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Olive Garden Chicken Alfredo
Make Olive Garden's rich, creamy chicken Alfredo at home with tender grilled chicken over fettuccine in a velvety Parmesan cream sauce.
olive-garden · casual-dining · pasta
🕑Prep10 min
🍳Cook25 min
⏱Total35 min
🍽Serves4
⭐DifficultyEasy
Ingredients
- 1 lb fettuccine pasta
- 2 large boneless skinless chicken breasts
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- Fresh parsley for garnish
Instructions
- 1.Cook the pasta. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2.Season and cook the chicken. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook in a hot skillet with 1 tablespoon of butter over medium-high heat for 5-6 minutes per side until golden and cooked through (165°F internal). Let rest for 5 minutes, then slice into strips.
- 3.Make the Alfredo sauce. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until it begins to thicken.
- 4.Add the cheese. Remove the skillet from heat and stir in the grated Parmesan cheese until completely melted and smooth. Season with salt and pepper. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
- 5.Combine and serve. Add the drained fettuccine to the sauce and toss until every strand is coated. Divide among plates, top with sliced chicken, and garnish with fresh parsley.
Olive Garden’s Chicken Alfredo is comfort food at its finest — tender fettuccine swimming in a rich, creamy Parmesan sauce topped with seasoned grilled chicken. It is one of the most ordered dishes at Olive Garden, and this version is so close to the real thing that you might just skip the breadstick basket. Actually, you should still make the breadsticks.
Why This Recipe Works
The key to a great Alfredo sauce is simplicity — butter, cream, and real Parmesan cheese. No flour, no roux, no shortcuts. Olive Garden uses a similar approach, letting the quality of the ingredients do the work. Removing the pan from heat before adding the Parmesan prevents the cheese from clumping or becoming grainy, giving you that silky-smooth consistency.
Pro Tips
- Use freshly grated Parmesan from a block, never the pre-grated kind from a can. The difference in melting and flavor is dramatic.
- Reserve pasta water before draining — the starchy water is your secret weapon for adjusting sauce consistency.
- Cook the chicken in the same pan before making the sauce. The browned bits left behind add incredible flavor to the Alfredo.
- Serve immediately — Alfredo sauce thickens as it cools, so this dish is best enjoyed right away.
