Copycat Olive Garden Chicken and Shrimp Carbonara
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.
Equipment
- Large pot
- Large skillet or sauté pan
- Mixing Bowl
- Tongs or pasta fork
- Measuring cups and spoons
- Cutting Board and Sharp Knife
Ingredients
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
Instructions
Cook the Pasta
- Fill a large pot with water, leaving about 2 inches from the top.
- Place the pot on the stove and turn the heat to high.
- Add 1 teaspoon of salt to the water.
- Wait for the water to come to a rolling boil—big bubbles should constantly break the surface.
- Add the fettuccine or spaghetti to the boiling water.
- Stir immediately to prevent the pasta from sticking.
- Cook according to package directions until the pasta is al dente (tender but still slightly firm in the center).
- Once done, reserve 1 cup of pasta water, then drain the pasta in a colander.
- 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.
Cook the Chicken
- Pat the chicken pieces dry with a paper towel.
- Season both sides with a pinch of salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the oil shimmers, add the chicken pieces to the skillet in a single layer.
- Let the chicken cook undisturbed for 3–4 minutes to get a nice golden color.
- Flip the chicken and cook for another 3–4 minutes until fully cooked (internal temperature should reach 165°F / 74°C).
- 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.
Cook the Shrimp
- Using the same skillet, add a tiny splash of olive oil if needed.
- Add the shrimp to the skillet in a single layer.
- Season lightly with salt and black pepper.
- Cook the shrimp for 2–3 minutes on one side until pink.
- Flip the shrimp and cook for 1–2 minutes on the other side until fully opaque.
- Remove the shrimp from the skillet and set aside with the chicken.
- Pro Tip: Shrimp cooks very quickly; overcooking will make them rubbery.
Make the Creamy Carbonara Sauce
- Reduce the skillet heat to medium.
- Add 3 tablespoons of butter to the skillet and let it melt completely.
- Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Slowly pour in 1 cup of heavy cream while stirring continuously.
- Let the cream heat for 2–3 minutes, stirring occasionally, until it starts to thicken slightly.
- In a small mixing bowl, whisk together 2 egg yolks and 1 cup grated Parmesan cheese until smooth.
- Remove the skillet from heat temporarily.
- Slowly pour the egg and Parmesan mixture into the skillet, whisking constantly to prevent the eggs from scrambling.
- 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.
Combine Everything
- Add the cooked pasta to the skillet with the sauce.
- Toss gently to coat the pasta completely.
- If the sauce feels too thick, add reserved pasta water 1–2 tablespoons at a time until it reaches your desired consistency.
- Add the cooked chicken and shrimp back into the skillet.
- Toss everything together gently so the proteins are evenly distributed.
- Sprinkle 2 tablespoons of chopped parsley over the pasta for garnish.
Serve and Enjoy
- Divide the creamy chicken and shrimp carbonara onto plates or bowls.
- Add extra Parmesan cheese on top if desired.
- Serve immediately while warm.
- Pro Tip: Serve with garlic bread or a crisp green salad for a complete meal.
Notes
Nutritional Value (per serving, approximate):
- Calories: 650–700 kcal
- Protein: 38–40 g
- Carbohydrates: 45–50 g
- Fat: 35–38 g
- Saturated Fat: 18–20 g
- Cholesterol: 220–230 mg
- Sodium: 750–800 mg
- Fiber: 2–3 g