Introduction
The house filled with warm cream and garlic as soon as the skillet hit the stove; I listened to the bacon sing and I knew dinner would be worth the work. Right away I want to share my take on Olive Garden Chicken and Shrimp Carbonara — bright, buttery, and just a little indulgent. This always takes me back to Sunday dinners. Also, if you like skillet meals, try my friendlier weeknight ideas like a garlic Parmesan chicken skillet for a quick pairing.
Why You’ll Love This
- Fast weeknight comfort — ready in about 30 minutes.
- Crowd-pleaser — kids love the bacon and cheese.
- Protein-packed — both chicken and shrimp keep you satisfied.
- Easy to tweak — swap herbs or spice it up quickly.
Quick Recipe Snapshot
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Skill level: Easy
- Taste: savory + buttery
After a few tries you’ll cook this confidently, and for dessert try simple candied lemon slices to freshen the plate.
Ingredients You’ll Need
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 pound chicken breasts, cut into strips
- 1/2 pound shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Chef notes:
- Fresh garlic = bigger flavor.
- Use medium shrimp (16–20 count).
- Grate Parmesan fresh for creamier melt.
- Taste before adding salt — bacon and Parmesan add salt.
How to Make It
- First, bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 10 minutes. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat until it shimmers. Add the chicken strips and brown for 4–6 minutes, turning once; the edges should be golden and the inside no longer pink.
- Then move the chicken to one side and add the chopped bacon; let it sizzle until crisp. You’ll see fat render and smell a nutty aroma.
- Next, add the shrimp to the pan and cook 1–2 minutes per side until opaque and slightly curled; avoid overcooking.
- After that, stir in the garlic and cook for just 30–45 seconds until fragrant — don’t let it burn.
- Finally, pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan until the sauce thickens and coats the back of a spoon; season with salt and pepper. Then toss the drained fettuccine into the pan, folding to coat every strand. Garnish with chopped parsley and serve hot.
Tip: if the sauce seems too thick, add a splash of pasta water to loosen it.
Also, if you want to end the meal with a sticky citrus bite, try a small batch of candied orange peel in syrup as a sweet finish.
Kitchen Tips (From My Kitchen)
- Time-saver: Cook pasta while you brown the chicken and bacon to save 10 minutes.
- Common mistake + fix: Overcooking shrimp makes it rubbery — pull it off at the first opaque sign.
- Simple variation: Add a pinch of red pepper flakes or chopped basil for heat or brightness.
Also consider a light sprinkle of lemon zest at the end for lift.
Serving Ideas
- Weeknight dinner: Pair with a crisp green salad and good bread.
- Sunday family meal: Serve with roasted vegetables and extra Parmesan on the table.
- Casual brunch: Let guests add a poached egg on top for richness.
- Holiday twist: Add a squeeze of lemon and extra parsley for color; try garnishing with candied orange slices for sweetness using this idea for candied orange slices.
- Optional sides: steamed broccoli, garlic knots, or a simple arugula salad.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; cream sauces change texture when frozen.
- Reheat: Gently warm in a skillet over low heat with a splash of cream or water to revive sauce.
Leftover idea: Turn it into a warm pasta bowl with extra greens or tuck into a warmed pita for a quick sandwich.
Chicken and Shrimp Carbonara
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 10 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the chicken strips and brown for 4–6 minutes, turning once; the edges should be golden and the inside no longer pink.
- Move the chicken to one side and add the chopped bacon; let it sizzle until crisp.
- Add the shrimp to the pan and cook 1–2 minutes per side until opaque and slightly curled; avoid overcooking.
- Stir in the garlic and cook for just 30–45 seconds until fragrant; don’t let it burn.
- Pour in the heavy cream and bring to a gentle simmer; stir in the Parmesan until the sauce thickens and coats the back of a spoon.
- Season with salt and pepper. Toss the drained fettuccine into the pan, folding to coat every strand.
- Garnish with chopped parsley and serve hot.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — cook components separately and combine when ready; reheat gently so the shrimp doesn’t overcook.
Q: What can I substitute for heavy cream?
A: Use half-and-half plus a tablespoon of butter for a lighter version, but the sauce will be less thick.
Q: How do I know when it’s done?
A: Chicken should reach no pink inside and shrimp should be opaque and slightly firm to the touch; sauce should coat pasta smoothly.
Q: Can I freeze Olive Garden Chicken and Shrimp Carbonara?
A: I wouldn’t freeze it; the cream tends to separate, so enjoy within a few days instead.
Final Thoughts
I love making this when I need something comforting but unfussy; the bacon and Parmesan make it feel special, and the shrimp keeps it bright. Please try it, tweak the herbs, and tell me how you served it — small changes make it yours.
Conclusion
For a copycat version with extra tips, see this Copycat Olive Garden Chicken and Shrimp Carbonara recipe that inspired my first attempt, and for the original menu details check Olive Garden’s Chicken and Shrimp Carbonara menu page. Olive Garden Chicken and Shrimp Carbonara
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