I have always been a huge fan of the creamy, savory pasta dishes at Outback Steakhouse, and the Outback Queensland Chicken and Shrimp Recipe was a personal favorite.

When it left the menu, I knew I had to figure out how to make it myself. After a bit of experimenting in my kitchen, I’ve perfected this copycat recipe.

It brings back all the wonderful flavors of the original, with a rich Alfredo-style sauce, seasoned chicken, and tender shrimp that I think you’re going to absolutely love.

Outback Queensland Chicken and Shrimp Recipe

Ingredients

Here are the key ingredients you’ll need to recreate this famous restaurant dish in your own kitchen.

1 lb Linguine: This long, flat pasta is perfect for catching the creamy sauce, but fettuccine is an excellent substitute.
4 Boneless, Skinless Chicken Breasts: Look for medium-sized breasts that will cook evenly.
8 oz Shrimp: Use raw, peeled, and deveined shrimp for the best flavor and texture.
1 tbsp Olive Oil: This is used for sautéing the chicken and shrimp, providing a nice base flavor.
1/2 pint Heavy Cream: The foundation of our rich sauce; do not substitute with a lower-fat option for the best results.
1/2 cup Milk: Whole milk works best to complement the heavy cream and create a smooth consistency.
2 tbsp Butter: Adds a layer of richness and flavor to the sauce that is simply irreplaceable.
1/2 cup White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal for deglazing the pan and adding depth.
1/4 tsp Poultry Seasoning: A classic blend that perfectly complements the chicken.
1/4 tsp Cayenne Pepper: This brings a subtle, warm heat to the dish. Adjust the amount based on your spice preference.
1/8 tsp White Pepper: It provides a milder, more earthy heat than black pepper, which blends seamlessly into the cream sauce.
1/8 tsp Onion Powder: Adds a savory, sweet undertone to the spice mix.
1 tbsp Garlic Powder: A crucial ingredient for building the savory base of the sauce and seasoning.

Note: This recipe makes enough for approximately 4 servings.

Variations

Feel free to customize this recipe to suit your dietary needs or flavor preferences with these simple swaps.

Dairy-Free: For a dairy-free version, substitute the heavy cream and milk with full-fat coconut milk or a high-quality cashew cream. Use a dairy-free butter alternative.
Add Vegetables: Enhance the dish by adding sautéed mushrooms, steamed broccoli florets, or sun-dried tomatoes. Stir them in with the pasta and sauce at the end.
Extra Flavor: For a cheesy twist, stir in a half-cup of freshly grated Parmesan cheese into the sauce until it melts. A squeeze of fresh lemon juice at the end can also brighten up the flavors.
Different Protein: If you’re not a fan of shrimp, you can make this an all-chicken dish. You could also try it with scallops for a different seafood flair.

Cooking Time

This delicious pasta dinner comes together quicker than you might think, making it great for a weeknight meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.

Large Pot: This is for boiling the linguine until it’s perfectly al dente.
Large Skillet or Pan: You’ll use this to sauté the chicken and shrimp and to build your delicious sauce.
Mortar and Pestle or Small Bowl: This is for combining all the wonderful spices into a uniform mixture.
Whisk: Essential for creating a smooth, lump-free cream sauce.
Tongs: Useful for flipping the chicken and tossing the pasta.

How to Make Outback Queensland Chicken and Shrimp Pasta?

This recipe is straightforward and can be broken down into a few manageable stages.

Prepare the Spice Mix

First, combine the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Use a mortar and pestle to grind them together well, or simply mix them thoroughly in a small bowl. This step ensures every bite is packed with balanced flavor.

Make the Cream Sauce

In a medium saucepan over low-to-medium heat, melt the butter. Add the heavy cream, milk, and half of your prepared spice mixture. Whisk everything together and let it simmer gently, allowing the sauce to thicken and the flavors to meld. Once thickened, set it aside.

Cook the Pasta and Proteins

Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. While the pasta cooks, heat the olive oil in a large skillet. Sauté the chicken breasts with the remaining spice mix and the white wine until they are cooked through, then remove them and set them aside. In the same pan, sauté the shrimp until they are pink and opaque, adding a splash more wine if the pan gets dry.

Assemble the Dish

Once everything is cooked, it’s time to bring it all together. Place a generous serving of the cooked linguine onto each plate. Slice the chicken breasts and arrange them over the pasta, then add the sautéed shrimp. Finally, pour the warm, creamy sauce over the entire dish before serving.

Additional Tips for Making This Recipe Better

Over the times I’ve made this, I’ve picked up a few tricks that really elevate the final dish.

I highly recommend marinating the chicken in the spice mix and a little olive oil for at least 30 minutes before cooking. This helps the flavors penetrate the meat more deeply, making it much more savory and tender.
Don’t be afraid to add a splash of the starchy pasta water to your cream sauce. I find that it helps the sauce cling to the linguine much better and adds to the silky texture.
When sautéing the shrimp, be careful not to overcook them. I pull them from the pan the second they turn pink and firm up. They will continue to cook slightly from the residual heat.
For an even richer sauce, I like to grate a bit of fresh Parmesan cheese into it at the very end. It adds a nutty, salty flavor that complements the other ingredients perfectly.

How to Serve Outback Queensland Chicken and Shrimp Pasta?

This dish is a showstopper on its own, but the right presentation makes it feel even more special. Serve it warm in wide, shallow pasta bowls to show off all the components. Garnish with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness. For a complete meal, pair it with a crisp Caesar salad and some crusty garlic bread for dipping into that incredible sauce.

Nutritional Information

Here is an approximate nutritional breakdown for one serving of this recipe.

Calories: 814 kcal
Protein: 29g
Carbohydrates: 90g
Fat: 34g

Make Ahead and Storage

Proper storage is key to enjoying this dish later without sacrificing quality.

Restoring: To restore refrigerated leftovers, gently reheat the sauce in a saucepan over low heat, adding a splash of milk to loosen it. The pasta, chicken, and shrimp can be reheated in the microwave or added to the sauce to warm through.

Freezing: While cream-based sauces can sometimes separate upon freezing, you can freeze this dish. It’s best to freeze the sauce separately from the pasta and proteins in an airtight container for up to 2 months.

Reheating: Thaw any frozen components in the refrigerator overnight. Reheat the sauce gently on the stovetop. The pasta and proteins are best reheated separately before being combined with the hot sauce.

Why You’ll Love This Recipe

There are so many reasons this copycat recipe has become a staple in my home.

Restaurant-Quality at Home: You can enjoy the iconic flavors of this beloved Outback dish without leaving your house. It tastes just as good, if not better, than the original.
Quick and Easy: With a total time of only 30 minutes, this dish is perfect for a busy weeknight but fancy enough for a special occasion. The steps are simple and easy to follow.
Highly Customizable: You can easily adjust the spice level, add your favorite vegetables, or swap out the proteins to make it your own. It’s a versatile base for your culinary creativity.
Incredible Flavor: The combination of a creamy, seasoned Alfredo-style sauce with perfectly cooked chicken and shrimp is simply irresistible. It’s a comforting and satisfying meal that will have everyone asking for seconds.