Copycat Olive Garden Chicken and Shrimp Carbonara

If you’ve ever enjoyed a meal at Olive Garden, you know their pasta dishes have a way of staying in your memory long after you leave the restaurant. One of the standout dishes is their chicken and shrimp carbonara—a creamy, indulgent plate that somehow balances rich flavors without feeling too heavy. Recreating it at home might sound intimidating, but with the right approach, you can make a version that rivals the restaurant’s in taste and comfort.

This copycat Olive Garden chicken and shrimp carbonara takes all the best parts of the original—tender chicken, succulent shrimp, and a luscious, creamy sauce—and brings them together in a dish you’ll want to make again and again. It’s a dinner that impresses without requiring hours in the kitchen or any complicated techniques. Even if you’re fairly new to making pasta dishes, this recipe is straightforward and very forgiving.

One of the reasons this dish works so well is the combination of textures and flavors. The chicken adds a hearty base, the shrimp brings a touch of sweetness and brininess, and the sauce is smooth and luxurious, clinging to every piece of pasta. Each bite is perfectly balanced, making it easy to see why it’s become a favorite both in restaurants and at home.

Whether you’re serving it for a weeknight family dinner or a special occasion, learning how to make chicken and shrimp carbonara at home is a game-changer. It’s not just about recreating the flavors; it’s about the satisfaction of preparing a restaurant-quality dish that feels like a treat every time. This chicken and shrimp carbonara recipe is your ticket to creamy, comforting pasta that everyone will love.

Why You’ll Love It

• Restaurant-quality flavor at home – This recipe nails the rich, indulgent taste of Olive Garden’s classic without needing a reservation or takeout. You’ll feel like a pasta pro in your own kitchen.
• Creamy but not heavy – The sauce is luxuriously smooth, coating each strand of pasta perfectly, yet it never feels overly rich or greasy. It’s comfort food done right.
• Perfect balance of chicken and shrimp – Tender chicken and juicy shrimp complement each other beautifully, giving you a mix of textures and flavors that keep every bite exciting.
• Simple enough for weeknights – Even with its impressive taste, this dish comes together quickly. You don’t need to spend hours in the kitchen to enjoy a creamy carbonara pasta that tastes indulgent.
• Family-friendly and crowd-pleasing – Whether you’re cooking for picky eaters, friends, or family, this chicken shrimp carbonara is sure to disappear from the plate fast. It’s universally loved!

Ingredient List

For the Pasta

• 12 oz fettuccine or spaghetti
• 1 tsp salt (for pasta water)

For the Protein

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 12 oz large shrimp, peeled and deveined
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Creamy Carbonara Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 large egg yolks
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for a little kick)
• 2 tbsp chopped fresh parsley (for garnish)

Ingredient Notes

• I always use freshly grated Parmesan for this creamy carbonara pasta—it melts better and gives the sauce that irresistible, silky texture.
• Don’t skip the egg yolks! They are what make this chicken and shrimp carbonara recipe luxuriously creamy without adding heaviness.
• Butter and olive oil together create a rich flavor base for both the chicken and the sauce. Trust me, it’s worth it.
• Use large, peeled shrimp so they cook evenly and stay juicy in the dish.
• Fresh parsley isn’t just for looks—it brightens up the creamy carbonara and keeps it from feeling too heavy.

Kitchen Equipment Needed

• Large pot – For boiling the pasta; I love using a heavy-bottomed pot so it heats evenly.
• Large skillet or sauté pan – To cook the chicken and shrimp; a nonstick pan works great for easy cleanup.
• Mixing bowl – For whisking the egg yolks and Parmesan before adding to the sauce.
• Tongs or pasta fork – For tossing the pasta with the sauce evenly.
• Measuring cups and spoons – To keep the creamy carbonara pasta balanced and flavorful.
• Cutting board and sharp knife – For prepping chicken, shrimp, and garlic efficiently.

Instructions

1. Cook the Pasta

1. Fill a large pot with water, leaving about 2 inches from the top.
2. Place the pot on the stove and turn the heat to high.
3. Add 1 teaspoon of salt to the water.
4. Wait for the water to come to a rolling boil—big bubbles should constantly break the surface.
5. Add the fettuccine or spaghetti to the boiling water.
6. Stir immediately to prevent the pasta from sticking.
7. Cook according to package directions until the pasta is al dente (tender but still slightly firm in the center).
8. Once done, reserve 1 cup of pasta water, then drain the pasta in a colander.
9. Set the pasta aside while you prepare the chicken and shrimp.

Pro Tip: Keep the reserved pasta water—it helps adjust the sauce consistency later.

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2. Cook the Chicken

1. Pat the chicken pieces dry with a paper towel.
2. Season both sides with a pinch of salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Once the oil shimmers, add the chicken pieces to the skillet in a single layer.
5. Let the chicken cook undisturbed for 3–4 minutes to get a nice golden color.
6. Flip the chicken and cook for another 3–4 minutes until fully cooked (internal temperature should reach 165°F / 74°C).
7. Remove the chicken from the skillet and set aside on a plate.

Pro Tip: Avoid overcrowding the pan; cook in batches if necessary. This prevents the chicken from steaming and keeps it nicely browned.

