Cook the Pasta: Begin by boiling a large pot of water. Add a generous pinch of salt, and cook the fettuccine according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.

Sauté Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden brown and cooked through, roughly 5-7 minutes. Remove the chicken from the skillet and set aside.

Cook Shrimp: In the same skillet, add the shrimp and season with a little more salt and pepper. Sauté until the shrimp turn pink and are cooked through, about 3-4 minutes. Remove the shrimp and set aside with the chicken.

Make the Sauce: Add minced garlic to the skillet and sauté for about a minute until fragrant. Pour in the heavy cream and stir well. Bring it to a gentle simmer, then mix in the grated Parmesan cheese, stirring until melted and combined.

Combine: Return the cooked chicken and shrimp to the skillet. Toss in the drained pasta and gently mix everything together, adding in reserved pasta water a little at a time until you reach your desired sauce consistency.

Serve: Plate your pasta and garnish with fresh parsley and additional Parmesan if desired. Enjoy your delicious homemade Olive Garden Chicken and Shrimp Carbonara!