Olive Garden Chicken and Shrimp Carbonara

"Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. A staple in Italian cuisine, Carbonara traces its roots to a hearty meal popularized by charcoal workers in Italian villages. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the entrée takes an exciting twist on a classic dish. To learn more about the new menu item, visit www.olivegardennewfavorites.com."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by SweetsLady photo by SweetsLady
photo by Jonathan Melendez photo by Jonathan Melendez
photo by idtrig photo by idtrig
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 10mins




  • Preheat oven to 350ºF.
  • Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
  • Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
  • Add flour, 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.
  • Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
  • Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
  • Add sauce. Stir until well blended.
  • Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown.
  • Serve immediately and enjoy.

Questions & Replies

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  1. this recipe is unintelligible....
  2. We love Olive gardens chicken and shrimp carbonara..But,their chicken is breaded and this one isnt and they use canadian bacon and linquini pasta..So, I played with this recipe and we were thrilled with the results..I made half this recipe for 4 servings with 8 slices canadian bacon cut into 1/4 pieces placed in a cast skillet with garlic and cooked at 350 in oven for about 15 minutes till just starting to turn brown..Add this to your sauce..Also added 2 egg yolks,whisk well into sauce,you can use alittle cornstarch if needed for thickening,but not too thick it is a creamy sauce....Save whites for dipping the cutlets into breading..Slice 4 chicken breasts across to make 2 cutlets 1/4"thick..Place 1/4 cup Italian flavored panko in a large ziploc bag use a rolling pen to roll it out to make it more of a meal,add 2 Tbls flour and 1/2 Tbls dried parsley. Remove cutlets from refrigerator shake off excess liquid and dip in flour then in whisked egg whites and dip again in ziploc ingredients. Fry in skillet with just enough olive oil to cook to crispy brown..Add red peppers to warm up if needed before serving..Place linguine on plates top with 2 cutlets and equal amount of roasted red peppers,pour generous amount of sauce over,cover with topping and place under broiler for 2-3 minutes till it starts to turn slightly browned..Plates will be hot!...Remind evryone...I served this last night and everyone loved it..Sorry Olive Garden you wont be seeing us as often....Thank U Chef for this recipe,it helped..
  3. Possible the worst written recipe on the Internet. Parts of it literally do not make sense. "Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt."? WTH is "milk bacon base pepper"?
  4. Not a good recipe to try if you are a new cook. Luckily, I am not and I could make sense of this recipe. It turned out ok, but there were many ambiguous steps. What should I do with all this cheese I just grated? How thick should the sauce get? Do I add the oil that was used to soak the chicken? There are far easier recipes with much better results out there.
  5. This is not carbonara, and shouldn't be called carbonara... Carbonara is made with eggs. I didn't make this recipe because I was looking for an authentic carbonara recipe, and this isn't it...


  1. I sliced two chicken breasts and used one 12 oz bag of shrimp. Only did one bag of linguine. Cut both the milk and cream down to 2 cups each, and still had too much sauce! But still tasted delicious! And had enough for three more meals! Will add more bell peppers next time though...
  2. I have made this several times just as the recipe says accept I replaced the Romano cheese with mozzarella and I eyed the garlic used fried bacon I then crumbled up, i also use about 1 1/2 to 2lbs of shrimp and about 1 lb of chicke . And it has turned out great every time...



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