Olive Garden's Alfredo Fettuccine (But Better)
Olive Garden's Alfredo Fettuccine (But Better)
Ingredients
For the Chicken and Shrimp
- 2 boneless, skinless chicken breasts, about 6 ounces each
- 12 ounces large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fettuccine Alfredo
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Sprinkle the seasoning blend generously over both sides of the chicken breasts.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest.
⏱️ 15 min
- 3
While the chicken rests, add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 5
Return the large skillet (with residual drippings from chicken and shrimp) to medium heat. Add the unsalted butter and allow it to melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min
- 6
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low and gradually whisk in the grated Parmesan cheese until smooth and melted. Season the Alfredo sauce with black pepper and Italian seasoning.
⏱️ 5 min
- 7
Add the cooked and drained fettuccine pasta to the skillet with the Alfredo sauce. Use tongs to toss the pasta thoroughly, ensuring every strand is coated. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 8
Slice the rested chicken breasts into 1/2-inch thick strips. Add the sliced chicken and cooked shrimp to the pasta in the skillet. Gently toss to combine.
⏱️ 4 min
- 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Olive Garden's Alfredo Fettuccine (But Better)
For the Chicken and Shrimp
- 2 boneless, skinless chicken breasts, about 6 ounces each
- 12 ounces large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fettuccine Alfredo
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Sprinkle the seasoning blend generously over both sides of the chicken breasts.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest.
⏱️ 15 min - 3
While the chicken rests, add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
⏱️ 5 min - 4
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 5
Return the large skillet (with residual drippings from chicken and shrimp) to medium heat. Add the unsalted butter and allow it to melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min - 6
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low and gradually whisk in the grated Parmesan cheese until smooth and melted. Season the Alfredo sauce with black pepper and Italian seasoning.
⏱️ 5 min - 7
Add the cooked and drained fettuccine pasta to the skillet with the Alfredo sauce. Use tongs to toss the pasta thoroughly, ensuring every strand is coated. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Slice the rested chicken breasts into 1/2-inch thick strips. Add the sliced chicken and cooked shrimp to the pasta in the skillet. Gently toss to combine.
⏱️ 4 min - 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.