Golden, tender chicken smothered in creamy Italian saucethe kind that makes you order extra breadsticks just to soak up every drop. Copycat Olive Garden Chicken brings that cozy restaurant comfort straight to your dinner table, no reservations needed.
I tested this version four times last winter until the sauce had that same silky thickness I remembered from date nights in college. My husband took one bite and said, “Waityou made this?” The trick is letting the chicken rest in the marinade for at least an hour so those garlic and herb flavors really sink in. After eight years of food photography, I’ve learned that the dishes people actually cook are the ones that taste like a treat but don’t require fancy technique.
Thomas Baker
Copycat Olive Garden Chicken Recipe Easy and Delicious
Enjoy a homemade version of the famous Copycat Olive Garden Chicken with this creamy and flavorful chicken and shrimp carbonara. This recipe combines tender marinated chicken, succulent shrimp, and a rich carbonara sauce baked to a golden, cheesy finish. Perfect for a comforting Italian main dish that beats dining out!
Start by placing the chicken tenders and shrimp into a large resealable bag. Whisk together olive oil, Italian seasoning, minced garlic, freshly ground pepper, and salt in a small bowl, then pour the mixture over the chicken and shrimp. Seal the bag and let it marinate in the refrigerator for at least 4 hours to absorb all the flavors.
Meanwhile, bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente according to the package instructions. Drain well and set the pasta aside.
While the pasta is cooking, heat a large skillet over medium-high heat and add the marinated chicken, shrimp, and remaining marinade. Sauté for about 7 minutes, then toss in the thinly sliced red bell peppers and cook for an additional 5 minutes. Remove from heat and set aside.
In the large pot used for the pasta, add a tablespoon of olive oil and warm it over medium-high heat. Stir in the diced pancetta and cook for roughly 5 minutes, stirring frequently, until the pancetta is crisped and browned.
Lower the heat to medium-low and mix the salted butter into the pot until melted. Quickly whisk in the flour to form a roux, then add crushed garlic, grated parmesan cheese, heavy cream, and egg yolks. Continuously whisk this mixture for 5 minutes to thicken the sauce while preventing the eggs from scrambling.
Fold in the cooked spaghetti to coat with the creamy carbonara sauce thoroughly. Transfer the pasta into a 9×13-inch baking dish, spreading it evenly. Layer the sautéed chicken, shrimp, and bell peppers on top.
Preheat your oven’s broiler to a low setting for gentle browning. In a small bowl, combine parmesan romano cheese, shredded mozzarella, Italian-seasoned panko breadcrumbs, melted butter, and garlic powder until well mixed. Evenly sprinkle this topping over the pasta and seafood layer.
Place the baking dish under the broiler and cook for 5 to 7 minutes, watching closely until the topping turns golden brown and crispy.
Remove the casserole from the oven and scatter freshly chopped parsley over the top for a fresh finish. Serve the dish warm and enjoy a flavorful copycat Olive Garden classic.
Notes
For best results, marinate the chicken and shrimp overnight to maximize flavor. Use freshly grated cheeses for a more authentic taste. Leftovers keep well refrigerated and can be reheated gently in the oven.
Why You’ll Love This Copycat Olive Garden Chicken and Shrimp Carbonara
This creamy, restaurant-worthy dish captures everything cozy about Italian diningwithout the wait or the price tag. The marinade works magic on both the chicken tenders and shrimp, while the carbonara sauce comes together with that silky richness you crave.
Better than takeout: Fresh ingredients and real cream make this taste even more indulgent than the original
Feeds a crowd: Perfect for Sunday dinners or potlucksthis 9×13 pan serves six hungry people
Make-ahead friendly: The marinade does its work in the fridge while you go about your day
Golden, crispy topping: That broiled breadcrumb layer adds texture you’ll want to scrape from the pan
Key Ingredients That Make It Special
The marinated proteins are what set this apart. Letting the chicken tenders and shrimp soak in olive oil, Italian seasoning, and minced garlic for at least four hours transforms them into tender, flavorful bites. I’ve tried shortcuts, and trust methe wait is worth it.
Pancetta adds a salty, smoky depth to the carbonara that regular bacon just can’t match. You’ll find it near the deli section, and a little goes a long way. The egg yolks thicken the sauce without making it heavy, while the parmesan cheese melts into creamy perfection.
Pro Tip: Use freshly grated parmesan from a block instead of the pre-shredded kindit melts smoother and tastes sharper.
