Zesty, creamy, and utterly irresistible—Olive Garden’s Chicken and Shrimp Carbonara is the ultimate comfort food hack for busy home cooks. Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, we’ve gathered 32 exquisite recipes that bring that restaurant magic right to your kitchen. Dive in and discover your new favorite twist on this classic dish!
Creamy Garlic Chicken and Shrimp Carbonara
Hear that sizzle? That’s the sound of your new favorite weeknight dinner coming together. This creamy garlic chicken and shrimp carbonara combines rich, savory flavors with a luxurious texture that’ll have everyone asking for seconds. Forget takeout—this restaurant-quality dish is surprisingly simple to master at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz large shrimp (21/25 count), peeled and deveined
– 12 oz dried spaghetti
– 4 oz pancetta, diced into ¼-inch cubes
– 3 large pasture-raised eggs, lightly beaten
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¾ cup heavy cream
– 4 cloves garlic, finely minced
– 2 tbsp clarified butter
– 1 tbsp extra-virgin olive oil
– 1 tsp freshly cracked black pepper
– ½ tsp kosher salt
– ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 12 oz dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 4 oz diced pancetta to the skillet and cook for 4-5 minutes until crispy and golden brown, stirring frequently.
5. Using a slotted spoon, transfer cooked pancetta to a paper towel-lined plate, leaving rendered fat in the skillet.
6. Add 2 tbsp clarified butter to the skillet and heat until melted and bubbling.
7. Season 12 oz chicken thigh pieces with ½ tsp kosher salt and add to the skillet in a single layer.
8. Sear chicken for 3-4 minutes per side until golden brown and cooked through to 165°F internal temperature.
9. Transfer cooked chicken to the plate with pancetta, keeping skillet over medium heat.
10. Add 8 oz shrimp to the skillet in a single layer and cook for 1-2 minutes per side until opaque and curled.
11. Transfer cooked shrimp to the plate with other proteins, then reduce heat to medium-low.
12. Add 4 cloves minced garlic to the skillet and sauté for 30-45 seconds until fragrant but not browned.
13. Pour ¾ cup heavy cream into the skillet and bring to a gentle simmer, scraping up any browned bits from the bottom.
14. Whisk 3 lightly beaten pasture-raised eggs with 1 cup grated Parmigiano-Reggiano in a medium bowl until smooth.
15. Drain cooked spaghetti, reserving ½ cup pasta water, then immediately add hot pasta to the cream sauce.
16. Remove skillet from heat and quickly stir in egg-cheese mixture, tossing vigorously to create a silky emulsion.
17. Add reserved pancetta, chicken, and shrimp back to the skillet, tossing to combine.
18. If sauce appears too thick, gradually add reserved pasta water 1 tbsp at a time until desired consistency is reached.
19. Finish with 1 tsp freshly cracked black pepper and ¼ cup chopped parsley, tossing once more to distribute.
20. Serve immediately while hot.
Al dente spaghetti provides the perfect textural contrast to the velvety, egg-enriched sauce that clings to every strand. The combination of crispy pancetta, tender chicken, and sweet shrimp creates layers of umami that deepen with each bite. For an elegant presentation, garnish with additional Parmigiano-Reggiano shavings and serve alongside a crisp arugula salad dressed simply with lemon juice and olive oil.
Spicy Cajun Chicken and Shrimp Carbonara
Just when you thought carbonara couldn’t get better, we’re injecting it with bold Louisiana heat. This spicy Cajun chicken and shrimp carbonara swaps traditional guanciale for smoky andouille sausage, then finishes with a creamy, peppery sauce that clings to every strand of pasta. Get ready for a flavor explosion that’ll have you coming back for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons extra-virgin olive oil
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 pound large shrimp (16/20 count), peeled and deveined
– 4 ounces andouille sausage, diced
– 3 cloves garlic, minced
– 2 tablespoons Cajun seasoning blend
– 1 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1 cup freshly grated Pecorino Romano cheese
– 1/4 cup chopped fresh parsley
– Kosher salt and freshly cracked black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain the spaghetti.
3. While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat until shimmering.
4. Add the chicken pieces in a single layer and sear undisturbed for 4-5 minutes until deeply browned on one side. Flip and cook for another 3-4 minutes until cooked through. Transfer to a plate.
