Olive Garden’s Famous Chicken Carbonara Pasta Recipe: How To Make It At Home!
What To Know
- Bring a large pot of salted water to a boil and cook the linguine pasta according to the package directions.
- Add a pinch of nutmeg to the sauce for an extra layer of depth and flavor.
- Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days.
If you’re craving Olive Garden’s delectable Chicken Carbonara Pasta, but don’t want to venture out to the restaurant, you can easily recreate this culinary masterpiece in the comfort of your own kitchen. Follow these step-by-step instructions and savor the authentic flavors of this classic Italian dish.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 pound linguine pasta
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup heavy cream
- 2 large eggs
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
1.
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the linguine pasta according to the package directions. Drain and set aside.
2.
Shred the Chicken:
- While the pasta is cooking, cook the chicken breasts using your preferred method. Once cooked, shred the chicken into bite-sized pieces.
3.
Sauté the Garlic:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4.
Create the Sauce:
- In a medium bowl, whisk together the Parmesan cheese, Pecorino Romano cheese, heavy cream, and eggs. Season with salt and pepper to taste.
5.
Combine the Ingredients:
- Add the cooked chicken and drained pasta to the skillet with the sautéed garlic. Pour the sauce over the pasta and toss to combine.
6.
Cook the Sauce:
- Cook the pasta over low heat, stirring constantly, until the sauce has thickened and coated the pasta. This should take about 3-5 minutes.
7.
Serve and Garnish:
- Serve the Chicken Carbonara Pasta immediately, garnished with fresh parsley and additional Parmesan cheese.
Tips:
- For a richer flavor, use freshly grated Parmesan and Pecorino Romano cheeses.
- If you don’t have heavy cream, you can substitute with milk or half-and-half.
- To prevent the eggs from scrambling, make sure the pasta is not too hot when you add the sauce.
- If the sauce becomes too thick, add a splash of pasta water to thin it out.
Variations:
- Add diced bacon or pancetta for a smoky flavor.
- Add sautéed mushrooms or peas for added texture.
- Use fettuccine or penne pasta instead of linguine.
Olive Garden’s Secret Ingredient
The secret ingredient that makes Olive Garden’s Chicken Carbonara Pasta so irresistible is a touch of nutmeg. Add a pinch of nutmeg to the sauce for an extra layer of depth and flavor.
The Perfect Pairing
Pair your Chicken Carbonara Pasta with a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine will complement the richness of the pasta.
Ending on a Savory Note
Now you have the secret recipe to recreate the beloved Chicken Carbonara Pasta from Olive Garden. Gather your ingredients and embark on a culinary adventure that will tantalize your taste buds. Bon appétit!
Answers to Your Most Common Questions
Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can use pre-cooked chicken to save time. Simply shred the chicken and add it to the skillet with the other ingredients.
Q: What if I don’t have Pecorino Romano cheese?
A: You can substitute Parmesan cheese for Pecorino Romano cheese, or use a blend of Parmesan and Asiago cheeses.
Q: Can I make this dish ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat the sauce and toss it with the cooked pasta.
