Olive Garden Chicken Alfredo Recipe
Olive Garden’s Chicken Alfredo is a rich and creamy Italian-American dish that combines tender, juicy chicken, fettuccine pasta, and a velvety Alfredo sauce made with butter, garlic, cream, and Parmesan cheese. This indulgent meal brings the comforting flavors of Olive Garden right to your home with simple ingredients and easy steps. Whether you're preparing dinner for the family or entertaining guests, this Chicken Alfredo is sure to please.
Equipment
- Skillet (12-inch) – 1
- Large Pot – 1
- Cooking Spoon – 1
- Chef’s Knife – 1
- Cutting board (1)
- Measuring cups and spoons (1 set)
- Grater (for Parmesan) – 1
- Meat Thermometer (optional) – 1
Ingredients
- 2 boneless skinless chicken breasts
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 2-3 cloves garlic minced
- 1 ½ cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- Salt to taste
- Black Pepper to taste
- Optional: Fresh parsley chopped for garnish
- Optional: Red pepper flakes for a spicy kick
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet, allow it to rest for a few minutes, and then slice it into thin strips.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions (about 9-11 minutes for al dente). Drain the pasta, reserving 1 cup of pasta water.
- Make the Alfredo Sauce: In the same skillet used to cook the chicken, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Slowly pour in the heavy cream, stirring constantly. Bring the cream to a simmer and cook for 3-4 minutes until it thickens slightly. Gradually whisk in the grated Parmesan cheese and stir until smooth and creamy. Season with salt and black pepper to taste.
- Combine the Dish: Add the cooked fettuccine pasta to the Alfredo sauce, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Place the sliced chicken on top of the pasta. Garnish with chopped parsley and additional Parmesan cheese. Serve immediately.
Notes
- Make Ahead: You can prepare the chicken, pasta, and sauce in advance and store them separately in the fridge for up to 2 days. When ready to serve, reheat and combine the components.
- Vegetarian Option: Skip the chicken and add extra vegetables like mushrooms or spinach for a vegetarian Alfredo.
- Cheese Variations: Feel free to use Pecorino Romano instead of Parmesan for a sharper, tangier flavor.
- Thicker Sauce: For a thicker sauce, allow it to simmer longer, but be sure to stir constantly to prevent burning.