5. Add the shrimp and andouille sausage to the same skillet. Cook for 2-3 minutes per side until the shrimp are pink and opaque and the sausage is lightly browned.
6. Stir in the minced garlic and Cajun seasoning, cooking for 30 seconds until fragrant.
7. Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 2 minutes to slightly thicken.
8. Reduce the heat to low. Quickly whisk the lightly beaten eggs into the hot cream sauce to create a silky emulsion. Tip: Remove the skillet from direct heat for 10 seconds before adding the eggs to prevent scrambling.
9. Immediately add the drained spaghetti and reserved pasta water to the skillet, tossing vigorously with tongs to coat every strand. Tip: The starchy pasta water is crucial for achieving a glossy, restaurant-quality sauce that clings perfectly.
10. Fold in the cooked chicken, grated Pecorino Romano, and half of the chopped parsley until fully incorporated and the cheese has melted.
11. Season aggressively with freshly cracked black pepper and a final pinch of kosher salt if needed. Tip: Taste and adjust seasoning before serving, as the andouille and Cajun blend provide significant salt and heat.
12. Divide among warm bowls and garnish with the remaining fresh parsley.
This dish delivers a luxurious, velvety texture from the egg-enriched sauce, beautifully contrasted by the tender shrimp and juicy chicken. The Cajun seasoning and andouille sausage provide a deep, smoky heat that builds with each bite, perfectly balanced by the salty sharpness of the Pecorino. Try serving it in shallow bowls with a crisp green salad dressed with a bright lemon vinaigrette to cut through the richness.
Bacon-Wrapped Chicken and Shrimp Carbonara
Forget everything you know about pasta night. This bacon-wrapped chicken and shrimp carbonara brings restaurant-level decadence to your weeknight table in under 45 minutes. It’s the ultimate savory, smoky, and creamy upgrade.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken thighs, trimmed
– 12 large shrimp (16/20 count), peeled and deveined
– 8 slices thick-cut applewood-smoked bacon
– 12 oz. dried spaghetti
– 1 cup heavy cream
– 3 large pasture-raised eggs, lightly beaten
– 1 cup freshly grated Pecorino Romano cheese
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tbsp extra-virgin olive oil
– 1 tsp freshly cracked black pepper
– ½ tsp kosher salt
– ¼ cup chopped fresh flat-leaf parsley
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Pat the chicken thighs and shrimp completely dry with paper towels to ensure the bacon adheres properly.
3. Wrap each chicken thigh snugly with two slices of bacon, securing the ends with toothpicks. Arrange on the prepared baking sheet.
4. Bake the bacon-wrapped chicken for 20 minutes, or until the bacon is crisp and the chicken’s internal temperature reaches 165°F (74°C).
5. While the chicken bakes, bring a large pot of heavily salted water to a rolling boil and cook the spaghetti according to package directions for al dente texture.
6. Reserve 1 cup of the starchy pasta water before draining the spaghetti.
7. In a large skillet over medium heat, warm the olive oil and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
8. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until opaque and pink.
9. Reduce the heat to low. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
10. Tip: Temper the eggs by slowly whisking in a few tablespoons of the warm cream mixture to prevent scrambling.
11. Whisk the tempered egg mixture, grated Pecorino Romano, black pepper, and kosher salt into the skillet until a smooth, creamy sauce forms.
12. Add the drained spaghetti and ¼ cup of the reserved pasta water to the skillet. Toss vigorously with tongs for 2 minutes until the sauce coats every strand, adding more pasta water if needed for consistency.
13. Tip: For maximum flavor, remove the chicken from the oven and let it rest for 5 minutes before slicing to allow the juices to redistribute.
14. Remove toothpicks from the chicken and slice each thigh into ½-inch medallions.
15. Gently fold the sliced chicken and cooked shrimp into the pasta.
16. Tip: Finish with chopped parsley just before serving to preserve its vibrant color and fresh flavor.
17. Divide among warm bowls and serve immediately.
Kick the indulgence up a notch. The al dente spaghetti provides the perfect base for the luxuriously creamy, cheese-laden sauce, while the crispy bacon adds a smoky crunch that contrasts beautifully with the tender chicken and succulent shrimp. For a stunning presentation, garnish with extra cracked pepper and a drizzle of high-quality olive oil.
