olive garden recipe chicken and shrimp carbonara

The Best olive garden recipe chicken and shrimp carbonara

Oh, this Chicken and Shrimp Carbonara recipe is one of those dishes that just feels like a hug for my soul. There’s something so comforting about the rich, creamy sauce clinging to tender chicken and plump shrimp, all wrapped up with crispy pancetta and fresh egg yolk. It’s the kind of meal that makes you want to pull the kids into the kitchen—because nothing beats watching them get their hands dirty with a whisk or a fork, even if they’re just stirring. My kids, especially my little one who’s still learning to eat, will gobble it up because it’s got that perfect balance of savory and slightly sweet from the pancetta, and the egg yolk gives it that decadent richness without being too heavy. It’s not just a recipe; it’s a family tradition now, especially on weekends when we’re all together. For occasions, it’s a showstopper—impress your guests with a dish that’s hearty enough for a big crowd but still feels special. And honestly, it’s surprisingly good for you too. The shrimp is lean protein, the chicken’s got all the vitamins, and the whole thing’s packed with flavor without being loaded with unnecessary calories. It’s that kind of dish that makes you feel like you’re eating well, even if you’re indulging a little. Plus, the way the carbonara sauce clings to the shrimp and chicken makes it feel like a whole new experience every time you take a bite. It’s not just food; it’s something that brings people together, and that’s what really makes it worth making.

Olive Garden-Inspired Chicken and Shrimp Carbonara

4.5 from 1381 votes

A creamy, rich twist on classic carbonara featuring tender chicken and succulent shrimp in a sauce inspired by Olive Garden’s signature flavors. Perfect for a satisfying weeknight dinner.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Protein

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lb large shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese

For the Sauce

• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup olive oil
• 1/2 cup tomato sauce
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 large egg
• 1/2 cup grated Parmesan cheese (for dough)
• 1 tbsp olive oil

Extras

• Freshly cracked black pepper
• Red pepper flakes (optional)
• Chopped parsley for garnish
• 1/2 cup cooked spaghetti or linguine (for serving)

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C) if baking pasta. For fresh pasta, combine flour, salt, egg, and Parmesan in a bowl. Knead until smooth, then rest for 30 mins. Roll out and cut into strips.
2. 2 In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until no longer pink (~5 mins). Remove and set aside. In the same skillet, add shrimp and cook 2-3 mins per side until pink. Remove and set aside.
3. 3 In the same skillet, sauté garlic in olive oil for 30 seconds. Add tomato sauce, black pepper, and red pepper flakes. Simmer 2 mins. Stir in heavy cream and milk, simmering until slightly thickened (~3 mins).
4. 4 Return chicken and shrimp to the skillet. Stir in cooked pasta (if using) and Parmesan. Cook 1-2 mins until pasta is coated and heated through.
5. 5 Toss cooked fresh pasta strips with a little olive oil, salt, and pepper. Divide between plates, top with carbonara mixture, and garnish with parsley.

🔧Equipment

• Large skillet
• Mixing bowls
• Whisk
• Oven (for optional baked pasta if desired)
• Pasta cooker or large pot

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28💛Saturated Fat: 18❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 60🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 45

📝Notes

[object Object]

This Olive Garden-inspired Chicken and Shrimp Carbonara is always a hit because it’s quick to make without sacrificing that restaurant-quality flavor your family will love. It’s perfect for busy weeknights or when you need a hearty dish that impresses without requiring fancy skills—just a few simple steps and a pot of pasta boiling. Plus, it’s flexible enough to serve as a main or side, making it ideal for gatherings where you want something satisfying but not overwhelming.

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

What is the secret to making Olive Garden’s signature Chicken and Shrimp Carbonara at home?

The key lies in balancing rich egg-yolk sauce with delicate seafood and chicken, avoiding a greasy or overly heavy texture. Use freshly cracked black pepper and a touch of Parmigiano-Reggiano (or Pecorino Romano) for that authentic umami depth. Cook the shrimp and chicken separately to avoid overcooking, then gently fold the eggs into the sauce at the last moment to keep it creamy.

—

Why does Olive Garden’s recipe include bacon and pancetta, and how do I substitute them?

The bacon and pancetta in Olive Garden’s version add smoky, salty depth that enhances the carbonara. For a vegetarian version, use crispy pancetta substitute (like dried pancetta flakes or smoked paprika + olive oil for a quick crispy texture). If using bacon, opt for thin-cut, high-quality bacon and cook it separately to avoid overpowering the dish.

—

How do I avoid a runny or scrambled egg-yolk sauce in this dish?

The trick is tempering the eggs—whisk 2–3 egg yolks with a splash of hot pasta water, then slowly pour it into the sauce while stirring. For the whole eggs, undercook them slightly (just until they’re set but still slightly runny) and gently fold them in at the end. Adding a pinch of salt and a splash of cream (if using) also helps stabilize the sauce.

—

What’s the best pasta choice for Olive Garden’s Chicken and Shrimp Carbonara?

The dish traditionally uses fresh fettuccine (or tagliatelle) because it holds the sauce well. If you can’t find fresh, dry fettuccine works in a pinch, but rinse it briefly under cold water to remove excess starch. Avoid thick or heavy pasta like pappardelle, as they’ll absorb too much sauce.

—

How do I ensure the shrimp and chicken stay tender without overcooking?

For shrimp, cook them just until pink (1–2 minutes)—they continue cooking slightly after removing them from heat. For chicken, use bone-in thighs or breasts and cook them in a sear (3–4 mins) followed by a quick simmer (2–3 mins) to retain moisture. Avoid overcrowding the pan to maintain proper temperature.