I finally nailed the Olive Garden Chicken Alfredo Recipe, the sauce turns out ridiculously silky and the chicken stays so juicy it actually tastes like the restaurant version at home.

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I’m obsessed with this Olive Garden Chicken Alfredo Recipe because it hits that creamy, salty, cheesy spot I never knew I needed. I love how the Chicken Fettuccine Alfredo vibe screams rich sauce coating every strand of fettuccine and big chunks of tender chicken breasts.

It’s not fancy. It’s just deep, buttery Alfredo that makes weeknight dinner feel like cheating.

I want that glossy sauce on my fork, that hit of garlic and Parmesan that clings to the pasta. And the leftovers?

Dangerous. One bite and I forget all my plans.

I make it when I need instant, shameless satisfaction now.

Ingredients

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Fettuccine, silky pasta that soaks up the sauce real nice.
Chicken breasts, hearty protein that keeps the dish satisfying.
Salt, brings out everything, don’t be shy with a little.
Black pepper, gives a gentle bite and warming kick.
Olive oil, sears chicken and adds a subtle fruitiness.
Butter, makes the sauce glossy and totally indulgent.
Garlic, aromatic punch that makes it feel like comfort food.
Heavy cream, it’s what makes the sauce rich and velvety.
Whole milk, basically thins the sauce for a lighter mouthfeel.
Parmesan, salty and nutty, melts into that creamy goodness.
Flour, helps thicken things if the sauce’s too loose.
Italian seasoning, adds herby background notes to the chicken.
Fresh parsley, bright color and fresh lift as a garnish.

Ingredient Quantities

12 ounces fettuccine

2 boneless skinless chicken breasts (about 1 pound total)

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil (for cooking chicken)

4 tablespoons unsalted butter (1/4 cup), divided

2 cloves garlic, minced

1 1/2 cups heavy cream

1/2 cup whole milk (optional, for a slightly thinner sauce)

1 1/2 to 2 cups freshly grated Parmesan cheese (about 4 to 6 ounces), packed

1 tablespoon all purpose flour (optional, to thicken sauce if needed)

1 teaspoon Italian seasoning or dried parsley (optional, for the chicken)

2 tablespoons chopped fresh parsley, for garnish

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces fettuccine according to package directions until al dente, then drain, reserve about 1 cup pasta water and set pasta aside.

2. While pasta cooks, pat 2 boneless skinless chicken breasts dry, season both sides with salt, freshly ground black pepper and 1 teaspoon Italian seasoning or dried parsley if using; slice breasts in half horizontally if they are thick so they cook evenly.

3. Heat 2 tablespoons olive oil and 2 tablespoons of the butter in a large skillet over medium high heat until hot but not smoking; add the chicken and cook about 4 to 6 minutes per side depending on thickness, until golden and cooked through; internal temp should be 165 F. Transfer chicken to a cutting board to rest, then slice into strips.

4. In the same skillet lower heat to medium, add the remaining 2 tablespoons butter and 2 cloves minced garlic, cook 30 to 45 seconds until fragrant but not browned, scraping up any browned bits from the chicken for extra flavor.

5. Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk if you want a slightly thinner sauce, stir gently and bring to a light simmer. If you want a thicker sauce whisk 1 tablespoon all purpose flour with a little cold milk first, then whisk into the cream before it simmers so you don’t get lumps.

6. Simmer the cream mixture 3 to 5 minutes, stirring often, until it thickens slightly. Taste and season with salt and freshly ground black pepper. If the sauce gets too thick, thin with some reserved pasta water, a couple tablespoons at a time.

7. Remove skillet from heat and gradually stir in 1 1/2 to 2 cups freshly grated Parmesan cheese until melted and smooth; keep stirring so the sauce stays velvety and not grainy. Adjust cheese amount to your taste.

8. Add the drained fettuccine and sliced chicken to the skillet and toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.

9. Plate right away, garnish with 2 tablespoons chopped fresh parsley and extra black pepper or more grated Parmesan if you like. Serve hot, and eat fast because Alfredo never waits.

Equipment Needed

1. Large pot for boiling pasta (with lid)
2. Colander or pasta strainer
3. Large skillet (nonstick or stainless steel)
4. Cutting board
5. Chef’s knife (a good, sharp one)
6. Tongs or pasta fork for tossing
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Microplane or box grater for the Parmesan
10. Instant-read thermometer (optional, great for checking the chicken)

FAQ

Can I use frozen chicken or pre-cooked rotisserie chicken instead of fresh breasts?

Yes. Thawed frozen chicken works fine, just pat it dry before cooking so it browns. Rotisserie chicken is even faster: shred it and stir into the sauce at the end so it warms through.

My sauce came out too thin, how do I thicken it?

Stir in 1 tablespoon of flour mixed with a bit of cold milk to make a slurry, then simmer gently until it thickens. You can also cook it a few minutes longer to reduce it, or add a little more grated Parmesan which helps thicken it.

Can I make this dairy free or use lighter dairy?

You can swap heavy cream for full fat coconut milk for a dairy free version but flavor will change. For lighter sauce, use more whole milk and less cream, but it wont be as rich. Using low fat cheese will also thin the sauce.

How do I reheat leftovers without the sauce separating?

