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A delicious plate of Olive Garden Chicken Alfredo, perfect for a comforting meal.

Amazing Olive Garden Chicken Alfredo

This recipe recreates the creamy and comforting Olive Garden Chicken Alfredo at home. The key to success lies in using quality ingredients, especially real Parmesan cheese and heavy cream, and mastering the emulsification process of the sauce with reserved pasta water.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 1 pound fettuccine pasta
  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/4 cup reserved pasta water
  • Pinch of nutmeg optional

Equipment

  • Large pot
  • Large Skillet
  • Large saucepan
  • Whisk
  • Tongs
  • Colander
  • Knife
  • Cutting board

Method
 

  1. Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Cook the chicken for 6-8 minutes per side, or until cooked through and no longer pink inside. Let the chicken rest for a few minutes before slicing it into strips.
  4. While the chicken is cooking, bring a large pot of salted water to a boil.
  5. Add the fettuccine pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  6. In a large saucepan or skillet, melt the butter over medium heat.
  7. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
  8. Pour in the heavy cream and bring to a simmer, stirring occasionally.
  9. Reduce heat to low and simmer for about 5 minutes, or until slightly thickened.
  10. Gradually whisk in the Parmesan cheese, a little at a time, until it is melted and smooth.
  11. Stir in the salt, pepper, and nutmeg (if using). If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  12. Add the cooked fettuccine pasta and sliced chicken to the sauce.
  13. Toss to coat well.
  14. Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper, if desired.

Notes

Use high-quality Parmesan cheese for the best flavor and texture. Do not use pre-shredded cheese. Be careful not to burn the garlic when cooking it in butter. Simmer the sauce over low heat to prevent the cheese from separating. If the sauce becomes too thick, add more pasta water to thin it out. Store leftovers in an airtight container in the refrigerator for up to 3 days.