Olive Garden's Chicken Carbonara

This recipe I found on recipezarr.com. It's a real keeper because not only is it good, but Evan ate 4 helpings! Of course they were small but he almost ate an adult portion and that's a lot for the little guy. He doesn't eat much so it was so nice seeing him eat this. He kept saying yummy!
This recipe takes a while to make but it's so worth it! You have to at least try it once. You could always go to Olive Garden and pay $16 for it, or you can spend a little time in the kitchen and maybe spend about $7 for it, give or take. I fell in love with this meal while eating it a few weeks ago at Olive Garden with friends but when you have a husband that doesn't care much for pasta, I have a hard time asking to go to Olive Garden when it's so expensive. This really tastes like the real deal so this makes me very happy! Add shrimp if you love sea food. I'm not a fan so I stick to just chicken.

Ingredients
Chicken Mixture
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
Sauce
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
1/2 teaspoon black pepper
1/4 teaspoon salt
Pasta
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
Topping
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko (bread crumbs)
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
Add to Chicken Mixture
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bit

Directions
1.Preheat oven to 350ºF.
Chicken Mixture
2.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.
Sauce
3.Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
4.Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
Topping
5.Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
Chicken Mixture
6.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.
7.Add sauce. Stir until well blended.
Assemble
8.Place hot, precooked pasta in a lager baking dish. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown.
9.Serve immediately and enjoy.