Copycat Olive Garden Chicken and Shrimp Carbonara

Bring the Olive Garden Classic Home

If you have ever sat down at Olive Garden and ordered the Chicken and Shrimp Carbonara, you already know why it has such a devoted following. It is creamy, smoky, loaded with tender chicken and juicy shrimp, and finished with a glossy parmesan sauce that clings to every strand of pasta. This copycat Olive Garden Chicken and Shrimp Carbonara recipe recreates that exact experience in your own kitchen, and honestly, it might even taste better than the restaurant version because it is made fresh, just for you.

This is one of those Olive Garden chicken carbonara recipes that looks impressive on the table but is surprisingly simple once you understand the technique. The real secret to a great chicken and shrimp carbonara pasta Olive Garden style is all in how you handle the egg and parmesan sauce. Get that right, and the rest comes together in about thirty minutes.

Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed skillet helps you control the heat so your eggs turn silky instead of scrambled, and using freshly grated parmesan rather than the pre shredded bagged kind makes the sauce melt smoothly instead of clumping. These are the products that genuinely help this recipe shine:

What Makes This Chicken and Shrimp Carbonara Recipe So Good

Unlike a basic alfredo, true carbonara gets its silky texture from eggs and cheese rather than a flour based roux. That is what gives this copycat Olive Garden chicken and shrimp carbonara its signature richness without feeling heavy or pasty. The crispy bacon adds smoky depth, the chicken brings hearty protein, and the shrimp gives it that little touch of indulgence that makes the Olive Garden version so memorable.

Chef's Tip: Pull your skillet off the heat before you whisk in the egg and parmesan mixture. Adding eggs directly over high heat is the number one reason homemade carbonara turns into scrambled eggs instead of silky sauce.

A Few Notes on Ingredients

• Chicken breast works perfectly here, but chicken thighs are a great swap if you want something juicier.
• Shrimp should be peeled and deveined, and you want them just barely pink, since overcooked shrimp turn rubbery fast.
• Parmesan should be freshly grated whenever possible. It melts far more smoothly than the bagged pre shredded kind.
• Heavy cream rounds out the sauce and helps stabilize the eggs, making this version a little more forgiving than a strict traditional carbonara.

How to Get That Olive Garden Carbonara Texture at Home

The key to nailing this chicken carbonara recipe Olive Garden style is temperature control. Your pasta water should be starchy and hot, your skillet should be off direct heat when you add the eggs, and you should work quickly once everything comes together. Tossing constantly is what creates that glossy, restaurant quality sauce instead of a broken, curdled one.

It also helps to build flavor in layers. Searing the chicken and shrimp separately locks in their texture, and cooking the bacon until it's deeply crisp infuses the entire dish with smoky richness before the sauce even goes in.

Chef's Tip: Always reserve a cup of pasta water before draining. That starchy liquid is what loosens the sauce to the perfect consistency without watering down the flavor.

Ready to make it? Here is the full step-by-step recipe for this copycat Olive Garden chicken and shrimp carbonara:

Copycat Olive Garden Chicken and Shrimp Carbonara

Creamy, smoky, and packed with tender chicken and shrimp, this copycat Olive Garden Chicken and Shrimp Carbonara recipe is rich Italian comfort food you can make at home in under 40 minutes.

Prep:15 mins

Cook:25 mins

Total:40 mins

Yield:4 servings

Cuisine:Italian American

Yield: 4 servingsCalories: 780Protein: 42g

Carbs: 58gFat: 44gSat. Fat: 22gFiber: 3gSugar: 4gSodium: 980mg

Ingredients

Units

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• 12 oz fettuccine pasta, or spaghetti
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1/2 lb large shrimp, peeled and deveined
• 6 slices bacon, diced
• 1 tbsp olive oil, for searing
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 2 large eggs, room temperature, beaten
• 1 cup parmesan cheese, freshly grated, plus more for topping
• 1 tsp black pepper, freshly cracked, plus more to taste
• 1 tsp salt, to taste
• 2 tbsp fresh parsley, chopped, for garnish

Instruction

1

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

2

While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes until golden and cooked through. Remove and set aside.

3

In the same skillet, add the shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove and set aside with the chicken.

4

Add the diced bacon to the skillet and cook over medium heat until crisp, about 5 minutes. Drain off most of the excess grease, leaving a thin coating in the pan.

5

Add the minced garlic to the bacon fat and saute for 30 seconds until fragrant.

6

Lower the heat to medium-low and pour in the heavy cream, stirring to combine with the bacon and garlic. Let it warm through for 2 minutes without boiling.

7

In a small bowl, whisk the eggs with the grated parmesan until smooth.

8

Remove the skillet from the heat and slowly whisk in the egg and parmesan mixture, stirring constantly so the eggs turn silky instead of scrambling.

9

Return the skillet to low heat and stir in a splash of the reserved pasta water until the sauce turns glossy and coats the back of a spoon.

10

Add the drained pasta to the skillet and toss well to coat every strand in the carbonara sauce, adding more pasta water as needed to loosen it.

11

Fold the cooked chicken and shrimp back into the pasta and toss gently to warm through.

12

Season with additional black pepper and salt to taste, then plate immediately.

13

Garnish with extra parmesan and chopped parsley before serving.

Equipment

• Large pot
• Large skillet
• Whisk
• Tongs
• Mixing bowl

Notes

This dish is best enjoyed fresh, since the egg-based sauce can thicken and separate if reheated too aggressively. Store leftovers in an airtight container in the fridge and reheat gently on the stovetop with a splash of cream or pasta water to bring the sauce back to life. Avoid the microwave if you can, as it tends to make the eggs grainy.

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Serving Suggestions

This dish pairs beautifully with a simple side salad, garlic breadsticks, or a glass of crisp white wine, much like you would find at the actual restaurant. A sprinkle of extra parmesan and fresh parsley right before serving adds a nice pop of color and flavor.

If you are feeding a crowd, this recipe doubles easily, just make sure to use a large enough skillet so the sauce can come together evenly without overcrowding the pan.

Storage and Reheating

Because this Olive Garden chicken and shrimp carbonara copycat recipe relies on an egg based sauce, it is best enjoyed the day it is made. That said, leftovers do keep:

• Store in an airtight container in the fridge for up to 2 days.
• Reheat low and slow in a skillet with a splash of cream or reserved pasta water.
• Avoid microwaving on high, since it can make the sauce grainy.

Final Thoughts

Once you try this homemade version, you will see why so many people search for this Olive Garden chicken and shrimp carbonara copycat recipe again and again. It captures everything people love about the restaurant dish: creamy texture, smoky bacon, tender chicken, and perfectly cooked shrimp, all without leaving your kitchen. Give it a try this week, and do not be surprised if it becomes a regular in your dinner rotation.