Copycat Olive Garden Chicken Alfredo
Pan-seared chicken breasts with creamy Parmesan sauce and fettuccine. Butter, garlic, and heavy cream form a silky base thickened with flour and finished with grated Parmesan. Garnished with fresh parsley and extra cheese. Restaurant-quality comfort food made at home.
Ingredients
- 12 oz fettuccine pasta, dried
- 2 tablespoon olive oil
- ½ cup butter
- 2 tablespoon butter
- 2 boneless skinless chicken breast
- 1 teaspoon salt
- ½ teaspoon salt
- 1 ½ teaspoon fresh ground pepper
- ½ teaspoon fresh ground pepper
- 3 clove garlic, finely chopped
- 1 ½ tablespoon flour
- 2 cup heavy cream
- ¾ cup Parmesan, grated
- Parmesan, grated, for topping(optional)
- 2 tablespoon parsley, chopped, fresh(optional)
Instructions
- 1
Cook and drain fettuccine according to package directions. Return to pan and cover to keep warm.
- 2
Heat olive oil in a cast-iron grill pan over high heat. Add butter, then place chicken breasts in pan and season with salt and pepper. Cook until golden on first side.
- 3
Flip chicken, cover pan, reduce heat to medium, and cook until instant-read thermometer inserted in thickest part reaches 165°F.
- 4
Transfer chicken to a plate and cover with foil.
- 5
In a large deep-sided skillet, melt remaining butter over medium heat. Add garlic and cook until aromatic.
- 6
Reduce heat to medium-low and season with remaining salt and pepper.
- 7
Whisk flour into butter until no chunks remain. Slowly whisk in cream.
- 8
Cook until sauce is steaming and slightly thickened. Whisk in Parmesan until smooth. Remove from heat and cover.
- 9
Place pasta in serving bowl or plates. Top with sliced chicken, drizzle with sauce, and garnish with parsley and additional Parmesan.
Tips
Use cast-iron grill pan for even searing and heat retention when cooking chicken.
Do not skip whisking flour into butter smoothly to avoid lumps in the sauce.
Add cream slowly while whisking to prevent breaking the sauce.
Good to Know
Refrigerate sauce and cooked chicken separately in airtight containers for up to 3 days. Reheat gently on stovetop with splash of cream.
Cook chicken and prepare sauce up to 1 day ahead. Reheat separately and combine with fresh-cooked pasta before serving.
Serve immediately while sauce is warm and creamy. Garnish generously with Parmesan and fresh parsley.
Common Mistakes
Do not overcook chicken to avoid dryness; use meat thermometer and remove at 165°F.
Do not add cream too quickly to hot roux to avoid lumpy sauce.
Do not skip covering pasta to avoid it drying out while you prepare the sauce.