Kingsland Pasta– Easy Outback Steakhouse Copycat

This Outback Steakhouse Kingsland Pasta copycat is a creamy, protein-packed fettuccine dish loaded with shrimp, steak, and chicken. It’s rich, easy to customize, and comes together fast — great for feeding a group or saving leftovers that actually taste good the next day.

Quick Summary

Prep time: 15 mins
Cook time: 30 mins
Flavor: creamy, savory, bold
Great for: comfort meals, group dinners, indulgent nights

Why I Like This Recipe

Made this on a whim — wasn’t expecting much, honestly. But it turned into one of those “why haven’t I been doing this forever?” meals. It’s steak, shrimp, chicken, and a ton of creamy pasta. Feels like you ordered out but didn’t have to wait.

Ingredients

• ½ lb lean steak (1” thick)
• ½ lb boneless chicken breasts, halved
• ¼ lb large shrimp, peeled and deveined
• 1 tsp Worcestershire sauce
• 3 tbsp blackened seasoning
• 1 tbsp soffritto or Italian seasoning
• Salt + pepper
• Olive oil
• 2 tbsp salted butter
• 3 garlic cloves, minced
• 1 small shallot, minced
• 3¼ cups heavy cream
• 2½ cups grated parmesan
• 2½ tsp Italian seasoning
• 2 tsp chopped parsley
• 1 lb dry fettuccine

How To Make Kingsland Pasta

1. Season everything: Steak gets Worcestershire + blackened seasoning. Chicken gets soffritto + oil. Shrimp gets salt, pepper, a little olive oil. Let ’em hang out while you start the sauce.
2. Make the sauce: Butter + garlic + shallot in a pan until soft. Add cream. Let it bubble a bit, then stir in the parm. Season to taste. Simmer on low till it thickens.
3. Cook the proteins: Sear steak first — hot pan, crust it up. Finish in the oven if needed. Let rest.
   Then chicken — same pan, golden brown both sides. Finish as needed.
   Shrimp goes last. Just a few minutes until they curl.
4. Boil the pasta: Salt your water. Cook fettuccine until just al dente. Drain and toss it in the sauce. Stir to coat everything.
5. Assemble: Plate the pasta, top with sliced steak, chicken, shrimp. Add extra sauce and parsley. Done.

Tips for Success

• Let the sauce simmer — don’t rush it. It thickens more as it cools.
• Fresh parm melts better. Pre-shredded gets grainy.
• Shrimp cooks fast. Like, really fast. Don’t walk away.
• Slice proteins before serving — easier to eat, looks nice too.

Storage and Reheating

• Fridge: Good for 3 days in an airtight container. Add a splash of cream when reheating.
• Freezer: Wouldn’t. Cream sauces split.
• Reheat: Low and slow on the stove. Add broth or milk if it’s too thick.

Frequently Asked Questions

• Can I use other pasta shapes?
  Yeah, penne or rigatoni works too. Fettuccine just feels right for the sauce.
• Do I need all three proteins?
  Nope. You can pick one or two. Still works.
• Can I make it spicier?
  Yep. Add red pepper flakes to the sauce or use spicy blackened seasoning.
• Can I use half-and-half instead of cream?
  You can try, but it might not thicken as nicely.
• Is this good for meal prep?
  Sort of. Tastes great the next day, just don’t overcook the proteins.

Common Mistakes and How to Dodge Them

• Overcooking the shrimp: They curl into an O? Too far. You want a gentle C-shape.
• Sauce too thin: Didn’t simmer it enough. Let it cook a few more minutes or add more cheese.
• Undersalting the pasta water: Big miss. Salted water = better pasta flavor.
• Using pre-shredded cheese: It doesn’t melt right. Gets clumpy. Grate your own if you can.
• Crowding the pan with proteins: Sear in batches or you’ll steam them instead. Crust > soggy.

Nutrition Facts (Per Serving)

• Calories: 1111 kcal
• Total Fat: 68g
• Saturated Fat: 34g
• Cholesterol: 250mg
• Sodium: 820mg
• Potassium: 620mg
• Total Carbohydrate: 70g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 52g

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