Chicken and Shrimp Carbonara with Bacon Recipe

Chicken and Shrimp Carbonara from Olive Garden with Bacon

The rhythmic sizzle of diced bacon rendering in a heavy skillet is the ultimate dinner bell. I remember the first time I tried to recreate this specific dish; I was so worried about the "raw egg" factor that I cranked the heat and ended up with pasta and scrambled eggs.

It was a culinary tragedy, but it taught me the most valuable lesson in Italian inspired cooking: patience is the primary ingredient.

Indulge in a creamy, dreamy Chicken and Shrimp Carbonara from Olive Garden with Bacon, a restaurant quality dish you can easily make at home. This version captures that specific balance of smoky, salty, and silky that makes the original so addictive.

We are going for gold here golden brown chicken, pink rimmed shrimp, and a sauce so smooth it clings to the pasta like a velvet ribbon.

Forget the heavy, gloopy sauces you might have seen in lesser versions. We are focusing on the contrast between the shatter of crispy bacon and the tender, succulent seafood. It is a meal that feels like a celebration but comes together in roughly the same time it takes to wait for a table at the actual restaurant.

Strategic Techniques for Velvety Success

The Physics of the Emulsion: Whisking eggs with warm pasta water creates a stable suspension of fat and liquid, preventing the proteins from clumping into curdles. This ensures a glossy, uniform coating rather than a gritty texture.

Maillard Reaction Efficiency: Searing the chicken in bacon fat utilizes high smoke point animal fats to create a deep brown crust that seals in moisture. This provides a savory foundation that carries through the entire sauce.

When you are aiming for that restaurant feel, the timing of your proteins is everything. Overcooked shrimp turn into rubber balls, while perfectly timed seafood should have a gentle snap when you bite into it. If you find yourself loving this flavor profile, you might also enjoy the depth found in a Shrimp Crab Pasta recipe for your next seafood night.

Essential Recipe Specs and Timing

Selecting Your Fresh Ingredient Components

• 10 oz chicken breast: Cut into thin strips. Why this? Thin strips cook fast and maximize the surface area for savory browning.
• 12 oz large shrimp: Peeled and deveined. Why this? Removing tails makes the final eating experience much more seamless.
• 4 thick cut slices bacon: Diced small. Why this? Thick cut holds its shape and provides better fat rendering.
• 1 lb spaghetti or bucatini: Use a high-quality bronze die pasta if possible.
• 1.5 cups heavy cream: This is the base of our glossy sauce.
• 2 large whole eggs + 1 yolk: The yolk adds that signature golden hue and richness.
• 1 cup freshly grated Parmesan: Avoid the stuff in the green can; it won't melt properly.
• 3 cloves garlic: Minced finely.
• 0.5 cup roasted red peppers: Sliced into strips.
• Spices: 1 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, 0.25 tsp cracked black pepper.
• Fresh parsley & butter: For the final finish.

Necessary Tools for Creamy Pasta

To get this right, you need a large, heavy bottomed skillet something like a 12 inch cast iron or a deep stainless steel pan. You also need a large pot for boiling the pasta and a heat proof mixing bowl. Don't forget a sturdy whisk; you will need it to combine the eggs and cream into a smooth slurry.

Chef Tip: Freeze your block of Parmesan for 10 minutes before grating. It prevents the cheese from softening too much from the heat of your hands, resulting in a fluffier, finer grate that melts instantly into the sauce.

