If you’re a fan of the creamy, dreamy goodness that is Olive Garden’s Chicken Alfredo, you’re in for a treat! Today, we’re recreating that beloved dish right in your own kitchen with our Olive Garden Chicken Alfredo Copycat Recipe. This recipe will have you savoring each bite of tender chicken and rich, velvety Alfredo sauce over perfectly cooked fettuccine. It’s the perfect dinner for a cozy night in or when you want to impress guests without breaking a sweat. Let’s dive into the details!
What Sets This Recipe Apart
This Olive Garden Chicken Alfredo Copycat Recipe is not just about replicating the taste; it’s about capturing the essence of comfort food. The combination of tender chicken breast, rich butter, and fresh garlic creates a depth of flavor that elevates the dish. Plus, the use of heavy cream and Parmesan cheese gives the sauce that signature creaminess that is so satisfying. What’s more? This recipe is straightforward and uses ingredients that are likely already in your pantry, making it easy to whip up when the craving strikes.
What We’re Using
To make this indulgent meal, here’s what you’ll need:
- 12 ounces fettuccine pasta (dry)
- 2 tablespoons olive oil
- 3/4 cup unsalted butter
- 2 chicken breasts (boneless and skinless)
- 1 1/2 teaspoons salt (divided)
- 1 1/2 teaspoons fresh ground pepper (divided)
- 4 cloves garlic (very finely chopped)
- 2 tablespoons all-purpose flour
- 2 1/3 cups heavy cream
- 1 cup grated Parmesan cheese (plus extra for topping if desired)
- 1 tablespoon chopped fresh parsley (for garnish)
Equipment & Tools
To make this Olive Garden Chicken Alfredo Copycat Recipe, you will need the following tools:
- Large pot: For boiling the fettuccine.
- Skillet: For cooking the chicken and making the sauce.
- Whisk: To mix the sauce ingredients smoothly.
- Wooden spoon: For stirring the sauce.
- Meat thermometer: To ensure the chicken is cooked perfectly.
Olive Garden Chicken Alfredo Copycat Recipe in Steps
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a boil. Add the 12 ounces of fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water for later.
Step 2: Prepare the Chicken
While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet over medium heat. Season the 2 chicken breasts with 1 teaspoon of salt and 3/4 teaspoon of pepper. Once the oil is hot, add the chicken breasts to the skillet. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F. Remove from heat and let rest before slicing.
Step 3: Make the Alfredo Sauce
In the same skillet, lower the heat to medium-low and add the 3/4 cup of unsalted butter. Once melted, add the 4 cloves of finely chopped garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic!
Next, stir in the 2 tablespoons of all-purpose flour and whisk until smooth, cooking for about 1-2 minutes. Gradually add the 2 1/3 cups of heavy cream, whisking continuously to combine.
Step 4: Add the Cheese
Once the heavy cream is heated through, stir in the 1 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 3/4 teaspoon of pepper. Stir until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
Step 5: Combine Pasta and Sauce
Add the drained fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce. If needed, adjust seasoning with more salt and pepper to taste.
Step 6: Serve
Slice the cooked chicken breasts and place them on top of the fettuccine. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired. Serve immediately and enjoy the cheesy, creamy goodness!
Vegan & Vegetarian Swaps
If you’re looking to make a vegan or vegetarian version of this dish, consider these substitutions:
- Replace chicken with sautéed mushrooms or grilled vegetables.
- Use plant-based butter and vegan cream cheese instead of butter and heavy cream.
- Omit cheese or use a vegan cheese alternative.
- For pasta, ensure you choose a vegan-friendly brand.
Frequent Missteps to Avoid
To ensure your Olive Garden Chicken Alfredo Copycat Recipe turns out perfectly, here are a few common pitfalls to avoid:
- Don’t overcook the chicken; it should be juicy and tender.
- Be careful not to burn the garlic when sautéing it in the butter.
- Don’t rush the sauce; allow it to thicken properly for the best texture.
- Always taste and adjust the seasoning before serving.
Save for Later: Storage Tips
If you happen to have leftovers (which is rare!), here’s how to store them:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of cream or milk to loosen the sauce.
- Freezing is not recommended, as the sauce may separate upon thawing.
Questions People Ask
Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, you can use any pasta shape you prefer, such as penne or spaghetti.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken ahead of time, but it’s best to cook the pasta fresh before serving for the best texture.
What can I serve with Olive Garden Chicken Alfredo?
This dish pairs wonderfully with a simple side salad and garlic bread for a complete meal.
Can I add vegetables to this recipe?
Definitely! Broccoli, spinach, or sun-dried tomatoes can add great flavor and nutrition to your dish.
If you enjoyed this Olive Garden Chicken Alfredo Copycat Recipe, here are some other delicious pasta dishes to try:
Bring It Home
Now that you have this Olive Garden Chicken Alfredo Copycat Recipe in your arsenal, it’s time to bring the restaurant experience home. With its rich flavors and creamy texture, this recipe will quickly become a family favorite. It’s perfect for date nights or simply when you want to treat yourself to something special. Enjoy your delicious creation, and don’t forget to share your experience with friends and family. Happy cooking!
Olive Garden Chicken Alfredo Copycat Recipe
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the 12 ounces of fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water for later.
- While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet over medium heat. Season the 2 chicken breasts with 1 teaspoon of salt and 3/4 teaspoon of pepper. Once the oil is hot, add the chicken breasts to the skillet. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F. Remove from heat and let rest before slicing.
- In the same skillet, lower the heat to medium-low and add the 3/4 cup of unsalted butter. Once melted, add the 4 cloves of finely chopped garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic!
- Next, stir in the 2 tablespoons of all-purpose flour and whisk until smooth, cooking for about 1-2 minutes. Gradually add the 2 1/3 cups of heavy cream, whisking continuously to combine.
- Once the heavy cream is heated through, stir in the 1 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 3/4 teaspoon of pepper. Stir until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
- Add the drained fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce. If needed, adjust seasoning with more salt and pepper to taste.
- Slice the cooked chicken breasts and place them on top of the fettuccine. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired. Serve immediately and enjoy the cheesy, creamy goodness!
Notes
- For a vegetarian option, replace chicken with sautéed mushrooms or grilled vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently, adding a splash of cream or milk to loosen the sauce.
