Copycat Olive Garden Chicken & Shrimp Carbonara Recipe – Creamy, Savory, Weeknight-Friendly

Craving that rich, creamy carbonara from Olive Garden with tender chicken and juicy shrimp? You can make it at home with simple ingredients and a few smart steps. This version gives you silky sauce, smoky bacon flavor, and perfectly cooked protein without a lot of fuss.

It’s great for a family dinner, a date night, or a cozy weekend treat. You’ll get restaurant-style comfort with the bonus of controlling the ingredients and seasoning.

What Makes This Special

Two proteins, one sauce: Chicken brings hearty bite while shrimp adds sweet, delicate flavor. Together, they make the dish feel special.

Balanced creaminess: This sauce is rich but not heavy, thanks to a mix of cream, eggs, Parmesan, and pasta water.

Smoky backbone: Bacon or pancetta gives classic carbonara depth and a savory edge you’ll taste in every bite.

Quick and flexible: With prep and cooking, you can have dinner ready in under an hour, and the recipe adapts to gluten-free or lighter tweaks.

Ingredients

• 12 ounces spaghetti (or fettuccine)
• 8 slices bacon (or 6 ounces pancetta), chopped
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 ounces large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 small onion or 2 shallots, finely chopped
• 1/2 cup dry white wine (or low-sodium chicken broth)
• 1 cup heavy cream
• 2 large eggs, room temperature
• 1 cup freshly grated Parmesan (plus more for serving)
• 1/2 cup reserved pasta water (as needed)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges (optional, for serving)

How to Make It

1. Prep the basics. Bring a large pot of salted water to a boil. Pat chicken and shrimp dry with paper towels and season both with salt and pepper.
2. Cook the pasta. Boil spaghetti to al dente according to package directions. Reserve at least 1 cup of pasta water before draining. Do not rinse the pasta.
3. Crisp the bacon. In a large deep skillet over medium heat, cook chopped bacon until crisp, 6–8 minutes. Transfer bacon to a plate; leave 2 tablespoons of drippings in the pan and discard the rest.
4. Sear the chicken. Add 1 tablespoon olive oil to the skillet if needed. Cook chicken in a single layer until browned and cooked through, 5–7 minutes. Remove to the bacon plate.
5. Sauté the shrimp. Add remaining 1 tablespoon olive oil.Cook shrimp 1–2 minutes per side until just pink and opaque. Remove to the same plate. Keep the fond in the pan.
6. Build the flavor base. Add onion/shallots to the skillet and cook 2–3 minutes until softened.Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
7. Deglaze. Pour in white wine and simmer 2–3 minutes, scraping up browned bits, until reduced by about half.
8. Make the sauce mixture. In a bowl, whisk together eggs, heavy cream, and Parmesan until smooth. Season with a pinch of salt and pepper.
9. Combine with pasta. Reduce skillet heat to low. Add drained pasta to the skillet and toss with the aromatics.Remove the skillet from heat so the eggs won’t scramble.
10. Finish the carbonara. Quickly pour in the egg-cream-Parmesan mixture, tossing constantly to coat the pasta. Add a splash of reserved pasta water at a time to loosen the sauce to a silky consistency.
11. Add proteins. Fold in bacon, chicken, and shrimp. Toss gently over very low heat for 1–2 minutes until warmed through and glossy.Adjust seasoning with salt and pepper.
12. Serve. Top with parsley, extra Parmesan, and a squeeze of lemon if you like. Serve immediately.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat gently: Warm in a skillet over low heat with a splash of water, cream, or broth. Stir often to prevent the sauce from breaking. Avoid microwaving on high.
• Do not freeze: Creamy egg-based sauces tend to split and become grainy after freezing.

Why This is Good for You

Protein-rich: Chicken and shrimp give you a solid protein boost to keep you satisfied. That helps with fullness and balanced energy.

Calcium and nutrients: Parmesan adds calcium and savory flavor, so a little goes a long way. Fresh parsley contributes vitamin K and a clean finish.

Portion control built in: Because the flavors are bold and rich, smaller servings feel satisfying, especially with a side salad or steamed veggies.

What Not to Do

• Don’t scramble the eggs. Always remove the pan from direct heat before adding the egg-cream mixture, and toss briskly.
• Don’t overcook the shrimp. They cook fast; once pink and opaque, they’re done.Overcooking makes them rubbery.
• Don’t skip pasta water. The starch helps create a silky sauce that clings to the noodles.
• Don’t overcrowd the pan. Sear chicken in batches if needed to get good browning and flavor.
• Don’t rely on pre-grated Parmesan. It often contains anti-caking agents and won’t melt as smoothly. Freshly grated is best.

Alternatives

• Protein swaps: Use Italian sausage, scallops, or all-chicken if you prefer. For a lighter take, try turkey bacon.
• Pasta options: Fettuccine, bucatini, or rigatoni work well. For gluten-free, use your favorite sturdy GF pasta.
• Cream adjustments: Replace half the cream with whole milk or evaporated milk. Keep some cream for texture.
• Veggie add-ins: Peas, sautéed mushrooms, or spinach fit right in. Add them during the aromatics step.
• No wine: Substitute low-sodium chicken broth with a squeeze of lemon at the end for brightness.

FAQ

Is this a traditional carbonara?

Not exactly.

Classic Roman carbonara uses guanciale, eggs, Pecorino Romano, and no cream or seafood. This version is a restaurant-style riff that’s creamy and includes chicken and shrimp.

How can I prevent the sauce from curdling?

Lower the heat before adding the egg-cream mixture, toss constantly, and loosen with warm pasta water as needed. Work quickly and keep the pan off direct heat during the initial mixing.

Can I make it ahead?

Carbonara is best served right away.

You can prep components in advance—chop bacon, dice chicken, grate cheese—but cook the sauce and combine everything just before serving.

What if I don’t have Parmesan?

Pecorino Romano is a great swap with a saltier bite. You can also do a blend of Parmesan and Romano for balance.

How spicy is it?

The crushed red pepper adds a gentle warmth. Leave it out if you prefer mild, or add more to taste.

Can I use half-and-half instead of cream?

Yes, but the sauce may be slightly thinner.

Keep the heat low and use pasta water to achieve the desired silkiness.

What’s the best shrimp size?

Large or extra-large shrimp hold up well and stay juicy. Smaller shrimp cook too fast and can overcook easily.

How do I scale the recipe?

For a crowd, double all ingredients but cook proteins in batches to maintain browning. Use a very large skillet or Dutch oven to toss the pasta evenly.

Is there a dairy-free option?

You can use a thick, unsweetened cashew cream and a dairy-free Parmesan alternative.

The flavor will differ, but the method stays the same—keep heat low to avoid curdling.

What sides go well with this?

A crisp green salad with lemon vinaigrette, roasted asparagus, or garlicky steamed broccoli helps cut the richness. Warm bread for scooping up sauce is always welcome.

In Conclusion

This copycat Olive Garden Chicken & Shrimp Carbonara gives you a cozy, restaurant-style bowl at home with simple steps and familiar ingredients. You’ll get creamy sauce, smoky bacon, and tender bites of chicken and shrimp in every forkful.

Keep the heat low, use your pasta water, and grate your cheese fresh—those small moves make a big difference. Serve hot, garnish well, and enjoy a satisfying meal that feels both comforting and a little fancy.