Executing the Multi Stage Cooking Process

1. Boil the pasta. Cook the spaghetti in salted water until just shy of al dente. Note: It will finish cooking in the sauce later.
2. Render the bacon. Fry the diced bacon in your skillet until mahogany and crispy. Remove with a slotted spoon but keep the fat in the pan.
3. Season the proteins. Toss the chicken and shrimp with garlic powder, smoked paprika, salt, and pepper.
4. Sear the chicken. Cook the chicken strips in the bacon fat until golden on all sides. Move them to a plate.
5. Sauté the shrimp. In the same pan, cook the shrimp for about 2 minutes until pink and opaque. Remove and set aside.
6. Whisk the base. In a bowl, combine eggs, egg yolk, heavy cream, and Parmesan. Whisk until completely smooth and pale yellow.
7. Sauté aromatics. Melt the butter in the skillet, then add minced garlic and roasted peppers. Cook until fragrant and softened.
8. Combine the pasta. Add the cooked pasta directly to the skillet with a splash of pasta water. Toss to coat in the garlic butter.
9. The big emulsion. Turn off the heat completely. Pour the egg and cream mixture over the pasta, tossing constantly until the sauce thickens into a velvety glaze.
10. Final marriage. Fold the chicken, shrimp, and bacon back in. Add more pasta water if the sauce looks too tight. Garnish with parsley and serve immediately.

Fixes for Common Sauce Mistakes

Why Your Sauce Turned Grainy

This usually happens when the pan is too hot when the egg mixture is added. The proteins in the eggs over coagulate, turning into tiny bits of cooked egg instead of a smooth sauce. Always remove the pan from the heat source and let it sit for 30 seconds before adding the cream and egg mixture.

Why Your Shrimp Is Tough

Shrimp cooks incredibly fast. If you leave it in the pan while you are finishing the sauce, the carry over heat will turn it rubbery. Always remove the seafood once it hits that "C" shape and only add it back at the very last second to warm through.

Common Mistakes Checklist

• ✓ Never rinse your pasta; you need that surface starch for the sauce to stick.
• ✓ Don't use cold eggs; let them sit on the counter for 20 minutes before whisking.
• ✓ Ensure the bacon is truly crispy before removing, as it softens slightly once added back to the sauce.
• ✓ Always reserve at least a cup of pasta water before draining the pot.
• ✓ Keep the heat OFF when adding the egg mixture to prevent scrambling.

Simple Swaps and Creative Variations

If you are cooking for a smaller crowd, you can easily cut this recipe in half. When doing so, reduce the cooking time for the chicken by about 20% since there is more room in the pan for heat circulation. For a single egg yolk, just beat one egg and use about half of the liquid.

If you are scaling up for a party, work in batches for the protein searing. Overcrowding the pan will cause the chicken to steam rather than sear, losing that beautiful golden crust. For the sauce, keep the spices at 1.5x the original amount even if doubling the pasta, then adjust to taste at the end.

If you find you have extra seafood on hand after this, consider trying a Shrimp Etouffe recipe for a completely different flavor profile that still celebrates great shrimp.

Reliability of Traditional Carbonara Myths

One common misconception is that authentic carbonara must never contain cream. While the Roman original relies solely on eggs and pecorino, the "Garden style" version specifically uses heavy cream to create a more stable, luscious mouthfeel that Americans associate with comfort food.

The cream acts as a stabilizer, making the recipe much more approachable for home cooks.

Another myth is that you need to cook the sauce on the stove. In reality, the residual heat of the pasta and the pan is more than enough to cook the eggs safely to a creamy consistency. Applying direct flame to the egg coated pasta is the fastest way to ruin the dish.

Reliable Storage and Preservation Methods

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Because this is a cream and egg based sauce, it does not hold up well beyond that.

Reheating: Avoid the microwave if possible. Reheat the pasta in a skillet over low heat with a splash of milk or extra cream to loosen the sauce. Stir constantly to prevent the eggs from scrambling during the second cook.

Zero Waste: Don't toss those parsley stems! Finely chop them and add them to the garlic and pepper sauté for an extra hit of earthy flavor. If you have leftover bacon fat, save it in a jar in the fridge for frying eggs the next morning.

Finishing Touches for Better Plating

To get that professional look, use a long carving fork or tongs to twirl the pasta into a high nest in the center of the bowl. Place the chicken and shrimp on top of the nest rather than mixing them all in, so the star ingredients aren't buried under the noodles.

Finish with a final "pop" of color by dusting the plate with a little extra smoked paprika and a generous shower of fresh parsley. This brightens the heavy tones of the cream and bacon, making the dish look as vibrant as it tastes. Serve it with a crisp piece of bread to soak up every last drop of that velvety sauce.

HIGH in Sodium