Lemon Herb Chicken and Shrimp Carbonara
Viral on your feed for a reason—this Lemon Herb Chicken and Shrimp Carbonara brings restaurant luxury to your kitchen in under 30 minutes. Imagine creamy pasta with seared proteins and a bright citrus finish. Get ready to impress without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces large shrimp, peeled and deveined
– 3 tablespoons extra-virgin olive oil, divided
– 2 tablespoons clarified butter
– 4 cloves garlic, minced
– 1 teaspoon fresh thyme leaves, finely chopped
– 1 teaspoon fresh rosemary, finely chopped
– Zest of 1 lemon
– 2 tablespoons fresh lemon juice
– 3 pasture-raised eggs, lightly beaten
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ½ cup heavy cream
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken cubes and shrimp dry with paper towels to ensure a proper sear.
4. Season the chicken and shrimp generously with kosher salt and freshly ground black pepper on all sides.
5. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken cubes in a single layer and sear for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
7. Transfer the chicken to a plate and cover loosely with foil to rest.
8. In the same skillet, add the clarified butter and heat until melted and bubbling.
9. Add the shrimp and cook for 2–3 minutes per side until opaque and lightly curled, then remove to the plate with the chicken.
10. Reduce the heat to medium and add the remaining 1 tablespoon of extra-virgin olive oil to the skillet.
11. Sauté the minced garlic for 30–45 seconds until fragrant but not browned to avoid bitterness.
12. Stir in the fresh thyme, rosemary, and lemon zest, cooking for another 30 seconds to release the oils.
13. Drain the spaghetti, reserving 1 cup of the pasta water for later use in adjusting sauce consistency.
14. Return the drained spaghetti to the pot off the heat and immediately add the lightly beaten eggs, stirring vigorously to create a silky emulsion without scrambling.
15. Quickly fold in the grated Parmigiano-Reggiano cheese and heavy cream until fully incorporated.
16. Add the lemon juice and the reserved pasta water gradually, ¼ cup at a time, until the sauce reaches a creamy, clinging consistency.
17. Gently mix in the seared chicken, shrimp, and herb-garlic mixture from the skillet until evenly distributed.
18. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
19. Serve immediately in warmed bowls to maintain the ideal temperature and texture.
Tender pasta strands cling to a luxuriously creamy sauce, while the chicken and shrimp offer a satisfying contrast with their herbaceous, citrus-kissed sear. For a creative twist, top with extra lemon zest and a drizzle of high-quality olive oil just before serving to enhance the bright, fresh flavors.
Mushroom and Bell Pepper Carbonara with Chicken and Shrimp
Unlock a restaurant-worthy pasta night with this creamy, protein-packed carbonara twist. We’re swapping traditional guanciale for juicy chicken, plump shrimp, and earthy mushrooms—all tossed in a silky egg-cheese sauce. Get ready to impress with minimal effort and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti
– 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
– 8 ounces large shrimp, peeled and deveined
– 2 cups cremini mushrooms, thinly sliced
– 1 large red bell pepper, julienned
– 4 cloves garlic, minced
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons unsalted butter
– 3 pasture-raised eggs, lightly beaten
– 1 cup freshly grated Pecorino Romano cheese
– ½ cup heavy cream
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken and shrimp dry with paper towels to ensure a proper sear.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken cubes and sear for 4–5 minutes until golden brown on all sides and cooked through.
6. Transfer the chicken to a plate, leaving the drippings in the skillet.
7. Add the shrimp to the same skillet and cook for 2–3 minutes per side until opaque and curled.
8. Remove the shrimp and set aside with the chicken.
9. Reduce the heat to medium and add the butter to the skillet.
10. Sauté the mushrooms and bell pepper for 5–6 minutes until softened and lightly caramelized.
11. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
12. In a medium bowl, vigorously whisk together the beaten eggs, Pecorino Romano, heavy cream, salt, and pepper until smooth.
13. Drain the spaghetti, reserving 1 cup of the starchy pasta water.
14. Immediately add the hot spaghetti to the skillet with the vegetables.
15. Pour the egg-cheese mixture over the pasta while tossing continuously with tongs to create a creamy emulsion.
16. Fold in the reserved chicken and shrimp, adding splashes of reserved pasta water as needed to achieve a glossy, clinging sauce.
