How to Make Olive Garden Chicken and Shrimp Carbonara: The Ultimate Copycat Recipe

Have you ever tasted Olive Garden’s Chicken and Shrimp Carbonara and thought “I wish I could make this at home”? Well you’re in luck! Today I’m gonna share my perfected copycat recipe that tastes just like the real thing – maybe even better! This dish is pure comfort food with its creamy sauce, perfectly cooked pasta, crispy chicken tenders, and succulent shrimp.

What makes this recipe so special is the unique combination of breaded chicken tenders with traditional carbonara elements. It’s not your typical carbonara but that’s what makes it an Olive Garden favorite! The crispy chicken adds amazing texture while the shrimp brings a delicate sweetness that balances the rich, creamy sauce.

Let’s dive into making this restaurant-quality dish in your own kitchen!

What Makes This Olive Garden Copycat Special

Before we get to the recipe, let me explain why this dish is worth making:

• It combines crispy breaded chicken tenders with succulent shrimp – a protein-packed combo that’s sure to satisfy
• The carbonara sauce is incredibly rich and creamy thanks to heavy cream, parmesan cheese, and egg
• Bucatini pasta (with its hollow center) captures more sauce than regular spaghetti
• The addition of bacon and roasted red peppers creates layers of flavor
• It’s impressive enough for special occasions but simple enough for weeknight dinners

Ingredients You’ll Need

For the Chicken

• 8 ounces chicken tenders
• ½ cup all-purpose flour
• ½ cup panko breadcrumbs
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg (for egg wash)
• 2 tablespoons vegetable oil (for frying)

For the Pasta and Sauce:

• 12 ounces bucatini pasta (or spaghetti/linguine if you can’t find bucatini)
• 6 ounces large shrimp, peeled and deveined
• 4 tablespoons butter
• ¼ cup bacon, chopped
• 2 teaspoons chopped garlic
• ½ red bell pepper, cut into rings
• 1 cup heavy cream
• ½ cup Parmesan cheese, plus extra for garnish
• 1 egg, beaten (separate from the egg used for breading)
• Salt and black pepper to taste

Step-by-Step Instructions

Prepping the Chicken

1. Mix the flour, panko breadcrumbs, salt, and pepper in a bowl.
2. In another bowl, whisk 1 egg with 2 teaspoons of water to create your egg wash.
3. Dip each chicken tender into the dry mix, then into the egg wash, and back into the dry mix again for a nice coating.
4. Let the breaded chicken rest on a wire rack for about 5 minutes before cooking (this helps the coating stick better).

Cooking the Chicken

1. Heat vegetable oil in a large skillet over medium heat.
2. Add the breaded chicken tenders and cook for 5-7 minutes on each side until golden brown and cooked through.
3. Once done, set aside on a paper towel to drain excess oil.

Preparing the Shrimp

1. Bring a small pot of water to a boil.
2. Add the shrimp and cook for just 2-3 minutes until they turn pink.
3. Remove immediately to prevent overcooking (nobody likes rubbery shrimp!).
4. Set aside with the chicken.

Making the Pasta and Sauce

1. Cook the bucatini pasta according to package directions until al dente.

2. While the pasta cooks, prepare your carbonara sauce:

   • In a large saucepan, melt the butter and add the chopped bacon.
   • When the butter is melted, add the garlic and red bell pepper rings.
   • Sauté until the bacon is cooked through and the peppers soften slightly.
   • Pour in the heavy cream and add the Parmesan cheese.
   • Whisk continuously until the cheese melts completely and the sauce becomes smooth.

3. Drain the pasta, reserving about a cup of pasta water (just in case you need to thin the sauce).

4. Add the cooked pasta directly to the sauce in the pan and toss to coat.

5. Important step: Remove the pan from heat, then quickly stir in the beaten egg while continuously tossing the pasta. The residual heat will cook the egg without scrambling it, creating that silky carbonara texture.

Putting It All Together

1. Divide the pasta and sauce among plates.
2. Top each serving with chicken tenders and several shrimp.
3. Garnish with additional Parmesan cheese and a sprinkle of black pepper.
4. Serve immediately while hot and enjoy!

