Olive Garden Chicken Alfredo Recipe

 Olive Garden Chicken Alfredo Recipe (Copycat Version)

If you’ve ever dined at Olive Garden, chances are you’ve tried their famous Chicken Alfredo. Creamy, rich, and perfectly comforting, this dish is one of the restaurant’s most popular menu items. The good news? You don’t need to visit Olive Garden to enjoy it—you can recreate this restaurant-quality meal at home with just a few simple ingredients.

This recipe walks you through everything step-by-step: from juicy, pan-seared chicken to silky Alfredo sauce and perfectly cooked pasta. Let’s dive in!

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts (about 1 lb total)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional but adds flavor)
• ½ teaspoon paprika (for color and a mild smoky taste)

For the Pasta & Alfredo Sauce

• 12 oz fettuccine pasta (classic, but penne or linguine also work)
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• ½ cup shredded mozzarella cheese (optional for extra creaminess)
• Pinch of nutmeg (optional)
• Salt and pepper to taste

For Garnish

• Fresh parsley, chopped
• Extra Parmesan cheese

Step-by-Step Instructions

1. Prepare the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Season both sides with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a large skillet over medium heat.
4. Cook chicken breasts for about 5–6 minutes per side, until golden brown and cooked through (internal temp: 165°F / 74°C).
5. Remove from pan and let rest for 5 minutes before slicing into strips or cubes.

2. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions (usually 9–11 minutes for fettuccine).
3. Reserve 1 cup of pasta water, then drain.

3. Make the Alfredo Sauce

1. In the same skillet used for chicken, melt butter over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in heavy cream and milk, bringing the mixture to a gentle simmer.
4. Reduce heat to low, then gradually whisk in Parmesan (and mozzarella if using) until smooth and creamy.
5. Season with salt, pepper, and a tiny pinch of nutmeg.

4. Combine and Serve

1. Toss the cooked pasta into the Alfredo sauce until fully coated.
2. If the sauce feels too thick, add a splash of reserved pasta water.
3. Top with sliced chicken, sprinkle with fresh parsley, and garnish with extra Parmesan.

Serve immediately with garlic bread and a fresh salad—just like at Olive Garden!

Tips for the Best Olive Garden Alfredo

• Use fresh Parmesan: Pre-shredded Parmesan doesn’t melt as smoothly. Freshly grated gives the best texture.
• Don’t overcook the chicken: Letting it rest after cooking keeps it juicy.
• Add veggies: Steamed broccoli, spinach, or mushrooms go perfectly with Alfredo pasta.
• Switch it up: Try swapping the chicken for shrimp for a delicious Shrimp Alfredo version.

Nutrition (Per Serving, Approx.)

• Calories: ~780
• Protein: 45g
• Carbs: 65g
• Fat: 38g

Frequently Asked Questions

Q: Can I use store-bought Alfredo sauce?
Yes, but homemade sauce tastes fresher and creamier. Store-bought can be used for convenience.

Q: What pasta works best?
Fettuccine is traditional, but penne, linguine, or even spaghetti will work.

Q: How do I reheat leftovers?
Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.