As my fork twisted through the silky strands of pasta, a wave of comfort washed over me. This Olive Garden Chicken and Shrimp Carbonara has a way of making any ordinary evening feel special. With just 35 minutes of your time, you can whip up a dish that combines tender chicken, succulent shrimp, and rich, creamy sauce—a perfect choice for busy weeknights or casual dinner parties. What sets this recipe apart is not just its quick prep time, but the delightful balance of flavors that can easily compete with your favorite restaurant meal. Ready to take your taste buds on a little Italian adventure? Let’s dive into this irresistible carbonara creation!
Why Is This Carbonara So Special?
Quick and Easy: You’ll love how this recipe whips up in just 35 minutes, making it perfect for busy weeknights.
Rich, Creamy Sauce: The blend of heavy cream and Parmesan creates a luxurious sauce that clings perfectly to each strand of pasta, ensuring every bite feels indulgent.
Savory Ingredients: With juicy chicken and succulent shrimp, this dish offers a delightful combination of protein that keeps it satisfying and flavorful.
Crowd-Pleasing Appeal: Great for family dinners or casual gatherings, it’s a dish that transforms any occasion into a mini celebration.
Versatile Option: Don't hesitate to customize with your favorite veggies or spices; this carbonara is as adaptable as it is delicious!
Olive Garden Chicken and Shrimp Carbonara Ingredients
• Get ready to create a delicious meal that will remind you of your favorite dining experience.
For the Pasta
- 8 ounces spaghetti – Ideal for soaking up that creamy sauce.
For the Protein
- 1 pound chicken breast, diced – Tender and juicy, providing a hearty base.
- ½ pound shrimp, peeled and deveined – These little wonders add a delightful seafood twist.
For the Sauce
- 3 large eggs – They create a silky texture when mixed with the cream.
- 1 cup heavy cream – This is what gives the carbonara its luxurious richness.
- 1 cup grated Parmesan cheese – Offers that signature cheesy flavor essential to carbonara.
- 4 cloves garlic, minced – Adds warmth and depth to the sauce.
For Seasoning
- Salt, to taste – Essential for enhancing all the flavors.
- Black pepper, to taste – A little kick that balances the creaminess.
For Garnish
- Fresh parsley, chopped – A splash of color and freshness to elevate your dish.
Dive into this Olive Garden Chicken and Shrimp Carbonara journey; your taste buds will thank you for it!
Step‑by‑Step Instructions for Olive Garden Chicken and Shrimp Carbonara
Step 1: Cook the Spaghetti
Begin by bringing a large pot of salted water to a boil. Add 8 ounces of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the spaghetti in a colander, shaking off excess water, and set it aside while you prepare the rest of the dish.
Step 2: Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast and cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through. You’ll know it’s done when the chicken is no longer pink inside and reaches an internal temperature of 165°F.
Step 3: Add the Shrimp
Once the chicken is perfectly browned, add ½ pound of peeled and deveined shrimp to the skillet. Cook for an additional 3-4 minutes until the shrimp turns pink and opaque, stirring gently to ensure even cooking. This combination of chicken and shrimp will create a delightful protein medley in your Olive Garden Chicken and Shrimp Carbonara.
Step 4: Prepare the Creamy Sauce
In a mixing bowl, whisk together 3 large eggs, 1 cup of heavy cream, 1 cup of grated Parmesan cheese, 4 cloves of minced garlic, and a generous pinch of salt and black pepper to taste. This rich mixture is what will transform your dish into a creamy carbonara sauce that clings beautifully to the pasta.
Step 5: Combine the Ingredients
Reduce the heat to low and return the reserved spaghetti to the skillet with the chicken and shrimp. Pour the creamy egg mixture over the pasta, stirring quickly to combine everything. Make sure to coat all the spaghetti evenly for the ultimate flavor in your Olive Garden Chicken and Shrimp Carbonara.