17. Garnish with chopped parsley and serve immediately.
Rich, velvety sauce clings to every strand of pasta, while the tender chicken and shrimp add satisfying bites. The caramelized mushrooms and crisp bell pepper provide earthy sweetness that balances the salty Pecorino. For a stunning presentation, serve in shallow bowls with an extra sprinkle of cheese and a drizzle of high-quality olive oil.
Four-Cheese Chicken and Shrimp Carbonara
Make your holiday dinner unforgettable with this creamy, decadent pasta. We’re combining juicy chicken, plump shrimp, and four cheeses for a carbonara that’s pure indulgence. Forget boring spaghetti—this is your new showstopper.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz dried fettuccine
– 2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
– 8 oz large shrimp (31/40 count), peeled and deveined
– 4 oz pancetta, diced into ¼-inch pieces
– 3 cloves garlic, minced
– ½ cup dry white wine
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano
– ½ cup shredded fontina cheese
– ¼ cup crumbled Gorgonzola dolce
– ¼ cup shredded Asiago cheese
– 2 large pasture-raised eggs, lightly beaten
– 2 tbsp clarified butter
– 1 tbsp extra-virgin olive oil
– ½ tsp freshly ground black pepper
– ¼ tsp kosher salt
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat the clarified butter in a large skillet over medium-high heat until shimmering.
4. Add the diced pancetta and cook, stirring occasionally, until crisp and golden brown, about 5-7 minutes.
5. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.
6. Season the chicken cubes with kosher salt and black pepper.
7. Add the chicken to the skillet and sear until golden brown on all sides and cooked through, about 6-8 minutes. Transfer to a clean plate.
8. Add the extra-virgin olive oil to the skillet, then add the shrimp in a single layer.
9. Sear the shrimp for 1-2 minutes per side until opaque and just cooked through. Transfer to the plate with the chicken.
10. Reduce heat to medium and add the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.
11. Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 2-3 minutes.
12. Pour in the heavy cream and bring to a gentle simmer.
13. Whisk in the Parmigiano-Reggiano, fontina, Gorgonzola, and Asiago until completely melted and the sauce is smooth.
14. Drain the cooked pasta, reserving ½ cup of the pasta water.
15. Return the drained pasta to the pot and immediately add the beaten eggs, tossing quickly to coat the hot pasta and create a silky base.
16. Pour the cheese sauce over the pasta and toss to combine, adding reserved pasta water 1 tablespoon at a time if needed to reach a creamy consistency.
17. Gently fold in the reserved chicken, shrimp, and pancetta until evenly distributed.
18. Garnish with chopped fresh parsley and serve immediately.
Flawlessly creamy and packed with umami, this carbonara delivers a luxurious mouthfeel with pops of salty pancetta and tender seafood. The four cheeses create a complex, velvety sauce that clings beautifully to each strand of pasta. For a stunning presentation, serve in warmed bowls with an extra sprinkle of Parmigiano-Reggiano and a side of garlic bread to soak up every last drop.
Spinach and Cherry Tomato Chicken and Shrimp Carbonara
Let’s transform your weeknight dinner game with this vibrant, protein-packed carbonara twist. Loaded with fresh spinach, sweet cherry tomatoes, and both chicken and shrimp, this dish delivers restaurant-quality flavor in under 30 minutes—perfect for impressing guests or treating yourself.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried spaghetti
– 4 slices thick-cut applewood-smoked bacon, diced
– 8 oz boneless, skinless chicken breast, cut into 1-inch cubes
– 8 oz large shrimp (21/25 count), peeled and deveined
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 3 cups fresh baby spinach
– 2 large pasture-raised eggs, lightly beaten
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a large skillet over medium heat and add the diced bacon.
4. Render the bacon until crisp and golden brown, about 5–7 minutes, then transfer to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
5. Increase the heat to medium-high and add the chicken cubes to the skillet, seasoning with 1/2 teaspoon of kosher salt.
6. Sear the chicken for 4–5 minutes until golden brown on all sides and cooked through, then remove and set aside.
7. Add the shrimp to the same skillet and cook for 2–3 minutes until pink and opaque, flipping once halfway through.
8. Remove the shrimp and set aside with the chicken, then reduce the heat to medium.
9. Add the unsalted butter to the skillet and sauté the minced garlic for 30 seconds until fragrant.
10. Stir in the halved cherry tomatoes and cook for 2–3 minutes until they begin to soften and release their juices.
11. Add the fresh baby spinach and wilt for 1–2 minutes, stirring constantly until just tender.
12. In a medium bowl, whisk together the lightly beaten pasture-raised eggs, freshly grated Parmigiano-Reggiano cheese, heavy cream, remaining 1/2 teaspoon kosher salt, black pepper, and red pepper flakes until smooth.
