Easy Copycat Olive Garden Chicken Recipe You Must Try

You know that moment when you taste something so buttery and garlicky-good it feels like a warm hug? Copycat Olive Garden Chicken brings that exact Italian restaurant magic straight to your own kitchencrispy, tender, and swimming in rich Parmesan cream sauce.

I tested this recipe about fifteen times last fall because my daughter kept asking why we couldn’t just “make the Olive Garden one at home.” The trick is getting the chicken breasts pounded thin so they cook fast and stay juicythat’s something I learned back in my CIA days and it makes all the difference. Now it’s our go-to weeknight dinner when we need something special without the wait or the bill.

Olivia Farnsworth

Easy Copycat Olive Garden Chicken Recipe You Must Try

Enjoy this delicious Copycat Olive Garden Chicken and Shrimp Carbonara that brings the flavors of Olive Garden right to your home. With tender marinated chicken and shrimp combined with creamy carbonara pasta and a crispy cheesy topping, it’s a satisfying Italian main dish you will love to make again and again.

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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. Put chicken tenders and peeled shrimp into a large gallon-size bag.
2. Whisk together olive oil, Italian seasoning, minced garlic, pepper, and salt, then pour this mixture into the bag with chicken and shrimp.
3. Seal the bag well and place it in the refrigerator to marinate for no less than 4 hours.
4. Fill a large pot with water, add salt, and bring it to a rolling boil; cook spaghetti until just tender, then drain and set aside.
5. In a large skillet, heat the marinated chicken and shrimp over medium-high heat for around 7 minutes.
6. Add thinly sliced red bell peppers to the skillet and continue cooking for an extra 5 minutes, then remove from heat and keep aside.
7. Heat 1 tablespoon olive oil in a large pot over medium-high heat; add diced pancetta and stir frequently until it crisps for about 5 minutes.
8. Lower the heat to medium-low and introduce butter melting it completely before whisking in the flour.
9. To the pot, add crushed garlic, parmesan cheese, heavy cream, and egg yolks; keep stirring constantly for about 5 minutes to create a smooth sauce without curdling.
10. Add the drained spaghetti to the sauce and mix thoroughly to coat all strands.
11. Transfer this creamy pasta into a 9×13 baking dish and spread evenly.
12. Arrange the cooked chicken, shrimp, and bell peppers on top of the pasta evenly.
13. Set the oven broiler to low temperature for better control on browning.
14. Combine shredded parmesan romano, mozzarella, Italian seasoned panko crumbs, melted butter, and garlic powder in a small bowl; mix well.
15. Sprinkle this cheese and breadcrumb topping uniformly over the assembled pasta casserole.
16. Place the dish under the broiler and cook for 5 to 7 minutes, until the top turns nicely golden and crisp.
17. Remove from oven and garnish with freshly chopped parsley before serving warm.

Notes

• For best results, marinate the chicken and shrimp overnight to enhance the flavors. Serve immediately after broiling for a deliciously crispy topping. Leftovers can be refrigerated and reheated in the oven for a lovely meal later.

Why You’ll Love This Copycat Olive Garden Chicken and Shrimp Carbonara

This restaurant-quality dish feels absolutely indulgent without the long wait or hefty bill. The combination of tender marinated chicken, plump shrimp, and creamy carbonara sauce topped with golden, buttery breadcrumbs makes every bite feel like a special occasion right at your own table.

• Restaurant flavor at home: That signature Italian-American richness you crave, made in your own kitchen with ingredients you can pronounce.
• Perfect for company: Serves six generously, making it ideal for Sunday dinners or when you want to impress without stress.
• Make-ahead friendly: The marinade does its magic while you go about your day, and assembly comes together surprisingly fast.
• Comfort food at its best: Creamy, cheesy, garlicky goodness that wraps around every strand of pasta.

What You’ll Need

The ingredient list looks long, but it’s really just three simple parts: a garlicky marinade, a rich carbonara base, and a crispy cheesy topping. You’ll find everything at your regular grocery storeno specialty shop runs required.

Key players: The marinade starts with olive oil, Italian seasoning, and plenty of garlic to infuse the chicken tenders and shrimp with flavor. For the carbonara, pancetta adds that salty, savory depth while egg yolks and heavy cream create the signature silky sauce. The toppinga mix of three cheeses, seasoned panko bread crumbs, melted butter, and garlic powdergives you that irresistible golden crust.

Pro Tip: Don’t skip the marinating time. Those four hours let the garlic and herbs really sink into the protein, which is what makes this taste so much better than a quick weeknight toss-together.

How It All Comes Together

Start by getting your chicken tenders and shrimp into the marinade early in the daythis is truly a set-it-and-forget-it step. When you’re ready to cook, you’ll boil the spaghetti, sauté the marinated proteins with red bell pepper, then build a luscious carbonara sauce with crispy pancetta, butter, flour, and those rich egg yolks whisked into heavy cream.

Everything gets layered into a baking dish: creamy pasta on the bottom, the cooked chicken and shrimp scattered on top, then a generous blanket of that buttery breadcrumb-cheese mixture. A few minutes under the broiler transforms it into a bubbly, golden masterpiece.

Tips for Getting It Just Right

The trickiest part is whisking those egg yolks into the hot cream without scrambling them. Keep your heat on medium-low and whisk constantlyit only takes five minutes and you’ll end up with a perfectly smooth, velvety sauce. I learned this the hard way after testing this recipe more times than I care to admit!

Watch your broiler: Set it to low so you get a golden, crispy top without burning. Every oven runs a little differently, so peek through the window after five minutes. If it’s not quite golden yet, give it another minute or two.

Note: If your skillet isn’t big enough for all the chicken tenders, shrimp, and marinade at once, cook in two batches. Crowding the pan will steam everything instead of giving you those nice caramelized edges.

Simple Swaps and Storage

Ran out of pancetta? Bacon works beautifullyjust dice it small and cook until crispy. If you’re not a shrimp fan, double the chicken tenders instead. And while parmesan romano and mozzarella make the topping extra special, you can use all mozzarella or even a good Italian blend if that’s what’s in your fridge.

Pro Tip: Leftovers are even better the next day once all those flavors have had time to meld. Just add a splash of cream or milk when reheating to bring back that silky texture.

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FAQs (Copycat Olive Garden Chicken)

This Copycat Olive Garden Chicken comes together in about an hour once you’ve marinated the protein, and trust methe payoff is real. You’ll love how tender the chicken stays, how the carbonara clings to every strand of spaghetti, and that golden, garlicky breadcrumb crust on top. It’s the kind of meal that makes your kitchen smell like an Italian bistro and brings everyone to the table without you even calling twice.

If you want to lighten it up just a bit, swap half the heavy cream for half-and-halfit still tastes luxurious. You can also prep the marinade the night before so dinner practically cooks itself the next day. And here’s a trick I learned from my grandmother’s kitchen: always save a cup of pasta water before you drain. A splash stirred into leftovers brings back that silky, restaurant-quality texture every single time.

I’d love to see your version of this dishtag me if you make it or tell me in the comments what you served it with! Did you grow up ordering chicken carbonara on special nights out, or is this a brand-new comfort food love for your family? Either way, save this recipe and share it with someone who deserves a cozy, delicious dinner made with love.