Olive Garden Chicken Alfredo

Indulge in this creamy Olive Garden Chicken Alfredo recipe! Recreate the restaurant classic at home with rich Parmesan sauce & tender chicken.

📝 Ingredients

• 16 ounces fettuccine pasta
• Salt (to taste)
• Black pepper (to taste)
• 2 boneless, skinless chicken breasts (cut in half lengthwise)
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 3 cloves garlic (minced)
• 1 1/2 tablespoons all-purpose flour
• 2 1/4 cups heavy cream
• 3/4 cup whole milk
• 3/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh chopped parsley (for garnish)

👨‍🍳 Instructions

1. 1Cook pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water and drain the rest.
2. 2Season chicken: Sprinkle salt and pepper on the chicken breasts. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. 3Cook chicken: Add the chicken and cook for about 5-7 minutes on each side until the internal temperature reaches 165°F. Remove from the skillet and let rest, then slice into strips.
4. 4Sauté garlic: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and sauté for approximately 1 minute until it becomes fragrant. Then, sprinkle in the flour and stir continuously for one minute to create a roux.
5. 5Simmer sauce: Gradually whisk in the heavy cream and whole milk until the mixture is smooth. Let the sauce simmer for 3-4 minutes until it begins to thicken, then stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper as needed.
6. 6Toss pasta: Combine the drained pasta with the sauce in the skillet. Toss thoroughly to ensure the pasta is evenly coated, adding a bit of reserved pasta water if needed to achieve your preferred consistency.
7. 7Garnish: Arrange the sauced pasta on plates and top with sliced chicken. Garnish with extra Parmesan cheese and a sprinkle of fresh chopped parsley. Serve warm.