Olive Garden Chicken Alfredo Copycat Recipe

Introduction

This Olive Garden Chicken Alfredo copycat recipe brings the creamy, comforting flavors of the classic Italian-American dish right to your home kitchen. It’s rich, cheesy, and perfect for a satisfying weeknight meal or a cozy dinner with loved ones.

Ingredients

• 12 ounce fettuccine pasta (dry)
• 2 tablespoons olive oil
• 3/4 cup unsalted butter
• 2 chicken breasts (boneless and skinless)
• 1 1/2 teaspoons salt (divided)
• 1 1/2 teaspoons fresh ground pepper (divided)
• 4 cloves garlic (very finely chopped)
• 2 tablespoons all-purpose flour
• 2 1/3 cups heavy cream
• 1 cup grated Parmesan cheese (plus extra for topping if desired)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Step 1: Bring a large pot of water to a boil. Add salt and the fettuccine pasta. Cook according to the package instructions until al dente. Drain the pasta in a colander and toss with a little olive oil to prevent sticking. Set aside.
2. Step 2: While the pasta cooks, heat olive oil and 1/4 cup of butter in a skillet over high heat. Season the chicken breasts with half of the salt and pepper. Add chicken to the skillet and cook until golden brown on both sides.
3. Step 3: Cover the skillet with a lid and reduce heat to medium. Continue cooking the chicken for about 5 minutes, or until no longer pink in the center. Remove the chicken, place it on a plate, and cover with foil to keep warm.
4. Step 4: In a separate large skillet, melt the remaining 1/2 cup butter over medium heat. Add finely chopped garlic and cook, stirring, for 30 seconds. Reduce heat to low and season lightly with salt and pepper.
5. Step 5: Sprinkle the flour over the butter and garlic mixture and stir quickly until it forms a paste. Slowly pour in the heavy cream while stirring constantly to keep the sauce smooth.
6. Step 6: Cook the sauce until it is steaming and thickened. Stir in 1/2 cup grated Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper. Remove from heat.
7. Step 7: Slice the cooked chicken into strips. To serve, place the pasta in bowls, top with chicken slices, and generously spoon the Alfredo sauce over everything.
8. Step 8: Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately and enjoy!

Tips & Variations

• For extra flavor, marinate the chicken breasts in garlic and herbs before cooking.
• You can substitute half-and-half for heavy cream for a lighter sauce, but the texture will be less rich.
• Add steamed broccoli or sautéed mushrooms for a vegetable boost.
• If the sauce becomes too thick, thin it out with a splash of pasta cooking water or more cream.

Storage

Store leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a little cream or milk to loosen the sauce as needed. Avoid overheating to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken for this recipe?

Yes, using pre-cooked or rotisserie chicken is a great shortcut. Simply shred or slice it and add it to the sauce at the end to warm through before serving.

How can I tell when the chicken is fully cooked?

Cut into the thickest part of the chicken breast to ensure there is no pink inside. The juices should run clear, and the internal temperature should reach 165°F (75°C) for safe consumption.

Olive Garden Chicken Alfredo Copycat Recipe

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5 from 73 reviews

This Olive Garden Chicken Alfredo Copycat recipe recreates the creamy, savory pasta dish you love from the restaurant using simple ingredients. Featuring perfectly cooked fettuccine topped with tender, golden-brown chicken breasts and a rich homemade Alfredo sauce made from butter, heavy cream, garlic, and Parmesan cheese. The dish is garnished with fresh parsley for a burst of color and flavor, making it a comforting and elegant meal perfect for any occasion.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 12 ounce fettuccine pasta (dry)
• 1 1/2 teaspoons salt (for pasta water)
• 2 tablespoons olive oil (to toss pasta)

Chicken

• 2 boneless, skinless chicken breasts
• 1/2 teaspoon salt (for seasoning chicken)
• 3/4 teaspoon fresh ground black pepper (for seasoning chicken)
• 2 tablespoons olive oil
• 1/4 cup unsalted butter

Alfredo Sauce

• 3/4 cup unsalted butter (divided: 1/4 cup for chicken, 1/2 cup for sauce)
• 4 cloves garlic, very finely chopped
• 2 tablespoons all-purpose flour
• 2 1/3 cups heavy cream
• 1 cup grated Parmesan cheese (plus extra for garnish)
• 1/2 teaspoon salt (to taste in sauce)
• 3/4 teaspoon fresh ground black pepper (to taste in sauce)

Garnish

• 1 tablespoon chopped fresh parsley

Instructions

1. Cook pasta: Bring a large pot of water to a boil. Add salt to the water, then add the fettuccine pasta. Cook according to package instructions until al dente.
2. Drain pasta: Drain the cooked pasta using a colander. Immediately toss the pasta with olive oil to prevent sticking and set aside while preparing the chicken and sauce.
3. Cook the chicken: Heat a skillet over high heat and add olive oil and 1/4 cup butter. Season the chicken breasts evenly with salt and pepper, then place them in the hot skillet. Cook until the chicken is golden brown on both sides.
4. Finish cooking chicken: Cover the skillet with a lid, reduce heat to medium, and cook the chicken for about 5 more minutes until the center is no longer pink. Remove the chicken from the skillet, place it on a plate, and cover loosely with foil to keep warm.
5. Start the sauce: Melt the remaining 1/2 cup butter in a large skillet over medium heat. Add the finely chopped garlic and sauté, stirring, for 30 seconds until fragrant. Lower the heat to low and season lightly with salt and pepper.
6. Add flour and cream: Stir in the flour quickly to form a paste. Gradually add the heavy cream very slowly while stirring constantly to ensure the sauce becomes smooth and thickened without lumps.
7. Add cheese: Continue cooking the sauce over low heat until steaming and thickened, then stir in 1/2 cup grated Parmesan cheese until fully melted. Taste and adjust salt and pepper as needed. Remove from heat.
8. Assemble the dish: Slice the rested chicken breasts into strips. Portion the cooked pasta into serving bowls, place sliced chicken on top, and generously spoon Alfredo sauce over the dish.
9. Garnish and serve: Sprinkle with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately and enjoy your homemade Olive Garden Chicken Alfredo.

Notes

• To prevent the pasta from sticking, toss it with a little olive oil immediately after draining.
• Make sure to cook the chicken until no longer pink inside to ensure food safety.
• Constant stirring when adding heavy cream helps avoid lumps and creates a silky smooth sauce.
• Use freshly grated Parmesan cheese for the best melting and flavor results.
• If the sauce thickens too much while resting, gently reheat and stir in a splash of cream or milk to loosen it.
• Feel free to add steamed broccoli or mushrooms for added vegetables and texture.

Keywords: Chicken Alfredo, Olive Garden copycat, creamy pasta, fettuccine Alfredo, Italian-American recipe, homemade Alfredo sauce, chicken pasta dish