Chicken And Shrimp Carbonara Recipe

Chicken And Shrimp Carbonara Recipe

My family consists of big pasta lovers so whenever my birthday or any holiday comes, my mom always asks me what pasta she should cook for us and I would always answer chicken and shrimp carbonara. After trying it at Olive Garden, I knew my mom could easily recreate the chicken and shrimp pasta, so I requested for it. Being the best mom that she is, she came up with this perfect homemade Olive Garden carbonara recipe. The carbonara sauce is absolutely smooth and creamy and the dish itself is savory with a hint of spice from the red peppers.

Chicken and shrimp is such a good combination of protein. You get the meaty flavor from the chicken while having that distinct seafood taste from the shrimp. The white sauce is made extra creamy with milk, heavy cream, and parmesan cheese. For the pasta, my mom used bucatini pasta noodles. But since this is a baked recipe, penne might also work. This pasta dish has a simple carbonara sauce that makes it smooth and creamy and the dish itself tastes savory with a kick from the roasted red peppers.

Other ingredients that make this chicken shrimp carbonara special are bacon bits, roasted red pepper, and cheeses like parmesan and mozzarella. This chicken and shrimp carbonara Olive Garden-style is definitely one of the most filling and loaded pasta recipes I ever tried! Serve it for a restaurant-quality, quick, and easy lunch or dinner.

How To Make Chicken And Shrimp Carbonara

You can’t go wrong with this savory and creamy baked chicken and shrimp carbonara. The meaty and seafood flavor is a loaded combination, made better with tons of cheese, bacon, and milk, just like Olive Garden.

Preparation: 10 minutes
Cooking: 40 minutes
Chill Time: 30 minutes
Total: 1 hour 20 minutes



  • 1cupextra virgin olive oil
  • 1cuphot water
  • 1tbspItalian seasoning
  • 1tbspgarlic,chopped, plus 3 tsp more
  • 3lbschicken strips,or 1 large shrimp
  • 1cupbutter,plus 1½ tbsp more
  • 3tbspbacon bits,plus ¼ cup more
  • 3tbspall-purpose flour
  • 1cupparmesan cheese,grated, plus 3 tbsp more
  • 4cupsheavy cream
  • 4cupsmilk
  • ½tspblack pepper
  • ¼tspsalt
  • 10ozbucatini, fettuccine, spaghetti, linguine, or any long strand pasta,cooked
  • 3tbspromano cheese,grated
  • cupsmozzarella cheese,shredded
  • ½cuppanko breadcrumbs
  • 2tbspparsley,chopped
  • cupsroasted red peppers,cut into small strips


  1. Preheat the oven to 350 degrees F.

  2. Whisk extra virgin olive oil together with hot water, seasoning, and 1 tablespoon of chopped garlic. Add the chicken strips. Cover and refrigerate for at least 30 minutes.

  3. Melt 1 cup of butter in a large saucepan over medium heat. Add 1½ teaspoons of garlic and 3 tablespoons of bacon bits. Sauté for 5 minutes, stirring frequently.

  4. Add flour, 1 cup of Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

  5. Combine Romano, remaining Parmesan, mozzarella, panko, remaining chopped garlic, remaining melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

  6. Preheat a large skillet. Add chicken to pan. Add red peppers and remaining bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165 degrees F for chicken and 155 degrees F for shrimp.

  7. Add sauce. Stir until well blended.

  8. Place hot, precooked pasta on a larger serving platter. Top with chicken and sauce. Evenly distribute topping over top of chicken. Place in the oven until the top is golden brown.

  9. Serve immediately and enjoy.


  • Calories: 1833.85kcal
  • Fat: 143.30g
  • Saturated Fat: 65.15g
  • Trans Fat: 1.02g
  • Monounsaturated Fat: 53.80g
  • Polyunsaturated Fat: 16.36g
  • Carbohydrates: 74.45g
  • Fiber: 3.90g
  • Sugar: 13.13g
  • Protein: 65.73g
  • Cholesterol: 387.17mg
  • Sodium: 2181.37mg
  • Calcium: 859.98mg
  • Potassium: 1107.36mg
  • Iron: 3.07mg
  • Vitamin A: 940.03µg
  • Vitamin C: 47.63mg
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