Copycat Outback Steakhouse Queensland Chicken & Shrimp Pasta Recipe – Creamy, Spiced, and Weeknight-Friendly

If you’ve ever ordered the Queensland Chicken & Shrimp Pasta at Outback, you know it’s rich, creamy, and just the right amount of spicy. This homemade version keeps all the flavor you love without feeling fussy. It’s a one-pan sauce with tender chicken, juicy shrimp, and pasta that soaks up every drop.

The best part? You can get restaurant-level comfort in under an hour using pantry staples. Serve it any night you want something cozy but still a little special.

Why This Recipe Works

• Simple spice blend, big flavor: Using paprika, cayenne, garlic, and onion powder mimics that signature Outback warmth without needing a long ingredient list.
• Two proteins, one creamy sauce: Cooking the chicken first, then the shrimp, builds savory depth. The fond (those browned bits) seasons the cream sauce naturally.
• Balanced richness: A mix of cream and chicken broth keeps the sauce silky but not heavy. Parmesan adds saltiness and body without overpowering the spices.
• Right pasta shape: Fettuccine or linguine holds onto the sauce, giving you perfect bites of chicken and shrimp with every twirl.

Shopping List

• Pasta: 12 ounces fettuccine or linguine
• Chicken: 2 small chicken breasts, thinly sliced
• Shrimp: 12–16 large shrimp, peeled and deveined
• Fat: 2 tablespoons olive oil, 2 tablespoons unsalted butter
• Aromatics: 4 garlic cloves, minced; 1 small shallot, finely chopped (optional)
• Spices: 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne (to taste), 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon black pepper, 1 teaspoon kosher salt (plus more)
• Liquids: 1 cup low-sodium chicken broth, 1 cup heavy cream
• Cheese: 3/4 cup freshly grated Parmesan
• Acid and garnish: 1 tablespoon lemon juice, chopped parsley

How to Make It

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook fettuccine until just shy of al dente. Reserve 1 cup pasta water, then drain and set aside.
2. Season the proteins: In a small bowl, mix paprika, garlic powder, onion powder, cayenne, oregano, basil, black pepper, and salt.Toss half the spice blend with the chicken, and the other half with the shrimp.
3. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 3–4 minutes per side until golden and just cooked through.Transfer to a plate.
4. Cook the shrimp: Add 1 tablespoon olive oil if needed. Sear shrimp 1–2 minutes per side until pink and opaque. Transfer to the plate with chicken.
5. Build the sauce base: Reduce heat to medium. Add butter to the same pan. Stir in shallot (if using) and cook 1 minute. Add garlic and cook 30 seconds until fragrant.
6. Deglaze: Pour in chicken broth, scraping up browned bits.Simmer 2–3 minutes to reduce slightly.
7. Cream it up: Stir in heavy cream. Simmer gently 3–4 minutes, stirring often, until thick enough to coat a spoon. If it thickens too fast, lower heat.
8. Add Parmesan: Reduce heat to low. Stir in Parmesan until melted and smooth. Taste and adjust salt and heat (a pinch more cayenne if you like it hotter).
9. Bring it together: Add the drained pasta and toss to coat. If the sauce is tight, splash in reserved pasta water until silky.
10. Return proteins: Fold in chicken and shrimp. Warm 1–2 minutes. Finish with lemon juice and chopped parsley.
11. Serve: Plate immediately with extra Parmesan and a crack of black pepper.

Keeping It Fresh

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools.
• Reheating: Reheat gently on the stovetop with a splash of broth, milk, or water to loosen.Stir often to keep the cream from splitting.
• Freezing: Not ideal for cream sauces. If you must, freeze the chicken and shrimp separately and make the sauce fresh.
• Make-ahead tips: You can cook the chicken and shrimp up to a day ahead. Store chilled and add to the sauce at the end to warm through.

Health Benefits

• Lean protein: Chicken breast and shrimp offer high-quality protein with relatively low saturated fat, helping with satiety and muscle maintenance.
• Spices with perks: Garlic, paprika, and oregano bring antioxidants and flavor, so you can use less salt without losing impact.
• Customizable richness: You control the cream and cheese.Lighten it by swapping half the cream for milk or using half-and-half.
• Portion-friendly: A reasonable serving paired with a crisp salad or steamed veggies balances the meal.

Pitfalls to Watch Out For

• Overcooking shrimp: Shrimp go rubbery quickly. Pull them as soon as they turn pink and curl.
• Boiling the cream: Keep the sauce at a gentle simmer. A hard boil can cause separation and graininess.
• Skipping pasta water: That starchy liquid is key for a glossy, clinging sauce.Don’t forget to reserve it.
• Clumpy cheese: Add Parmesan off the direct boil and stir until melted to avoid gritty sauce.
• Underseasoning: Taste at the end. A pinch of salt and a squeeze of lemon can lift the whole dish.

Alternatives

• Lighter version: Use half-and-half instead of heavy cream and reduce Parmesan to 1/2 cup. Add extra pasta water to keep it silky.
• Low-carb: Swap pasta for zucchini noodles or spaghetti squash. Simmer the sauce a bit thicker before tossing.
• Spice swap: Replace cayenne with red pepper flakes or a mild Cajun seasoning for a different heat profile.
• Dairy-free: Use olive oil instead of butter and a creamy oat milk or cashew cream. Choose a dairy-free parmesan-style cheese.
• Vegetable boost: Stir in sautéed mushrooms, spinach, or roasted red peppers for color and texture.
• Protein variations: Try salmon, scallops, or even sliced andouille for a different twist.

FAQ

Can I use pre-cooked shrimp?

Yes, but add them at the very end just to warm through, or they’ll turn tough. Fresh or raw shrimp develops better flavor in the pan.

What pasta shape works best?

Fettuccine and linguine are ideal because their flat shape holds the creamy sauce.

Penne or rigatoni also work if you prefer a short cut.

Can I make the sauce without cream?

You can, but it won’t be as rich. Use half-and-half with a bit more Parmesan, or thicken milk with a small slurry of cornstarch for body.

How do I make it spicier?

Increase the cayenne to 3/4–1 teaspoon or add a dash of hot sauce to the sauce at the end. Taste as you go so it doesn’t overpower the other flavors.

Why is my sauce grainy?

Usually the cream boiled too hard or the cheese was added at high heat.

Lower the heat, add cheese slowly, and stir until smooth.

Can I grill the chicken instead?

Absolutely. Season the chicken and grill until cooked through, then slice and fold into the sauce. It adds a nice smoky note.

What wine pairs well with this dish?

A buttery Chardonnay, a crisp Pinot Grigio, or a light-bodied Pinot Noir all complement the creamy, mildly spicy sauce.

In Conclusion

This copycat Queensland Chicken & Shrimp Pasta delivers bold, comforting flavor with simple steps and supermarket ingredients.

The creamy, spiced sauce, tender chicken, and juicy shrimp make it feel restaurant-worthy without the price tag. Keep the heat gentle, season well, and use that pasta water, and you’ll get a glossy, luxurious finish every time. Serve it hot with a green salad and lemon wedges, and you’re set for an easy, crowd-pleasing dinner.