Olive Garden Chicken Alfredo

Ingredients

• 454 g (16 oz)fettuccine
• 2boneless, skinless chicken breasts
• 30 ml (2 tablespoons)olive oil
• to tastesalt
• to tasteblack pepper
• 28 g (2 tablespoons), plus 113 g (1/2 cup)unsalted butter
• 9 g (1 tablespoon)garlic, minced
• 16 g (2 tablespoons)plain flour
• 480 ml (2 cups)double cream
• 240 ml (1 cup)whole milk
• 75 g (3/4 cup), plus more for servinggrated Parmesan
• 0.6 g (1/8 teaspoon)white pepper
• 8 g (2 tablespoons)chopped parsley

Instructions

1. 1

   Cook the pasta

   Cook 454 g of fettuccine according to the packet instructions in well-salted water, then drain.

2. 2

   Season the chicken

   Pat the chicken breasts dry with kitchen paper, then season generously with salt and black pepper.

3. 3

   Brown the chicken

   Heat 30 ml of olive oil in a 30 cm frying pan over medium-high heat. Add the chicken and cook without moving or turning it for about 5–7 minutes, until golden. Turn the breasts over and add 28 g of butter. Cook for another 5–7 minutes, or until an instant-read thermometer shows 74°C. Avoid overcooking. Transfer the chicken to a plate and leave it to rest for 7–10 minutes. Slice it, cover with foil and set aside.

4. 4

   Start the sauce

   In a clean, large, deep-sided frying pan, melt the remaining 113 g of butter over medium-low heat. Add the garlic and sauté for about 1 minute, until fragrant. Sprinkle in the flour and cook, whisking constantly, for 1 minute. Take the pan off the heat and gradually whisk in the cream and milk until smooth.

5. 5

   Melt in Parmesan

   Return the pan to medium-low heat. Stir in 75 g of Parmesan and the white pepper, then simmer gently until the cheese has melted.

6. 6

   Toss and serve

   Toss the cooked pasta with the sauce. It may look loose at first; the pasta will absorb some of the sauce as it sits. Divide the pasta between plates and top with sliced chicken. Sprinkle with parsley and serve extra Parmesan alongside.

What is chicken Alfredo?

Alfredo is a creamy pasta dish with roots in Rome, while this chicken-topped, cream-based version is familiar as Italian-American restaurant cooking. Fettuccine is a natural match for the thick sauce because its broad strands hold on to it.

Here, browned chicken adds a savoury topping, and a flour-and-butter base helps the cream, milk and Parmesan come together into a smooth sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 25g protein, 46g carbs, 39g fat.

The fettuccine supplies most of the carbohydrates, while the butter, cream and Parmesan contribute much of the fat. Chicken and Parmesan provide protein. Serve it with a generous side of vegetables or salad to round out the plate.

Choosing the key ingredients

Pasta: Fettuccine gives the sauce plenty of surface to cling to. Cook it just until tender according to the packet, as it will absorb more sauce after draining.

Cheese: Finely grated Parmesan melts more readily into the warm sauce. Keep some extra to pass at the table.

Chicken: Boneless, skinless breasts cook quickly and are easy to slice for serving. Drying them before seasoning helps them brown in the pan.

Getting a smooth sauce

Flour base: Whisk the flour into the melted butter and cook it for a minute, stirring constantly. This gives the sauce a more even texture when the dairy is added.

Dairy: Take the pan off the heat and add the cream and milk gradually while whisking. Returning the pan to low heat afterwards helps the Parmesan melt without a vigorous boil.

Browning and resting the chicken

First side: Let the chicken cook undisturbed for 5–7 minutes so it can develop a golden surface. Turning it too early can interrupt the browning.

Doneness: Cook the second side for another 5–7 minutes, checking that the thickest part reaches 74°C. Rest the chicken for 7–10 minutes before slicing to give the juices time to settle.

When the pasta looks saucy

The freshly tossed pasta may seem surrounded by more sauce than it needs. As it rests, the fettuccine absorbs some of the liquid, leaving sauce to coat the strands.

Serve soon after tossing for a generous coating, and keep extra Parmesan at the table for anyone who wants a cheesier finish.

Serving the meal

Parsley adds a fresh, herbal note against the rich sauce, while extra Parmesan brings a saltier finish. A simple green salad or lightly cooked vegetables make an easy side alongside the pasta.

For a relaxed dinner, slice the chicken just before serving and divide it over the plated fettuccine so each portion gets some of both.

Recipe notes & tips

• Salt the pasta water well so the fettuccine is seasoned from the start.
• Use a pan wide enough to brown the chicken without crowding it.
• Have the cream and milk ready before you begin making the sauce.
• Whisk continuously while cooking the flour in butter to help prevent lumps.
• Keep the sauce at a gentle simmer rather than letting it boil hard.
• Reserve extra Parmesan for serving rather than adding it all to the sauce.

Variations

• Add broccoli: Stir in cooked florets when tossing the pasta with the sauce.
• Use prawns: Replace the chicken with cooked prawns and add them at the end.
• Add mushrooms: Brown sliced mushrooms before making the sauce, then set them aside and stir them in with the pasta.
• Use fettuccine alternatives: Try tagliatelle or another broad pasta shape that catches the sauce.
• Add a little nutmeg: Grate a small amount into the sauce for a warm, savoury note.

Common mistakes to avoid

• Moving the chicken too soon: Leave it undisturbed for 5–7 minutes so it can brown.
• Overcooking the chicken: Check for 74°C in the thickest part and rest it before slicing.
• Adding dairy too quickly: Whisk it in gradually off the heat to keep the sauce smooth.
• Boiling the sauce vigorously: Keep it at a gentle simmer as the Parmesan melts.
• Judging the sauce too soon: Give the tossed pasta a little time to absorb some of the liquid.
• Skipping the rest: Let the chicken sit for 7–10 minutes so it is easier to slice and stays tender.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan over low heat, stirring in a splash of milk if the sauce has thickened; avoid boiling it.

Frequently asked questions