Olive Garden Chicken Carbonara Pasta Recipe

This creamy, rich Olive Garden Chicken Carbonara Pasta is made with tender chicken, crispy bacon, and parmesan, ready in 40 minutes. Tossing the hot pasta into the glossy cream sauce coats every strand perfectly. I always keep these basic ingredients around for comfort food cravings.

Restaurant-Quality At Home

I used to order this creamy pasta every time we went out for Italian food. Then I realized how simple the sauce actually is to build in one pan.

The biggest mistake I made at first was boiling the cream too hard, which caused it to separate. Lowering the heat gently creates that smooth, luxurious finish every time.

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Olive Garden Chicken Carbonara Pasta Ingredients

• 1 lb chicken breasts, sliced into strips
• 8 oz spaghetti or bucatini
• 6 slices thick-cut bacon, chopped
• 3 cloves garlic, minced
• 1.5 cups heavy cream
• 1 cup grated parmesan cheese
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

How To Make Olive Garden Chicken Carbonara Pasta

1. Cook the Pasta: Boil the spaghetti in heavily salted water until al dente, reserving a half cup of pasta water before draining.
2. Crisp the Bacon: Fry the chopped bacon in a large skillet over medium heat until crispy, then remove to a paper towel, leaving the fat in the pan.
3. Sear the Chicken: Cook the chicken strips in the bacon fat for 5-7 minutes until browned and cooked through, then remove and set aside.
4. Build the Sauce: Sauté the garlic for 30 seconds, then pour in the heavy cream and simmer gently for 3 minutes to thicken slightly.
5. Combine and Coat: Stir in the parmesan cheese, black pepper, cooked pasta, chicken, and bacon, tossing well to coat.

Recipe Tips

• Use fresh parmesan: Pre-grated cheese contains anti-caking agents that make the sauce grainy.
• Save the pasta water: Adding a splash helps thin the rich sauce and binds it to the noodles.
• Do not boil the cream: High heat can cause dairy to split and ruin the texture.

What To Serve With Chicken Carbonara

A crisp Caesar salad cuts through the heavy cream sauce beautifully. You can also serve it with warm garlic breadsticks to soak up the leftover cheese sauce.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to three days. Reheat slowly on the stove with a splash of milk to bring the sauce back together. Freezing is not recommended as the cream will separate.

FAQs

Can I use half and half instead of heavy cream?

Yes, but the sauce will be noticeably thinner. You might need to simmer it longer or whisk in a tiny bit of cornstarch.

Why did my sauce curdle?

High heat is the usual culprit for curdled dairy. Always lower the heat before adding the cheese and avoid a rolling boil.

Can I use pancetta instead of bacon?

Absolutely. Pancetta offers a more traditional Italian flavor, though bacon matches the restaurant style perfectly.

Nutrition

• Calories: 850 kcal
• Total Fat: 52g
• Saturated Fat: 28g
• Cholesterol: 195mg
• Sodium: 950mg
• Total Carbohydrate: 45g
• Protein: 48g

Try More Recipes:

• Lemon Butter Chicken Pasta Recipe
• Creamy Lemon Chicken Pasta Recipe
• Creamy Chicken Pasta Recipe