13. Drain the cooked spaghetti, reserving 1/2 cup of pasta water, and immediately add the hot pasta to the skillet with the vegetables.
14. Pour the egg and cheese mixture over the pasta, tossing vigorously with tongs for 1–2 minutes to create a creamy sauce that coats every strand—the residual heat will cook the eggs without scrambling them.
15. Fold in the reserved chicken, shrimp, and crisp bacon until evenly distributed.
16. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
17. Serve immediately in warmed bowls.
Silky, rich sauce clings to each strand of pasta, balanced by the sweetness of burst tomatoes and the freshness of spinach. For a creative twist, top with extra red pepper flakes and a drizzle of high-quality olive oil, or serve alongside a crisp arugula salad to cut through the decadence.
Sun-Dried Tomato Pesto Chicken and Shrimp Carbonara
Hear me out: This isn’t your nonna’s carbonara. We’re taking the classic to the next level with a sun-dried tomato pesto twist and a surf-and-turf combo that will absolutely blow your mind. Get ready to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried spaghetti
– 2 tbsp extra-virgin olive oil
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 lb large shrimp (21/25 count), peeled and deveined
– 4 cloves garlic, finely minced
– 1/2 cup sun-dried tomato pesto (store-bought or homemade)
– 3 large pasture-raised eggs, lightly beaten
– 1 cup freshly grated Pecorino Romano cheese
– 1/2 cup heavy cream
– 1/4 cup reserved pasta water
– Kosher salt and freshly cracked black pepper
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh flat-leaf parsley
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Season the chicken thigh pieces generously with kosher salt and freshly cracked black pepper.
5. Add the chicken to the hot skillet in a single layer and sear undisturbed for 3-4 minutes to develop a golden-brown crust.
6. Flip the chicken pieces and cook for an additional 3-4 minutes until cooked through. Transfer to a plate. Tip: Avoid overcrowding the pan to ensure proper browning, not steaming.
7. Reduce the skillet heat to medium and add the unsalted butter.
8. Once the butter has melted and foamed, add the shrimp in a single layer.
9. Cook the shrimp for 1-2 minutes per side until just opaque and pink. Transfer to the plate with the chicken.
10. Add the finely minced garlic to the same skillet and sauté for 30-45 seconds until fragrant, being careful not to let it burn.
11. Whisk the sun-dried tomato pesto into the skillet with the garlic.
12. In a medium bowl, vigorously whisk together the lightly beaten pasture-raised eggs, freshly grated Pecorino Romano cheese, and heavy cream until smooth.
13. Reserve 1/4 cup of the starchy pasta water, then drain the cooked spaghetti.
14. Immediately add the hot, drained spaghetti to the skillet with the pesto-garlic mixture, tossing to coat thoroughly.
15. Remove the skillet from the heat. Tip: This step is crucial to prevent the eggs from scrambling when you add the sauce.
16. While tossing the pasta continuously, slowly pour in the egg and cheese mixture, allowing the residual heat to gently cook it into a silky sauce.
17. Add the reserved pasta water, one tablespoon at a time, until the sauce reaches a creamy, clinging consistency.
18. Fold the seared chicken and cooked shrimp back into the pasta until evenly distributed and warmed through.
19. Season the finished dish with additional kosher salt and freshly cracked black pepper to your preference.
20. Garnish with the chopped fresh flat-leaf parsley and serve immediately. Tip: For an extra touch, finish with a final grating of Pecorino Romano and a drizzle of high-quality extra-virgin olive oil.
Get ready for a plate of pure comfort with a serious upgrade. The sauce is luxuriously creamy and clings to every strand of pasta, while the sun-dried tomato pesto adds a vibrant, tangy depth that cuts through the richness. Serve it straight from the skillet for a dramatic family-style presentation, or pair it with a crisp, acidic white wine to balance the dish’s bold flavors.
