Copycat Olive Garden Chicken Recipe – Easy Authentic Dinner

There’s something about the creamy, garlicky richness of Italian-American chain restaurant chicken that just hits different on a busy weeknight. Copycat Olive Garden chicken brings that same pan-seared tenderness and velvety herb sauce straight to your kitchenno reservation needed.

I started testing restaurant recreations back in 2016 when I was documenting family dinners for a food magazine project, and this one stuck. The trick isn’t just the seasoningit’s getting that golden crust without drying out the meat, then building the sauce in the same skillet so every bit of flavor stays put. After eight years of shooting these kinds of dishes, I can tell you the plating matters too: a shallow bowl, fresh parsley, maybe a lemon wedge tucked in the corner.

Thomas Baker

Copycat Olive Garden Chicken Recipe – Easy Authentic Dinner

This Copycat Olive Garden Chicken and Shrimp Carbonara is an impressive and flavorful Italian dish that brings restaurant-quality taste right to your home kitchen. Enjoy tender chicken tenders and juicy shrimp marinated in a fragrant blend, combined with creamy carbonara pasta and a crispy, cheesy topping. Perfect for a cozy dinner that rivals the original Olive Garden experience.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs 55 minutes mins

Servings: 6 servings

Calories: 1317

Ingredients Method Notes

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

Method

 

1. Place the chicken tenders and shrimp into a large gallon-sized storage bag.
2. In a bowl, combine the olive oil, Italian seasoning, minced garlic, pepper, and salt, mixing well.
3. Pour this marinade over the chicken and shrimp in the bag, seal tightly, and refrigerate for a minimum of 4 hours.
4. Fill a large pot with salted water and bring it to a rolling boil; cook the spaghetti until it reaches al dente, then drain and set aside.
5. Transfer the marinated chicken, shrimp, and marinade into a large skillet; cook over medium-high heat for 7 minutes.
6. Add the sliced red bell peppers to the skillet and continue cooking for an additional 5 minutes; remove from heat and set aside.
7. Heat 1 tablespoon of olive oil in a large pot over medium-high heat; add the diced pancetta and sauté until crispy, about 5 minutes, stirring often.
8. Reduce the heat to medium-low and incorporate the butter into the pot; once melted, whisk in the flour to form a roux.
9. Slowly add the crushed garlic, parmesan cheese, heavy cream, and egg yolks while whisking continuously for 5 minutes to achieve a smooth sauce.
10. Mix the cooked spaghetti into the sauce, ensuring all noodles are well coated.
11. Spread the sauced pasta evenly into a 9-inch by 13-inch baking dish.
12. Arrange the cooked chicken tenders, shrimp, and bell peppers on top of the pasta layer.
13. Preheat your oven’s broiler to the low setting for gentle browning.
14. In a small mixing bowl, combine the parmesan romano cheese, shredded mozzarella, Italian-seasoned panko bread crumbs, melted butter, and garlic powder thoroughly.
15. Evenly distribute the topping mixture over the pasta and seafood.
16. Place the baking dish under the broiler and cook for 5 to 7 minutes, or until the topping becomes golden brown and crisp.
17. Remove the casserole from the oven and sprinkle freshly chopped parsley over the top as a garnish.
18. Serve the dish warm and enjoy your Copycat Olive Garden Chicken and Shrimp Carbonara with family or friends.

Notes

• For best flavor, marinate the chicken and shrimp overnight. Use freshly grated parmesan for a richer taste. Adjust the broiler time to avoid burning the topping.

Why This Copycat Olive Garden Chicken and Shrimp Carbonara Works

You’re recreating restaurant magic without the wait, the bill, or the compromise on freshness. The marinade does the heavy liftinggarlic, Italian seasoning, and olive oil soak into every bite while you go about your day. Then everything comes together in one skillet and one baking dish, so cleanup stays manageable even on a weeknight.

What makes this version better than dining out? You control the garlic level, the cheese ratio, and the crispiness of that panko topping. Plus, the combination of chicken and shrimp means everyone at the table gets their favorite protein in one gorgeous, bubbly casserole.

