Olive Garden's Alfredo Fettuccine (Copycat)
Olive Garden's Alfredo Fettuccine (Copycat)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick cutlets or strips
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fettuccine Alfredo
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the fettuccine pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
⏱️ 10 min
- 2
While the pasta cooks, prepare the chicken. In a medium bowl, toss the chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Heat a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a cutting board to rest. Once slightly cooled, slice the chicken into strips.
⏱️ 10 min
- 4
Reduce the heat to medium. In the same skillet (do not clean it, as the chicken drippings add flavor), melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Add the Italian seasoning, black pepper, and salt. Continue to simmer for 2-3 minutes, allowing the sauce to slightly thicken.
⏱️ 3 min
- 6
Gradually whisk in the grated Parmesan cheese until smooth and fully incorporated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss gently to ensure all the pasta is thoroughly coated.
⏱️ 2 min
- 8
Arrange the sliced cooked chicken on top of the fettuccine. Spoon some extra Alfredo sauce over the chicken.
⏱️ 1 min
- 9
Garnish generously with freshly chopped parsley and additional grated Parmesan cheese before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Garden's Alfredo Fettuccine (Copycat)
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick cutlets or strips
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fettuccine Alfredo
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the fettuccine pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
⏱️ 10 min - 2
While the pasta cooks, prepare the chicken. In a medium bowl, toss the chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Heat a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a cutting board to rest. Once slightly cooled, slice the chicken into strips.
⏱️ 10 min - 4
Reduce the heat to medium. In the same skillet (do not clean it, as the chicken drippings add flavor), melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Add the Italian seasoning, black pepper, and salt. Continue to simmer for 2-3 minutes, allowing the sauce to slightly thicken.
⏱️ 3 min - 6
Gradually whisk in the grated Parmesan cheese until smooth and fully incorporated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss gently to ensure all the pasta is thoroughly coated.
⏱️ 2 min - 8
Arrange the sliced cooked chicken on top of the fettuccine. Spoon some extra Alfredo sauce over the chicken.
⏱️ 1 min - 9
Garnish generously with freshly chopped parsley and additional grated Parmesan cheese before serving immediately.
⏱️ 1 min