Pro Tips for Perfect Carbonara Success

1. Temperature control is key: When adding the egg to the pasta, make sure to remove the pan from heat first! If the pan is too hot, you’ll end up with scrambled eggs instead of a silky sauce.

2. Work quickly with the egg: Have your beaten egg ready beside the stove so you can add it immediately after removing from heat and toss continuously.

3. Pasta water is your friend: Save some of the starchy pasta water before draining. If your sauce becomes too thick, a splash of pasta water helps thin it while maintaining creaminess.

4. Room temperature eggs work best: Using room temperature eggs (especially for the sauce) helps prevent temperature shock when adding to the hot pasta.

5. Don’t overcook the shrimp: They only need 2-3 minutes in boiling water. They’ll continue cooking slightly from residual heat after removing.

6. Let the breaded chicken rest: That 5-minute rest after breading helps the coating adhere better during cooking.

Possible Variations

Want to put your own spin on this Olive Garden classic? Here are some ideas:

• Vegetable additions: Add mushrooms, peas, or asparagus for extra vegetables.
• Spice it up: Add red pepper flakes for a bit of heat.
• Seafood lover’s version: Skip the chicken and double the shrimp, or add scallops.
• Gluten-free option: Use gluten-free pasta and breadcrumbs.
• Lighter version: Substitute half-and-half for some of the heavy cream.

Storage and Reheating

This dish is best enjoyed fresh, but if you have leftovers:

• Refrigerator: Store in an airtight container for up to 3 days. I recommend storing the pasta and sauce separately from the chicken and shrimp if possible to maintain the chicken’s crispiness.

• Reheating: Gently reheat the sauce and pasta in a skillet over low heat, adding a splash of cream if needed to revive the sauce. The chicken can be reheated in the oven at 350°F for about 10 minutes to help maintain some crispness.

• Freezing: I don’t recommend freezing this dish as cream-based sauces tend to separate when thawed, and the texture of the pasta and breaded chicken will suffer.

Why This Beats the Restaurant Version

I’ve made this recipe dozens of times, and honestly, I think it’s even better than what you get at Olive Garden! Here’s why:

1. You can customize the amount of garlic, bacon, and cheese to your preference.
2. The chicken and shrimp are freshly cooked right before serving – no sitting under heat lamps!
3. You can choose the highest quality ingredients.
4. It’s significantly cheaper than restaurant prices, especially if you’re feeding a family.
5. No waiting for a table or dealing with crowds!

Frequently Asked Questions

Q: Can I use pre-cooked shrimp?
A: Yes, but add them at the very end just to warm through, as they’ll become tough if overcooked.

Q: I’m concerned about using raw egg in the sauce. Is there an alternative?
A: You can use pasteurized eggs if you’re concerned. The residual heat from the pasta does cook the egg, but if you’re still worried, you can skip it and just rely on the cream and cheese for richness.

Q: What can I substitute for bucatini pasta?
A: Spaghetti or linguine work great as alternatives!

Q: Can I make this ahead of time for a dinner party?
A: I don’t recommend making the entire dish ahead, but you can prep components: bread the chicken, clean the shrimp, and measure out ingredients. The actual cooking is best done right before serving.

Perfect Pairings

Complete your Olive Garden experience with these perfect accompaniments:

• A simple green salad with Italian dressing
• Warm breadsticks (you can even make copycat Olive Garden breadsticks!)
• A glass of Pinot Grigio or Chardonnay
• Tiramisu for dessert

Final Thoughts

This Olive Garden Chicken and Shrimp Carbonara copycat recipe might seem like it has a lot of steps, but trust me – it’s worth it! The combination of crispy chicken, tender shrimp, and that indulgent carbonara sauce creates a restaurant-quality meal that’ll impress anyone you serve it to.

I make this for my family at least once a month, and it’s always a hit. The kids love the crispy chicken, while the adults appreciate the complexity of flavors. Plus, it’s way cheaper than taking everyone out to Olive Garden!

Remember, cooking is about having fun and making something delicious. Don’t stress if it’s not perfect the first time – each attempt gets better, and even “mistakes” usually taste pretty darn good!