Key Ingredients You’ll Need

This copycat Olive Garden chicken and shrimp carbonara relies on a handful of everyday staples you can grab at any grocery store. The marinade builds flavor while you’re at work or running errandsno special equipment, just a gallon-size bag and a little patience.

• Chicken tenders and shrimp: Both marinate together, so they pick up the same garlicky, herby flavor before hitting the skillet.
• Pancetta: Adds that salty, crispy backbone to the carbonara sauce. If you can’t find it, diced bacon works in a pinch.
• Heavy cream and egg yolks: The creamy base that clings to every strand of spaghetti. Whisk constantly to keep things silky.
• Seasoned panko bread crumbs: Mixed with melted butter and garlic powder, this topping gets golden and crunchy under the broiler.

How to Make It Step by Step

Start by marinating the chicken tenders and shrimp in the morning or the night before. Whisk together olive oil, Italian seasoning, minced garlic, pepper, and salt, then pour it over the proteins in a gallon-size bag. Seal it up and let the fridge do the work for at least four hours.

When you’re ready to cook, boil the spaghetti until al dente, then drain and set aside. Pour the marinated chicken, shrimp, and all that flavorful oil into a large skillet over medium-high heat. Cook for seven minutes, add the sliced red bell pepper, and cook another five minutes until everything’s tender and lightly caramelized.

In the same pot you used for pasta, cook the diced pancetta until crispy, then melt in the butter and whisk in the flour. Lower the heat and add crushed garlic, parmesan, heavy cream, and egg yolks, whisking constantly for five minutes. Toss the cooked spaghetti in that sauce, spread it into a 9×13 baking dish, and top with the chicken, shrimp, and peppers. Mix the panko topping ingredients together, sprinkle over everything, and broil on low for 5-7 minutes until golden and crispy.

Timing and Cook Time Breakdown

Smart Swaps and Substitutions

Running low on an ingredient or dealing with dietary preferences? Here’s how to tweak this recipe without losing that restaurant-quality payoff.

Serving and Storage Tips

Serve this straight from the oven while the topping’s still crackling. A simple green salad and garlic bread on the side round out the meal without competing for attention. Leftovers store beautifully in an airtight container in the fridge for up to three daysreheat individual portions in the microwave or the whole dish covered with foil in a 350°F oven.

Pro Tip: If you’re reheating, add a splash of heavy cream or milk to the pasta before warming it up. It brings back that silky texture without drying out the noodles.

Troubleshooting Common Mistakes

The trickiest part of carbonara is keeping those egg yolks from scrambling. After years of testing skillet sauces, I’ve learned that lowering the heat to medium-low and whisking constantly for the full five minutes makes all the difference. If you see any lumps forming, pull the pot off the burner for a few seconds and keep whiskingit usually smooths back out.

Another common issue: a soupy casserole. Make sure you drain the spaghetti well and don’t pour any excess marinade oil into the baking dish. The sauce should coat the noodles, not pool at the bottom. If your topping isn’t browning evenly under the broiler, rotate the dish halfway through and keep a close eyebroilers vary wildly from oven to oven.

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FAQs (Copycat Olive Garden Chicken)

You’ll love how this copycat Olive Garden chicken and shrimp carbonara turns outgolden, bubbly, and rich with garlic in under an hour. That crispy panko topping against the creamy pasta? Pure weeknight magic you can actually pull off.

Want to switch things up? Try swapping the red bell pepper for sun-dried tomatoes, or toss in some spinach right before broiling. Leftovers reheat beautifully with a splash of cream stirred ina trick I picked up shooting casseroles for years. You can even prep the marinade Sunday night and cook Monday when things get hectic.

If you make this, snap a photo and tag meI love seeing your plating style and hearing which tweaks you tried. Did your family have a favorite chain restaurant dish growing up? Save this one for your next cozy dinner in, and maybe pass it along to someone who misses those breadstick nights.