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Copycat Olive Garden™ Chicken Alfredo

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Copycat Olive Garden™ Chicken Alfredo
  • Prep 10 min
  • Total 20 min
  • Ingredients 11
  • Servings 4
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Break out the breadsticks and get your pasta bowls ready, because this recipe tastes just like your favorite restaurant-style chicken alfredo. A big pot of creamy fettuccine—enough to serve the whole family—made for a smidgen of the price of one plate? Consider this recipe your new weeknight favorite.
By Brooke McLay
Updated Jan 14, 2021

Ingredients

  • 12 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 1/2 cup + 2 tablespoons butter
  • 2 boneless, skinless chicken breasts
  • 1 1/2 teaspoons salt, divided
  • 1 1/2 teaspoon fresh ground pepper, divided
  • 3 cloves garlic, very finely chopped
  • 1 1/2 tablespoons flour
  • 2 cups heavy cream
  • 3/4 cup grated Parmesan, plus more for topping if desired
  • 2 tablespoons chopped parsley, for garnish (optional)

Steps

  • 1
    Cook and drain pasta according to package directions.
  • 2
    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.
  • 3
    Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
  • 4
    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.
  • 5
    Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
  • 6
    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.
  • 7
    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.

Tips from the Pillsbury Kitchens

  • tip 1
    Always salt your pasta water before cooking to ensure a depth of flavor. When straining cooked pasta, run the noodles under cold water immediately. Otherwise, the heat from the noodles will cause them to keep cooking even after they’ve been drained of hot water.
  • tip 2
    When preparing the sauce, pay special attention to the temperature of the stovetop. For a truly silken sauce, you’ll want to keep the heat low, and cook the sauce slowly.

Nutrition Information

1100 Calories, 80g Total Fat, 32g Protein, 63g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
1100
Calories from Fat
720
Total Fat
80g
123%
Saturated Fat
44g
220%
Trans Fat
2 1/2g
Cholesterol
325mg
108%
Sodium
1570mg
65%
Potassium
380mg
11%
Total Carbohydrate
63g
21%
Dietary Fiber
3g
12%
Sugars
4g
Protein
32g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 13 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If Olive Garden’s™ chicken alfredo is the kind of dish you crave on days when you don’t want to leave your house, then this copycat recipe is the solution to your dinner daydreams. Create a complete Olive Garden™ experience in your home by pairing this easy pasta dinner with copycat breadsticks.
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