Here’s a copycat recipe that may be even better than the Olive Garden dish that inspired it.
If you’re a die-hard Olive Garden fan (and let’s face it, most of us are), then you no doubt have a favorite dish there. Mine isn’t exactly a dish: I go mostly for the unlimited salad and those irresistible breadsticks. But according to lots of foodie websites that research and rank this kind of info, the most popular Olive Garden dish may very well be their chicken Alfredo.
“When you’re here, you’re family ” was Olive Garden’s slogan from 1998 to 2013, when they replaced it with “Go Olive Garden.” But the real-life manifestation of that original slogan takes place every day in your own home with your own family, right? So why not make the Olive Garden chicken Alfredo in your kitchen? I promise that when you serve your crew this super creamy, deliciously cheesy fettuccine topped with slices of tender, juicy, buttery chicken breast, there will be a new slogan at your house: Go (insert your name here)!
Sometimes, a combination of just a few ingredients creates the most extraordinary dish, and that is the case with this easy preparation of Olive Garden chicken Alfredo. The sauce starts with a garlicky butter and flour roux, to which you’ll add heavy cream, whole milk, and a ton of rich, nutty Parmesan cheese. That’s all you need for this luxuriously thick and velvety Alfredo sauce that beautifully coats the fettuccine and is just bursting with flavor. The chicken, cooked in butter and olive oil and simply seasoned with salt and pepper, is the perfect companion to this glorious pasta. One bite, and you’ll know why this dish is so iconic and be over-the-moon happy that you can make it at home.
Tips for a perfect Olive Garden chicken Alfredo
First, have all of your sauce ingredients at room temperature: that will ensure that the heavy cream doesn’t curdle and that everything incorporates smoothly. When you add the flour to the butter in the pan to make the roux, stir it very well for a few minutes to cook out the raw flour taste. Next, when you boil the fettuccine, don’t forget to reserve some of the pasta water: you may need it to thin out your Alfredo sauce if it’s thicker than you like. Finally, put your drained pasta into the pan and use tongs to toss it so thoroughly that every single strand is covered with your delicious Alfredo sauce.
How do I store leftovers?
Cooled Olive Garden chicken Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating, and if the sauce is too thick, add a splash of milk or chicken broth.
Serving suggestions
Olive Garden is famous for its “never-ending soup or salad and breadsticks,” so let’s recreate the whole restaurant experience at home. Start with The Best Zuppa Toscana or Minestrone Soup, followed by a big bowl of this crisp House Salad and a basket of Garlic Breadsticks or (my favorite!) Cheese Breadsticks.
End this meal with an Olive Garden-inspired dessert! You could make a classic tiramisu or, better yet, make this Tiramisu Cake. And if you love Olive Garden’s warm Italian doughnuts served with both raspberry and chocolate sauces, try this: make a batch of these delectable Donas and serve them with The Best Chocolate Sauce Ever, Blueberry Sauce, and do Olive Garden one better by serving some Homemade Caramel Sauce, too!
Olive Garden Chicken Alfredo
Ingredients
- 16 ounces fettuccine pasta
- Salt to taste
- Black pepper to taste
- 2 boneless, skinless chicken breasts cut in half lengthwise
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3 cloves garlic minced
- 1 1/2 tablespoons all-purpose flour
- 2 1/4 cups heavy cream
- 3/4 cup whole milk
- 3/4 cup grated Parmesan cheese plus extra for serving
- Fresh chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water and drain the rest.
- Sprinkle salt and pepper on the chicken breasts. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook for about 5-7 minutes on each side until the internal temperature reaches 165°F. Remove from the skillet and let rest, then slice into strips.
- In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and sauté for approximately 1 minute until it becomes fragrant. Then, sprinkle in the flour and stir continuously for one minute to create a roux.
- Gradually whisk in the heavy cream and whole milk until the mixture is smooth. Let the sauce simmer for 3-4 minutes until it begins to thicken, then stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper as needed.
- Combine the drained pasta with the sauce in the skillet. Toss thoroughly to ensure the pasta is evenly coated, adding a bit of reserved pasta water if needed to achieve your preferred consistency.
- Arrange the sauced pasta on plates and top with sliced chicken. Garnish with extra Parmesan cheese and a sprinkle of fresh chopped parsley. Serve warm.
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