You know that creamy, herb-kissed chicken they serve at Olive Gardenthe one that makes you want to order a second plate? This Copycat Olive Garden Chicken brings it straight to your kitchen, with tender pan-seared bites swimming in a garlic-parmesan sauce that clings to every forkful.
I first cracked this one back in 2016 after my daughter kept asking why we couldn’t “just make the restaurant chicken at home.” Turns out, the secret isn’t fancyit’s all about browning the meat properly and letting that cream sauce simmer just long enough to thicken without breaking. After ten years of recipe testing and a bakery stint that taught me timing, I can tell you this version hits every nostalgic note.
PrintCopycat Olive Garden Chicken Recipe Easy and Delicious
Enjoy this flavorful Copycat Olive Garden Chicken recipe that you can prepare quickly at home. This Italian-inspired dish features chicken and shrimp carbonara, perfect for weeknights or family dinners. It combines creamy pasta with savory toppings for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 55 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Standard
Ingredients
- 1 pound chicken tenders
- 1 pound medium-size shrimp peeled and deveined
- 1 cup extra virgin olive oil
- 1 tablespoon Italian seasoning
- 5 cloves garlic minced
- 1 teaspoon pepper freshly ground preferred
- ½ teaspoon salt
- 16 ounces spaghetti
- 1 red bell pepper thinly sliced
- 4 ounces pancetta diced
- ½ cup salted butter
- 3 egg yolks
- 2 tablespoons all-purpose flour
- 1 tablespoon crushed garlic
- ½ cup parmesan cheese grated
- 2 cups heavy cream
- ¼ cup parmesan romano cheese shredded
- 1 cup mozzarella cheese shredded
- 1 cup Italian seasoned panko bread crumbs
- ½ cup salted butter melted
- 1 tablespoon garlic powder
- Fresh parsley finely chopped for garnish
Instructions
- Place chicken tenders and shrimp into a large gallon-size bag. In a small bowl, combine olive oil, Italian seasoning, minced garlic, ground pepper, and salt, then pour over the chicken and shrimp. Seal and refrigerate for at least 4 hours.
- Cook spaghetti in boiling salted water according to package directions until al dente, then drain and set aside.
- Heat a large skillet over medium-high heat, add the chicken, shrimp, and marinade, cooking for about 7 minutes. Add sliced red bell pepper and cook another 5 minutes, then remove from heat.
- In a large pot, warm 1 tablespoon olive oil over medium-high heat, add diced pancetta, and cook until crispy, around 5 minutes.
- Reduce heat to medium-low, stir in butter until melted, then whisk in flour quickly. Mix in crushed garlic, parmesan cheese, heavy cream, and egg yolks, stirring continuously for 5 minutes to create a smooth sauce.
- Toss the cooked spaghetti in the sauce until evenly coated, then spread it in a 9×13 inch baking dish. Layer the cooked chicken, shrimp, and bell peppers on top.
- Set the oven broiler to low.
- In a small bowl, mix parmesan romano cheese, mozzarella, Italian seasoned bread crumbs, melted butter, and garlic powder. Sprinkle this topping evenly over the pasta.
- Broil for 5 to 7 minutes until the top is nicely browned and crisp.
- Remove from the oven, garnish with fresh chopped parsley, and serve warm.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 1317kcal
- Sugar: 6g
- Sodium: 1597mg
- Fat: 90g
- Saturated Fat: 48g
- Unsaturated Fat: 6g + 29g
- Trans Fat: 1g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 53g
- Cholesterol: 449mg
Why You’ll Love This Copycat Olive Garden Chicken and Shrimp Carbonara
This dish feels like a special occasion meal but comes together with straightforward steps and ingredients you can find at any grocery store. The marinated chicken and shrimp soak up all that garlicky olive oil, then get tossed with a silky carbonara sauce that’s rich without being heavy. What really makes it shine? That crispy, buttery topping that broils into golden perfectionit’s the kind of texture contrast that keeps everyone coming back for seconds.
It’s also a crowd-pleaser that feeds six generously, making it perfect for Sunday dinners or when you want to impress without spending hours in the kitchen. The marinade does most of the flavor work while you’re off doing other things, and the final assembly feels almost effortless.
Key Ingredients That Make It Work
The marinade is where the magic starts. You’ll combine extra virgin olive oil with Italian seasoning, minced garlic, pepper, and saltsimple ingredients that infuse the chicken tenders and shrimp with deep, savory flavor over a few hours in the fridge. Don’t skip this step; it’s what gives the proteins that restaurant-quality taste.
