This dreamy Olive Garden chicken alfredo is a decadent version that comes together quickly with a creamy robust style that satisfies all the senses. When it comes to Italian chicken recipes, my Olive Garden chicken alfredo tops my list of personal favorites.
This isn’t just one of those pasta recipes with doctored-up jarred alfredo sauce on it! It’s one of those really impressivechicken pasta recipesthat taste amazing andit’s very easy to make.
This isperfect for when you need an easy mealthat you can pull together on a busy weeknight without tearing up the kitchen! I LOVE that it’s a mealmy entire family loves, and my kids think I’m a total rock star when I make it! Added bonus, it’ll also save you $50 for eating at home and skipping the restaurant!
I hope you try more of my favorite Olive Garden copycat recipes next!
- Five Cheese Ziti Al Forno
- Tortellini Al Forno
- Zuppa Toscana
Ingredients You’ll need
- Fettucine – I prefer using Fettucine pastabecause it’s got plenty of valuable real estate to carry that yummy Olive Garden alfredo sauce. It should be cookedal dentewith an adequate amount of salt for best results.
- Chicken Breasts – Two boneless, skinless breasts will do the trick here. It makes the ideal amount for this recipe.
- Olive Oil
- Salt
- Black Pepper
- Unsalted Butter
- Garlic
- Flour
- Heavy Cream
- Whole Milk
- Parmesan Cheese –is the star of the show here so it’s important to use quality cheese. The green container isn’t going to deliver on flavor.I like to use fresh parmesan that I shred myself.
- White Pepper
- Parsley
Tips
Chicken:
- Be sure to let your cooked chickenrestbefore slicing it up. This is very important! If you cut it too soon, all the juices will run out and you’ll end up with dry rubbery chicken.
Toast the Flour:
- You’ll want to sauté the flour in the butter/garlic mixture for just a minute and remove it from heat. This is another critical step.
- First, it helps coat the flour in butter, so it acts the way we want it to, and it gets rid of that flour flavor. Removing it from heat stops it from cooking so you end up with a whiteroux. Here’s a little about the different types ofroux, just in case.
Variations:
- Some people do like to add mushroomsto theirchicken alfredo.
- Add Seafood-it’s really easy to switch out the chicken with shrimp and turn this recipe into shrimp alfredo!
- Other types of pasta-I’ve always preferred fettuccini pasta in this recipe but feel free to use whatever shape you’d like.
Storing + Freezing + Make-Ahead
- Storing Tips: You can toss leftovers in an airtight container in the fridge and it’ll keep just fine. Large Ziplocs work well too.
- How Long Can You Keep This In The Fridge?This will last for up to4 daysin the fridge when stored properly.
- Can You Freeze This?Unfortunately, it’s not a good idea to freeze this.Pasta is notoriously finicky in the freezer and this recipe is just never quite the same when it thaws.
- Make-Ahead Tips:Fettuccine alfredo is always best when it’s fresh but the leftovers are quite yummy too. The pasta will continue to absorb the sauce in the fridge so you may need to thin it out, depending on your preferences. If that’s the case you can add a little milk when you reheat it.
- Food Safety: If you’d like more info on food safety check out this link for alfredo sauce. It’s also best to reserve theFDA-recommended2-hour serving rule just to be on the safe side.
Serving Recommendations
I like to serve this with my favorite garlic bread or Olive Garden breadsticks, both of which are ridiculously delicious along with my Mediterranean salad fully loaded with delicious goodies and dressed with an easy tangy homemade vinaigrette
More Pasta Recipe Favorites
- Spaghetti And Meatballs
- Johnny Marzetti Casserole
- Pasta Alla Norma
- Cacio e Pepe
- Italian Spaghetti
- Garlic Parmesan Chicken Pasta
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Olive Garden Chicken Alfredo
This dreamy Olive Garden chicken alfredo is a decadent version that comes together quickly with a super creamy sauce and tender chicken!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 8 servings
Author: Kathleen
Ingredients
- 16 ounces fettucine
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- salt
- black pepper
- 2 tablespoons, plus 1/2 cup unsalted butter
- 1 tablespoon garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup, plus more for passing grated Parmesan cheese, plus more for topping
- 1/8 teaspoon white pepper
- 2 tablespoons parsley, chopped
US Customary - Metric
Instructions
Cook pasta (16 ounces) according to package instructions in well-salted water. Drain.
Pat chicken breast (2) dry with paper towels. Season generously with salt and pepper.
Heat the olive oil (2 tablespoons) over medium-high heat, in a 12-inch skillet. Cook chicken breasts in the hot skillet until golden brown, about 5-7 minutes without flipping them or moving them in the pan. Turn breasts over and add 2 tablespoons of butter. Cook the breast for another 5-7 minutes or until an instant thermometer reads 165 °F (74 °C). Do not overcook or the chicken will be dry. Remove to a plate and allow to rest for 7-10 minutes. Slice chicken and cover with aluminum foil; set aside.
