Olive Garden Chicken Alfredo Copycat Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
