olive garden chicken shrimp carbonara recipe

The Best olive garden chicken shrimp carbonara recipe

I’ve been making Olive Garden’s Chicken Shrimp Carbonara at home for years—not just because it’s one of my kids’ favorite meals, but because it’s the kind of dish that feels indulgent but actually holds up pretty well when you tweak it a little. I love how it captures that perfect balance of creamy, cheesy, and savory flavors without being too heavy. My family always laughs when I say I’m making it “the Olive Garden way,” but honestly, it’s not too far off. The kids will eat it every time, and honestly, so will I—it’s that good. It’s not just a comfort food; it’s a meal that feels special enough for a birthday or a weekend dinner but simple enough to make on a regular night when we’re all just craving something rich and satisfying.

This recipe is also really great for health-conscious folks because it’s packed with protein from the chicken and shrimp, and the carbonara is usually lighter than what you’d find at most restaurants. I’ve cut back on the butter a little and used a splash of heavy cream instead, but the kids still think it’s just as good. Plus, the veggies—like the spinach and garlic—add some nutrients without overpowering the dish. It’s not a meal you’d think of as healthy, but when you make it right, it’s actually pretty balanced. And honestly, there’s nothing like a good carbonara to make you feel like you’re eating like a restaurant without the extra cost. My kids always ask if we can make it again, and I tell them it’s just like the one they love at Olive Garden—just with a little more love in the kitchen.

Olive Garden-Inspired Chicken & Shrimp Carbonara

4.8 from 1237 votes

A creamy, rich twist on classic carbonara featuring tender chicken and succulent shrimp, paired with a garlicky tomato sauce and crispy egg noodles. Inspired by Olive Garden’s flavors but lighter and healthier.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Dough/Egg Noodles

• 12 oz fettuccine or egg noodles (or substitute with gluten-free pasta)
• 4 large eggs
• 1 cup grated Parmesan cheese (divided)
• 1/2 cup heavy cream (or half-and-half)
• 1/4 cup chopped fresh parsley

For the Protein

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes (optional)

For the Sauce

• 1 (24 oz) can crushed tomatoes
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• Salt and black pepper to taste

For Garnish

• Additional grated Parmesan cheese
• Fresh parsley, chopped
• Red pepper flakes (optional)

👨‍🍳Directions

1. 1 Cook the pasta: Boil salted water in a pot. Add fettuccine or egg noodles and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. 2 Prepare the sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in crushed tomatoes, tomato paste, chicken broth, and balsamic vinegar. Simmer for 8–10 minutes until slightly thickened. Season with salt and pepper.
3. 3 Cook the protein: In a separate skillet, heat olive oil over medium-high heat. Add chicken strips and cook until no longer pink (~5 minutes). Remove and set aside. In the same skillet, add shrimp and cook for 2–3 minutes per side until pink. Season with smoked paprika, garlic powder, and red pepper flakes. Remove shrimp and set aside with chicken.
4. 4 Make the carbonara sauce: In a large bowl, whisk together eggs, half of the grated Parmesan, heavy cream, and chopped parsley. Add cooked pasta to the bowl and toss gently to coat with the egg mixture.
5. 5 Combine everything: Return chicken and shrimp to the skillet with the tomato sauce. Add the pasta mixture and toss well to combine. If needed, add reserved pasta water to loosen the sauce. Cook for 1–2 minutes until creamy and heated through.
6. 6 Serve immediately: Divide the carbonara among plates, top with additional grated Parmesan, fresh parsley, and red pepper flakes if desired.

🔧Equipment

• Large skillet or deep pan
• Mixing bowls
• Knife and cutting board
• Pasta cooker or large pot
• Slotted spoon
• Whisk
• Oven (optional, for preheating if using fresh noodles)

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 35

📝Notes

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This Olive Garden Chicken and Shrimp Carbonara recipe is a fantastic choice for any gathering because it’s hearty enough to feed a crowd without being too heavy, yet still feels special enough for a real celebration. It’s simple enough to make ahead and reheat, so you don’t have to stress about last-minute cooking, which is perfect when you’re hosting a family dinner or a potluck. Plus, the creamy, cheesy flavor pairs well with the bright shrimp and tender chicken, making it a crowd-pleaser that never disappoints.

❓ Frequently Asked Questions About Olive Garden-Inspired Chicken & Shrimp Carbonara

1. What is the key difference between Olive Garden’s Chicken Shrimp Carbonara and a traditional Carbonara? Olive Garden’s Chicken Shrimp Carbonara replaces traditional pancetta or guanciale with a mix of cooked chicken and shrimp, while the classic Carbonara relies on pancetta, eggs, cheese (usually Pecorino Romano), and black pepper. The dish also incorporates a creamy garlic sauce and a touch of Parmesan, making it lighter and more modernized than the original.

2. Do I need to pre-cook the chicken and shrimp before adding them to the sauce? Yes, you should cook the chicken and shrimp separately before combining them in the Carbonara. Olive Garden’s recipe suggests pan-searing the chicken and shrimp until fully cooked, then setting them aside to avoid overcooking the eggs in the sauce.

3. What type of pasta is typically used in Olive Garden’s Chicken Shrimp Carbonara? The dish usually uses fettuccine or linguine as the base pasta, as these are wider and hold up well to the creamy sauce. Avoid spaghetti or small pasta shapes like penne, as they can get lost in the sauce.

4. Should I use fresh or dried Parmesan cheese in the recipe? For the best texture, use freshly grated Parmesan cheese (or Pecorino Romano if preferred). Freshly grated cheese melts more smoothly and adds a richer flavor compared to pre-shredded, often wax-coated versions.

5. How do I avoid making the Carbonara too eggy or rubbery? To prevent a gummy texture, cook the pasta al dente and drain it with a bit of starchy water. When mixing the sauce, add the eggs one at a time while stirring vigorously to incorporate them gradually. Also, avoid overcooking the sauce—Olive Garden’s version is creamy but not overly thick.