Copycat Olive Garden Chicken Alfredo Recipe

Ingredients

• 340 g (12 oz)fettuccine
• 30 ml (2 tbsp)olive oil
• 142 g (10 tbsp)butter
• 2 largeboneless, skinless chicken breasts
• 1½ tsp, dividedsalt
• 1½ tsp, dividedground black pepper
• 3 clovesgarlic, minced
• 12 g (1½ tbsp)plain flour
• 480 ml (2 cups)double cream
• 75 g (¾ cup)Parmesan, grated
• To tasteParmesan, for topping
• To tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Boil the water

   Bring a large pot of water to the boil with olive oil and salt.

2. 2

   Cook the pasta

   Once the water is at a rolling boil, add the fettuccine and cook until al dente.

3. 3

   Drain the pasta

   Drain the pasta and set it aside.

4. 4

   Heat the skillet

   Set a cast-iron skillet over high heat and add olive oil and butter.

5. 5

   Season the chicken

   When the butter has melted, add the chicken and season it with 1 teaspoon each of salt and pepper.

6. 6

   Cook the chicken

   Cook for about 4 minutes on each side, or until the centre is no longer pink and reaches 74°C (165°F).

7. 7

   Rest the chicken

   Transfer the chicken to a plate and leave it to rest.

8. 8

   Melt the butter

   Melt 8 tablespoons (about 113 g) of butter in the skillet over medium heat.

9. 9

   Cook the garlic

   Add the minced garlic and cook for about 1 minute.

10. 10

    Lower the heat

    Reduce the heat to low and add the remaining salt and pepper.

11. 11

    Make the sauce

    Stir the flour into the skillet until the mixture begins to thicken. Pour in the double cream while stirring, then mix until smooth.

12. 12

    Thicken the sauce

    Cook the sauce until thick.

13. 13

    Add the Parmesan

    Stir in ½ cup of grated Parmesan and mix until smooth.

14. 14

    Remove from heat

    Take the skillet off the heat.

15. 15

    Plate the pasta

    Divide the cooked pasta between serving plates and top with the chicken, cut into pieces.

16. 16

    Add the sauce

    Pour the sauce over the chicken and pasta.

17. 17

    Finish and serve

    Sprinkle with grated Parmesan and chopped parsley.

What is chicken Alfredo?

Chicken Alfredo is a pasta dish of fettuccine coated in a rich, creamy cheese sauce, usually served with chicken. Alfredo is associated with Rome, though the cream-based version popular in the United States is a familiar adaptation rather than a strict traditional Italian preparation.

This copycat-style version builds its sauce in the chicken skillet, using garlic, flour, cream and Parmesan. The pasta and chicken are plated first, then covered with the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1290 calories, 55g protein, 66g carbs, 54g fat.

Most of the carbohydrates come from the fettuccine, while the butter, cream and olive oil contribute much of the fat. Chicken and Parmesan provide most of the protein. Balance the plate with a green salad or steamed vegetables alongside.

The pasta and seasoning

Fettuccine: Its broad strands hold the thick sauce well. Cook it just until al dente so it keeps some bite when served with the cream sauce.

Salt and pepper: The recipe divides these between the cooking water, chicken and sauce. Taste the finished sauce before serving, as Parmesan also contributes saltiness.

Getting the chicken right

Even thickness: If the breasts are noticeably uneven, gently flatten the thicker parts so the chicken cooks more evenly. The method calls for about 4 minutes per side, but doneness is the better guide.

Resting: Let the cooked chicken sit on a plate before cutting it into pieces. This gives you time to finish the sauce and makes the chicken easier to slice.

Building a smooth sauce

Flour first: Stir it into the butter and garlic until the mixture starts to thicken before adding the cream. This helps incorporate the flour rather than leaving dry pockets.

Add the cream gradually: Pour it in while stirring, then keep mixing until smooth. Cook over low heat until the sauce thickens, and stir in the Parmesan off the heat as directed.

Texture and timing

The sauce should be thick enough to coat the pasta and chicken, but still pourable. If it becomes very thick as it sits, stir it well before serving.

The method cooks pasta and chicken in separate stages, then makes the sauce in the skillet. Have the drained pasta ready so you can plate it promptly once the sauce is finished.

What to serve alongside

A crisp green salad or simply steamed green vegetables provide a fresh contrast to the creamy sauce. Serve them alongside rather than mixing them into the dish.

The pasta is rich and filling on its own, so a light side and a smaller serving of bread are practical accompaniments.

Recipe notes & tips

• Grate the Parmesan finely so it blends into the sauce more easily.
• Set out the garlic, flour and cream before starting the sauce, as the skillet stages move quickly.
• Use a thermometer to check that the thickest part of each chicken breast reaches 74°C (165°F).
• Stir continuously as you pour in the cream to help keep the sauce smooth.
• Cut the rested chicken into bite-sized pieces for easier serving.

Variations

• Add broccoli: Serve cooked broccoli with the pasta for a green addition.
• Use linguine: Swap in linguine if you do not have fettuccine.
• Add mushrooms: Cook sliced mushrooms in the skillet before making the sauce.
• Use black pepper: Grind it freshly over the plated pasta for a sharper pepper note.
• Garnish with extra parsley: Add more chopped parsley just before serving.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente so it retains some bite.
• Crowding the chicken: Cook in batches if the breasts do not fit in a single layer.
• Adding cream too quickly: Pour it in while stirring to help the sauce stay smooth.
• Boiling the sauce hard: Keep the heat low so it thickens gently.
• Skipping the chicken rest: Let it rest on a plate before cutting so it is easier to portion.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan or in the microwave, stirring as needed; add a small splash of cream or milk if the sauce has thickened.

Frequently asked questions