Olive Garden Chicken Carbonara Recipe

I truly believe that the best comfort food is homemade.

This homemade olive garden chicken carbonara recipe delivers the best of both worlds: a rich, velvety sauce with bright lemon notes and tender chicken. It’s one of my go-to easy dinner ideas for busy weeknights when my family needs something hearty, fast, and satisfying.

This version takes the classic restaurant dish and adds a fresh, simple twist that elevates the flavor. Skip the wait and bring this restaurant favorite right to your dinner table tonight.

Ingredients

• Boneless, skinless chicken breasts: 450 g (1 lb) cut into 1-inch cubes. Pat dry before cooking for a better sear. For extra ease, you can swap for chicken tenders for faster cooking.
• Fettuccine pasta: 340 g (12 oz). A wide, flat noodle that holds the creamy sauce well. Standard fettuccine or linguine work best for this recipe.
• Olive oil: 30 ml (2 tbsp) divided. Used for browning the chicken and sautéing the aromatics. Choose extra virgin olive oil for better flavor.
• Minced garlic: 2 cloves. Provides aromatic depth to the sauce base. Sauté carefully to avoid burning for a bitter taste.
• Chicken broth: 180 ml (3/4 cup). Used for deglazing the pan and building the sauce base. Ensure a permissible source if following dietary restrictions.
• Heavy cream: 240 ml (1 cup). The base for the rich sauce, providing thickness and body. Use full-fat heavy whipping cream for best results.
• Large egg yolks: 2 large. The key to authentic carbonara creaminess and body. Must be tempered properly to avoid scrambling.
• Finely grated Parmesan cheese: 60 g (1/2 cup), plus more for serving. Use high-quality Parmesan (microbial rennet) for flavor. Reserve extra for serving on top.
• Lemon: 1 large, zested and juiced (approx. 2 tbsp juice, 1 tbsp zest). Provides a bright counterpoint to the rich cream sauce. Zest first for maximum flavor before juicing.
• Fresh thyme leaves: 5 g (1 tbsp), finely chopped, plus extra for garnish. The aromatic herb that elevates the flavor profile. Dried thyme can be substituted in a pinch (use 1/3 less).
• Kosher salt and freshly ground black pepper: 3 g (1/2 tsp) salt and 1 g (1/4 tsp) pepper, or to taste. Standard seasoning for the chicken and sauce. Adjust seasoning after tasting the finished sauce.

Instructions

This olive garden chicken carbonara recipe is fast, which makes it perfect for quick meals. Read through the instructions first to ensure a smooth cooking process.

1. Cook the pasta and reserve water. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup (120 ml) of the pasta cooking water before draining; set pasta aside.
2. Sear the chicken. Pat chicken cubes dry with paper towels; season lightly with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
3. Build the sauce base. Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth, scraping up any browned bits from the pan to deglaze. Bring to a simmer and let it reduce slightly for 2 minutes.
4. Add cream and aromatics. Stir in heavy cream, lemon zest, lemon juice, and chopped fresh thyme. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it slightly thickens. I actually prefer to chop my fresh thyme right on the cutting board while the water boils for extra efficiency.
5. Temper the egg yolks. In a small bowl, whisk the two large egg yolks. Take 1/4 cup (60 ml) of the hot cream sauce and slowly whisk it into the yolks. This crucial step prevents the eggs from scrambling when added to the main sauce.
6. Finish the sauce off-heat. Remove the skillet from the heat immediately. Gradually pour the tempered yolk mixture into the cream sauce, whisking constantly until incorporated. Stir in the grated Parmesan cheese until smooth and glossy. If the sauce separates or looks grainy, try adding 1-2 tablespoons of cold butter and whisk vigorously off-heat to emulsify it again.
7. Combine pasta and chicken. Add the cooked fettuccine and the cooked chicken back into the skillet with the sauce. Toss everything together, adding a splash or two of the reserved pasta cooking water as needed. The pasta should be evenly coated in a silky, smooth consistency. Taste and adjust seasoning with salt and pepper as needed.
8. Plate and garnish. To plate, swirl a generous portion of this olive garden chicken carbonara recipe onto a warm bowl. Serve immediately, garnished with fresh thyme leaves and extra grated Parmesan.

Tips for Making This a Weeknight Meal

This easy olive garden chicken carbonara recipe makes for an impressive family dinner, but it doesn’t have to take all night. Prepping ingredients beforehand will greatly reduce active cooking time. Here are a few ways to shave minutes off a busy weeknight.

• Prepare ingredients ahead of time: Cut the chicken into cubes and grate the Parmesan a day in advance. Mince the garlic and chop fresh thyme while the pasta water heats up to save time.
• Cook the chicken while the water boils: Use the time while the water comes to a boil to cut and season the chicken. The chicken cooking time (5-7 minutes) can overlap with the pasta cooking time for efficiency.
• Use reserved pasta water wisely: Don’t add all the reserved pasta water at once. Add a splash at a time until you reach the perfect creamy consistency. If you add too much, continue cooking for a minute or two over low heat to help it thicken.