For the carbonara, egg yolks and heavy cream create that signature velvety texture, while pancetta adds a salty, crispy bite that balances the richness. The parmesan cheese melts right into the sauce, and crushed garlic keeps the flavor bright. The toppinga mix of mozzarella, parmesan romano, seasoned panko bread crumbs, melted butter, and garlic powderturns this into a casserole-style masterpiece with a satisfying crunch.
| Ingredient | What It Does | Quick Swap |
|---|---|---|
| Chicken tenders | Quick-cooking, tender protein | Boneless chicken breasts, sliced thin |
| Pancetta | Adds salty, savory depth | Bacon, diced |
| Heavy cream | Creates rich, silky sauce | Half-and-half (thinner texture) |
| Italian seasoned panko | Crispy, flavorful topping | Regular panko + ½ tsp Italian seasoning |
How the Recipe Comes Together
Start by marinating the chicken tenders and shrimp in that olive oil blend for at least four hoursI usually prep this in the morning so it’s ready by dinnertime. Once you’re ready to cook, boil the spaghetti until al dente, then drain and set aside. While the pasta cooks, pour the entire bag of marinated chicken, shrimp, and marinade into a large skillet and cook over medium-high heat for seven minutes. Toss in the sliced red bell pepper and cook another five minutes until everything is tender and fragrant.
Next, make the carbonara sauce by crisping the pancetta in a large pot, then melting in the butter and whisking in flour, crushed garlic, parmesan cheese, heavy cream, and egg yolks. Keep whisking constantly for five minutesthis prevents the eggs from scrambling and ensures a smooth, glossy sauce. Toss the cooked spaghetti into the sauce, transfer it all to a 9×13 baking dish, and layer the cooked chicken, shrimp, and peppers on top.
For the topping, mix together the cheeses, bread crumbs, melted butter, and garlic powder, then sprinkle it evenly over the casserole. Broil on low for five to seven minutes until golden and crispy, then garnish with fresh parsley before serving.
Timing Breakdown
| Step | Time | What You’re Doing |
|---|---|---|
| Marinating | 4 hours (passive) | Chicken and shrimp soak up flavor in the fridge |
| Boiling pasta | 10-12 minutes | Cook spaghetti until al dente |
| Cooking proteins | 12 minutes | Sear chicken, shrimp, and bell peppers |
| Making carbonara | 10 minutes | Crisp pancetta, build sauce, toss pasta |
| Broiling | 5-7 minutes | Golden, crispy topping |
Serving and Storage Tips
Serve this warm, straight from the oven, with a sprinkle of fresh parsley for color and a bright finish. It pairs beautifully with a simple green salad or garlic bread if you want to stretch the meal even further. Leftovers keep well in an airtight container in the fridge for up to three daysjust reheat gently in the oven at 350°F to preserve that crispy topping, or microwave individual portions if you’re in a hurry.
Pro Tip: If you’re reheating in the microwave, place a damp paper towel over the dish to keep the pasta from drying out. For best texture, add a splash of cream or milk before reheating on the stovetop.
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FAQs ( Copycat Olive Garden Chicken )
Can I use regular pasta instead of fettuccine?
Yes, you can substitute with linguine, penne, or rigatoni. Fettuccine works best because its flat surface holds the creamy carbonara sauce well. Cook any pasta according to package directions and reserve some pasta water to adjust sauce consistency if needed.
What size shrimp works best for this recipe?
Medium to large shrimp (21-25 count per pound) work perfectly for this dish. They’re substantial enough to complement the chicken without overpowering it. Make sure to remove tails and devein before cooking for the best eating experience.
How do I prevent the sauce from curdling?
Keep the heat on medium-low when adding eggs and cheese to prevent curdling. Remove the pan from heat temporarily while whisking in the egg mixture. Add hot pasta water gradually to create a silky smooth carbonara sauce that coats everything beautifully.
Can I make this meal ahead of time?
This recipe is best served immediately for optimal texture and flavor. The creamy sauce can separate when reheated. If you must prepare ahead, cook components separately and combine just before serving with a splash of cream to refresh the sauce.
What wine pairs well with this dish?
A crisp Pinot Grigio or Chardonnay complements the creamy carbonara sauce perfectly. The wine’s acidity cuts through the richness while enhancing both the chicken and shrimp flavors. Serve chilled for the best pairing experience.
This Copycat Olive Garden Chicken delivers every bit of that creamy, garlicky comfort you remembertender protein, silky carbonara, and that irresistible golden-brown topping. From marinating to broiling, it takes about forty minutes of hands-on time, but the payoff is huge: a bubbling casserole that smells like an Italian kitchen and tastes even better. You’ll love how it turns out, especially when everyone at the table goes quiet for those first few bites.
Want to switch things up? Swap the shrimp for scallops or skip the seafood entirely for an all-chicken version. A trick I learned from my aunt’s kitchen: toss a handful of baby spinach into the carbonara just before you add the pastait wilts right in and adds color without changing the flavor. Leftovers reheat beautifully in a 350°F oven, and if you’re prepping ahead, you can assemble the whole dish, cover it tightly, and refrigerate up to a day before broiling.
I’d love to see how yours turns outsnap a photo and share it, or tell me in the comments if this reminds you of a favorite family dinner. Did you grow up with something like this, or is this your first dive into carbonara at home? Either way, save this recipe for the next time you want to bring a little restaurant magic to your own table. It’s the kind of meal that turns an ordinary Wednesday into something special.
