Olive Garden Chicken and Shrimp Carbonara [0000530]

Ingredients:

8 oz gluten-free spaghetti or fettuccine
4 slices gluten-free bacon, chopped
1/2 pound chicken breast, diced into bite-sized pieces
1/2 pound large shrimp, peeled and deveined
3 large eggs
1 cup grated Parmesan cheese
1/2 cup heavy cream
2 cloves garlic, minced
Salt and black pepper to taste

Instructions:

Cook the gluten-free spaghetti or fettuccine according to the package instructions until al dente. Drain and set aside.

In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the skillet, leaving the bacon fat in the pan.

In the same skillet with the bacon fat, add the diced chicken. Cook until it's no longer pink and has a golden brown exterior, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.

In the same skillet, add the minced garlic and cook for about 1 minute, or until fragrant.

Add the shrimp to the skillet and cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined.

Return the cooked gluten-free pasta to the skillet with the garlic. Pour the egg and cheese mixture over the pasta and toss to combine. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.

Return the cooked chicken, shrimp, and crispy bacon to the skillet. Toss everything together to heat through.

Season with salt and black pepper to taste. Serve your gluten-free Olive Garden Chicken and Shrimp Carbonara immediately, garnished with extra grated Parmesan cheese if desired.

Enjoy this homemade gluten-free version of Olive Garden's Chicken and Shrimp Carbonara that captures the creamy, savory goodness of the original!