Copycat Olive Garden Chicken Recipe Easy Delicious Homemade

You know that moment when the waiter sets down a plate of tender, garlicky chicken at Olive Garden and you think, I need this in my life every week? Copycat Olive Garden chicken brings that creamy, savory magic straight to your kitchenno breadsticks required.

I first cracked this one back in 2019 after my daughter begged me to “make the restaurant chicken” for the third time that month. The trick is browning the chicken just right before you add the cream sauceit locks in flavor and keeps everything juicy. After ten years of recipe testing (and plenty of burnt garlic moments), this version nails it every time.

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

This is the fancy restaurant meal you can actually pull off on a weeknightwell, after a little marinating time. The combo of tender chicken, juicy shrimp, and creamy carbonara sauce topped with a crispy, buttery crust hits every comfort food note without the wait or the bill.

• Restaurant flavor at home: All that garlicky, creamy goodness without leaving your kitchen
• Feeds a crowd: This makes six generous servings, perfect for family dinners or when you want leftovers worth fighting over
• The topping is everything: That golden, cheesy bread crumb layer takes it from “good pasta” to “I need this again tomorrow”
• Marinate and forget: Toss everything in a bag in the morning, and dinner practically cooks itself later

What You’ll Need (Ingredients & Tools)

The ingredient list looks long, but it’s mostly pantry staples and a few fresh items. You’ll marinate the chicken tenders and shrimp in olive oil with Italian seasoning, garlic, pepper, and saltthen build a carbonara sauce with pancetta, butter, flour, egg yolks, parmesan cheese, and heavy cream. The spaghetti gets tossed with everything, then topped with a mix of mozzarella, parmesan romano, and seasoned panko bread crumbs before broiling.

Pro Tip: Use a gallon-sized food storage bag for marinatingit saves space in the fridge and makes cleanup easier. You’ll also need a 9×13 baking dish for the final broil, plus a large skillet and pot for cooking.

How to Make Copycat Olive Garden Chicken and Shrimp Carbonara

Start by marinating the chicken tenders and shrimp in the olive oil mixture for at least four hoursI usually do this in the morning. When you’re ready to cook, boil the spaghetti, then cook the marinated chicken and shrimp with sliced red bell pepper in a skillet. Meanwhile, crisp up the pancetta, make the carbonara sauce by whisking in butter, flour, crushed garlic, parmesan, heavy cream, and egg yolks, then toss it all with the cooked pasta.

Spread the sauced pasta in your baking dish, top with the cooked chicken, shrimp, and peppers, then sprinkle on the bread crumb mixture. Broil on low for 5-7 minutes until golden and crispy. The trick I learned after burning this twice? Low broil gives you way more control than high.

Step	Time	What You’re Doing
Marinate	4 hours	Chicken & shrimp soak up garlic and herbs
Cook Pasta	10-12 min	Boil spaghetti until al dente
Cook Protein	12 min	Sauté chicken, shrimp, and bell pepper
Make Sauce	10 min	Crisp pancetta, build carbonara
Broil	5-7 min	Crisp up that cheesy topping

Tips for Getting It Just Right

Don’t skip the marinating time. Four hours is the minimumI’ve done overnight and it’s even better. The olive oil and garlic seep into everything and keep the chicken and shrimp from drying out.

Whisk constantly when adding the egg yolks. Keep the heat on medium-low and don’t stop stirring, or you’ll end up with scrambled eggs instead of silky sauce. If you’re nervous, pull the pot off the heat between whisksit takes an extra minute but saves the dish.

Watch the broiler like a hawk. Low broil is your friend here. Check at five minutes, and pull it the second the top turns golden. Burnt bread crumbs are sad bread crumbs.

How to Serve and Store

Serve this straight from the oven while the topping is still crispy, garnished with fresh parsley. It pairs beautifully with a simple green salad or garlic bread if you’re feeling extra. Leftovers keep in an airtight container in the fridge for up to three daysreheat gently in the oven at 350°F to keep the topping from getting soggy.

Storage Method	How Long	Best For
Refrigerator	3 days	Quick lunches and next-day dinners
Freezer	Up to 2 months	Make-ahead portions (freeze before broiling)
Reheat in Oven	15 min at 350°F	Keeps topping crispy

Note: If you’re freezing this, assemble everything but don’t add the bread crumb topping until you’re ready to bake. It stays crispier that way.

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How I Finally Nailed This Copycat Olive Garden Chicken

I burned the first batch, overcooked the second, and nearly gave up on the third. But after countless tries and one very patient family, I finally cracked the code on this Copycat Olive Garden Chicken. Now it tastes just like the restaurant version, but better because I made it at home.

FAQs ( Copycat Olive Garden Chicken )

This copycat Olive Garden chicken takes about forty-five minutes once you’re actually cooking, but the marinating does all the heavy lifting. You’ll love how it turns outgolden on top, creamy underneath, with that garlicky, restaurant-quality flavor that makes everyone lean in for seconds. It smells like the best kind of indulgence without the guilt of ordering takeout three nights in a row.

Want to switch things up? Swap the shrimp for scallops or even skip the seafood entirely and double the chickenit works beautifully either way. A trick I learned from my aunt’s kitchen: add a splash of white wine to the carbonara sauce for extra depth. Leftovers reheat wonderfully in the oven at 350°F, and I’ve even packed cooled portions into individual containers for lunches that feel like a treat mid-week.

I’d love to see how yours turns out! Snap a photo and tag me, or drop a comment telling me if you grew up sneaking bites of pasta before dinner like I did. This one’s perfect for sharing with the people who make your table feel like home. Save it, make it yours, and enjoy every creamy, crispy bite.