Queensland Chicken and Shrimp Pasta– Easy Outback Steakhouse Copycat

This homemade Outback Steakhouse Queensland Chicken and Shrimp Pasta is creamy, bold, and honestly? A solid weeknight win. You get buttery shrimp, juicy chicken, and a white wine cream sauce that tastes like effort (but isn’t). Comes together in about 30 mins — simple, cozy, and yeah, way cheaper than going out.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: Creamy, garlicky, slightly spicy
• Great for: Cozy dinners, leftovers, pretending you live near the coast

Why I Like This Recipe

Honestly? I wasn’t trying to be fancy. Just tired, hungry, and had some chicken that needed to get used. I made it once, then made it again two nights later. The sauce is so forgiving and rich, and you get that buttery garlic hit with the shrimp? Game over. Feels like something you’d pay $25 for.

Ingredients

Protein & Pasta

• 4 chicken breasts (boneless, skinless)
• 8 oz shrimp (peeled, deveined)
• 1 lb linguine

For the Sauce

• 2 tbsp butter
• ½ cup milk
• ½ pint heavy cream
• ½ cup white wine
• 1 tbsp garlic powder
• ¼ tsp poultry seasoning
• ¼ tsp cayenne pepper
• ⅛ tsp white pepper
• ⅛ tsp onion powder
• Salt, to taste

For Cooking

• 1 tbsp olive oil

How To Make Queensland Chicken and Shrimp Pasta

1. Make the sauce: Start with butter in a pan — low heat. Add milk, cream, and half the spices. Stir it easy. Pour in the wine. Let it bubble and reduce a little. Should coat the spoon but still be pourable. Set aside.
2. Cook the pasta: Linguine into salted boiling water. Cook to al dente — soft with a little bite. Drain and toss with a bit of olive oil so it doesn’t clump.
3. Sear the chicken: Season both sides with the rest of the spices. Heat olive oil in a skillet, add chicken. Let it cook undisturbed until golden, then flip. Add a splash of wine to the pan to deglaze. Cook through, then rest.
4. Sauté the shrimp: Same pan. Drop in shrimp, quick toss on medium heat — 2 mins tops per side. They’ll curl and turn pink. Don’t overcook.
5. Assemble everything: Plate your pasta, slice the chicken, add shrimp on top, and pour that sauce like you mean it. Optional sprinkle of parsley if you’re feeling aesthetic.

Tips for Success

• Don’t walk away from the shrimp — they go fast.
• Use heavy cream. Milk alone won’t cut it.
• Season everything in layers — don’t dump it all in one go.
• Deglazing with wine adds real flavor depth.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days. The sauce may thicken — a splash of milk when reheating helps.
• Freezer: Can freeze, but cream sauces can split. Reheat gently if you do.
• Reheating Tips: Low and slow on the stove works best. Add liquid to loosen the sauce. Microwave works but makes shrimp a bit chewy.

Frequently Asked Questions

• Can I use frozen shrimp?
  Yep. Just thaw them fully first and pat dry.
• What kind of wine works best?
  Dry white like Sauvignon Blanc or Pinot Grigio — nothing too sweet.
• Can I sub chicken thighs?
  Sure. Boneless thighs work great and stay juicy.
• What if I don’t want wine?
  Use chicken broth with a splash of lemon juice. Still tasty.
• Can I make this ahead?
  The sauce thickens over time, but yeah — it reheats pretty well with a splash of milk.

Common Mistakes and How to Dodge Them

• Using low-fat cream: Don’t. Sauce will break or be too thin. Go full-fat or don’t bother.
• Overcooking the shrimp: Easy to do. They only need a couple minutes. Once they curl and pink up, pull ’em.
• Not letting the chicken rest: Slicing too soon = dry chicken. Give it 5 mins. It matters.
• Adding wine too late: If you forget the wine until the end, it won’t cook off properly. Add it early so the alcohol burns off.
• Tossing everything together too soon: Keep pasta, protein, and sauce separate until plating — it looks and tastes better that way.

Nutrition Facts (Per Serving)

• Calories: 814 kcal
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 245mg
• Sodium: 590mg
• Potassium: 680mg
• Total Carbohydrate: 56g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 54g

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• Kingsland Pasta– Easy Outback Steakhouse Copycat
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