How the Recipe Comes Together
Start by marinating your proteins in the morning or even the night before. When you’re ready to cook, boil the spaghetti while the chicken and shrimp sizzle in their marinade. The bell peppers go in toward the end so they stay slightly crisp.
The carbonara sauce builds in layerscrispy pancetta first, then butter and flour for body, followed by cream and those whisked egg yolks. Keep your heat medium-low and stir constantly for about five minutes. This prevents scrambled eggs and gives you that glossy, restaurant-quality sauce.
Everything gets layered in a baking dish, topped with a buttery breadcrumb mixture, then broiled until golden. The smell alone will have everyone hovering around the kitchen.
Ingredient Swaps and Tweaks
Original Ingredient
Easy Swap
Pancetta
Thick-cut bacon, diced
Chicken tenders
Boneless chicken breasts, sliced thin
Medium shrimp
Large shrimp, cut in half
Heavy cream
Half-and-half (sauce will be slightly thinner)
Spaghetti
Fettuccine or linguine
Note: If you’re not a shrimp fan, double the chicken tenders and skip the seafood entirelyit still tastes amazing.
Serving and Storage Tips
Serve this straight from the oven while the topping is still crispy. A simple side salad with Italian dressing and some garlic bread make it a complete meal. Leftovers reheat beautifully in the oven at 350°F for about 15 minutescover with foil to keep the pasta from drying out.
Storage Method
How Long It Lasts
Refrigerator (airtight container)
3-4 days
Freezer (before broiling)
Up to 2 months
Reheating from frozen
Thaw overnight, then bake at 350°F for 25 minutes
I like to portion leftovers into individual containers for easy weekday lunches. Just pop one in the microwave for two minutes, and you’ve got a restaurant-quality meal at your desk.
Troubleshooting Common Questions
My sauce turned lumpywhat happened? The heat was likely too high when you added the egg yolks. Keep it on medium-low and whisk constantly for smooth results.
Can I skip the marinating time? You can marinate for as little as one hour if you’re in a pinch, but four hours gives you noticeably more flavor. Overnight is even better.
The topping burned before the casserole heated through. Use the low broil setting and watch it closely after the five-minute mark. Every oven runs a bit differently, so yours might need just four minutes to reach golden perfection.
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FAQs (Copycat Olive Garden Chicken)
Can I use heavy cream instead of half and half?
Yes, heavy cream works perfectly and creates an even richer sauce. Use the same amount as called for in the recipe. The sauce will be slightly thicker and more indulgent, just like the restaurant version. If it gets too thick, thin with a splash of pasta water.
What type of pasta works best for this dish?
Fettuccine is traditional and holds the creamy sauce beautifully. Linguine or penne also work well if that’s what you have on hand. Cook the pasta just until al dente since it will continue cooking slightly when tossed with the hot sauce.
How do I prevent the sauce from breaking or curdling?
Keep the heat at medium-low when adding the cream and cheese. Remove the pan from heat before stirring in the Parmesan to prevent overheating. If the sauce starts to separate, whisk in a tablespoon of pasta water to bring it back together.
Can I make this recipe ahead of time?
This dish is best served immediately, but you can prep the proteins ahead. Cook and season the chicken and shrimp, then refrigerate for up to 2 days. Reheat gently in the pan before adding to freshly made sauce and pasta for optimal texture.
What size shrimp should I buy?
Medium to large shrimp (21-25 count per pound) work perfectly for this meal. They’re substantial enough to complement the chicken without overpowering the dish. Remove shells and devein before cooking for the best presentation and eating experience.
You’ll love how this Copycat Olive Garden Chicken turns outgolden and tender with that creamy sauce clinging to every bite. The broiled topping adds just the right crunch, and leftovers somehow taste even better the next day. It’s the kind of dinner that feels special without the fuss, and honestly, nobody will believe you didn’t order it.
If you want a lighter version, swap half-and-half for the cream and toss in extra bell peppers for color and crunch. I’ve started prepping the marinade in a zip-top bag the night before so everything’s ready to go after work. A trick I learned from styling hundreds of pasta dishes: let it rest five minutes before serving so the sauce settles beautifully on the plate.
I’d love to see your versiontag me if you snap a photo before everyone digs in. Did this remind you of a favorite dinner out, or maybe a dish your family always ordered for celebrations? Save this recipe for the next time you want to treat your people to something cozy and memorable, no reservation required.
