olive garden chicken and shrimp carbonara recipe

The Best olive garden chicken and shrimp carbonara recipe

Oh, this Olive Garden Chicken and Shrimp Carbonara is one of those recipes that just feels like a hug in a pan—simple enough to make without stressing over perfection, but packed with flavor that makes everyone at the table sit up and say, “Wow, that’s good.” I first tried it years ago when my kids were little, and honestly, I didn’t expect it to be this easy to please. The kids loved it because it’s got that creamy, cheesy goodness they’re always craving, and the shrimp adds a little extra something that makes it feel special without being too fancy. My husband would eat it every time because it’s got that perfect balance of rich and light—no one feels like they’re overdoing it, but the taste is still indulgent.

This dish is also one of those rare recipes that works just as well for a quick weeknight dinner as it does for a weekend gathering when you want to impress. It’s not too heavy, but it’s not light enough to feel like a salad—it’s got the heart of carbonara with a twist of seafood that makes it feel fresh. My kids will eat it every time because it’s got that cheesy, eggy sauce that’s comforting, but the shrimp adds a little sparkle. And honestly, it’s not just about the taste—it’s how easy it is to make. You’re not scrambling with too many steps, but you’re not just throwing together something basic either. The kids can help with the shrimp, and I can handle the rest, and we’re all happy. Plus, it’s got some real health perks too. The shrimp is a lean protein, and the eggs add protein and healthy fats, while the veggies in the sauce keep it from feeling too heavy. It’s not some extreme diet food, but it’s not just all carbs and cheese either. It’s a balanced meal that’s always a hit.

Olive Garden-Inspired Chicken and Shrimp Carbonara

4.7 from 1045 votes

A creamy, rich twist on classic carbonara featuring tender chicken and succulent shrimp, topped with crispy pancetta and fresh basil. Perfect for a satisfying Italian-inspired meal!

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Protein

• 1 lb boneless chicken breasts, cut into bite-sized pieces
• 1 lb large shrimp, peeled and deveined
• 1/2 lb pancetta or Italian sausage, diced

For the Carbonara Sauce

• 4 large eggs
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup warm water

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a large skillet, cook diced pancetta over medium heat until crispy (~5 mins). Remove and set aside.
2. 2 In the same skillet, cook chicken pieces until no longer pink (~6-7 mins). Remove and set aside. In the same skillet, cook shrimp until pink (~2-3 mins). Remove and set aside.
3. 3 In a bowl, whisk eggs, Parmesan, heavy cream, parsley, basil, black pepper, and red pepper flakes until smooth.
4. 4 In a food processor, combine flour, salt, and black pepper. Pulse until fine crumb texture is achieved. Gradually add warm water while processing until dough forms a ball. Knead lightly on a floured surface for 2-3 mins until smooth.
5. 5 Cook pancetta in the same skillet until golden (~5 mins). Add cooked chicken and shrimp back to the skillet, then pour in the egg mixture. Stir constantly for 2-3 mins until eggs are just set but still slightly runny.
6. 6 Remove from heat. Fold in the dough until evenly distributed. Transfer to a baking sheet, top with crispy pancetta, and broil for 1-2 mins for a golden finish.

🔧Equipment

• Large skillet or deep pan
• Mixing bowls
• Food processor or stand mixer
• Oven (for optional crispy pancetta browning)
• Whisk
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 180mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 45g

📝Notes

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This Chicken and Shrimp Carbonara from Olive Garden is a perfect recipe for any occasion because it’s quick to make without sacrificing flavor—ideal when you need a restaurant-quality dish fast. It’s also a hit with kids and adults alike, making it the ideal choice for family gatherings where you want something hearty but still simple to prepare. Plus, the creamy sauce and tender proteins always bring everyone together.

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

What is the difference between Olive Garden’s classic Carbonara and their Chicken and Shrimp Carbonara?

Olive Garden’s Chicken and Shrimp Carbonara replaces the traditional egg and cheese base with a creamy sauce made from chicken and shrimp, cooked in a rich tomato-free sauce. While the classic Carbonara relies on guanciale (or pancetta), bacon, eggs, and Pecorino Romano, this version incorporates a blend of cooked chicken and shrimp for added protein and a lighter, more modern twist.

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Why does Olive Garden use a tomato-free sauce in the Chicken and Shrimp Carbonara instead of the classic tomato-based Carbonara?

The tomato-free sauce in Olive Garden’s Chicken and Shrimp Carbonara is designed to avoid the bitterness and acidity that tomatoes can introduce to a traditional Carbonara. Classic Carbonara often relies on the umami depth of guanciale, eggs, and cheese, which balances the dish. Olive Garden’s version prioritizes a smooth, creamy texture with a focus on the seafood and chicken flavors, making it a more refined alternative for those who prefer a milder, less tangy pasta experience.

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How do I make Olive Garden’s Chicken and Shrimp Carbonara at home without using their exact recipe?

To recreate a similar dish at home, you’ll need: 1. Protein Base: Cook 1 lb chicken breast (diced) and 1 lb shrimp (peeled & deveined), then mix with ½ cup heavy cream, ¼ cup grated Parmesan, and 1 tbsp butter. 2. Sauce: Simmer ½ cup chicken broth with 1 tbsp olive oil, 1 minced garlic clove, and ½ tsp red pepper flakes (optional) until slightly thickened. 3. Pasta: Cook fettuccine or linguine al dente, then toss with the cooked protein, sauce, and a splash of pasta water. 4. Finish: Stir in ½ cup grated Parmesan, 1 egg (optional for binding), and extra butter for richness.

For extra authenticity, add a pinch of black pepper and a splash of white wine if available.

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Can I substitute ingredients in Olive Garden’s Chicken and Shrimp Carbonara recipe?

Yes, but keep the core balance of flavors in mind: – Protein Swaps: Use chicken thighs (for more fat) or shrimp peppers (if avoiding shellfish). – Cheese: Replace Parmesan with Pecorino Romano or add a splash of cream cheese for extra creaminess. – Sauce: If avoiding dairy, use a light cream-based sauce with a touch of lemon zest to brighten flavors. – Pasta: Fettuccine is traditional, but penne or spaghetti works too. Avoid replacing the heavy cream entirely, as it’s key for the dish’s texture.

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Why does Olive Garden’s Chicken and Shrimp Carbonara sometimes taste different from what I expect?

Several factors could affect the taste: 1. Cooking Method: If the chicken/shrimp are overcooked or the sauce isn’t simmered enough, it may lose richness. 2. Cheese Ratio: Too little cheese can make it bland; too much can make it heavy. 3. Pasta Water: Using too much water can dilute the sauce—toss with al dente pasta first, then add water as needed. 4. Seasoning: Olive Garden’s version often uses a blend of herbs (like basil or oregano) and subtle saltiness. Adjust to taste, but avoid over-salting. 5. Dairy Content: Some recipes use less cream or butter than the original, which can change texture. If you’re sensitive to dairy, try a lighter alternative like half-and-half.