Olive Garden Chicken Alfredo
Creamy, comforting, and endlessly satisfying — this Olive Garden Chicken Alfredo recipe delivers rich Alfredo sauce, tender pan-seared chicken, and perfectly cooked fettuccine in a weeknight-ready meal.
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Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Pasta
- 12 oz Fettuccine pasta Uncooked, measure dry before boiling
Chicken
- 2 large Boneless, skinless chicken breasts Pounded to even thickness, about 6–8 ounces each
Oil
- 1 tablespoon Olive oil For pan-searing, room temperature
Cream
- 1 cup Heavy cream Cold or straight from the fridge
Cheese
- 1 cup Grated Parmesan cheese Finely grated for smooth melting
Butter
- 2 tablespoons Butter Unsalted or salted, cut into pieces for even melting
Seasoning
- Salt and pepper To taste for seasoning chicken and sauce
Garnish
- Chopped parsley Fresh, finely chopped for garnish
Instructions
- Cook fettuccine according to package directions in generously salted boiling water until al dente, usually 9–12 minutes. Reserve about 1/2 cup of pasta cooking water, then drain and set the pasta aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of the chicken breasts generously with salt and pepper. Add the chicken to the skillet and cook undisturbed for 5–7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and let rest for 5 minutes before slicing thinly against the grain.
- Reduce the heat to low and return the skillet (no need to wipe it clean) to the stove. Add 2 tablespoons butter and let it melt, scraping up any browned bits from the chicken for flavor.
- Pour in 1 cup heavy cream and bring to a gentle simmer on low heat; do not boil. Stir constantly for about 1–2 minutes to warm the cream.
- Gradually stir in 1 cup grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce feels too thick, add a splash of the reserved pasta water a tablespoon at a time to reach your desired consistency. Taste and adjust salt and pepper.
- Add cooked fettuccine to the skillet and toss gently to coat each strand in the sauce. Plate the sauced fettuccine, top with sliced chicken, and finish with a sprinkle of chopped parsley for color and freshness.
Notes
Use freshly grated Parmesan for the creamiest sauce. Don’t overheat the cream to prevent separation. Pound chicken to even thickness for uniform cooking.