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Olive Garden Chicken and Shrimp Carbonara

A creamy delight combining tender chicken and shrimp, enveloped in a luscious sauce over fettuccine pasta—perfect for any occasion!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fettuccine pasta
  • 1 cup cooked chicken breast, diced
  • 1 cup cooked shrimp, peeled and deveined
  • 2 cups heavy cream Can substitute with half-and-half for a lighter option.
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, add a splash of oil and sauté the minced garlic until fragrant (about 1 minute).
  3. Reduce the heat and pour in the heavy cream. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes until slightly thickened.
  4. Add the diced chicken and cooked shrimp into the creamy sauce, cooking for an additional 3-4 minutes until heated through.
  5. Toss the cooked fettuccine in the skillet with the sauce, chicken, and shrimp, ensuring all ingredients are nicely coated.
  6. Plate the carbonara, sprinkle with fresh parsley, and serve immediately.

Notes

For added convenience, feel free to use leftover rotisserie chicken. Allow leftovers to cool before storing in an airtight container. They keep in the fridge for up to 3 days or can be frozen for up to 2 months.