Copycat Olive Garden™ Chicken Alfredo

Cook and drain pasta according to package directions. Return pasta back to pan; cover to keep warm.

Meanwhile, add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper. Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium. Cook chicken 5 to 7 minutes or until instant-read meat thermometer inserted in the thickest part reaches 165°F.

Cut into strips; place on a plate and cover with foil.

In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.

Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.

Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.

To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.