Copycat Olive Garden Chicken Alfredo
Olive Garden Chicken Alfredo is my best friend's favorite dish - so we've been eating it on a regular basis for about 30 years! This homemade sauce combines simple, fresh ingredients like butter, cream and parmesan cheese to make a rich topping to our fettuccine pasta. Then it is topped with tender, sliced chicken.
- 2 Italian marinated chicken breasts
- 1/2 lb fettuccini
- 6 tbsp butter
- 1 tbsp garlic minced
- 2 tbsp flour
- 1.5 cup whipping cream
- 1.5 cup 2% milk
- 1 cup Parmesan (or Romano) grated
Cook pasta according to package directions
While water is boiling, start chicken. I use air fryer at 360 for 12 minutes. You can also pan sear on medium heat or grill.
When there is five min left on pasta, in a non-stick skillet over medium heat, add butter to pan. Once melted, add garlic to the pan.
Cook for 1 minute, stirring occasionally
Whisk in flour
Quickly add in cream, milk and cheese.
Whisk frequently until sauce simmers and remove from heat
Drain pasta when done
Remove chicken from air fryer and let rest for five minutes. Then slice.
Add cooked pasta to alfredo and toss lightly. Top with sliced chicken.
Serve and sprinkle with parmesan cheese and parsley
Can you freeze alfredo?
No. Why would you? You can make it in less than 10 minutes. Dairy doesn’t freeze well.
What if I don’t have cream?
You can use any of the following: 2%, whole milk, half and half or cream – I like to balance it out. The more cream – the thicker. The more 2% – the thinner your sauce will be. If you’re JUST using 2% – you’ll have a fairly thin sauce and need to add more butter, cheese, flour.
What pasta goes best with alfredo?
Fettucini is obviously a natural – but you can pretty much use any pasta. It’s a little heavy for angel hair – so you’d want to make a fairly thin sauce if using angel hair.
Serving: 2oz pastaCalories: 794kcalCarbohydrates: 53.5gProtein: 42.2gFat: 47.6gSaturated Fat: 29.1gCholesterol: 181mgSodium: 770mgPotassium: 332mgFiber: 2.2gSugar: 5.2gCalcium: 652mgIron: 2mg