlic, salt, pepper, and olive oil. The dish is cooked in a large skillet and comes together quickly in under 30 minutes.
First, you will cook the spaghetti according to the package instructions until al dente. The sauce will be made as the pasta cooks. Start by sautéing the chicken in olive oil until it is cooked through. The chicken should be taken out of the skillet and placed aside. Next, cook the shrimp in the same skillet until it is pink and cooked through. Remove the shrimp and set it aside.
In the same skillet, cook the bacon until it is crispy. Cook the minced garlic in the skillet until fragrant. Then, add heavy cream to the skillet and stir until it begins to simmer. Whisk the eggs, Parmesan cheese, salt, and pepper in a separate basin. Slowly pour the egg mixture into the skillet with the cream, stirring constantly, until the sauce thickens.
Add the cooked spaghetti, chicken, shrimp, and sauce to the skillet and toss until everything is well coated. Garnish with additional Parmesan cheese and fresh parsley.
Tips and Variations:
Tips:
Use good quality ingredients for the best flavor. Freshly grated Parmesan cheese and high-quality olive oil will make a big difference in the taste of your carbonara.
Cook the pasta al dente (to the tooth), so that it has a slight firmness when you bite into it.
Be careful not to overcook the shrimp and chicken, or they will become tough and rubbery.
Before draining the cooked pasta, save some of the cooking water. The starchy water can be used to thin out the sauce and make it creamier.
Variations:
Swap out the chicken and shrimp for other proteins such as bacon, pancetta, or prosciutto.
Add in some vegetables like peas, asparagus, or roasted red peppers for some added color and nutrition.
Use a different type of pasta such as penne, fettuccine, or linguine for a slightly different texture.
Adjust the level of spiciness by adding more or less red pepper flakes, or omitting them altogether if you prefer a milder flavor.
Make it vegetarian by omitting the chicken and shrimp and replacing them with sautéed mushrooms or tofu.
Ingredients:
- 8 oz. fettuccine pasta
- 4 slices bacon, chopped
- 1 lb. shrimp, peeled and deveined
- 1 lb. chicken breast, diced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp. chopped fresh parsley
Instructions:
Cook the fettuccine pasta according to the package directions until al dente. Drain and set aside.
Cook the bacon, chopped, in a large skillet over medium heat until crispy. Using a slotted spoon, remove the bacon and place it aside, leaving the bacon fat in the skillet.
Add the diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
While continuously stirring, add the minced garlic and simmer for 1 minute.
Add the peeled and deveined shrimp to the skillet and cook until pink and cooked through about 3-5 minutes.
Simmer the heavy cream in the skillet after adding it. Wait a few minutes for the sauce to begin to thicken. Stir the grated Parmesan cheese into the sauce in the skillet until it has melted.
Add salt and pepper to taste when preparing the sauce. When the fettuccine is thoroughly coated with sauce, add it to the skillet and toss it around.
Serve the pasta hot, topped with crispy bacon and chopped fresh parsley.