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3. Cook the Shrimp

1. Using the same skillet, add a tiny splash of olive oil if needed.
2. Add the shrimp to the skillet in a single layer.
3. Season lightly with salt and black pepper.
4. Cook the shrimp for 2–3 minutes on one side until pink.
5. Flip the shrimp and cook for 1–2 minutes on the other side until fully opaque.
6. Remove the shrimp from the skillet and set aside with the chicken.

Pro Tip: Shrimp cooks very quickly; overcooking will make them rubbery.

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4. Make the Creamy Carbonara Sauce

1. Reduce the skillet heat to medium.
2. Add 3 tablespoons of butter to the skillet and let it melt completely.
3. Add the minced garlic and sauté for 30–60 seconds until fragrant.
4. Slowly pour in 1 cup of heavy cream while stirring continuously.
5. Let the cream heat for 2–3 minutes, stirring occasionally, until it starts to thicken slightly.
6. In a small mixing bowl, whisk together 2 egg yolks and 1 cup grated Parmesan cheese until smooth.
7. Remove the skillet from heat temporarily.
8. Slowly pour the egg and Parmesan mixture into the skillet, whisking constantly to prevent the eggs from scrambling.
9. Return the skillet to low heat and gently stir until the sauce is creamy and smooth.

Pro Tip: Whisk continuously and keep the heat low when adding the eggs—this is key for that perfect creamy carbonara pasta texture.

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5. Combine Everything

1. Add the cooked pasta to the skillet with the sauce.
2. Toss gently to coat the pasta completely.
3. If the sauce feels too thick, add reserved pasta water 1–2 tablespoons at a time until it reaches your desired consistency.
4. Add the cooked chicken and shrimp back into the skillet.
5. Toss everything together gently so the proteins are evenly distributed.
6. Sprinkle 2 tablespoons of chopped parsley over the pasta for garnish.

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6. Serve and Enjoy

1. Divide the creamy chicken and shrimp carbonara onto plates or bowls.
2. Add extra Parmesan cheese on top if desired.
3. Serve immediately while warm.

Pro Tip: Serve with garlic bread or a crisp green salad for a complete meal.

Tips and Tricks for Success

• Use room-temperature eggs – This helps the sauce blend smoothly and prevents curdling.
• Don’t rush the shrimp – Overcooked shrimp become rubbery; remove them from heat as soon as they turn opaque.
• Reserve pasta water – It’s perfect for thinning the sauce to a creamy, silky consistency.
• Whisk the egg and cheese mixture off the heat – This prevents scrambled eggs and ensures a smooth carbonara sauce.
• Taste and adjust seasoning – Add salt, pepper, or a pinch of red pepper flakes at the end for perfect flavor balance.
• Toss gently – Handle the pasta, chicken, and shrimp carefully to avoid breaking the pasta or over-mixing the proteins.

Ingredient Substitutions and Variations

• Chicken – Swap for turkey breast or Italian sausage for a different protein twist.
• Shrimp – Scallops or crab meat work well if you prefer a seafood-only version.
• Pasta – Fettuccine is classic, but linguine or spaghetti also work beautifully.
• Cream – Half-and-half or whole milk can be used for a lighter creamy carbonara pasta, but the sauce may be slightly less rich.
• Cheese – Pecorino Romano can replace Parmesan for a sharper, tangy flavor.
• Add vegetables – Peas, spinach, or sun-dried tomatoes add color, texture, and extra flavor.
• Spicy option – Add extra red pepper flakes or a dash of hot sauce for a subtle kick.

Serving Suggestions

• I love serving this creamy chicken and shrimp carbonara with garlic bread and a crisp green salad—it balances the richness perfectly!
• Pair it with roasted asparagus or broccoli for a light, flavorful side.
• Serve with a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc—it complements the creamy sauce beautifully.
• Add a sprinkle of extra Parmesan and fresh parsley on top just before serving for an elegant touch.
• For a fun twist, serve in individual bowls with a wedge of lemon to brighten up the flavors.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze cooked pasta and sauce separately in freezer-safe containers for up to 2 months.
• Reheat gently on the stove over low heat, adding a splash of cream or reserved pasta water to loosen the sauce.
• Microwave option: Reheat in short 30-second intervals, stirring in between, to prevent the sauce from separating.
• Avoid overcooking when reheating shrimp; add them at the very end if possible to keep them tender.

Frequently Asked Questions

Can I use pre-cooked chicken or shrimp?

Yes! Just add them at the very end to warm through so they don’t overcook. The sauce will coat them beautifully.

Can I make this recipe lighter?

Absolutely. Use half-and-half instead of heavy cream and reduce the butter slightly. The sauce will still be creamy but less rich.

What type of pasta works best?

Fettuccine is classic, but spaghetti or linguine are great alternatives. Just make sure it’s cooked al dente.

Can I prepare this ahead of time?

You can prep the chicken and shrimp in advance and store them separately in the fridge. Assemble and heat the pasta and sauce just before serving.

How do I prevent the sauce from scrambling?

Always whisk the egg and cheese mixture off the direct heat and combine it gently with the warm cream sauce. Low heat and constant stirring are key.

Can I make this spicy?

Yes! Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a gentle kick without overpowering the flavors.

Did you try this creamy chicken and shrimp carbonara? Let me know in the comments how it turned out—I’d love to hear your tips and tweaks!