Step 6: Thicken the Sauce
Cook the mixture for an additional 2-3 minutes on low heat. Stir continuously to ensure the sauce thickens slightly without scrambling the eggs. You’ll know it’s ready when the sauce clings to the pasta, creating a luscious and creamy texture that’s irresistible.
Step 7: Garnish and Serve
Once the sauce has thickened to your liking, remove the skillet from heat. Sprinkle chopped fresh parsley over the top to add a pop of color and freshness to your dish. Serve your Olive Garden Chicken and Shrimp Carbonara immediately, allowing everyone to savor this delightful combination of flavors!
Expert Tips for Olive Garden Chicken and Shrimp Carbonara
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Perfect Pasta: Always cook your spaghetti al dente for the best texture. It helps the pasta hold up and prevents it from becoming mushy in the sauce.
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Avoid Scrambling Eggs: When adding the egg mixture, make sure to reduce the heat to low and stir continuously. This keeps the eggs from scrambling, allowing the sauce to remain smooth and creamy.
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Juicy Proteins: Ensure your chicken is diced evenly for uniform cooking. This way, you won’t have any undercooked pieces, making your Olive Garden Chicken and Shrimp Carbonara both safe and delicious.
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Fresh Ingredients: Use freshly minced garlic and high-quality Parmesan for the best flavor. Store-bought alternatives can lack that rich essence that makes this dish stand out.
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Customization is Key: Don’t hesitate to add your favorite veggies, like spinach or peas, to enhance nutritional value and taste. This recipe is versatile and can be adapted to your preferences!
How to Store and Freeze Olive Garden Chicken and Shrimp Carbonara
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream to revive the sauce.
Freezer: To freeze, portion the carbonara into freezer-safe containers. It can be frozen for up to 2 months. Thaw in the fridge before reheating.
Reheating: When you’re ready to enjoy the leftovers, reheat on low in a pan, adding a little cream or broth to help restore the creaminess.
Avoid Overheating: Be cautious not to overheat the pasta, as it can lead to a grainy texture; low and slow is your best friend with carbonara!
What to Serve with Olive Garden Chicken and Shrimp Carbonara
Create a delightful dining experience with these complementary dishes that enhance the heartiness of this creamy pasta.
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Garlic Bread: The toasty, buttery flavors provide the perfect contrast to the rich carbonara, allowing for delightful dips into the creamy sauce.
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Caesar Salad: Crisp romaine lettuce with a tangy dressing adds a refreshing crunch, balancing the indulgence of the carbonara beautifully.
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Grilled Asparagus: This lightly charred side offers a fresh and earthy flavor, complementing the chicken and shrimp while adding a vibrant touch to the plate.
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Roasted Vegetables: A medley of seasonal veggies brings extra nutrients and color, and their sweet caramelization contrasts nicely with the savory sauce.
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Lemon Sorbet: A light, zesty dessert clears the palate after the rich meal, making it a delightful end to a satisfying dinner.
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Chardonnay: A chilled glass of this white wine pairs perfectly with the dish, enhancing the flavors of both the chicken and shrimp while maintaining a light profile.
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Focaccia Bread: Soft and herb-infused, this bread invites you to scoop up every last bit of that creamy sauce, making your dining experience even more enjoyable.
Each of these suggestions works beautifully with Olive Garden Chicken and Shrimp Carbonara, creating a well-rounded meal that feels like a special occasion.
Olive Garden Chicken and Shrimp Carbonara Variations
Feel free to get creative with this recipe and make it your own!
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Gluten-Free Pasta: Substitute regular spaghetti with gluten-free pasta to accommodate dietary needs without sacrificing flavor.
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Vegetarian Option: Swap out the chicken and shrimp for sautéed mushrooms or zucchini for a delicious meatless version that’s just as satisfying.
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Spice it Up: Add a pinch of red pepper flakes or diced jalapeños to the sauce for an extra kick that ignites your taste buds.
