Pasta Carrabba

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, heavy cream, mushrooms, green peas, and fettuccine. Seriously delicious! Serve with a salad and bread for a meal better than any restaurant!

Originally posted August 11, 2010

bowl of chicken alfredo with text overlay

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Homemade Chicken Fettuccine Alfredo Recipe

Carrabba’s Italian Grill is one of our favorite chain Italian restaurants. We don’t go very often, but when we do, we both really enjoy it. One of our favorite dishes is Pasta Carrabba – fettuccine alfredo with grilled chicken, sautéed mushrooms, and peas. We love everything about this dish. This homemade version is just as good, if not better than the original! It has quickly earned a spot in the dinner rotation.

grilled chicken in a cast iron grill pan

How to Make Pasta Carrabba

This pasta is super simple to make with only a few ingredients. Start with marinating the chicken. In a bowl, whisk together balsamic vinegar, extra virgin olive oil, basil, garlic, salt, and pepper. Place chicken breasts in a ziplock bag. Pour the marinade over the chicken and refrigerate a few hours to overnight.

When ready to make the pasta, remove the chicken from the marinade and cook on the grill, stovetop, or in the oven until it reaches an internal temperature of 165ºF. Slice chicken and set aside.

While the chicken is cooking, prepare the homemade Alfredo sauce and cook the pasta. In a large pot, bring water to a boil over medium high heat. Cook a package of fresh fettuccine pasta according to the package directions for al dente. 

In a large skillet, melt butter over medium heat. Sauté diced shallots and fresh mushrooms and cook until they start to soften. Add minced garlic cloves and cook for 30 seconds. Add heavy cream, salt, and black pepper. Bring to a boil. Reduce heat and simmer until the sauce starts to thicken. Stir in frozen green peas and grated Parmesan cheese. Add cooked pasta and sliced chicken. Garnish the pasta dish with fresh basil or parsley and more parmesan cheese.

bowl of chicken alfredo

Helpful Tips & Frequently Asked Questions

  • You can cook the chicken ahead of time and reheat it when ready to make the pasta.
  • You can cook the chicken on the grill or in the oven.
    • To cook the chicken inside, pan-sear the chicken on both sides for 3 to 4 minutes. Transfer chicken to a rimmed baking sheet. Bake at 425ºF for 10 minutes, until it reaches an internal temperature of 165ºF.
  • Can substitute a jar of sliced mushrooms for the fresh mushrooms. Either is delicious.
  • Can add or substitute shrimp, Italian sausage, bacon, or meatballs for the chicken.
  • Feel free to add some onion, bell peppers, and tomatoes to the pasta mixture.
  • Can use freshly grated or canned parmesan or romano cheese.
  • Store leftovers in an airtight container in the refrigerator.
    • I reheat the leftovers with extra heavy cream over medium heat in the skillet until warm.
bowl of pasta carrabba

What to Serve with Fettuccine Alfredo

The chicken pasta is outstanding. It is easy enough for a weeknight and impressive enough for company. My favorite part of the recipe is the grilled chicken. OMG! SO much amazing flavor! You might want to double the chicken for leftovers during the week. 

We serve this dish with a salad, crusty bread, and Carrabba’s Olive Oil Dip. I can not wait to make this again! Delicious!

Looking for more side dish ideas? Here are a few of our favorite recipes from the blog that go great with this creamy chicken alfredo:

Carrabba’s Bread Dip

Carrabba’s Bread Dip recipe – the real thing! Recipe straight from Carrabba’s Italian Grill. Parsley, basil, rosemary, oregano, garlic, red…

Creamy Italiano Salad

Creamy Italiano Salad with Homemade Dressing Recipe – our favorite salad!!! Romaine, tomatoes, thinly sliced seedless cucumbers, sliced banana peppers,…

Garlic Parmesan Skillet Bread

Garlic Parmesan Skillet Bread – refrigerated biscuits chopped and tossed in butter, garlic, italian seasoning and parmesan cheese. Baked in…

Italian Green Bean Salad

Italian Green Bean Salad – quick and delicious side dish! Green beans, tomatoes, garlic, olive oil, prosciutto, and mozzarella tossed…

bowl of chicken alfredo with text overlay

Pasta Carrabba

Yield: 4 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
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. Seriously delicious!

Ingredients:

Chicken

  • 4 boneless skinless chicken breasts
  • 6 Tbsp balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, minced
  • ¼ cup fresh basil leaves or 4 tsp dried
  • Salt and fresh ground pepper to taste

Sauce

  • ¼ cup butter
  • 2 medium shallots
  • 8- oz fresh sliced mushrooms
  • 2 tsp minced garlic
  • ½ cup grated parmesan cheese
  • 2 cups heavy whipping cream
  • 1 cup frozen English peas
  • salt and pepper to taste

Pasta

  • 1 (9-oz) package fresh fettuccine
  • ½ cup fresh grated Parmesan cheese

Instructions:

  • Combine balsamic vinegar, olive oil garlic, and basil. Pour over chicken and marinate overnight (I use a ziplock bag) in the refrigerator. Grill the breasts or bake in a 350ºF oven for 30 minutes. Set aside.
  • Peel and finely chop shallot. Saute shallots and mushrooms in butter until they start to soften. Add garlic and saute until fragrant.
  • Add heavy cream, salt, and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon.
  • Stir in frozen green 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.

Notes:

  • You can cook the chicken ahead of time and reheat it when ready to make the pasta.
  • You can cook the chicken on the grill or in the oven.
    • To cook the chicken inside, pan-sear the chicken on both sides for 3 to 4 minutes. Transfer chicken to a rimmed baking sheet. Bake at 425ºF for 10 minutes, until it reaches an internal temperature of 165ºF.
  • Can substitute a jar of sliced mushrooms for the fresh mushrooms. Either is delicious.
  • Can substitute shrimp, Italian sausage, or meatballs for the chicken.
  • Feel free to add some onion, bell peppers, and tomatoes to the pasta mixture.
  • Can use freshly grated or canned parmesan or romano cheese.
  • Store leftovers in an airtight container in the refrigerator.
    • I reheat the leftovers with extra heavy cream over medium heat in the skillet until warm.

Steph

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Comments

  1. Made 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!

  2. This 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!

  3. 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. 🙂

  4. I worked at Carrabba's for a number of years and the dish is a bit more involved than this recipe.

    P.S. never ever ever ever everrrrrrrrrr use canned mushrooms. They are sauteed and stand on their own as well.

  5. Thanks so much for posting this recipe, it's what my wife wanted for Mother's Day and she was wowed by it.

    A 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.

  6. How 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.
    ~ingrid

  7. That's one of my favorites as well, but I love the peas and mushrooms- thanks! (Homemade pasta is on my list too.)

  8. You're killing me with these grilled chicken and cream sauced dishes – looks like another meal ala Steph coming soon.

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