Artichoke and Olive Chicken and Shrimp Carbonara
Grab your skillet because this isn’t your nonna’s carbonara. We’re fusing briny artichokes, salty olives, tender chicken, and plump shrimp with that classic creamy egg sauce for a weeknight showstopper that’s pure comfort with a twist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz boneless, skinless chicken breast, cut into 1-inch cubes
– 8 oz large shrimp (31/40 count), peeled and deveined
– 12 oz dried spaghetti
– 4 large pasture-raised eggs, lightly beaten
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/2 cup heavy cream
– 1/4 cup extra-virgin olive oil
– 2 tbsp clarified butter
– 1 cup marinated artichoke hearts, quartered
– 1/2 cup pitted Kalamata olives, halved
– 4 cloves garlic, minced
– 1 tsp freshly cracked black pepper
– 1/2 tsp kosher salt
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, pat the chicken cubes and shrimp completely dry with paper towels to ensure proper searing.
4. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the chicken cubes in a single layer and sear undisturbed for 3-4 minutes until golden brown on one side.
6. Flip the chicken pieces and cook for another 3-4 minutes until cooked through and an instant-read thermometer registers 165°F.
7. Transfer the cooked chicken to a clean plate using a slotted spoon.
8. Add the shrimp to the same skillet in a single layer and cook for 1-2 minutes per side until opaque and just firm.
9. Transfer the cooked shrimp to the plate with the chicken.
10. Reduce the skillet heat to medium and add the extra-virgin olive oil.
11. Add the minced garlic and sauté for 30-45 seconds until fragrant but not browned.
12. Add the quartered artichoke hearts and halved Kalamata olives, stirring to coat in the oil, and cook for 2 minutes to warm through.
13. In a medium bowl, vigorously whisk together the lightly beaten eggs, grated Parmigiano-Reggiano, heavy cream, kosher salt, and freshly cracked black pepper until fully combined.
14. Reserve 1 cup of the starchy pasta cooking water, then drain the spaghetti.
15. Immediately add the hot, drained spaghetti to the skillet with the artichoke and olive mixture, tossing to combine.
16. Remove the skillet from the heat entirely to prevent the eggs from scrambling.
17. Pour the egg and cheese mixture over the pasta, tossing continuously and vigorously for 1-2 minutes until a creamy, glossy sauce forms.
18. If the sauce appears too thick, gradually add the reserved pasta water 1 tablespoon at a time until your desired consistency is reached.
19. Gently fold the reserved cooked chicken and shrimp back into the pasta until evenly distributed and warmed through.
20. Serve immediately in warmed bowls. Savor the luxurious contrast between the silky, peppery sauce and the pops of briny artichoke and olive. For a stunning presentation, finish each plate with an extra sprinkle of Parmigiano-Reggiano and a drizzle of high-quality olive oil.
Zucchini Noodle Chicken and Shrimp Carbonara
Whip up this low-carb twist on a classic that swaps pasta for crisp zucchini noodles while keeping the creamy, indulgent carbonara sauce. We’re combining tender chicken and succulent shrimp with a rich, egg-based sauce that clings to every strand—perfect for when you crave comfort food without the carb coma. Get ready to impress with this 30-minute wonder that tastes like you spent hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large zucchini, spiralized into noodles
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
– 8 oz large shrimp, peeled and deveined
– 4 oz pancetta, diced into ¼-inch pieces
– 3 pasture-raised eggs, lightly beaten
– ½ cup grated Parmigiano-Reggiano cheese
– ¼ cup heavy cream
– 2 tbsp clarified butter
– 2 cloves garlic, minced
– 1 tsp freshly ground black pepper
– ½ tsp kosher salt
– 2 tbsp chopped fresh parsley
Instructions
1. Place the spiralized zucchini noodles in a colander, sprinkle with ½ tsp kosher salt, and let drain for 10 minutes to remove excess moisture.
2. Pat the zucchini noodles dry with paper towels to prevent a watery sauce.
3. Heat 1 tbsp clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the diced pancetta and cook for 3–4 minutes, stirring occasionally, until crispy and golden brown.
5. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
6. Add the chicken cubes to the skillet and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.
7. Transfer the chicken to the plate with the pancetta.
8. Add the remaining 1 tbsp clarified butter to the skillet and heat for 30 seconds.
9. Add the shrimp and minced garlic, cooking for 2–3 minutes until the shrimp turn pink and opaque, stirring constantly to avoid burning the garlic.
10. Return the chicken and pancetta to the skillet, then add the zucchini noodles, tossing to combine and heat through for 2 minutes.
