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Olive Garden Chicken Alfredo with fettuccine, Alfredo sauce, and grilled chicken in a white bowl.
Reda

Olive Garden Chicken Alfredo

A rich and creamy copycat version of Olive Garden's famous Chicken Alfredo featuring tender seasoned chicken breast served over fettuccine pasta with a luxurious homemade alfredo sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts pounded to even thickness
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
For the Pasta and Sauce
  • 12 oz fettuccine pasta
  • 1/2 cup butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp nutmeg
  • 1/2 tsp salt or to taste
  • 1/4 cup fresh parsley chopped for garnish

Equipment

  • Large skillet
  • Large pot for pasta
  • Medium saucepan
  • Whisk
  • Meat thermometer

Method
 

Prepare the Chicken
  1. Season chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat olive oil in a large skillet over medium-high heat.
  2. Cook chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes, then slice into strips. Set aside.
Cook the Pasta
  1. Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
Make the Alfredo Sauce
  1. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Slowly pour in heavy cream while whisking constantly. Bring to a gentle simmer and cook for 2-3 minutes.
  3. Reduce heat to low and gradually whisk in Parmesan cheese until smooth and melted. Add nutmeg and salt to taste. If sauce is too thick, add reserved pasta water 2 tablespoons at a time.
Assemble and Serve
  1. Add drained fettuccine to the alfredo sauce and toss to coat completely. Divide pasta among serving plates.
  2. Top each serving with sliced chicken and garnish with fresh chopped parsley. Serve immediately with additional Parmesan cheese if desired.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-grated. The sauce should be served immediately as it will thicken as it cools. Leftover pasta can be reheated gently with a splash of cream or milk to restore creaminess.