Print

Creamy Copycat Olive Garden Chicken Alfredo Recipe Easy Homemade Pasta Dinner

creamy copycat olive garden chicken alfredo - featured image
Print Recipe

A rich and creamy homemade chicken Alfredo recipe inspired by Olive Garden, featuring a silky sauce made with cream cheese, heavy cream, and Parmesan, paired with pan-seared chicken and fettuccine pasta.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g), sliced into strips or bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, thyme)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or unsalted butter for searing
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 4 ounces (115 g) cream cheese, softened
  • 1 1/2 cups (360 ml) heavy cream
  • 1 cup (100 g) freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Optional: pinch of nutmeg
  • 12 ounces (340 g) fettuccine pasta
  • Salt for pasta water

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces (340 g) of fettuccine and cook according to package directions until al dente (usually 10-12 minutes). Drain, reserving 1 cup of the pasta water, and set aside.
  2. While the pasta cooks, pat the chicken pieces dry with paper towels. Sprinkle both sides evenly with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and freshly ground black pepper.
  3. Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Once hot, add chicken pieces in a single layer. Cook without moving for about 3-4 minutes until golden brown, then flip and cook another 3 minutes until cooked through. Remove chicken to a plate and tent with foil to keep warm.
  4. In the same skillet, reduce heat to medium and add 3 tablespoons butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  5. Stir in 4 ounces (115 g) softened cream cheese until smooth.
  6. Slowly pour in 1 1/2 cups (360 ml) heavy cream, stirring continuously to blend with the cream cheese. Bring to a gentle simmer and then reduce heat to low.
  7. Stir in 1 cup freshly grated Parmesan cheese until melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if using.
  8. Add the cooked fettuccine to the sauce along with the reserved pasta water a little at a time to loosen it if it feels too thick. Toss gently to coat every strand evenly.
  9. Place the seared chicken pieces back on top of the pasta and spoon some sauce over them. Let everything heat together for 1-2 minutes to meld flavors.
  10. Plate the creamy chicken Alfredo with extra Parmesan on top and a sprinkle of fresh parsley if desired. Serve immediately and enjoy warm.

Notes

Use freshly grated Parmesan for best flavor and texture. Reserve pasta water to adjust sauce consistency. Avoid burning garlic to prevent bitterness. Can substitute gluten-free pasta or low-carb alternatives. Reheat leftovers gently with added cream or milk to restore creaminess.

Nutrition

Keywords: Chicken Alfredo, Olive Garden copycat, creamy pasta, homemade Alfredo sauce, fettuccine, easy dinner, comfort food

Find it online: https://lucydishes.com/creamy-copycat-olive-garden-chicken-alfredo-recipe-easy-homemade-pasta-dinner/