Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup hot water
• 1/2 tablespoon italian seasoning
• 1 garlic clove, chopped
• 1 lb chicken tenders
• 1/2 lb large shrimp, peeled, deveined
• 4 slices bacon, diced
• 1 red bell pepper, roasted, cut into small strips
• 1/4 cup butter, plus
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 2 garlic cloves, minced
• 1/2 cup parmesan cheese, plus
• 1 tablespoon parmesan cheese, grated
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons panko breadcrumbs
• 1 tablespoon parsley, chopped
• salt and black pepper, to taste
• 1 (14 ounce) box linguine

Instructions

1. Preheat oven to 350ºF.

2. Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.

3. Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

4. Cook the pasta in salted boiling water according to package directions.

5. Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper.

6. Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink.

7. Add sauce and stir everything together.

8. Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.