Pasta Carrabba Copycat Recipe - copycat recipe from our favorite restaurant! Italian grilled chicken over Alfredo with peas and mushrooms - my husband wanted to lick his plate! Chicken, balsamic vinegar, olive oil, basil, butter, shallots, garlic, parmesan, half and half, mushrooms, green peas and fettuccine. Serioulsy delicious! #chicken #pasta #carrabbas
I ran across this copycat recipe of Pasta Carrabba and I knew we had to give it a try. It turned out fantastic! It was the best thing we ate last weekend. This was a really easy dish to make; it could easily be a weeknight meal. I whipped up the sauce while the chicken was on the grill. It literally only took about 10 minutes. Chicken Legs loved the fresh pasta in the dish and declared that he never wants dried pasta again. I guess I should look into getting a pasta attachment for my KitchenAid and learn to make pasta at home. (sounds like a good Christmas gift)
The chicken was extremely impressive - it is good enough to stand on its own. I was worried that it would taste too vinegary, but it didn't. It was great. Give this a try - I promise you won't be disappointed!
Yield: serves 2
Pasta Carrabba
prep time: 10 MINScook time: 15 MINStotal time: 25 mins
ingredients:
Chicken
- 2 boneless, skinless chicken breasts
- 3 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh basil leaves (or 2 tsp dried)
- Salt and fresh ground pepper to taste
Sauce
- 2 tablespoons butter
- 1 medium shallots
- 1 tsp minced garlic
- 1/4 cup grated parmesan cheese1 cup half & half (or heavy cream)
- 3-oz fresh mushrooms
- 1/2 cup frozen English peas
- Salt & fresh ground pepper to taste
Pasta
- Pasta1/2 (9 oz.) package fresh fettuccine
- 2 oz fresh grated Parmesan cheese
instructions:
- Combine vinegar, oil and basil. Pour over chicken and marinate overnight (I use a ziplock bag) in the refrigerator. Grill the breasts or bake in a 350ĀŗF oven for 30 minutes. Set aside.
- Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and parmesan cheese and cook another 2 minutes.
- Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.
All images and text ©Plain Chicken, Inc.


You're killing me with these grilled chicken and cream sauced dishes - looks like another meal ala Steph coming soon.
ReplyDeleteThis is exactly the sort of recipe my hubby will love, too. It looke delicious - thanks for sharing!
ReplyDeleteGreat looking chicken. Luv the way it looks!
ReplyDeleteThat's one of my favorites as well, but I love the peas and mushrooms- thanks! (Homemade pasta is on my list too.)
ReplyDeleteThis looks so amazing!!
ReplyDeleteSounds fantastic, although I wouldn't want anything to do with the mushrooms either. Heh.
ReplyDeleteWe don't have a Carrabba's anywhere around here, but that's some rockin' chicken there!!
ReplyDeleteHow do you eat this if you don't like the peas and mushrooms? LOL, you pick 'em out? The only thing I've eaten at Carrabba's was the shrimp and it was overcooked. This looks amazing.....I'd have to leave out the peas though.
ReplyDelete~ingrid
Thanks so much for posting this recipe, it's what my wife wanted for Mother's Day and she was wowed by it.
ReplyDeleteA quick suggestion however (I found it to be a little on the bland side) is to add 1 cup of white wine before adding the cream and reducing by half, it really really brings out all the flavors.
I worked at Carrabba's for a number of years and the dish is a bit more involved than this recipe.
ReplyDeleteP.S. never ever ever ever everrrrrrrrrr use canned mushrooms. They are sauteed and stand on their own as well.
This was soooo amazing! I followed Daniel's suggestions, so it was a little less creamy, but incredibly tasty. I'll be back for more...I <3 chicken. :)
ReplyDeleteOne of my all time favorite recipes! Thank you so much for sharing this!
ReplyDeleteThis was very good! I marinated my chicken for almost 48hrs as I was too tired to cook after work the first day, but made it tonight (with scallions in a bit of garlic to sub shallots) & it was great!
ReplyDeleteMade this for dinner tonight. Awesome! Loved the flavour of the chicken. Added an extra 1/4 cup parmesan cheese to the pasta. It was so cheesy! Didn't add mushrooms as we don't like them. Would definitely make this again. Thanks for a great recipe. 10/10!
ReplyDelete