Olive Garden Chicken Alfredo
This creamy Olive Garden chicken Alfredo features tender seared chicken over silky fettuccine coated in a rich Parmesan garlic sauce. It’s simple enough for a weeknight meal yet special enough to serve at family gatherings.
Calories:
Ingredients
For the Pasta and Chicken:
- 12 oz fettuccine pasta or try penne or linguine
- 2 large boneless skinless chicken breasts (about 1 lb total)
- 1 tbsp olive oil for searing chicken
- 1 tsp Italian seasoning
- Salt and black pepper to taste
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic minced (fresh garlic adds depth; avoid powdered if possible)
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve ½ cup of pasta water, drain, and set aside.
- Pat chicken dry, season with salt, pepper, and Italian seasoning, then sear in olive oil over medium-high heat for 6–7 minutes per side until golden and cooked through (165°F / 74°C). Rest for 5 minutes and slice into strips.
- In the same skillet, melt butter over medium heat, sauté garlic for 1–2 minutes until fragrant, then stir in heavy cream and milk.
- Simmer for 5 minutes until slightly thickened, whisk in Parmesan until smooth, and season to taste. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce.
- Toss the pasta in the sauce until coated, top with sliced chicken, garnish with parsley, and serve hot with extra Parmesan.