Copycat Olive Garden Chicken Alfredo Recipe

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Want to make a tasty Olive Garden favorite at home? You can whip up this copycat Chicken Alfredo in just 30 minutes. This creamy pasta dish is perfect for a quick weeknight dinner or when you want to impress guests without spending hours in the kitchen.

The recipe uses simple ingredients like fettuccine, chicken breast, heavy cream, and Parmesan cheese. You’ll create a rich, velvety sauce that coats the pasta and tender chicken. With easy-to-follow steps, you’ll be enjoying restaurant-quality Chicken Alfredo in no time.

Exact Ingredients List

Here’s what you’ll need to make this tasty Olive Garden copycat Chicken Alfredo:

• 12 ounces fettuccine pasta
• 2 tablespoons olive oil
• 10 tablespoons butter (1/2 cup + 2 tablespoons)
• 2 boneless, skinless chicken breasts
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons fresh ground pepper
• 3 cloves garlic, very finely chopped
• 1 1/2 tablespoons flour
• 2 cups heavy cream
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley (optional, for garnish)

Make sure you have all these items ready before you start cooking. The recipe serves 4 people and takes about 30 minutes to make.

Don’t forget to grab some extra Parmesan for topping if you like your pasta extra cheesy. You might also want to have a large pot for boiling pasta and two skillets – one for cooking the chicken and another for making the sauce.

Instructions

Start by boiling a large pot of salted water. Add 12 ounces of fettuccine and cook until al dente. Drain and set aside.

While the pasta cooks, heat 2 tablespoons of olive oil in a skillet. Add 2 tablespoons of butter and the chicken breasts. Season with 1 teaspoon each of salt and pepper.

Cook the chicken until golden, then flip. Cover and cook for 5-7 minutes until no longer pink inside. Remove and let it rest.

For the sauce, melt 1/2 cup butter in a large skillet. Add 3 minced garlic cloves and cook for 30 seconds. Lower the heat and season with remaining salt and pepper.

Stir in 1 1/2 tablespoons of flour to form a paste. Slowly pour in 2 cups of heavy cream, stirring constantly.

Cook until the sauce thickens slightly. Add 1/2 cup of Parmesan cheese and stir until smooth. Remove from heat and cover.

Slice the chicken into strips. Portion the pasta into bowls and top with chicken and sauce.

Garnish with chopped parsley and extra Parmesan if you like. Your creamy Olive Garden-style Chicken Alfredo is ready to enjoy!

Possible Substitutes List & Recipe Variations

Want to switch things up? Try these tasty tweaks to the classic Olive Garden Chicken Alfredo:

Pasta Options:

• Penne
• Rigatoni
• Bow-tie (farfalle)

Protein Swaps:

• Grilled shrimp
• Pan-seared salmon
• Sautéed mushrooms (for a veggie version)

You can make the sauce lighter by using half-and-half instead of heavy cream. For a dairy-free option, try cashew cream or coconut milk.

Spice it up with a dash of red pepper flakes or cajun seasoning. Add some veggies like steamed broccoli, peas, or roasted red peppers for extra color and nutrition.

Short on time? Use rotisserie chicken instead of cooking chicken breasts. You can also use garlic powder if you don’t have fresh garlic on hand.

For a fun twist, try sun-dried tomatoes and spinach in your Alfredo. This adds a tangy flavor and pretty color to your dish.

Remember, you can always adjust the amount of garlic or Parmesan to suit your taste. Don’t be afraid to experiment and make this recipe your own!

Tips, Tricks & Storing

For the best chicken alfredo, use fresh ingredients. Grate your own Parmesan cheese for a smoother sauce. It melts better than pre-grated.

Cook your pasta al dente. It will continue cooking slightly when mixed with the hot sauce. This keeps it from getting mushy.

To thicken the sauce, let it simmer a bit longer. If it’s too thick, add a splash of pasta water.

For extra flavor, try adding some Italian herbs like basil or oregano to the sauce.

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently on the stove, adding a little milk if needed to loosen the sauce.

You can freeze this dish for up to 3 months. Thaw in the fridge overnight before reheating.

To make ahead, cook the pasta and chicken, then store separately from the sauce. Reheat and combine just before serving for the best texture.

For a lighter version, try using half-and-half instead of heavy cream. The sauce won’t be as rich, but still tasty.