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To make Olive Garden Chicken and Shrimp Carbonara, you need fresh and tasty ingredients. Here’s what you’ll need: - 8 oz fettuccine pasta - 1 cup chicken breast, diced - 1 cup shrimp, peeled and deveined - 4 slices of prosciutto, chopped - 1 cup heavy cream - 1 cup parmesan cheese, grated - 2 cloves garlic, minced - 2 tablespoons olive oil - 1/2 teaspoon black pepper - Salt to taste These ingredients come together to create a creamy, savory sauce that coats the pasta and proteins beautifully. To make your dish even more special, consider adding these garnishes: - Fresh parsley, chopped - Extra parmesan cheese, grated - Red pepper flakes for some heat These garnishes not only add flavor but also make the dish look appealing. You will need some basic kitchen tools to prepare this dish. Gather the following: - Large pot for boiling pasta - Large skillet for cooking proteins and sauce - Colander for draining pasta - Wooden spoon for mixing - Measuring cups and spoons Having the right tools makes cooking easier and more fun. You can find the full recipe linked above for detailed steps. To start, boil a large pot of salted water. Add the fettuccine pasta. Cook it according to the package instructions. You want it to be al dente, which means it should be firm but not hard. This usually takes about 10-12 minutes. Once cooked, drain the pasta. Make sure to keep about half a cup of that pasta water. It’s great for later. Next, grab a large skillet and heat some olive oil over medium heat. Add the diced chicken to the skillet. Cook the chicken for about 5-7 minutes until it’s nice and brown. Make sure it cooks all the way through. Once done, remove the chicken and set it aside. In the same skillet, toss in the chopped prosciutto. Cook it for about 2-3 minutes until it gets crispy. After that, add the shrimp and minced garlic. Cook until the shrimp turns pink, which takes about 3-4 minutes. Remove everything from the skillet and set it aside again. Now, lower the heat on the skillet and add the heavy cream. Stir it gently to mix with the flavorful drippings. Gradually add in the grated parmesan cheese while stirring. This helps the cheese melt smoothly. Keep stirring until the sauce thickens a bit. It should become rich and creamy. It’s time to bring it all together! Add the cooked fettuccine, chicken, and shrimp back into the skillet. Toss everything in that creamy sauce, mixing well. If the sauce seems too thick, add some of the reserved pasta water until you reach the desired consistency. Finally, season with salt and black pepper to taste. Make sure everything is coated evenly. For an extra touch, garnish with fresh chopped parsley before serving. Enjoy your Olive Garden Chicken and Shrimp Carbonara Delight! To cook fettuccine the right way, start with a big pot. Use plenty of water and add salt. This helps flavor the pasta. Bring the water to a boil before adding the fettuccine. Stir the pasta to keep it from sticking. Cook it until just al dente, which means firm but not hard. This usually takes about 10 minutes. Always save some pasta water. It helps make the sauce creamy later. The sauce for this dish needs to be creamy and thick. Start by heating the heavy cream in the skillet over low heat. Add parmesan cheese slowly while stirring. This helps the cheese melt evenly. If the sauce is too thick, add a little pasta water. This will help loosen it up. Taste the sauce as you go and adjust with salt and pepper. The goal is a smooth, rich sauce that coats the pasta well. To boost flavor, consider adding a pinch of red pepper flakes. This gives a nice kick. Fresh herbs like basil or thyme can also add a lovely aroma. You can even squeeze a little lemon juice for brightness. If you like garlic, add more minced garlic when cooking the shrimp. Each small change can make a big difference in taste. {{image_2}} You can easily adjust this dish for different diets. For a gluten-free version, swap fettuccine for gluten-free pasta. If you're dairy-free, use coconut cream instead of heavy cream. You can also use nutritional yeast in place of parmesan for a cheesy flavor without dairy. These swaps keep the dish tasty while meeting dietary needs. Adding vegetables boosts nutrition and flavor. Try mixing in spinach, peas, or sun-dried tomatoes. You can also use bell peppers or zucchini for a fresh twist. Sauté them briefly with the chicken and prosciutto. This keeps the veggies crisp and colorful, making your meal even more appealing. Feel free to change the proteins in your carbonara. Instead of chicken and shrimp, use salmon or scallops for a seafood twist. You can also go vegetarian by using mushrooms or tofu. Each protein brings a unique flavor, letting you enjoy a new dish every time. To store your Olive Garden Chicken and Shrimp Carbonara, let it cool first. Use an airtight container for best results. Place the dish in the fridge. It will stay fresh for about three days. Make sure to label the container with the date. This way, you remember when you made it. When you are ready to eat, take out the leftovers. Place them in a skillet over low heat. Add a splash of water or cream to keep it moist. Stir gently until it’s hot all the way through. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the dish from drying out. If you want to keep it longer, freezing is a great option. Portion the carbonara into smaller containers. This helps with quick meals later. Make sure to leave some space at the top of the container. The sauce will expand as it freezes. When ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your creamy delight later on! Olive Garden Chicken and Shrimp Carbonara is a creamy pasta dish. It features fettuccine, chicken, and shrimp. The sauce blends heavy cream, parmesan cheese, and garlic. This dish has a rich flavor and a comforting texture. You can enjoy it as a main course. Yes, you can make Chicken and Shrimp Carbonara ahead of time. Cook the pasta and proteins, then mix them with the sauce before serving. Store it in the fridge in an airtight container. When ready to eat, just reheat it on low heat. You can easily customize this dish. Try using different proteins, like bacon or veggies. Add more garlic for extra flavor. You can also use whole wheat pasta for a healthy twist. Adjust the cheese type for a unique taste. Several sides go well with this dish. You can serve a fresh garden salad for crunch. Garlic bread is a classic choice that complements the meal. Steamed vegetables can add some color and health benefits. The nutritional value varies based on the ingredients used. On average, one serving has about 600 calories. It contains protein from chicken and shrimp. The heavy cream and cheese add fats and calcium. Keep this in mind if you watch your diet. You can find the Full Recipe in this article. It has all the steps and ingredients you need to create this tasty dish. You now have all the steps to make Olive Garden Chicken and Shrimp Carbonara. We covered the key ingredients, cooking methods, and even tips for the best results. Remember, you can tweak the recipe to fit your palate or dietary needs. With these methods, you’ll impress everyone at the dinner table. Enjoy your delicious meal!

