Olive Garden’s Chicken Alfredo is a fan-favorite, known for its rich, creamy sauce and perfectly cooked chicken. Now, you don’t have to head out to a restaurant to enjoy this delicious Italian classic—you can recreate it at home! In this recipe, we’ll walk you through the process of making your very own Chicken Alfredo, just like Olive Garden. With tender, juicy chicken breasts, velvety Alfredo sauce, and fettuccine pasta, this dish is sure to become a family favorite.

This easy-to-follow recipe will show you how to master this creamy delight with simple ingredients you may already have in your kitchen. So let’s dive into the world of Olive Garden’s famous Chicken Alfredo.

Ingredients:

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Alfredo Sauce:

• 1 ½ cups heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• ½ cup unsalted butter
• 4 garlic cloves, minced
• Salt and pepper to taste
• ½ teaspoon Italian seasoning (optional)

For the Pasta:

• 1 pound (16 oz) fettuccine pasta
• Salt (for pasta water)

Optional Garnish:

• Fresh parsley, chopped
• Extra grated Parmesan cheese

Preparation:

Step 1: Prepare the Chicken

1. Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should have a golden-brown crust.
4. Once fully cooked, remove the chicken from the skillet and set it aside to rest for about 5 minutes. Then slice the chicken into strips or chunks for serving.

Step 2: Cook the Fettuccine

1. While the chicken is cooking, bring a large pot of salted water to a boil.
2. Add the fettuccine pasta to the boiling water and cook according to the package instructions, usually around 8-10 minutes for al dente.
3. Drain the pasta and set it aside, reserving ½ cup of pasta water to adjust the sauce’s consistency later if needed.

Step 3: Make the Alfredo Sauce

1. In the same skillet you used for the chicken, reduce the heat to medium and add the unsalted butter. Let it melt completely.
2. Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant but not browned.
3. Slowly pour in the heavy cream, stirring constantly to combine with the butter and garlic.
4. Allow the mixture to simmer gently for 3-4 minutes, stirring occasionally.
5. Gradually add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth and creamy.
6. Season the sauce with salt, pepper, and Italian seasoning (if using). Adjust seasoning to taste.
7. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.

Step 4: Combine the Pasta and Sauce

1. Add the cooked fettuccine directly into the skillet with the Alfredo sauce.
2. Toss the pasta in the sauce until it’s fully coated, allowing it to absorb some of the creamy goodness.
3. If the sauce thickens too much, stir in a small amount of pasta water to loosen it up.

Step 5: Serve with Chicken

1. Plate the Alfredo-coated fettuccine and top it with slices or chunks of the cooked chicken.
2. Garnish with freshly chopped parsley and extra Parmesan cheese, if desired.

Cooking Notes:

• Make sure to use freshly grated Parmesan cheese for the best texture and flavor. Pre-shredded cheese can sometimes result in a grainy sauce.
• If you prefer a thinner sauce, you can add more heavy cream or a little bit of milk to reach the desired consistency.
• Feel free to grill the chicken instead of pan-frying it for a slightly smoky flavor.

Serving Suggestions:

Serve Olive Garden Chicken Alfredo with a side of garlic bread or a crisp Caesar salad for a complete meal. For a special touch, pair the dish with a glass of chilled white wine, such as Chardonnay or Pinot Grigio.

Tips:

• If you’re short on time, you can use pre-cooked grilled chicken breasts or rotisserie chicken.
• Add steamed broccoli, sautéed mushrooms, or spinach to the pasta for a veggie boost.
• To make the dish a bit lighter, you can substitute half of the heavy cream with whole milk.
• To achieve an even richer flavor, simmer the Alfredo sauce longer, allowing the flavors to meld and the sauce to thicken.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

Nutritional Information (Per Serving):

• Calories: 780
• Protein: 42g
• Sodium: 870mg

Conclusion

This homemade version of Olive Garden’s Chicken Alfredo is not only incredibly easy to make, but it also delivers restaurant-quality flavor in the comfort of your own kitchen. The creamy Alfredo sauce pairs perfectly with tender chicken and fettuccine pasta, creating a comforting and indulgent meal that will impress family and friends. Follow this recipe, and you’ll have an Italian classic on the table in no time, with no need for takeout. Whether it’s a weeknight dinner or a special occasion, this Chicken Alfredo recipe will leave everyone asking for seconds!

Olive Garden Chicken Alfredo Recipe: A Restaurant-Quality Dish at Home

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Alfredo Sauce:

• 1 ½ cups heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• ½ cup unsalted butter
• 4 garlic cloves, minced
• Salt and pepper to taste
• ½ teaspoon Italian seasoning (optional)

For the Pasta:

• 1 pound (16 oz) fettuccine pasta
• Salt (for pasta water)

Optional Garnish:

• Fresh parsley, chopped
• Extra grated Parmesan cheese

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Instructions

Step 1: Prepare the Chicken

1. Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should have a golden-brown crust.
4. Once fully cooked, remove the chicken from the skillet and set it aside to rest for about 5 minutes. Then slice the chicken into strips or chunks for serving.

Step 2: Cook the Fettuccine

1. While the chicken is cooking, bring a large pot of salted water to a boil.
2. Add the fettuccine pasta to the boiling water and cook according to the package instructions, usually around 8-10 minutes for al dente.
3. Drain the pasta and set it aside, reserving ½ cup of pasta water to adjust the sauce’s consistency later if needed.

Step 3: Make the Alfredo Sauce

1. In the same skillet you used for the chicken, reduce the heat to medium and add the unsalted butter. Let it melt completely.
2. Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant but not browned.
3. Slowly pour in the heavy cream, stirring constantly to combine with the butter and garlic.
4. Allow the mixture to simmer gently for 3-4 minutes, stirring occasionally.
5. Gradually add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth and creamy.
6. Season the sauce with salt, pepper, and Italian seasoning (if using). Adjust seasoning to taste.
7. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.

Step 4: Combine the Pasta and Sauce

1. Add the cooked fettuccine directly into the skillet with the Alfredo sauce.
2. Toss the pasta in the sauce until it’s fully coated, allowing it to absorb some of the creamy goodness.
3. If the sauce thickens too much, stir in a small amount of pasta water to loosen it up.

Step 5: Serve with Chicken

1. Plate the Alfredo-coated fettuccine and top it with slices or chunks of the cooked chicken.
2. Garnish with freshly chopped parsley and extra Parmesan cheese, if desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 780
• Sodium: 870mg
• Protein: 42g