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Creamy Dream: Use half heavy cream and half coconut milk to create a lighter yet creamy base that adds a subtle coconut flavor.
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Pesto Twist: Mix in a couple of tablespoons of basil pesto for a unique flavor twist that will transport your taste buds straight to Italy!
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Cheesy Delight: Experiment with different cheeses like goat cheese or fontina for a bold flavor change that adds richness and depth.
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Herb Infusion: Incorporate fresh herbs like basil, thyme, or even dill into the sauce for an aromatic embrace that enhances every bite.
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Add Veggies: Toss in fresh spinach, sun-dried tomatoes, or peas towards the end of cooking for a burst of color and added nutritional value.
Make Ahead Options
These Olive Garden Chicken and Shrimp Carbonara are perfect for meal prep enthusiasts! You can cook the spaghetti up to 24 hours in advance; simply drain and toss it with a bit of olive oil to prevent sticking. Both the chicken and shrimp can be sautéed and stored in the refrigerator for up to 3 days—just make sure they are cooled completely before sealing in airtight containers. When you're ready to enjoy your carbonara, reheat the protein gently, whisk the sauce together, and combine everything on low heat. This way, you'll serve a dish that's just as delicious as if it was freshly made, saving you precious time on busy weeknights!
Olive Garden Chicken and Shrimp Carbonara Recipe FAQs
How do I know if my chicken is fresh enough to use?
Absolutely! When selecting chicken, look for firm texture and a pink hue without any gray or dark spots. The packaging should be airtight, and be sure to check the expiration date for the best quality.
What’s the best way to store leftover Olive Garden Chicken and Shrimp Carbonara?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the creamy texture, gently reheat on the stove with a splash of cream, which helps bring life back to the sauce.
Can I freeze my Olive Garden Chicken and Shrimp Carbonara?
Yes! Portion the carbonara into freezer-safe containers or bags, ensuring to remove as much air as possible. It can be frozen for up to 2 months. When ready to eat, thaw it in the refrigerator overnight before reheating it on the stove with a bit of cream or broth for that creamy texture!
Why did my sauce turn out grainy?
Very likely, the eggs scrambled due to high heat or not stirring fast enough. To prevent this, always lower the heat when adding the egg mixture and continuously stir to ensure an even coating—this keeps your sauce beautifully silky and smooth!
Are there any dietary concerns I should be aware of?
If you’re cooking for someone with allergies, always double-check that your chicken and shrimp haven't come into contact with any allergens. You can substitute heavy cream with a lactose-free alternative or use plant-based milk if dairy is an issue. For those watching their carbs, consider using zucchini noodles instead of spaghetti.
What’s the best way to check if my shrimp is fresh?
When choosing shrimp, look for a slight ocean scent and a firm texture. Avoid shrimp with a "fishy" smell or dull coloration—fresh shrimp should be pink and slightly translucent.
Irresistibly Creamy Olive Garden Chicken and Shrimp Carbonara
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add 8 ounces of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the spaghetti in a colander, shaking off excess water, and set it aside while you prepare the rest of the dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast and cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through.
- Once the chicken is perfectly browned, add ½ pound of peeled and deveined shrimp to the skillet. Cook for an additional 3-4 minutes until the shrimp turns pink and opaque, stirring gently to ensure even cooking.
- In a mixing bowl, whisk together 3 large eggs, 1 cup of heavy cream, 1 cup of grated Parmesan cheese, 4 cloves of minced garlic, and a generous pinch of salt and black pepper to taste.
- Reduce the heat to low and return the reserved spaghetti to the skillet with the chicken and shrimp. Pour the creamy egg mixture over the pasta, stirring quickly to combine everything.
- Cook the mixture for an additional 2-3 minutes on low heat, stirring continuously to ensure the sauce thickens slightly without scrambling the eggs.
- Once the sauce has thickened to your liking, remove the skillet from heat. Sprinkle chopped fresh parsley over the top to add a pop of color and freshness to your dish. Serve immediately.
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