Olive Garden Chicken Alfredo
A rich, creamy fettuccine Alfredo topped with juicy golden-seared chicken and finished with fresh parsley. This homemade version brings Olive Garden’s iconic comfort straight to your dinner table in under an hour.
Ingredients
For the Pasta and Chicken:
- 12 oz fettuccine pasta classic choice, but penne or linguine also work
- 2 large boneless skinless chicken breasts (about 1 lb total)
- 1 tbsp olive oil for searing chicken
- 1 tsp Italian seasoning
- Salt and black pepper to taste
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic minced (fresh garlic adds depth; avoid powdered if possible)
- 2 cups heavy cream for the creamy base
- 1 cup whole milk helps thin the sauce slightly
- 1 ½ cups freshly grated Parmesan cheese use real Parmesan, not pre-shredded
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil, cook fettuccine until al dente, reserve ½ cup pasta water, then drain and set aside.
- Pat chicken dry, season with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high, cook chicken 6–7 minutes per side until golden and 165°F inside. Rest 5 minutes, then slice into strips.
- In the same skillet, melt butter over medium heat. Sauté minced garlic 1–2 minutes until fragrant. Gradually whisk in heavy cream and milk, simmer about 5 minutes until slightly thickened. Stir in Parmesan until smooth, season with salt and pepper.
- Toss pasta in the Alfredo sauce, add a splash of reserved pasta water if needed. Top with sliced chicken, sprinkle with parsley and extra Parmesan, and serve hot.