Olive Garden Chicken Alfredo Recipe 425 Recipes

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COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO



Copycat Olive Garden™ Chicken Alfredo image

Break out the breadsticks and get your pasta bowls ready, because this recipe tastes just like your favorite restaurant-style chicken alfredo. A big pot of creamy fettuccine-enough to serve the whole family-made for a smidgen of the price of one plate? Consider this recipe your new weeknight favorite.

Provided by Brooke McLay

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

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)

Steps:

  • Cook and drain pasta according to package directions.
  • 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.
  • 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.
  • 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.
  • Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
  • Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
  • To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.

Nutrition Facts : Calories 1100, Carbohydrate 63 g, Cholesterol 325 mg, Fat 13 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 44 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 4 g, TransFat 2 1/2 g

OLIVE GARDEN CHICKEN ALFREDO RECIPE



Olive Garden Chicken Alfredo Recipe image

This copycat Olive Garden Chicken Alfredo Recipe tastes just like you're eating at the restaurant - but at a fraction of the price!

Provided by Amber Bracegirdle

Categories     Copycat

Time 30m

Number Of Ingredients 11

12 ounces fettuccine
2 tablespoons olive oil
1/2 cup butter, plus 2 tablespoons
2 boneless skinless chicken breasts
1 1/2 teaspoons salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
3 cloves garlic, very finely chopped
1 1/2 tablespoons all-purpose flour
2 cups heavy cream
3/4 cup grated parmesan cheese, plus more for topping, if required
2 tablespoons fresh chopped parsley, optional

Steps:

  • Cook the pasta according to the directions on the package and drain well. Heat the olive oil in a grill pan over a high heat. Add 2 tablespoons of the butter, then the chicken breasts, seasoning them with 1 teaspoon each of the salt and pepper. Cook the chicken breasts until golden on one side, then turn over. Cover the pan and lower the heat to medium. Continue to cook for around 5 to 7 mins more, until the chicken is no longer pink in the middle. Slice the chicken, set aside and cover with foil. Melt the rest of the butter in a deep-sided skillet over a medium heat. Add the garlic, cook for 30 seconds, then reduce the heat to medium-low. Season with the rest of the salt and pepper. Carefully whisk the flour into the butter, stirring well until smooth. Whisk the heavy cream in slowly. Continue to cook until the sauce is hot through and thickened slightly. Whisk the parmesan cheese into sauce, stirring until smooth. Put the pasta into serving bowls and top with the sliced chicken. Drizzle the sauce over the top. Garnsih with parsley and extra parmesan if desired.

Nutrition Facts : ServingSize 1 serving, Calories 1213 calories, Fat 79 g, Carbohydrate 78 g, Fiber 3 g, Protein 35 g, SaturatedFat 45 g, Sodium 1804 mg, Sugar 0 g

CHICKEN ALFREDO SAUCE



Chicken Alfredo Sauce image

Make and share this Chicken Alfredo Sauce recipe from Food.com.

Provided by Ana Romano

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 chicken bouillon cubes
1/2 cup water
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
1 cup parmesan cheese
garlic powder, to taste

Steps:

  • Dissolve chicken boullion cubes in 1/2 cup water.
  • Melt butter over low heat in saucepan.
  • Gradually, stir in flour.
  • Continue stirring and gradually add half-and-half.
  • Add chicken boullion.
  • Increase heat to medium and continue stirring.
  • Cook until thickened.
  • Stir in parmesan cheese and garlic powder, if desired.
  • Serve over hot pasta and garnish with parsley.

Nutrition Facts : Calories 502.3, Fat 44.4, SaturatedFat 27.6, Cholesterol 128, Sodium 1113, Carbohydrate 12.6, Fiber 0.2, Sugar 0.8, Protein 14.6

OLIVE GARDEN CHICKEN ALFREDO RECIPE - (4.2/5)



Olive Garden Chicken Alfredo Recipe - (4.2/5) image

Provided by DeBruynC1

Number Of Ingredients 13

SAUCE:
1 package Philadelphia Cream Cheese, cut into chunks
1/2 cup butter
1/2 cup fresh whole milk
3/4 cup fresh parmesan cheese, grated
1 teaspoon white pepper
PASTA:
4 boneless skinless chicken breasts, sliced into 1/3-inch strips
1 package fettucine noodles, fresh if you can get it
1 or 2 pinches garlic powder
1 or 2 pinches parsley
Salt and pepper, to taste
Extra virgin olive oil, as needed

Steps:

  • Cook fettuccine according to package instructions. Drain and drizzle with olive oil to keep from sticking. Place large skillet over medium-high heat and coat with olive oil. When pan is nice and hot, add chicken strips. Reduce heat to medium and saute chicken until it turns white. Add more olive oil, as needed. Remove chicken from pan, then return glistening pan to medium heat. Add butter and cream cheese to pan, stirring constantly until well melted. Once melted, add milk a little at a time, stirring constantly. If milk begins to boil, reduce heat. Continue stirring and add parmesan and black pepper. Finally, add chicken and pasta to the sauce and stir until all ingredients are well incorporated and very hot.

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