Creamy Chicken Carbonara Recipes Recipes Recipe For Shrimp

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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

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.

CREAMY CHICKEN CARBONARA RECIPE



Creamy Chicken Carbonara Recipe image

Creamy chicken carbonara is inspired by a classic Italian pasta dish made with bacon, whisked egg, and hard cheese. It's creamy, delicious, date-night worthy, and will rock your world.

Provided by Shawn Williams

Categories     Dinner

Time 30m

Yield 6

Number Of Ingredients 10

2 boneless, skinless chicken breasts, cut into bite-sized strips
12-14 ounces linguine
4 strips thick-cut bacon (or pancetta), chopped into 1/2 inch pieces
2 cloves garlic, minced
salt and pepper, to taste
4 eggs
3/4 cup grated Parmesan cheese
1/3 cup heavy cream
1/4 cup chopped fresh basil (plus more for garnish)
salt and pepper, to taste

Steps:

  • Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.
  • Combine eggs, cream, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.
  • Meanwhile, cook bacon in a cast iron skillet on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.
  • Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.
  • Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.
  • Add egg mixture to the skillet and toss with the pasta until fully incorporated. Stir in 2-3 tablespoons of reserved pasta water until creamy. Serve immediately with extra Parmesan cheese and garnish with fresh basil.

Nutrition Facts : ServingSize 1, Calories 706 calories, Sugar .3g, Sodium 906mg, Fat 20.7, SaturatedFat 7.4g, Carbohydrate 37.2g, Fiber 0g, Protein 91.4g, Cholesterol 363mg

CHICKEN AND SHRIMP CARBONARA



Chicken and Shrimp Carbonara image

My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' I found a few recipes online, but none grabbed me. After studying several recipes, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original.

Provided by Kitchen Commander

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
3 tablespoons minced garlic, divided
2 tablespoons Italian seasoning
1 pound large shrimp, peeled and deveined
1 (16 ounce) package linguine pasta
8 slices smoked bacon, diced
1 onion, diced
1 ½ cups heavy whipping cream
1 ½ cups grated Parmesan cheese
4 egg yolks
salt and ground black pepper to taste
¼ cup Sauvignon Blanc wine

Steps:

  • Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
  • Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
  • Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  • Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
  • While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
  • Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

Nutrition Facts : Calories 956.4 calories, Carbohydrate 66.3 g, Cholesterol 407.2 mg, Fat 54 g, Fiber 3.7 g, Protein 50.7 g, SaturatedFat 23.5 g, Sodium 918.3 mg, Sugar 3.8 g

CHICKEN CARBONARA



Chicken Carbonara image

This chicken carbonara is simply delicious!

Provided by lauren 1891

Time 40m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package spaghetti
2 teaspoons olive oil
1 (4 ounce) package pancetta bacon, diced
2 cloves garlic, minced
2 ½ cups whipping cream
1 cup freshly grated Parmesan cheese
8 large egg yolks
¼ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 cups shredded cooked chicken
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
  • Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
  • Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

Nutrition Facts : Calories 714.6 calories, Carbohydrate 45.4 g, Cholesterol 373.1 mg, Fat 43.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 22.7 g, Sodium 353.1 mg, Sugar 1.8 g

CREAMY PARMESAN CARBONARA CHICKEN



Creamy Parmesan Carbonara Chicken image

An ORIGINAL recipe created by Karina, Cafe Delites. Creamy Parmesan Carbonara Chicken is the ultimate twist! Crispy, golden chicken fillets soak up a carbonara inspired sauce for a new chicken recipe loved by the entire family

Provided by Karina - Cafe Delites

Categories     Dinner

Time 30m

Number Of Ingredients 13

2 large boneless and skinless chicken breasts (, halved horizontally to make 4 filets)
2 heaping tablespoons flour ((all purpose or plain))
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper
1 tablespoon olive oil
2 teaspoons butter ((or sub with oil))
8- ounces | 250 grams bacon (, trimmed of fat and cut into strips (I use shortcut bacon in Australia))
1 small onion (, chopped)
6 large cloves garlic (, minced or finely chopped)
1-1/2 cups half and half ((or use reduced fat cream or evaporated milk)*)
1/2 cup finely grated fresh Parmesan cheese
1/2 teaspoon cornstarch ((cornflour) mixed with 2 teaspoons of water)

Steps:

  • Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
  • Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
  • Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  • Add the chicken back into the pan to serve.
  • Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.

