Olive Garden Chicken and Shrimp Carbonara

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Creamy, indulgent, and bursting with flavor, Olive Garden Chicken and Shrimp Carbonara is the kind of comfort food that warms the soul and satisfies every craving. Imagine tender grilled chicken and juicy shrimp nestled in a bed of spaghetti, all smothered in a rich, cheesy carbonara sauce. The smoky bite of crispy bacon takes it to another level, making every bite better than the last.

This dish is a restaurant favorite for good reason—but the best part? You can recreate it right at home without missing a beat. Whether you’re planning a cozy family dinner or a special date night meal, this dish brings that beloved Olive Garden charm to your kitchen with a gourmet twist. Let’s dive into what you need to make it.

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Ingredients for this Olive Garden Chicken and Shrimp Carbonara

• 2 boneless skinless chicken breasts, sliced or whole
• 12 large shrimp, peeled and deveined
• 6 slices bacon, chopped
• 12 oz spaghetti
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 3 large egg yolks
• 3 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: Red pepper flakes for a touch of heat

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water before draining. Set pasta aside.

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Step 2: Prepare the Bacon

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and place on paper towels to drain. Leave about 1 tablespoon of bacon fat in the pan for extra flavor.

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Step 3: Sear the Chicken

Season the chicken breasts with salt and black pepper. Add olive oil to the same skillet and sear the chicken over medium heat for about 4–5 minutes per side, or until golden and fully cooked through. Remove from skillet, rest for 5 minutes, then slice.

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Step 4: Cook the Shrimp

In the same skillet, add a little butter and toss in the shrimp. Sauté for 2–3 minutes per side until pink and opaque. Remove and set aside with the chicken.

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Step 5: Make the Carbonara Sauce

Lower the heat and add a bit more butter if needed. Sauté the minced garlic for about 1 minute until fragrant. Stir in the heavy cream and bring to a gentle simmer. Whisk the egg yolks in a small bowl, then slowly add them to the cream while whisking constantly to prevent curdling. Add Parmesan cheese and continue stirring until the sauce thickens.

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Step 6: Combine Everything

Add the cooked spaghetti to the skillet and toss gently in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up. Return the chicken, shrimp, and bacon to the pan and combine well. Let everything warm through for 1–2 minutes.

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Step 7: Garnish and Serve

Plate the carbonara and sprinkle freshly chopped parsley over the top. Add a pinch of red pepper flakes if desired. Serve hot and enjoy the Olive Garden experience at home!

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Storage Instructions

To store any leftovers of your Olive Garden Chicken and Shrimp Carbonara, allow the dish to cool completely before transferring it into an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to help loosen the sauce, as it tends to thicken in the fridge.

For longer storage, you can freeze the carbonara for up to 2 months, although the texture of the sauce may change slightly upon thawing. Freeze in individual portions for convenience. Thaw overnight in the fridge and reheat gently on the stove.

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Estimated Nutrition

Per serving (based on 4 servings total)

• Calories: ~780
• Protein: 45g
• Carbohydrates: 48g
• Fat: 45g
• Saturated Fat: 20g
• Cholesterol: 275mg
• Sodium: 890mg
• Fiber: 2g
• Sugar: 3g

Note: These values are approximate and will vary based on portion size and exact ingredients used.

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Frequently Asked Questions

What type of shrimp works best for this recipe?

Large, peeled, and deveined shrimp are ideal. Fresh or frozen both work—just make sure to thaw completely if frozen.

Can I substitute the chicken or shrimp with another protein?

Absolutely. Try using scallops, turkey breast, or even grilled tofu for a vegetarian twist.

Is there a way to make this lighter?

You can use half-and-half instead of heavy cream and reduce the amount of cheese and bacon. Opt for whole wheat pasta for added fiber.

How do I avoid scrambling the eggs in the sauce?

Make sure to whisk constantly and slowly pour the yolks into the warm (not boiling) cream mixture to temper them gently.

Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the components (like cooking the pasta and proteins) ahead and reheat gently when combining.

What wine pairs well with Chicken and Shrimp Carbonara?

A crisp Pinot Grigio or Chardonnay balances the richness of the sauce beautifully.

Can I add vegetables to this carbonara?

Yes! Peas, sautéed mushrooms, or baby spinach blend in perfectly with the creamy sauce.

What’s a good alternative if I don’t eat pork?

Try using turkey bacon or omit the bacon entirely. Smoked paprika can add a bit of that savory depth as a flavor substitute.

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