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Copycat Olive Garden™ Chicken Alfredo Recipe

Copycat Olive Garden™ Chicken Alfredo
Source: Tablespoon



  • 12 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 1/2 cup + 2 tablespoons butter
  • 2 boneless, skinless chicken breasts
  • 1 1/2 teaspoons salt, divided
  • 1 1/2 teaspoon fresh ground pepper, divided
  • 3 cloves garlic, very finely chopped
  • 1 1/2 tablespoons flour
  • 2 cups heavy cream
  • 3/4 cup grated Parmesan, plus more for topping if desired
  • 2 tablespoons chopped parsley, for garnish (optional)
4 servings


  • Cook and drain pasta according to package directions.
  • Add olive oil to a cast-iron grill pan over high heat.
  • Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
  • Cook chicken breasts until golden on first side, then flip over.
  • Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side.
  • Place on a plate and cover with foil until cool enough to slice into strips.
  • In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat.
  • Add garlic to pan, cooking until aromatic, about 30 seconds.
  • Reduce heat to medium-low.
  • Season with remaining salt and pepper.
  • Whisk flour into butter, stirring until no chunks remain.
  • Slowly whisk in cream.
  • Continue to cook just until sauce is steaming and slightly thickened.
  • Whisk 1/2 cup Parmesan into sauce, stirring until smooth.
  • Remove pan from heat and cover until ready to serve.
  • To serve, place pasta in a serving bowl or on plates.
  • Top with sliced chicken and drizzle with sauce.
  • Garnish with parsley and top with additional Parmesan, if desired.



A recipe from Tablespoon

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