11. Reduce the heat to low immediately to prevent the eggs from scrambling in the next step.
12. In a small bowl, whisk together the lightly beaten eggs, grated Parmigiano-Reggiano, heavy cream, and freshly ground black pepper until smooth.
13. Pour the egg mixture over the zucchini noodle mixture in the skillet, stirring continuously for 1–2 minutes until the sauce thickens and coats the noodles evenly.
14. Remove from heat and garnish with chopped fresh parsley.
15. This dish boasts a velvety, creamy sauce that clings to the al dente zucchini noodles, with savory bites of chicken and shrimp balanced by the salty pancetta. Try serving it immediately in warmed bowls, topped with an extra sprinkle of Parmigiano-Reggiano and a side of crusty garlic bread for dipping into the rich sauce.
Roasted Red Pepper Chicken and Shrimp Carbonara
Elevate your weeknight dinner with this smoky, creamy carbonara twist. Roasted red peppers add sweet char, while chicken and shrimp bring double the protein punch. Forget boring pasta—this is comfort food with a gourmet edge.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 12 ounces dried spaghetti
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 ounces large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 cup roasted red peppers, drained and julienned
- 1 cup heavy cream
- 3 large pasture-raised eggs, lightly beaten
- 1 cup freshly grated Pecorino Romano cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the dried spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1 cup of the starchy pasta water, then drain the spaghetti and set aside.
- Pat the chicken cubes and shrimp completely dry with paper towels to ensure a proper sear.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken cubes and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
- Transfer the cooked chicken to a plate, leaving any rendered fat in the skillet.
- Add the shrimp to the same skillet and cook for 2-3 minutes per side until pink and opaque.
- Transfer the cooked shrimp to the plate with the chicken.
- Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
- Stir in the julienned roasted red peppers and cook for 2 minutes to warm through.
- Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
- Whisk the lightly beaten eggs and grated Pecorino Romano cheese in a medium bowl until smooth.
- Remove the skillet from the heat and slowly temper the egg mixture by whisking in ¼ cup of the hot cream sauce.
- Return the skillet to low heat and gradually stir the tempered egg mixture into the sauce until thickened and creamy.
- Fold in the cooked spaghetti, chicken, and shrimp, tossing to coat evenly in the sauce.
- Add the unsalted butter, kosher salt, black pepper, and red pepper flakes, stirring until the butter melts.
- Adjust the sauce consistency by adding reserved pasta water 1 tablespoon at a time if needed.
- Garnish with chopped fresh parsley and serve immediately.
This carbonara delivers luxuriously silky strands of pasta coated in a velvety, pepper-kissed sauce. The shrimp remain tender and juicy, while the chicken adds hearty bites that soak up the smoky-sweet flavor. Try serving it in shallow bowls with an extra sprinkle of Pecorino and a crisp green salad on the side for a complete, restaurant-worthy meal.
Truffle Oil Chicken and Shrimp Carbonara
Ditch the ordinary pasta night—this elevated carbonara swaps pancetta for a luxurious surf-and-turf combo, all kissed with earthy truffle oil. It’s a restaurant-worthy dish that comes together in under 30 minutes, delivering creamy, umami-rich comfort in every forkful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti
– 1 tablespoon kosher salt
– 2 tablespoons extra-virgin olive oil
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 ounces large shrimp (21/25 count), peeled and deveined
– 3 cloves garlic, minced
– 1 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1 cup freshly grated Pecorino Romano cheese
– 1 tablespoon white truffle oil
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon kosher salt and 12 ounces dried spaghetti, cooking according to package directions until al dente.
2. While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 1 pound chicken thigh pieces to the skillet in a single layer. Sear without moving for 4–5 minutes until golden brown on one side, then flip and cook for 3–4 more minutes until cooked through. Transfer to a plate.
4. Add 8 ounces shrimp to the same skillet. Cook for 2–3 minutes per side until opaque and pink. Transfer to the plate with the chicken.
5. Reduce heat to medium-low. Add 3 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
6. Pour 1 cup heavy cream into the skillet, scraping up any browned bits from the bottom. Simmer gently for 2 minutes until slightly thickened.
7. Remove skillet from heat. Temper 3 lightly beaten eggs by slowly whisking in a few tablespoons of the warm cream mixture to prevent curdling.
