Olive Garden Chicken Alfredo Recipe

There's nothing quite like the creamy, comforting decadence of Olive Garden's Chicken Alfredo. From the rich, velvety sauce to the tender, perfectly cooked chicken served over al dente pasta, this dish is an Italian-American classic that never disappoints.

I first fell in love with Olive Garden's Alfredo during a family dinner outing years ago, and it quickly became my go-to order. After a few tries in my own kitchen, I discovered just how easy it is to recreate this iconic dish at home. With just a handful of simple ingredients and a little love, you'll have a restaurant-worthy meal on your table in under an hour.

Why You'll Love This Olive Garden Chicken Alfredo

Get ready to savor every creamy, cheesy, and savory bite of this Olive Garden Chicken Alfredo. It's not just a meal—it's an experience you’ll want to recreate again and again.

First off, it’s incredibly simple to make. With only a few basic ingredients—many of which you likely already have—this recipe comes together in just 30 minutes. Perfect for a busy weeknight when you still crave something indulgent.

This recipe is budget-friendly, too. Instead of dining out, you can make a family-sized portion at home for a fraction of the cost. Plus, the leftovers (if you have any!) are perfect for lunch the next day.

Finally, it’s a dish that’s guaranteed to please everyone at the table. Creamy Alfredo sauce, juicy chicken, and pasta are a universal favorite—even for picky eaters. You can also customize it with veggies or alternative proteins to suit your taste.

Ingredients Notes

The magic of this Chicken Alfredo lies in its carefully chosen, simple ingredients. Each one adds to the dish's rich flavor and creamy texture.

• Chicken Breasts: Boneless, skinless chicken breasts are ideal here. They cook up tender and juicy, but you can also substitute chicken thighs for a richer flavor.
• Pasta: Fettuccine is the traditional choice for Alfredo sauce because its flat shape holds the creamy sauce beautifully. Feel free to use linguine or penne if that’s what you have on hand.
• Butter: High-quality unsalted butter is the foundation of the Alfredo sauce. It ensures a rich, velvety texture.
• Heavy Cream: This is what makes the sauce luxurious and creamy. You can use half-and-half for a lighter version, but the full-fat cream delivers the best results.
• Parmesan Cheese: Freshly grated Parmesan is key here—don’t use the shelf-stable powder! It melts seamlessly into the sauce, creating that signature cheesy flavor.
• Garlic: Fresh minced garlic adds depth and a hint of savory warmth to the sauce.
• Olive Oil: Used to sear the chicken, it gives a light, golden crust that locks in moisture.

You won’t need any fancy equipment—just a large pot, a skillet, and a whisk to bring everything together.

How to Make Olive Garden Chicken Alfredo

Creating this creamy, dreamy Chicken Alfredo at home is easier than you might think. Follow these steps, and you'll have a restaurant-quality meal ready in no time.

1. Cook the Pasta
   Start by boiling a large pot of salted water. Cook the fettuccine until it’s just al dente—firm to the bite. Reserve about 1 cup of pasta water before draining, as it can be used to adjust the sauce’s consistency later.
2. Prepare the Chicken
   While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and a sprinkle of Italian seasoning, then add them to the skillet. Cook for 5-6 minutes on each side until golden brown and fully cooked. Remove the chicken from the pan and let it rest before slicing.
3. Make the Alfredo Sauce
   In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Slowly pour in the heavy cream, whisking constantly. Let it simmer gently for 3-4 minutes, allowing it to thicken slightly.
4. Add the Parmesan
   Reduce the heat to low and stir in the freshly grated Parmesan cheese. Whisk until the cheese is fully melted and the sauce is smooth. If the sauce seems too thick, stir in a splash of the reserved pasta water.
5. Combine and Serve
   Toss the cooked fettuccine in the Alfredo sauce until evenly coated. Slice the chicken into strips and arrange it over the pasta. Garnish with additional Parmesan and freshly chopped parsley, then serve immediately.

This dish takes about 30 minutes from start to finish, making it perfect for a quick yet indulgent dinner.

Storage Options

Have leftovers? No problem! Olive Garden Chicken Alfredo stores beautifully, ensuring you can enjoy it later.

• Refrigerator: Store in an airtight container for up to 3 days. The sauce may thicken as it cools, but you can reheat it with a splash of milk or cream to restore its creamy consistency.
• Freezer: For longer storage, freeze the Alfredo sauce separately from the pasta and chicken. It will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm the dish gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent the sauce from separating.

Variations and Substitutions

This recipe is wonderfully versatile, so don’t hesitate to make it your own!

• Add Vegetables: Toss in steamed broccoli, sautéed mushrooms, or spinach for extra nutrition and flavor.
• Swap the Protein: Shrimp, grilled salmon, or even crispy tofu are excellent alternatives to chicken.
• Go Gluten-Free: Use your favorite gluten-free pasta to make this dish suitable for dietary needs.
• Spice It Up: Add a pinch of red pepper flakes or a drizzle of garlic chili oil for a spicy twist.
• Lighten It Up: Substitute half-and-half for heavy cream and reduce the butter slightly for a lighter version.

Experiment and find your favorite variation—it’s hard to go wrong with a dish this delicious!

With this Olive Garden Chicken Alfredo Recipe, you can bring the flavors of your favorite restaurant straight to your dining table. It’s simple, satisfying, and guaranteed to impress. Whether it’s for a weeknight dinner or a special occasion, this dish will have everyone coming back for seconds.

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