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!
Ingredients
- 12 ounces Fettuccine
- 2 tablespoons Olive Oil
- 1/2 cup Butter plus 2 tablespoons
- 2 Boneless Skinless Chicken Breast
- 1 1/2 teaspoons Salt divided
- 1 1/2 teaspoons Freshly Ground Black Pepper divided
- 3 cloves Garlic very finely chopped
- 1 1/2 tablespoons All-Purpose Flour
- 2 cups Heavy Cream
- 3/4 cup Grated Parmesan Cheese plus more for topping, if required
- 2 tablespoons Fresh Chopped Parsley optional
Instructions
- Cook the pasta according to the directions on the package and drain well.
- Heat the olive oil in a grill pan over a high heat.
- Add 2 tablespoons of the butter, then the chicken breasts, seasoning them with 1 teaspoon each of the salt and pepper.
- Cook the chicken breasts until golden on one side, then turn over.
- Cover the pan and lower the heat to medium.
- Continue to cook for around 5 to 7 mins more, until the chicken is no longer pink in the middle.
- Slice the chicken, set aside and cover with foil.
- Melt the rest of the butter in a deep-sided skillet over a medium heat.
- Add the garlic, cook for 30 seconds, then reduce the heat to medium-low. Season with the rest of the salt and pepper.
- Carefully whisk the flour into the butter, stirring well until smooth. Whisk the heavy cream in slowly.
- Continue to cook until the sauce is hot through and thickened slightly.
- Whisk the parmesan cheese into sauce, stirring until smooth.
- Put the pasta into serving bowls and top with the sliced chicken. Drizzle the sauce over the top.
- Garnsih with parsley and extra parmesan if desired.
Nutrition
Calories: 1213kcalCarbohydrates: 78gProtein: 35gFat: 79gSaturated Fat: 45gSodium: 1804mgFiber: 3g
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