Craving the classic taste of Olive Garden’s Chicken Alfredo? This recipe brings the restaurant experience to your home with a creamy Alfredo sauce, tender grilled chicken, and perfectly cooked fettuccine. It’s a comforting dish that’s sure to satisfy your pasta cravings.
Ingredients:
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 ½ cups grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ tsp nutmeg (optional)
- 2 tbsp chopped fresh parsley (optional, for garnish)
How to Make Olive Garden Chicken Alfredo:
Step-by-Step Instructions:
1. Cook the Pasta:
- Cook the fettuccine pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
2. Prepare the Chicken:
- Season the chicken breasts on both sides with salt and pepper.
- Heat the olive oil in a skillet over medium heat.
- Cook the chicken breasts for 6-7 minutes on each side until they are fully cooked and golden brown.
- Remove the chicken from the skillet and slice it into strips.
3. Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant.
- Pour in the heavy cream, stirring continuously until well combined.
- Gradually add the grated Parmesan cheese, stirring until the sauce becomes smooth and creamy.
- If desired, season the sauce with a pinch of nutmeg for added flavor.
4. Combine Pasta and Sauce:
- Add the cooked fettuccine to the Alfredo sauce in the skillet.
- Toss the pasta in the sauce until it is evenly coated.
5. Serve:
- Top the pasta with the sliced chicken breasts.
- Garnish with chopped parsley if desired, and serve immediately.
Helpful Tips:
- Cheese: Use freshly grated Parmesan cheese for the best texture and flavor in the sauce.
- Chicken: Ensure the chicken is cooked through to an internal temperature of 165°F for safe consumption.
- Pasta Water: Reserve a bit of pasta water to thin the sauce if it becomes too thick.
Details:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Suitable for non-vegetarian
Notes:
- You can customize this recipe by adding other ingredients like sautéed mushrooms, spinach, or sun-dried tomatoes.
- Adjust the thickness of the sauce by adding more or less cream according to your preference.
Frequently Asked Questions:
1. Can I use a different type of pasta?
- Yes, you can substitute fettuccine with any pasta of your choice, like penne or spaghetti.
2. Can I make the Alfredo sauce ahead of time?
- It’s best to make the sauce fresh, but you can prepare it in advance and store it in the refrigerator for up to 2 days. Reheat gently over low heat, adding a bit of milk or cream to restore the creamy texture.
3. How can I make this dish healthier?
- Use whole wheat pasta, reduce the amount of butter, or substitute the heavy cream with a lighter alternative to cut down on calories.
Olive Garden Chicken Alfredo
Description
Craving the classic taste of Olive Garden’s Chicken Alfredo? This recipe brings the restaurant experience to your home with a creamy Alfredo sauce, tender grilled chicken, and perfectly cooked fettuccine. It’s a comforting dish that’s sure to satisfy your pasta cravings.
Ingredients
Scale
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 ½ cups grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ tsp nutmeg (optional)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
1. Cook the Pasta:
- Cook the fettuccine pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
2. Prepare the Chicken:
- Season the chicken breasts on both sides with salt and pepper.
- Heat the olive oil in a skillet over medium heat.
- Cook the chicken breasts for 6-7 minutes on each side until they are fully cooked and golden brown.
- Remove the chicken from the skillet and slice it into strips.
3. Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant.
- Pour in the heavy cream, stirring continuously until well combined.
- Gradually add the grated Parmesan cheese, stirring until the sauce becomes smooth and creamy.
- If desired, season the sauce with a pinch of nutmeg for added flavor.
4. Combine Pasta and Sauce:
- Add the cooked fettuccine to the Alfredo sauce in the skillet.
- Toss the pasta in the sauce until it is evenly coated.
5. Serve:
- Top the pasta with the sliced chicken breasts.
- Garnish with chopped parsley if desired, and serve immediately.
Notes
- You can customize this recipe by adding other ingredients like sautéed mushrooms, spinach, or sun-dried tomatoes.
- Adjust the thickness of the sauce by adding more or less cream according to your preference.
Storage Instructions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
- Freezing: This dish can be frozen, but the sauce may separate upon thawing. If you do freeze it, reheat slowly and whisk the sauce to bring it back together.
Enjoy your homemade Olive Garden Chicken Alfredo, a delightful dish that brings restaurant-quality flavors to your dinner table!