Copycat Olive Garden Chicken & Shrimp Carbonara

tasteofhome.com

Melissa Dianne Pitts

subheading: For the Chicken:

¾ lb chicken breast, butterflied, pounded thin, and cut into 3-inch strips

⅓ cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 ½ cup panko bread crumbs

¾ cup Parmesan cheese, grated

1 cup milk

¼ cup vegetable or canola oil

subheading: For the Pasta and Sauce:

1 pound spaghetti or bucatini

4 to 5 pieces thick-cut bacon

3 cloves garlic, minced

1 cup heavy cream

1 tablespoon unsalted butter

½ cup Parmesan cheese, grated

1 tablespoon fresh parsley, chopped

½ cup milk

Splash of pasta water

¼ teaspoon Kosher salt

½ cup roasted red peppers, cut into strips

1 pound cooked large shrimp, thawed, peeled, and deveined with tails off*

note: Note on Shrimp: We’re using fully cooked shrimp in this recipe to save time and hassle. You can also use raw shrimp in this recipe. Just cook the shrimp and add them to the finished pasta before serving.

Directions at tasteofhome.com

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