Variations and Substitutions

The beauty of this olive garden chicken carbonara recipe is its flexibility. You can easily adapt it to match what you have available or fit different dietary preferences. Here are some simple variations to try:

• Add sun-dried tomatoes or mushrooms: For extra flavor, sauté sun-dried tomatoes or mushrooms until tender before adding the garlic. This adds an extra layer of savory depth to the sauce.
• Healthier version: Use whole wheat pasta instead of traditional fettuccine. Increase the chicken broth slightly and reduce the heavy cream by 1/4 cup. The sauce will still be rich but slightly lighter for a healthier eating approach.
• Add veggies: Sauté mushrooms or spinach with the garlic. Add steamed broccoli florets or peas with the pasta during the final combining step for a more well-rounded meal.

Storage and Reheating Tips for Leftovers

Storing leftover carbonara can be tricky because of the egg yolks in the sauce. Here are the best practices for handling leftovers:

• Proper storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the sauce will thicken considerably and lose its original glossy finish when chilled.
• Reheating carbonara: Reheat gently in a pan over medium-low heat. Add a splash of water, milk, or extra chicken broth to bring back moisture and prevent scrambling. Avoid using high heat, which can cause the eggs in the sauce to separate.

FAQs

Is this olive garden chicken carbonara recipe similar to the original?

Yes, this recipe captures the rich, creamy, and garlic-infused flavor profile of the restaurant favorite. We’ve added a lemon-thyme twist to brighten the overall flavor, making it perfect for a family-friendly meal.

Can I make this ahead of time?

No, carbonara is best served immediately. The egg yolks in the sauce can separate when reheated, making it less appealing. The sauce will also absorb into the pasta over time, losing its creamy texture.

How do I keep the egg from scrambling?

The key is tempering the eggs (Step 5). Always remove the skillet from the heat when adding the egg mixture (Step 6). The residual heat from the sauce is just enough to cook the eggs without scrambling them. I like to continuously whisk for about 30 seconds after adding the yolks to make sure everything emulsifies properly.

Can I substitute milk or half-and-half for heavy cream?

We do not recommend this substitution. The high fat content of heavy cream is essential for creating a stable, rich, and thick sauce. Lower fat dairy products will make the sauce watery and prone to separating. For this easy carbonara recipe, heavy cream is a must.

Can I add other ingredients like mushrooms or spinach?

Absolutely. Sauté mushrooms until tender before adding the garlic in Step 3. Stir fresh spinach into the sauce during Step 4 to wilt. This makes it a great way to use up fresh ingredients in your fridge for a more complete meal.

Conclusion

This easy olive garden chicken carbonara recipe proves that restaurant-quality comfort food can be made at home in under an hour. With a bright, fresh twist from the lemon and thyme, this hearty meal is perfect for a satisfying family dinner. Add this recipe to your meal plan this week and share your experience with us.

olive garden chicken carbonara recipe

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• Author: Samantha Hayes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

A rich and creamy homemade chicken carbonara featuring tender chicken and a bright lemon-thyme twist, perfect for a fast weeknight meal.

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Ingredients

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• 1 pound boneless, skinless chicken breast, cubed
• 12 ounces fettuccine pasta
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 3/4 cup chicken broth
• 1 cup heavy cream
• 2 large egg yolks
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1 large lemon, zested and juiced
• 1 tablespoon fresh thyme leaves, chopped, plus more for garnish
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

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Instructions

1. Cook Pasta and Reserve Water: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup (120 ml) of the pasta cooking water before draining, then set the pasta aside.
2. Sear Chicken: Pat the chicken cubes dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
3. Build Sauce Base: Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan to deglaze. Bring to a simmer and let it reduce slightly for 2 minutes.
4. Add Cream and Aromatics: Stir in the heavy cream, lemon zest, lemon juice, and chopped fresh thyme. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it slightly thickens.
5. Temper Egg Yolks: In a small bowl, whisk the two large egg yolks. Slowly whisk 1/4 cup of the hot cream sauce into the yolks to prevent them from scrambling.
6. Finish Sauce Off-Heat: Remove the skillet from the heat immediately. Gradually pour the tempered yolk mixture into the cream sauce while whisking continuously. Stir in the grated Parmesan cheese until the sauce is smooth and glossy. If the sauce separates, whisk vigorously with 1-2 tablespoons of cold butter off-heat to emulsify.
7. Combine Pasta and Chicken: Add the cooked fettuccine and seared chicken back into the skillet with the sauce. Toss everything together, adding a splash or two of the reserved pasta cooking water as needed to achieve a silky consistency. Taste and adjust seasoning with salt and pepper.
8. Plate and Garnish: Serve immediately, garnished with fresh thyme leaves and extra grated Parmesan cheese.

Notes

To achieve a better sear on the chicken, pat the cubes dry with paper towels before cooking. Carbonara is best served fresh; reheating can cause the egg yolks to separate. If reheating leftovers, use low heat and add a small amount of water or chicken broth to restore moisture. Prep ingredients like cutting chicken and grating cheese ahead of time to shorten active cooking time on weeknights.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 800 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 34 g
• Saturated Fat: 17 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 3 g
• Protein: 46 g
• Cholesterol: 200 mg