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Better That Olive Garden's Chicken Alfredo

Creamy and decadent, Olive Garden's Chicken Alfredo is one of the most popular dishes on their menu. Today, we are making it even better at home in just under 30 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Author: Mallory Austin

Ingredients

  • 1.5 lbs chicken breast or cutlets pounded to even thickness
  • 1 lb. fettuccini
  • 6 tablespoons butter
  • 6 garlic cloves minced
  • 1.5 cups half-and-half
  • 1.5 cups heavy cream
  • 1 cup parmesan freshly grated
  • salt and pepper
  • cajun seasoning optional
  • olive oil

Instructions

  • Use a large pot to boil the fettuccini according to the package instructions while you prepare the alfredo sauce. Be sure to salt your water.
  • Drizzle the chicken with olive oil, rubbing on both sides. Season with salt and pepper, and cajun seasoning if using.
  • In a large pan over medium-low heat, add in 2 tablespoons of olive oil. Place the chicken breasts in the pan and cook about 5 minutes, flip, reduce heat to low, and continue cooking about 5 more minutes or until cooked through. Set aside.
  • In the same pan over medium-low heat, melt the butter. Add in the minced garlic and stir until fragrant, about 1 minute, scraping up the brown bits in the pan.
  • Pour in the half-and-half, heavy cream, 1/2 tsp salt, and 1 tsp pepper. Stir to incorporate, and slowly bring it to a simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and whisk until smooth, allowing the cheese to melt. Taste and adjust salt if needed.
  • Toss the pasta in the sauce until it’s well coated. Don't worry if the sauce seems a little thin; the starch from the pasta will quickly thicken it. Top with the sliced chicken, sprinkle with parsley (optional), and serve immediately.

Notes

Wait to salt the sauce - before adding more salt, wait until your Parmesan cheese has been added, as the cheese contains a high sodium content.
Don't rinse your pasta - the starch on the pasta will help to thicken the sauce even more so don't rinse it off.
Eat immediately - alfredo sauce is best served immediately as it thickens up quickly.