Step 1: Marinate the Chicken and Shrimp

1. In a gallon-sized food storage bag, combine olive oil, Italian seasoning, minced garlic, salt, and pepper.
2. Add the chicken tenders and shrimp to the bag. Seal and massage to coat evenly.
3. Marinate in the refrigerator for at least 4 hours.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 3: Sauté the Chicken and Shrimp

1. Heat a large skillet over medium-high heat.
2. Pour in the marinated chicken, shrimp, and marinade. Cook for 7 minutes, stirring occasionally.
3. Add the red bell peppers to the skillet and cook for another 5 minutes. Remove from heat and set aside.

Step 4: Prepare the Carbonara Sauce

1. In the same pot used for the pasta, heat 1 tablespoon olive oil over medium-high heat.
2. Cook the diced pancetta for about 5 minutes, stirring often, until crispy.
3. Reduce the heat to medium-low and add the butter. Once melted, whisk in the flour until smooth.
4. Stir in crushed garlic, grated Parmesan cheese, heavy cream, and egg yolks. Whisk constantly for 5 minutes to prevent curdling.

Step 5: Combine the Pasta and Sauce

1. Add the cooked spaghetti to the sauce and toss until fully coated.
2. Transfer the pasta to a 9×13-inch baking dish, spreading it into an even layer.
3. Top with the cooked chicken, shrimp, and red bell peppers.

Step 6: Prepare the Topping

1. In a small mixing bowl, combine shredded Parmesan Romano cheese, mozzarella cheese, panko breadcrumbs, melted butter, and garlic powder.
2. Sprinkle the mixture evenly over the pasta in the baking dish.

Step 7: Broil to Perfection

1. Preheat the oven’s broiler to low for better control.
2. Broil the pasta for 5–7 minutes, or until the topping is golden brown and crispy.

Step 8: Garnish and Serve

1. Remove the dish from the oven and sprinkle with freshly chopped parsley.
2. Serve warm and enjoy!