Copycat Olive Garden Chicken Alfredo Recipe
User Reviews
4.9
348 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
471 kcal
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Course
Main Course
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Cuisine
Italian
Copycat Olive Garden Chicken Alfredo Recipe
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Olive Garden Chicken Alfredo is the most perfectly tasty copycat recipe. Creamy, rich, delicious alfredo sauce over moist, tender chicken breasts and fettuccini -- it doesn't get much better than this!
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Ingredients
For the Chicken
- 2 chicken breasts cut in half lengthwise
- 2 large eggs + 2 tablespoons water
- 1 cup Italian style breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup flour
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika optional
- ½ teaspoon salt
- cracked black pepper to taste
- 2 tablespoons butter
- 1 teaspoon olive oil
- 12 ounces fettuccine noodles
- freshly chopped parsley for topping
Alfredo Sauce
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 3 cups milk see note
- 1 teaspoon salt or to taste
- 1-1 ½ cups reserved pasta water
- ⅓-½ cup freshly grated Parmesan cheese
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Instructions
Prepare the Chicken
- In a wide, shallow dish stir together breadcrumbs, parmesan, flour, garlic powder, salt, and pepper.
- In a second wide, shallow dish whisk together eggs and water.
- Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then a second time in the flour/breadcrumbs to give it a really good coating.
- Melt butter in a large skillet over medium heat. Stir in oil. Add the coated chicken and cook on for 4-5 minutes on each side until cooked through. Transfer to a dish and cover to keep warm.
Prepare the Sauce
- Cook fettuccine noodles according to package's directions. Reserve 1 1/2 cups pasta water and cover pasta to keep warm until ready to serve.
- In the same skillet used for the chicken, melt the butter over medium heat. Stir in garlic for 1 minute til fragrant.
- Sprinkle flour over the melted butter and garlic and stir until a paste forms.
- Gradually whisk in milk until smooth and fully incorporated.
- Stir in salt, pepper, and 1/2 cup reserved pasta water.
- Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.
- Gradually whisk in more pasta water as needed to rich a smooth, pourable sauce. Taste, add salt and pepper if needed.
- Slice chicken and serve with fettuccine noodles and prepared sauce. Garnish with cracked black pepper and chopped parsley if desired. Enjoy!
Notes
- Milk: I used fat free half and half. The heavier fat content, the richer your sauce will be. I recommend at least 2 percent milk or whole milk, though 1 percent will work. I would not recommend skim milk.
- Parmesan cheese: I usually recommend using freshly grated parmesan cheese but for this recipe I like to use the grated parmesan cheese that comes in a shaker can.
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
41g
(14%)
Protein
41g
(82%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
1515mg
(63%)
Potassium
778mg
(22%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
475IU
(10%)
Vitamin C
2mg
(2%)
Calcium
443mg
(44%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 1515mg | 63% |
| Potassium | 778mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 443mg | 44% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
348 reviews
Excellent
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