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Olive Garden Chicken Alfredo Recipe

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Indulge in this Olive Garden Chicken Alfredo recipe, featuring tender chicken, creamy alfredo sauce, and fettuccine pasta for a deliciously comforting Italian-inspired meal at home.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 12 oz fettuccine pasta
  • 4 tbsp unsalted butter
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  • Cook the fettuccine pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
  • Season the chicken breasts with salt and pepper on both sides.
  • Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 5–6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and slice into thin strips.
  • In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  • Pour in the heavy cream and let it simmer for 3–4 minutes, stirring occasionally.
  • Add grated Parmesan cheese and stir until the cheese is fully melted and the sauce is creamy. Adjust the consistency with the reserved pasta water if needed.
  • Toss the cooked fettuccine pasta in the alfredo sauce until well coated. Add the sliced chicken on top.
  • Garnish with fresh parsley and serve warm.

Notes

  • Adjust the seasoning in the sauce as needed for personal taste.
  • For extra flavor, you can use grilled chicken instead of pan-seared.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://katyrecipes.com/olive-garden-chicken-alfredo-recipe/