Copycat Olive Garden™ Chicken Alfredo

Get your pasta bowls ready, because this copycat recipe tastes just like your favorite restaurant Chicken Alfredo. A big pot of creamy fettuccine—enough to serve the whole family—made for a smidgen of…

Ingredients

12

oz fettuccine pasta

2

tablespoons olive oil

1/2

cup + 2 tablespoons butter

2

boneless, skinless chicken breasts

1 1/2

teaspoons salt, divided

1 1/2

teaspoon fresh ground pepper, divided

3

cloves garlic, very finely chopped

1 1/2

tablespoons flour

2

cups heavy cream

3/4

cup grated Parmesan, plus more for topping if desired

2

tablespoons chopped parsley, for garnish (optional)

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Steps

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1

Cook and drain pasta according to package directions.

2

Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.

3

Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.

4

In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.

FULL RECIPE

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