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Olive Garden Chicken Alfredo

A creamy and comforting chicken Alfredo dish that brings the taste of Olive Garden home, perfect for cozy dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 680
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz fettuccine pasta Fresh or dried, ensure it’s high-quality for the best texture.
  • 2 pieces boneless, skinless chicken breasts Make sure they are room temperature for even cooking.
  • 1/2 tsp salt To season the chicken.
  • 1/2 tsp black pepper Adds a punch of flavor.
  • 1 tbsp olive oil Helps in cooking the chicken and adds richness.
  • 1/2 cup unsalted butter Use high-quality European butter for a creamier sauce.
  • 1 cup heavy cream Essential for that ultra-creamy Alfredo texture.
  • 1 1/2 cups grated Parmesan cheese Freshly grated yields a smoother sauce.
  • 2 cloves garlic, minced Intensifies the flavor of your sauce.
  • 1/4 tsp nutmeg (optional) Adds a warm undertone.
  • 2 tbsp chopped fresh parsley (optional, for garnish) Brightens the dish visually.

Method
 

Cooking the Fettuccine
  1. In a large pot of salted boiling water, cook 12 oz of fettuccine pasta according to package instructions until al dente. Drain and set aside.
Preparing the Chicken
  1. Season 2 boneless, skinless chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper. In a skillet over medium heat, warm 1 tbsp olive oil.
  2. Cook chicken breasts for 6-7 minutes on each side until fully cooked through (internal temperature of 165°F) and browned. Remove from skillet and let rest before slicing.
Making the Alfredo Sauce
  1. In the same skillet, melt 1/2 cup unsalted butter over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.
  2. Pour in 1 cup of heavy cream and stir well. Gradually add 1 1/2 cups of grated Parmesan cheese while stirring until smooth. Add 1/4 tsp nutmeg if desired.
Combining Pasta and Sauce
  1. Gently add the cooked fettuccine to the Alfredo sauce and toss until evenly coated.
Serving
  1. Plate the pasta, top with sliced chicken, and garnish with chopped parsley if desired. Serve immediately.

Notes

Don’t rush the sauce! Allow it to simmer gently to thicken without curdling. Store leftovers in an airtight container in the fridge for 3-4 days.