Ingredients

12 ounce fettuccine pasta

2 tablespoons olive oil

1/2 cup and 2 tablespoons butter

2 boneless, skinless chicken breasts

1 1/2 teaspoons salt, divided

1 1/2 teaspoons fresh ground pepper, divided

3 cloves garlic, very finely chopped

1 1/2 tablespoons flour

2 cups heavy cream

3/4 cup grated Parmesan, plus extra for topping if desired

2 tablespoons chopped parsley, for garnish (optional)

Instructions

Step 1: Bring a large pot of water to a boil with a generous amount of salt. Add the fettuccine and cook until al dente according to the package instructions. Drain and set aside.

Step 2: While the pasta cooks, heat olive oil in a cast-iron skillet over high heat. Add 2 tablespoons butter, then place the chicken breasts in the skillet. Season with 1 teaspoon salt and 1 teaspoon pepper.

Step 3: Cook the chicken until golden on one side, then flip. Cover the pan and reduce heat to medium. Continue cooking for 5 to 7 minutes or until chicken is cooked through and no longer pink inside. Remove the chicken and let it rest.

Step 4: In a large, deep-sided skillet, melt 1/2 cup butter over medium heat. Add the chopped garlic and cook for about 30 seconds until fragrant and lightly browned. Lower the heat to low, then season with remaining salt and pepper.

Step 5: Stir in the flour and cook briefly to form a paste. Slowly pour in the heavy cream while stirring constantly until the mixture is smooth.

Step 6: Allow the sauce to cook gently until it steams and thickens slightly. Stir in 3/4 cup Parmesan until fully incorporated. Remove from heat and cover the pan to keep warm.

Step 7: Slice the rested chicken into strips. Divide the cooked pasta among serving bowls, then top with chicken and Alfredo sauce.

Step 8: Garnish with chopped parsley and extra Parmesan if desired. Serve immediately and enjoy your homemade Olive Garden Chicken Alfredo!

Tips & Variations

For an extra garlic punch, add a clove or two of roasted garlic to the sauce.

If you prefer a lighter sauce, substitute half of the heavy cream with whole milk, but note the sauce will be thinner.

Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.

Swap out fettuccine for linguine or tagliatelle if you prefer a thinner pasta.

Adding a pinch of nutmeg to the sauce can enhance the flavor subtly.

Storage

Store any leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat or in the microwave in short bursts, stirring frequently to prevent the cream sauce from separating. Add a splash of milk or cream if the sauce thickens too much.

FAQs

Can I use a different type of chicken for this recipe?

Yes, chicken thighs can be used instead of breasts for a juicier result. Adjust cooking time accordingly to ensure they’re cooked through.

How do I know when the pasta is al dente?

Al dente means the pasta is cooked through but still has a slight firmness when bitten. Check the package instructions for timing and taste a piece a minute or two before to avoid overcooking.