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Copycat Carrabba’s Pasta Carrabba

The aroma of garlic, basil, and creamy parmesan sauce always takes me back to my college days. My roommates and I, perpetually broke, would pool our money for a “fancy” dinner. Carrabba’s was the ultimate indulgence, and Pasta Carrabba was always the star. Each creamy, cheesy bite felt like a celebration – a brief escape from ramen noodles and looming deadlines. Recreating this dish at home lets me relive those carefree moments, now with a slightly more sophisticated palate (and thankfully, a slightly larger budget).

Recipe Overview:

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Dietary Type: Not Gluten-Free

Ingredients:

For the Chicken:

6 chicken breasts, skinned & boned
6 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup fresh basil leaf, chopped
Salt, to taste
Fresh ground pepper, to taste

For the Sauce:

3 tablespoons butter
4 medium shallots, finely chopped
2 cups cream
6 ounces fresh mushrooms, sliced
1 cup frozen English peas
Salt, to taste
Fresh ground pepper, to taste

For the Pasta:

1 (9 ounce) package fresh fettuccine
2 ounces fresh grated parmesan cheese

Equipment Needed:

Large platter or baking dish
Grill or baking sheet
Large skillet or saucepan
Large pot

Instructions:

Prepare the Chicken: Cut the chicken breasts in half horizontally to create thinner cutlets. This helps them cook evenly and quickly. Arrange the cutlets side by side on a large platter or baking dish.
Marinate the Chicken: Drizzle the balsamic vinegar and extra virgin olive oil evenly over the chicken. Sprinkle the chopped fresh basil, salt, and fresh ground pepper liberally over the chicken.
Refrigerate: Cover the platter with plastic wrap and refrigerate for at least 1 hour. Marinating longer (up to 4 hours) will deepen the flavor.
Cook the Chicken: Preheat your grill to medium-high heat or preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grill the chicken breasts for about 5-7 minutes per side, or bake in the preheated oven for approximately 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). The chicken should be cooked through and slightly browned.
Rest the Chicken: Once cooked, remove the chicken from the grill or oven and set aside to rest for a few minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Prepare the Sauce: While the chicken is cooking, peel and finely chop the shallots. In a large skillet or saucepan, melt the butter over medium heat.
Sauté the Shallots: Add the chopped shallots to the melted butter and sauté for about 1 minute, or until they become translucent and fragrant. Be careful not to burn them.
Add Cream and Season: Pour the cream into the skillet with the shallots. Season with salt and fresh ground pepper to taste. Remember to start with a small amount of salt and pepper and adjust as needed.
Reduce the Sauce: Bring the cream sauce to a gentle boil, then reduce the heat to low and simmer for about 10-15 minutes, or until the sauce has thickened slightly to the consistency of a light sauce that will coat a spoon. Stir occasionally to prevent sticking.
Add Mushrooms and Peas: Add the sliced fresh mushrooms and frozen English peas to the sauce. Cook for another 2 minutes, or until the mushrooms are tender and the peas are heated through.
Cook the Pasta: While the sauce is simmering, cook the fresh fettuccine according to the package directions. Fresh pasta cooks very quickly, usually in just a few minutes.
Drain the Pasta: Once the pasta is cooked al dente (slightly firm to the bite), drain it well in a colander. Shake out any excess water to prevent the sauce from becoming too watery.
Slice the Chicken: Thinly slice the cooked chicken breasts into strips.
Combine Ingredients: Add the cooked and drained pasta to the skillet with the cream sauce. Gently toss to coat the pasta evenly with the sauce. Add the sliced chicken to the pasta and sauce. Toss again gently to combine.
Add Parmesan Cheese: Sprinkle the fresh grated parmesan cheese over the pasta and chicken. Toss gently to incorporate the cheese.
Serve Immediately: Serve the Pasta Carrabba immediately while it’s hot and the sauce is creamy. Garnish with extra fresh basil, if desired.

Expert Tips & Tricks:

Shallot Substitute: If you don’t have shallots, you can substitute finely chopped yellow onion or red onion. The flavor will be slightly different, but still delicious.
Fresh vs. Dried Herbs: While fresh basil is best, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil for every tablespoon of fresh basil.
Cream Variations: For a richer sauce, you can use heavy cream instead of regular cream. For a lighter sauce, you can use half-and-half, but be careful not to overcook it, as it may curdle.
Make-Ahead Sauce: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat before adding the pasta and chicken.
Perfectly Grilled Chicken: To ensure juicy grilled chicken, brine the chicken breasts in a salt water solution for 30 minutes before grilling. This helps the chicken retain moisture.
Deglaze the Pan (Optional): For a deeper flavor, deglaze the pan with a splash of dry white wine after sautéing the shallots. Allow the wine to reduce slightly before adding the cream.

Serving & Storage Suggestions:

Serve Pasta Carrabba immediately in warmed bowls for optimal enjoyment. Garnish with a sprig of fresh basil and an extra sprinkle of parmesan cheese for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or milk if needed to restore the sauce’s creaminess. Microwaving is also an option, but the pasta may become slightly dry. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	903.6 kcal	N/A
Calories from Fat	591 g	65%
Total Fat	65.7 g	101%
Saturated Fat	27.2 g	136%
Cholesterol	236 mg	78%
Sodium	333 mg	13%
Total Carbohydrate	35 g	11%
Dietary Fiber	1.6 g	6%
Sugars	4.5 g	18%
Protein	43.1 g	86%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions:

Gluten-Free: Use gluten-free fettuccine or another gluten-free pasta alternative. Be sure to check the labels of all ingredients to ensure they are gluten-free.
Vegetarian: Omit the chicken for a vegetarian version. Add more mushrooms and vegetables, such as spinach, zucchini, or bell peppers.
Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
Seafood: Substitute the chicken with shrimp or scallops for a seafood variation.
Different Cheese: Experiment with different types of cheese. Asiago, Romano, or Pecorino Romano would all be delicious alternatives to parmesan.

FAQs (Frequently Asked Questions):

Q: Can I use dried mushrooms instead of fresh?
A: Yes, you can substitute dried mushrooms, but rehydrate them in hot water for about 30 minutes before adding them to the sauce. Be sure to drain them well.

Q: How can I prevent the cream sauce from curdling?
A: To prevent curdling, use low heat and don’t boil the sauce for too long. Adding a tablespoon of cornstarch mixed with a little cold water can also help stabilize the sauce.

Q: Can I make this dish ahead of time?
A: You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta fresh when you’re ready to serve.

Q: Can I use different types of pasta?
A: Yes, you can use other types of pasta, such as linguine, spaghetti, or penne. Adjust the cooking time accordingly.

Q: What’s the best way to reheat leftovers?
A: Gently reheat the pasta in a skillet over low heat, adding a splash of cream or milk if needed to restore the sauce’s creaminess.

Final Thoughts:

Pasta Carrabba is more than just a recipe; it’s an invitation to create moments of joy and connection. Whether you’re reliving cherished memories or forging new ones, the creamy, cheesy goodness of this dish is sure to bring smiles to your table. So gather your ingredients, fire up your stove, and let the aroma of garlic, basil, and parmesan fill your kitchen. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share your culinary creation with loved ones – because great food is always best enjoyed together. Pair it with a crisp Italian white wine like Pinot Grigio for a truly authentic experience. Buon appetito!

Copycat Carrabba’s Pasta Carrabba Recipe