Reheat gently over low heat with a splash of milk or cream and stir constantly. Microwave in short bursts, stirring each time, and add a little extra cheese if it seems grainy. High heat makes it separate.

Can I make the sauce ahead of time?

Yes, make it up to a day ahead. Store in the fridge and reheat slowly with a little milk or cream, stirring until smooth. If it’s thickened in the fridge, just loosen it with liquid when warming.

Any tips to keep the chicken juicy and flavorful?

Don’t overcook the breasts. Pound them to even thickness, season well, and sear over medium high heat until just done. Let them rest a few minutes before slicing so juices redistribute. A little Italian seasoning or garlic powder on the chicken helps a lot.

Simple Olive Garden Chicken Alfredo Recipe Ready In Minutes Substitutions and Variations

Fettuccine: swap with linguine, spaghetti, or wide egg noodles. Any long pasta soaks up the sauce nice, just watch cooking time.
Boneless skinless chicken breasts: use boneless thighs, shredded rotisserie chicken, or even sliced turkey breast. Thighs stay juicier if you forget to not overcook them.
Heavy cream: replace with half and half plus a tablespoon of butter, or 1 part cream cheese mixed with milk for a thicker sauce, or use whole milk plus 2 tablespoons flour to thicken.
Freshly grated Parmesan: sub with Pecorino Romano for a sharper tang, Asiago for a nuttier note, or pre-grated Parmesan in a pinch though texture and melt may be different.

Pro Tips

1) Save more than you think of the pasta water, at least a cup. the starchy water is magic for loosening the sauce and helping it cling to the noodles, add it slowly a tablespoon at a time so you dont make the sauce too thin.

2) Pound or slice the chicken so its an even thickness, that way it cooks evenly and stays juicy. let it rest 5 minutes after cooking before slicing or all the juices run out and you get dry meat.

3) Add the cheese off the heat and stir constantly. if the cream is too hot the Parmesan can get grainy and separate, so take the pan off the burner then fold in the cheese slowly until smooth.

4) If your sauce thickens too fast, thin with milk or pasta water rather than extra cream. and if you want extra silkiness, swirl in a small pat of cold butter at the end. garlic burns in seconds, so keep it moving and dont brown it or it will taste bitter.

Simple Olive Garden Chicken Alfredo Recipe Ready In Minutes

Recipe by Sarah level

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I finally nailed the Olive Garden Chicken Alfredo Recipe, the sauce turns out ridiculously silky and the chicken stays so juicy it actually tastes like the restaurant version at home.

Servings

servings

Calories

1131

kcal

Equipment: 1. Large pot for boiling pasta (with lid)
2. Colander or pasta strainer
3. Large skillet (nonstick or stainless steel)
4. Cutting board
5. Chef’s knife (a good, sharp one)
6. Tongs or pasta fork for tossing
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Microplane or box grater for the Parmesan
10. Instant-read thermometer (optional, great for checking the chicken)

Ingredients

12 ounces fettuccine
2 boneless skinless chicken breasts (about 1 pound total)
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil (for cooking chicken)
4 tablespoons unsalted butter (1/4 cup), divided
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup whole milk (optional, for a slightly thinner sauce)
1 1/2 to 2 cups freshly grated Parmesan cheese (about 4 to 6 ounces), packed
1 tablespoon all purpose flour (optional, to thicken sauce if needed)
1 teaspoon Italian seasoning or dried parsley (optional, for the chicken)
2 tablespoons chopped fresh parsley, for garnish

Directions

Bring a large pot of salted water to a boil and cook 12 ounces fettuccine according to package directions until al dente, then drain, reserve about 1 cup pasta water and set pasta aside.
While pasta cooks, pat 2 boneless skinless chicken breasts dry, season both sides with salt, freshly ground black pepper and 1 teaspoon Italian seasoning or dried parsley if using; slice breasts in half horizontally if they are thick so they cook evenly.
Heat 2 tablespoons olive oil and 2 tablespoons of the butter in a large skillet over medium high heat until hot but not smoking; add the chicken and cook about 4 to 6 minutes per side depending on thickness, until golden and cooked through; internal temp should be 165 F. Transfer chicken to a cutting board to rest, then slice into strips.
In the same skillet lower heat to medium, add the remaining 2 tablespoons butter and 2 cloves minced garlic, cook 30 to 45 seconds until fragrant but not browned, scraping up any browned bits from the chicken for extra flavor.
Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk if you want a slightly thinner sauce, stir gently and bring to a light simmer. If you want a thicker sauce whisk 1 tablespoon all purpose flour with a little cold milk first, then whisk into the cream before it simmers so you don't get lumps.
Simmer the cream mixture 3 to 5 minutes, stirring often, until it thickens slightly. Taste and season with salt and freshly ground black pepper. If the sauce gets too thick, thin with some reserved pasta water, a couple tablespoons at a time.
Remove skillet from heat and gradually stir in 1 1/2 to 2 cups freshly grated Parmesan cheese until melted and smooth; keep stirring so the sauce stays velvety and not grainy. Adjust cheese amount to your taste.
Add the drained fettuccine and sliced chicken to the skillet and toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
Plate right away, garnish with 2 tablespoons chopped fresh parsley and extra black pepper or more grated Parmesan if you like. Serve hot, and eat fast because Alfredo never waits.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.