Chicken and Shrimp


This Chicken and Shrimp Carbonara is creamy and cheesy, with lots of juicy chicken, tender shrimp, and smoky bacon. This Olive Garden copycat recipe is delicious!

Let’s get started!

– 8 slices bacon chopped – 1 lb. large shrimp peeled and deveined – 1 lb. boneless skinless chicken breast halves – 1/2 onion diced – 3 garlic cloves minced – 1 red bell pepper sliced – 4 large egg yolks – 1 cup freshly grated Parmesan cheese – 1/2 tsp salt – 1/4 tsp black pepper – 1 lb spaghetti pasta – 1 cup heavy whipping cream 36 % fat – 1/2 cup pasta water 


White Scribbled Underline

Cook the bacon.


Chop the bacon and place it into a large cold skillet. Turn the heat to medium-high and stir the bacon pieces around until crispy, Remove the bacon and set it aside.

Cook the bacon.


Season the chicken cutlets with salt and pepper. Then cook them in the bacon fat over medium-high heat. Once they’re fully cooked, remove and cover with foil. Then chop them into cubes or slices.

Cook the shrimp.


Again in the same skillet, cook the shrimp, adding olive oil as needed. Once they’re cooked, remove and set them aside.

Saute the vegetables.


Next, cook the onion, garlic, and red bell pepper.

Cook the pasta.


Now cook the spaghetti in a pot of salted boiling water. Reserve 1/2 cup of the pasta water before draining.

Combine the sauce ingredients.


In a separate bowl, whisk together the Parmesan cheese, egg yolks, heavy cream, salt, black pepper, and pasta water. 

Combine the sauce ingredients.


Then pour it into the pan and bring it to a simmer. Turn off the heat and add the bacon, chicken, and shrimp back in.



Now add the pasta, stir, and serve hot with a garnish of chopped parsley.