In a clean large, high-sided skillet, melt the remaining 1/2 cup butter over medium-low heat and saute garlic (1tablespoon) until fragrant, about a minute. Sprinkle flour (2tablespoons) over butter and cook, whisking constantly for 1 minute. Remove pan from heat and slowly whisk in cream (2 cups) and milk (1cup) until smooth.
Return skillet to medium-low heat and stir in 3/4 cup Parmesan cheese and white pepper (1/8teaspoon) and simmer gently until cheese is melted.
Toss cooked pasta with sauce. (At first, the pasta may seem soupy but, as it sits, the pasta will quickly absorb more sauce and you will have plenty of sauce to coat the pasta generously and it won't be dry when you go back for seconds!) Arrange pasta on plates and top with sliced chicken. Sprinkle with parsley (2tablespoons) and serve extra Parmesan on the side.
Fans Also Made:
Buffalo Chicken Lasagna
Chicken Riggies
Creamy Lemon Chicken Pasta
Mostaccioli
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Notes
- Chicken - Be sure to let your cooked chickenrestbefore slicing it up. This is very important! If you cut it too soon, all the juices will run out and you’ll end up with dry rubbery chicken.
- Toast the Flour: You’ll want to sauté the flour in the butter/garlic mixture for just a minute and remove it from heat. This is another critical step.
Nutrition
Serving: 1/8 of the recipe | Calories: 636kcal | Carbohydrates: 46g | Protein: 25g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 178mg | Sodium: 421mg | Potassium: 361mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1336IU | Vitamin C: 2mg | Calcium: 344mg | Iron: 2mg
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Reader Interactions
Comments
Annette Smith says I have made this copy cat olive garden chicken Alfredo a few times and e ery time I make I just love how it tastes just like olive gardens recipe. It tastes exactly like it. I just love it
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- Linda Bovis says
I made this tonight with a few changes as I only needed chicken for Two.
I followed the recipe using only 1 large chicken breast and I did not reduce the Sauce amounts, I did reduce the pasta to 8 oz for service two. At the end, I added a package of Thawed Medium size cooked shrimp with the Tails removed to the hot sauce and simmered until they were hot. Then I added the fettucine, tossed, and added the sliced chicken breast at the edges of the pan before serving. As you see in the picture (unable to attach), there is adequate sauce for leftovers. I did not have parsley so that was omitted. Easy to make in short amount of time.Reply
- Kathleen says
Hi, Linda! Wow, that’s amazing! I love that you put shrimp, that’s so yummy 🙂
I really want to see the photo, sadly comments don’t have it.
Thank you so much for your feedback!Reply
- Bjsansone says
I am not a alfredo person but my family members are so I made this for them and they loved it and said it tasted like Olive Gardens. So I was happy that I tried this one when looking for a copy cat recipe. I recommend it for fans of this restaurant’s version.
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- Jazzmine Wage says
Very good!
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- Kathleen says
Jazzmine! So happy you enjoyed! I make this all the time cuz my fam goes crazy for it! <3
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- stacy brown says
This was delicious! I doubled recipe and added 4 oz grated asiago cheese to this. It is superb. Daughter said it was “literally the best alfredo she ever had” … husband concurred! Thank you so much Kathleen, your recipes are truly wonderful !
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- Kathleen says
Wow, Stacy! That’s fantastic! I’m happy you and your family love this alfredo 🙂
Thank you too!Reply
- Jenna says
Are you sautéing garlic in the butter before you add in flour to make the rue?
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- Kathleen says
Yes, Ma’am! It makes the best rue you’ll ever taste. I do the same thing in my Chicken Lasagna! <3
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- Colleen A Schneider says
This is absolutely fabulous. I wouldn’t change a thing the sauce was so creamy and flavorful. Plus I have enough leftovers for a few days. Thank you so much
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- Kathleen says
Yay! Thank you, Colleen! <3 🙂
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- Janita says
Oh. My. Gosh. This was fantastic.
1. It was super easy, with everything done on the stovetop and ready within half an hour.
2. The hubs has been ordering chicken Alfredo at Olive Garden for decades and he swears this tastes EXACTLY the same! Next time I need to make breadsticks and put a little extra sauce in a bowl to dip in, cuz our arteries need to get a little harder.
Seriously, my college kids were practically licking their plates. (In fact, they may have when I wasn’t looking.) I will never look for another Alfredo recipe. Thank you so much!Reply
- Rose Gorke says
This is exactly how I make this chicken Alfredo. I would like to see more soups please. My mom was a fantastic cook and our Sunday meal always started with a dish of home made soup. I try to continue the tradition.
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- Kathleen says
Hi Rose! WE’ve got lotsa of soups coming. I hope you enjoy!!
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