Olive Garden Chicken Alfredo Copycat Recipe

I have a soft spot in my heart for Olive Garden, so recreating their famous Olive Garden Chicken Alfredo was a no-brainer. This restaurant-style meal takes just 30 minutes to make, is full of flavor from fresh aromatics, features perfectly browned, juicy chicken breasts, fettuccine pasta, and the richest and creamiest Alfredo sauce that ties everything together.

If you love Olive Garden chicken Alfredo, you have to give this recipe a try, and the best part is that the homemade version will cost you a fraction of the price. Also, you can use my velvety creamy, famous Alfredo Sauce recipe, which went viral years ago when I published it, and it has received millions of views on Facebook and Pinterest. This is one of those recipes that you will pass from generation to generation.

This meal, also known as fettuccine Alfredo with chicken breast, is ideal for a busy weeknight when you are too tired to spend much time in the kitchen but still crave something delicious and homemade. A fuss-free recipe like this is the ideal solution. I usually make the sauce in advance, and the chicken too. I just reheat them when ready to serve and boil the pasta for an effortless yet incredible dinner. This is also the ideal date-night meal, especially when followed by an Italian tiramisu with fresh strawberries.

Why you will love this recipe 

• Better than the restaurant: Control over ingredient quality is what makes a dish stand out, and while I love the restaurant version, I consider the homemade one far superior.
• Save money: It costs about $20 per serving at the restaurant, but I can make this creamy dish for the whole family for less than $10. That’s a savings of more than $70! Think of all the shopping I can do with that!
• No preservatives: I make my Alfredo sauce with all fresh ingredients, so I don’t have to worry about extra preservatives, additives, sugar, or salt. It is much healthier when I know what is going into it.
• Quick and easy: This is a perfect meal for a busy night because it comes together in just a few simple steps. The whole family loves it, and it’s also budget-friendly, so it’s a win-win in my book. 

What you will need

• Meat: For the best flavor and texture, I use organic boneless and skinless chicken breasts.
• Pasta: I use high-quality fettuccine, cooked al dente. 
• Cheese: Parmesan cheese provides a salty, rich, and slightly nutty flavor to balance the creamy richness and buttery sauce. I grate my own for extra freshness. 
• Wet ingredients: The olive oil and butter combine the oil’s high smoke point with the butter’s creamy richness to sear the chicken with flavor without burning it.
• Dry ingredients: All-purpose flour has the perfect amount of starch to absorb liquids, thickening the sauce and preventing the ingredients from separating without adding any extra flavor. 
• Seasonings: Besides salt and pepper to taste, I also use finely chopped garlic for a stronger flavor in every bite, with a smooth, creamy texture. Fresh parsley makes a nice garnish for its vibrant color appeal and herbaceous flavor. 

How to prepare 

Boil the pasta: I cook the pasta until al dente, then drain and set aside.  I do not rinse it because I want the starchy noodles to thicken the sauce. 

Brown the chicken: While the pasta cooks, I heat the olive oil and ¼ cup of butter in the skillet over high heat, then add the chicken, seasoned with salt and pepper. I cook it until it is golden brown on both sides. Then I turn the heat down to medium, cover the pan, and let the chicken cook for about 5 minutes, or until the center is no longer pink. It goes onto a plate covered with foil to rest. 

Make the sauce: I melt the remaining butter in the skillet over medium heat, add the garlic, and cook, stirring, for 30 seconds, until a paste forms. Then, I turn the heat to low and add some salt and pepper. I add the flour and whisk it quickly until it forms a paste.

Add the cream and cheese: Then, I slowly add the heavy cream, a little at a time, while stirring constantly. I keep stirring until the sauce is smooth and thickened. I add ½ cup of Parmesan cheese and stir it in until it melts, removing it from the heat. 

Combine and serve: Finally, I slice the chicken into strips, add the pasta to serving bowls, and top with the chicken and sauce, along with more Parmesan cheese and parsley. 

Expert tip

The best noodles for Alfredo

The universal noodle for Alfredo is fettuccini because it has a wide, flat shape and thick texture that allows it to absorb more sauce. The cream sauce clings to each piece, so you get a rich bite with every forkful. However, for something different, some people use tagliatelle because it is similar in width and sold in long, flat ribbons. They are thinner than fettuccine but still work well. For something wider, try pappardelle pasta. These are about an inch wide and hold the rich sauce and meat well. Rotini and penne also work well if you want something really different.    

More tips to consider:

• Use room-temperature ingredients for the best results.
• Don’t forget to add salt to the pasta water. This is where the flavor starts.
• Don’t rinse the pasta water because the starch helps the sauce thicken.
• Stir the sauce constantly to prevent it from sticking to the bottom. 
• Add cheese a little at a time to prevent it from clumping. 
• Let the chicken rest before slicing so the juices can be reabsorbed into the meat.

Recipe variations and add-ins:

• Different meat: Use pork, turkey, ham, or even beef for a different flavor. 
• Other cheese: Instead of Parmesan cheese, I have used Romano with rave results. 
• Herbs and spices: Any herbs and spices work in this dish, such as thyme, oregano, basil, rosemary, and dill.
• Spicy alfredo: To make this dish spicy, I like to add some red pepper flakes. 
• Bacon-ranch alfredo: For a truly irresistible meal, add some chopped bacon and a bit of my homemade ranch seasoning. 

Serving suggestions:

Chicken Alfredo is best served hot, with a side of my homemade oven-baked breadsticks to sop up the creamy sauce that the pasta doesn’t pick up. These fluffy, buttery breadsticks are easy to make with pantry staples most people already have on hand. I also like to serve it with these fast and easy 30-minute dinner rolls. I only need a few ingredients that I always have on hand, and it takes just 30 minutes to whip them up. They always come out soft, fluffy, and delicious.

This dish also goes wonderfully with my crispy bacon-wrapped asparagus. This is a side dish that everyone always wants more of, so I make a double batch every time. The bacon gives the veggies a smoky taste that makes them especially tasty. Another recipe that rocks the bacon flavor is this air-fried bacon-wrapped green beans. In less than 30 minutes, I can turn a plain vegetable into a favorite meaty-flavored side dish. 

How to store leftovers:

• Refrigerate: Pack Olive Garden chicken Alfredo copycat leftovers in a sealed container in the fridge; they will last several days. 
• Freezing: They can also be frozen for several months. I usually put mine in freezer bags so I can separate them into individual servings. Then, I can just take out what I need.   
• Defrost: I thaw overnight in the refrigerator for the best flavor.
• Reheating: I reheat chicken Alfredo in the oven at 350°F for 10 to 15 minutes or in the microwave for 1 to 2 minutes. 

Frequently asked questions

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