Olive Garden Chicken Alfredo Recipe

This copycat Olive Garden Chicken Alfredo Recipe tastes just like you're eating at the restaurant - but at a fraction of the price!

Isn't it wonderful when you discover you can easily whip up one of your restaurant favorites at home? 

This copycat recipe for Olive Garden Chicken Alfredo tastes as good as the original, but you can easily make enough for the whole family without breaking the bank. 

Is alfredo sauce the same as carbonara?

Many people wrongly assume that these sauces are made with the same ingredients and can be used interchangeably. This is probably because they are both cheesy and creamy! But there are definite differences between the two,

Alfredo is quite a basic sauce, consisting of cream, parmesan and parsley. 

Carbonara is a bit more complicated and contains all the 3 ingredients of carbonara, plus onion, pancetta, garlic and egg yolks.

Tips for making the perfect Chicken Alfredo

Add salt to the cooking water for your pasta. It adds a good depth of flavor to your dish.

Use the freshest ingredients to make your sauce - in such a simple recipe, the quality of the ingredients is key!

We always recommend grating your parmesan from the block just before adding it to any recipe, rather than buying pre-grated or powdered parmesan. This is particularly important when making a sauce, as it affects the texture. 

Always use heavy cream rather than whippng cream. It may cost you a few extra calories but the richer texture is totally worth it!

Cook the sauce low and slow - this gives it the best possible texture.

Storing the leftovers

Chicken Alfredo is one of those dishes that's best eaten as soon as it's made, but if you do have any leftovers then you can keep them in the fridge for up to 2 days.

Another alternative is to freeze them. Just transfer the leftovers to food safe bags or tubs, seal tightly and freeze for up to 3 months. They will still be safe to eat after 3 months, but the flavor won't be as good. 

If possible, try to freeze just the pasta and the chicken, without the sauce, then make a fresh batch of sauce when  you're ready to serve the dish. If you're cooking your Chicken Alfredo with the intention of freezing it from the outset, it's a good idea to leave the pasta slightly underdone. It tends to soften up duirng the freezing and thawing process.

You might also like to try this Gluten-Free Chicken Alfredo Recipe, os this delicious Chicken Alfredo made with Blackened Chicken. Yum!