Nutrition Facts : Calories 473 kcal, Carbohydrate 7 g, Protein 26 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 101 mg, Sodium 1314 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN AND SHRIMP CARBONARA



Chicken and Shrimp Carbonara image

I love finding and trying new recipes on Recipezaar. Unfortunately, some of the old family favorites tend to get "temporarily forgotten and misplaced" - like this one! This is from Chef Joe Caruso of Caruso's Italian Ristorante (with a few slight modifications).

Provided by Southern Polar Bear

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium boneless skinless chicken breasts, cubed
1/4 lb shrimp, shelled and deveined
5 tablespoons cooking oil
1/4 cup flour
8 slices bacon or 8 slices italian pancetta, diced into 1/4-inch pieces
1 small onion, finely chopped
1 pinch salt
1 pinch white pepper
1/4 cup white wine
4 eggs
1 cup heavy cream
1 teaspoon fresh Italian parsley, chopped
1 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Lightly flour chicken cubes and shrimp.
  • Put 3 tablespoons oil in a large skillet, then heat over medium heat.
  • Add chicken and shrimp; cook 4 to 5 minutes or until no pink remains in the chicken. Transfer to a platter and keep warm.
  • Heat 2 tablespoons oil over medium heat in the same skillet.
  • Add bacon or pancetta and onion; cook about 3 to 5 minutes or until lightly browned.
  • Add chicken, shrimp, salt and white pepper; cook 2 minutes over medium heat.
  • Add white wine; cook approximately 2 minutes or until wine has reduced by one-half.
  • In a large bowl, beat eggs, cream, and Italian parsley together until well blended.
  • Add Parmesan cheese.
  • Stir until combined.
  • Pour chicken and shrimp mixture into the egg mixture.
  • Stir well.
  • Pour into a casserole shaped Pyrex baking dish.
  • Bake in a 350-degree oven for 25 to 30 minutes, or until it begins to golden around the edges and the top.
  • Lightly dust top with a little bit of cracked black pepper and Parmesan cheese.

CHICKEN CARBONARA RECIPE



Chicken Carbonara Recipe image

This delicious and creamy chicken carbonara is a wonderful 30 minute meal that everyone will love! Easy to make with a few simple ingredients, it's comforting, hearty and so delicious!

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 10

6 slices thick-cut bacon (chopped)
6 chicken tenders
3 garlic cloves (minced)
1 lb spaghetti
6 egg yolks
¼ cup heavy cream
½ cup pasta water
1 cup grated parmesan cheese
½ teaspoon kosher salt
1/8 teaspoon black pepper

Steps:

  • Bring a large pot of water to a rolling boil. Season liberally with salt.
  • Heat a large skillet to a medium heat. Add bacon. Cook bacon until is crisp. Use a slotted spoon to remove. Drain on a paper towel.
  • While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.
  • Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.
  • While the chicken cooks, drop the pasta into the water. Cook until just under aldente (it will continue to cook when you toss the pasta with the sauce.)
  • Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.
  • Use the tongs to transfer the pasta to the garlic and bacon fat. Toss to combine. Reserve starchy cooking liquid.
  • Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture. Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.
  • Season to taste with salt and pepper. Arrange chicken on top. Serve!

Nutrition Facts : Calories 981 kcal, Carbohydrate 89 g, Protein 52 g, Fat 45 g, SaturatedFat 18 g, Cholesterol 419 mg, Sodium 1145 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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