Olive Garden Chicken and Shrimp Carbonara

Dive into the deliciousness of Creamy Chicken & Shrimp Carbonara Delight! This mouthwatering recipe combines tender chicken, succulent shrimp, and a rich, creamy sauce over fettuccine pasta. Perfect for a quick weeknight dinner or a special occasion, it's easy to make and packed with flavor. Click through to explore the full recipe and bring this Italian classic to your kitchen tonight!
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Ingredients
  

8 oz fettuccine pasta

1 cup chicken breast, diced

1 cup shrimp, peeled and deveined

4 slices of prosciutto, chopped

1 cup heavy cream

1 cup parmesan cheese, grated

2 cloves garlic, minced

2 tablespoons olive oil

1/2 teaspoon black pepper

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain, but reserve about 1/2 cup of pasta water.

    Sauté Proteins: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes until browned and cooked through. Remove the chicken and set aside.

      Cook Shrimp: In the same skillet, add the chopped prosciutto and cook until crispy (about 2-3 minutes). Then, add the shrimp and garlic, sautéing until the shrimp turns pink and is cooked through (about 3-4 minutes). Remove from the skillet and set aside.

        Prepare Sauce: Lower the heat and add the heavy cream to the skillet, stirring gently to combine with the drippings. Gradually add the parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly.

          Combine Ingredients: Add the cooked fettuccine, chicken, and shrimp back to the skillet. Toss everything in the creamy sauce, adding the reserved pasta water as needed to reach your desired consistency.

            Season: Season with salt and black pepper to taste. Mix well until all ingredients are evenly coated in the creamy sauce.

              Garnish & Serve: Serve hot garnished with fresh chopped parsley.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4