Olive Garden Style Chicken Alfredo
Bring the taste of Olive Garden home with this creamy and delicious Chicken Alfredo recipe. Perfect for family dinners or special occasions.
Equipment
- 1 large skillet
- 1 medium saucepan
- 1 colander
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Pasta
- 12 oz fettuccine pasta
Instructions
Preparation
- Sprinkle the chicken breasts with salt and pepper on both sides. Set aside.
- Heat a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.
Making the Sauce
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan cheese until smooth and creamy. Season with salt and pepper.
Cooking the Pasta
- In a medium saucepan, bring water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
Final Assembly
- Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly.
- Slice the cooked chicken breasts and add them to the pasta. Gently mix everything together.
Serving
- Serve the chicken alfredo hot, garnished with additional Parmesan cheese if desired.
Storage
- Place any leftovers in an airtight container and refrigerate for up to three days.
Notes
Pro Tips: Use freshly grated Parmesan for the best flavor. Ingredient Substitutions: Try using half-and-half instead of heavy cream for a lighter sauce. How to Serve: Pair with garlic bread and a fresh salad. Storage & Freshness: Store in the refrigerator for up to three days. Make-Ahead Tips: Prepare the sauce in advance and store separately; combine with pasta when ready to serve.