Place the chicken tenders and shrimp into a large gallon-sized storage bag.
In a bowl, combine the olive oil, Italian seasoning, minced garlic, pepper, and salt, mixing well.
Pour this marinade over the chicken and shrimp in the bag, seal tightly, and refrigerate for a minimum of 4 hours.
Fill a large pot with salted water and bring it to a rolling boil; cook the spaghetti until it reaches al dente, then drain and set aside.
Transfer the marinated chicken, shrimp, and marinade into a large skillet; cook over medium-high heat for 7 minutes.
Add the sliced red bell peppers to the skillet and continue cooking for an additional 5 minutes; remove from heat and set aside.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat; add the diced pancetta and sauté until crispy, about 5 minutes, stirring often.
Reduce the heat to medium-low and incorporate the butter into the pot; once melted, whisk in the flour to form a roux.
Slowly add the crushed garlic, parmesan cheese, heavy cream, and egg yolks while whisking continuously for 5 minutes to achieve a smooth sauce.
Mix the cooked spaghetti into the sauce, ensuring all noodles are well coated.
Spread the sauced pasta evenly into a 9-inch by 13-inch baking dish.
Arrange the cooked chicken tenders, shrimp, and bell peppers on top of the pasta layer.
Preheat your oven’s broiler to the low setting for gentle browning.
In a small mixing bowl, combine the parmesan romano cheese, shredded mozzarella, Italian-seasoned panko bread crumbs, melted butter, and garlic powder thoroughly.
Evenly distribute the topping mixture over the pasta and seafood.
Place the baking dish under the broiler and cook for 5 to 7 minutes, or until the topping becomes golden brown and crisp.
Remove the casserole from the oven and sprinkle freshly chopped parsley over the top as a garnish.
Serve the dish warm and enjoy your Copycat Olive Garden Chicken and Shrimp Carbonara with family or friends.