8. Whisk the tempered egg mixture back into the skillet along with 1 cup grated Pecorino Romano until a smooth, creamy sauce forms.
9. Drain the cooked spaghetti, reserving ½ cup of pasta water. Immediately add the hot pasta to the skillet with the sauce.
10. Return the seared chicken and shrimp to the skillet, tossing everything to coat evenly in the sauce. If the sauce is too thick, loosen it by adding reserved pasta water 1 tablespoon at a time.
11. Finish by drizzling 1 tablespoon white truffle oil over the pasta and tossing to combine. Season with 1 teaspoon freshly cracked black pepper.
12. Divide among bowls and garnish with 2 tablespoons chopped fresh parsley.
Fork-tender chicken and plump shrimp nestle in a silky, truffle-infused sauce that clings perfectly to each strand of pasta. The richness of the cream and eggs is balanced by the sharp saltiness of Pecorino and the aromatic finish of truffle oil. For a stunning presentation, serve in shallow bowls with an extra drizzle of truffle oil and a sprinkle of microgreens.
Herb-Crusted Chicken and Shrimp Carbonara
Make your weeknight dinner go viral with this protein-packed twist on a classic. Herb-crusted chicken and shrimp carbonara brings restaurant luxury to your kitchen in under an hour—creamy, savory, and utterly craveable.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 2 boneless, skinless chicken breasts, pounded to ½-inch thickness
- 8 ounces large shrimp, peeled and deveined
- ½ cup panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 12 ounces dried spaghetti
- 4 large pasture-raised eggs, lightly beaten
- 1 cup freshly grated Pecorino Romano cheese
- 4 ounces pancetta, diced into ¼-inch pieces
- 3 cloves garlic, minced
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- Freshly cracked black pepper for garnish
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Combine panko breadcrumbs, chopped parsley, chopped thyme, garlic powder, kosher salt, and black pepper in a shallow dish.
- Pat the chicken breasts dry with paper towels, then press both sides firmly into the herb-panko mixture to coat evenly.
- Place the coated chicken breasts on the prepared baking sheet and drizzle with 1 tablespoon of extra-virgin olive oil.
- Bake the chicken for 18-20 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
- While the chicken bakes, bring a large pot of heavily salted water to a rolling boil.
- Add the dried spaghetti to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
- Heat the remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat.
- Add the diced pancetta to the skillet and cook for 4-5 minutes, stirring frequently, until crisp and the fat has rendered.
- Add the peeled and deveined shrimp to the skillet with the pancetta and cook for 2-3 minutes per side, until opaque and pink.
- Transfer the cooked shrimp to a plate, leaving the pancetta and rendered fat in the skillet.
- Reduce the skillet heat to medium-low and add the minced garlic, cooking for 1 minute until fragrant.
- Pour the heavy cream into the skillet, then whisk in the lightly beaten eggs and grated Pecorino Romano cheese until smooth.
- Tip: Continuously whisk the sauce to prevent the eggs from scrambling, creating a velvety emulsion.
- Drain the cooked spaghetti, reserving ½ cup of the pasta water.
- Immediately add the hot spaghetti and unsalted butter to the skillet with the sauce, tossing vigorously to coat.
- Gradually add the reserved pasta water, 2 tablespoons at a time, until the sauce reaches a glossy, clinging consistency.
- Slice the baked herb-crusted chicken breasts into ½-inch thick strips.
- Fold the cooked shrimp and chicken strips into the pasta until evenly distributed.
- Divide the carbonara among four bowls and garnish with freshly cracked black pepper.
- Tip: Serve immediately while hot to enjoy the sauce at its creamiest, as it will thicken upon standing.
- Tip: For extra freshness, finish with a sprinkle of additional chopped parsley just before serving.
Zesty, savory, and luxuriously creamy, this dish delivers a perfect textural contrast between the crisp herb crust and the silky pasta sauce. The briny shrimp and salty pancetta cut through the richness, making each bite complex and satisfying. Try serving it alongside a simple arugula salad dressed with lemon vinaigrette to balance the meal.
Conclusion
Perfectly showcasing the versatility of a beloved dish, this roundup offers 32 delicious ways to enjoy Olive Garden’s Chicken and Shrimp Carbonara at home. We hope you find a new family favorite! Please try a recipe, leave a comment telling us which one you loved, and don’t forget to share this article on your Pinterest boards for later.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
