Olive Garden Chicken Alfredo Copycat
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
1042 kcal
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Course
Main Course
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Cuisine
American
Olive Garden Chicken Alfredo Copycat
Description
The recipe starts by boiling fettuccine pasta until al dente, then setting it aside to prevent sticking with a drizzle of olive oil. Chicken breasts are seasoned with salt and pepper, then cooked in olive oil and butter until golden brown, followed by a brief covered cooking to ensure they are cooked through. After resting, the focus shifts to the Alfredo sauce, where butter and finely chopped garlic are gently cooked before flour is added to thicken the sauce. Heavy cream provides richness, and Parmesan cheese adds depth and creaminess. The sauce is combined with the pasta, and sliced chicken is returned to the skillet to meld flavors together. A sprinkle of fresh parsley finishes the dish.
This dish serves as a filling meal with a hearty combination of pasta, creamy sauce, and protein. It pairs well with simple sides like green vegetables or salad and can be garnished with extra Parmesan to taste.
Ingredients
- 12 ounce Fettuccine pasta dry
- 2 tablespoons olive oil
- 3/4 cup butter unsalted
- 2 chicken breast boneless and skinless
- 1 1/2 teaspoons salt divided
- 1 1/2 teaspoons black pepper divided, fresh ground
- 4 cloves garlic very finely chopped
- 2 tablespoons all-purpose flour
- 2 1/3 cups heavy cream
- 1 cup Parmesan Cheese add extra for topping if desired, grated
- 1 tablespoon parsley for garnish, chopped, fresh
Instructions
- Bring a large pot of water to a boil, add some salt, add the pasta and cook per the package instructions until al dente.
- Drain the cooked pasta and set aside in a colander. You can add some olive oil to it so it doesn't stick together.
- While the pasta cooks, place a skillet over high heat and add the olive oil, and 1/4 cup butter. Add the chicken and season with some sale and pepper. Cook the chicken until golden on both sides.
- Cover the pan with a lid and reduce heat to medium, continue to cook the chicken for about 5 minutes more, until no longer pink in the center. Remove the chicken from the pan on a plate and cover it with foil.
- While the chicken rests, work on the sauce, and make sure you don't forget about the pasta, don't overcook it.
- Melt the remaining 1/2 cup butter in a large skillet over medium heat. Next, add the garlic, cook stirring for 30 seconds. Reduce the heat to low and add a bit of salt and pepper.
- After that, add the flour and stir quickly until it forms a paste. Then, VERY SLOWLY while continuing to stir all the time, pour in the heavy cream. Make sure to stir constantly until the sauce is smooth.
- Cook the sauce until steaming and thickened. Then add the 1/2 cup of Parmesan cheese and stir until melted. Taste and adjust for salt and pepper. Remove the pan from the heat.
- When ready to serve, slice the chicken into strips, add pasta to serving bowls, top it with the chicken and pour a good amount of Alfredo sauce on top.
- Garnish with freshly chopped parsley and the remaining Parmesan cheese. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1042 kcal
% Daily Value*
| Calories | 1042kcal | 52% |
| Carbohydrates | 75g | 25% |
| Protein | 49g | 98% |
| Fat | 61g | 94% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 274mg | 91% |
| Sodium | 1787mg | 74% |
| Potassium | 924mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1696IU | 34% |
| Vitamin C | 3mg | 3% |
| Calcium | 454mg | 45% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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