Olive Garden Chicken Alfredo (Copycat)
Copycat Olive Garden chicken alfredo: pan-cooked chicken breast sliced over fettuccine tossed in a butter, garlic, half-and-half, heavy cream and Parmesan sauce made in the same pan. 25 minutes, serves 4.
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Ingredients
- 1 1/2 pounds chicken breast boneless, skinless; or cutlets pounded to an even thickness
- 1 pound fettuccine uncooked
- 6 tablespoons butter
- 6 cloves garlic minced
- 1 1/2 cups half-and-half
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese freshly grated
- 2 tablespoons olive oil for the pan; plus a drizzle to rub on the chicken
- 1/2 teaspoon salt for the sauce
- 1 teaspoon black pepper for the sauce
- salt and black pepper to season the chicken
- salt for the pasta water
- Cajun seasoning optional, for the chicken
- fresh parsley chopped; optional, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions while you make the sauce.
- Drizzle the chicken with olive oil, rubbing it on both sides. Season with salt and black pepper, and with Cajun seasoning if you like.
- Heat 2 tablespoons olive oil in a large pan over medium-low heat. Add the chicken and cook about 5 minutes, flip, reduce the heat to low and cook about 5 more minutes, until cooked through and a food thermometer reads 165°F in the thickest part. Set the chicken aside.
- In the same pan over medium-low heat, melt the butter. Add the garlic and stir until fragrant, about 1 minute, scraping up the brown bits from the pan.
- Pour in the half-and-half and heavy cream, then add 1/2 teaspoon salt and 1 teaspoon black pepper. Stir to combine and slowly bring to a simmer until the sauce starts to thicken, about 5 minutes.
- Add the Parmesan and whisk until smooth, letting the cheese melt. Taste and adjust the salt if needed.
- Drain the pasta and toss it in the sauce until well coated. The sauce may look a little thin, but the starch from the pasta thickens it quickly.
- Slice the chicken and arrange it on top of the pasta. Sprinkle with parsley if you like and serve right away.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165°F on the stove, in the microwave or in the oven. Cream sauce may separate if frozen.
Nutrition
Serving: 1servingCalories: 1363kcalCarbohydrates: 96.6gProtein: 65.3gFat: 79.1gSodium: 862mgFiber: 3.9gSugar: 9.5g