Best 3 Olive Gardens Chicken Or Shrimp Carbonara Recipes

COPYCAT OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Copycat Olive Garden Chicken and Shrimp Carbonara image

This is an Olive Garden copycat recipe. This is also a redo of a previous posting. I reworked the ingredients and amounts to be a little more manageable (the original had way too much cream and milk for the sauce and was designed for too many people).

Provided by E. Nigma

Categories One Dish Meal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup extra virgin olive oil
1/2 cup hot water
1/2 tablespoon italian seasoning
1 garlic clove, chopped
1 lb chicken tenders
1/2 lb large shrimp, peeled, deveined
4 slices bacon, diced
1 red bell pepper, roasted, cut into small strips
1/4 cup butter, plus
1 tablespoon butter
3 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 cup parmesan cheese, plus
1 tablespoon parmesan cheese, grated
1 cup heavy cream
1 cup milk
1/2 cup mozzarella cheese, shredded
2 tablespoons panko breadcrumbs
1 tablespoon parsley, chopped
salt and black pepper, to taste
1 (14 ounce) box linguine

Steps:

Preheat oven to 350ºF.
Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.
Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
Cook the pasta in salted boiling water according to package directions.
Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper.
Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink.
Add sauce and stir everything together.
Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.

Nutrition Facts : Calories 2669.2, Fat 163.3, SaturatedFat 68.8, Cholesterol 602.1, Sodium 2063.1, Carbohydrate 179.5, Fiber 8.4, Sugar 9, Protein 118.1

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Olive Garden Chicken and Shrimp Carbonara image

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.

Provided by angela.rambo

Categories Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 26

Ingredients

1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/4 cup bacon, mixture
cooked pasta
1/2 teaspoon black pepper
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
1/4 teaspoon salt
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko breadcrumbs
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bits

Steps:

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.

OLIVE GARDENS CHICKEN OR SHRIMP CARBONARA RECIPE - (3.8/5)

Olive Gardens Chicken or Shrimp Carbonara Recipe - (3.8/5) image

Provided by MichaelH

Number Of Ingredients 29

Ingredients

MARINATED CHICKEN OR SHRIMP:
1 cup extra virgin olive oil
1 cup hot water
1 tablespoon Italian seasoning
1 tablespoon chopped garlic
3 pounds chicken strips or large shrimp, peeled and deveined shopping list
SAUCE:
1 cup butter
1 1/2 teaspoon chopped garlic
3 tablespoon bacon bits
3 tablespoon all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/4 cup bacon base
1/2 teaspoon black pepper
2 boxes (14 ounce each) of any long pasta (spaghetti, linguine, etc.) cooked using instructions on package
1/4 teaspoon salt
TOPPING:
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko breadcrumbs
1 1/2 teaspoon garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
Marinated chicken strips (or shrimp) from step 1
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bits

Steps:

Preheat oven to 350ºF. MARINATED CHICKEN OR SHRIMP: 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 SAUCE: 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 bacon base, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer. TOPPING: Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside. CHICKEN OR SHRIMP: 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 (from above) Stir until well blended. PLATING: Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown. Serve immediately and enjoy.