Copycat Olive Garden Chicken Alfredo Recipe
This Copycat Olive Garden Chicken Alfredo is a creamy, savory pasta dish featuring tender chicken breast, rich Alfredo sauce, and perfectly cooked fettuccine. It’s a restaurant favorite recreated at home with simple ingredients and straightforward steps, delivering comforting Italian-American flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
- Generous amount of salt for boiling water
Chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Sauce
- 1/2 cup plus 2 tablespoons butter (total 3/4 cup)
- 3 cloves garlic, very finely chopped
- 1 1/2 tablespoons all-purpose flour
- 2 cups heavy cream
- 3/4 cup grated Parmesan cheese, plus extra for topping
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Garnish (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of water to a boil and add a generous amount of salt. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside.
- Cook Chicken: While the pasta cooks, heat olive oil in a cast-iron skillet over high heat. Add 2 tablespoons butter, then place chicken breasts in the skillet. Season chicken with 1 teaspoon salt and 1 teaspoon pepper.
- Sear and Cook Chicken Through: Sear the chicken until golden brown on one side, then flip it. Cover the pan, reduce heat to medium, and cook for 5 to 7 minutes until the chicken is cooked through and no longer pink inside. Remove chicken from the skillet and let it rest.
- Prepare Sauce Base: In a large, deep-sided skillet over medium heat, melt 1/2 cup butter. Add finely chopped garlic and sauté for about 30 seconds until aromatic and lightly browned. Lower the heat to low, then season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Make Roux: Add 1 1/2 tablespoons flour to the skillet and stir continuously until a paste forms, cooking briefly to remove raw flour taste.
- Add Cream and Cheese: Slowly pour in the 2 cups of heavy cream while stirring constantly to keep the sauce smooth. Let the sauce cook until it steams and thickens slightly. Stir in 3/4 cup grated Parmesan cheese until fully melted and incorporated. Remove the sauce from heat and cover to keep warm.
- Serve: Slice the rested chicken into strips. Portion the cooked pasta into serving bowls, top each with sliced chicken and generous amounts of Alfredo sauce.
- Garnish and Enjoy: Sprinkle chopped fresh parsley and extra Parmesan cheese over the top if desired. Serve immediately while warm.
Notes
- To ensure perfectly cooked chicken, use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Freshly grated Parmesan cheese melts better and offers more flavor than pre-grated Parmesan.
- For a lighter sauce, substitute half-and-half for some of the heavy cream, but the sauce will be less rich.
- Cast-iron skillets help achieve a nice sear on chicken, but a heavy-bottomed skillet works as well.
- Do not overcook the pasta; al dente texture provides the best mouthfeel with the creamy sauce.
Keywords: Olive Garden chicken alfredo, creamy chicken pasta, fettuccine alfredo copycat, homemade alfredo sauce, Italian dinner recipe
