Description
Indulge in a creamy, restaurant-quality Olive Garden Chicken Alfredo dish made at home. Tender chicken and rich Alfredo sauce over fettuccine create the perfect comfort food.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat and cook the chicken until golden brown (about 6-7 minutes per side). Ensure an internal temperature of 165°F (75°C).
- In a separate pot, boil salted water and cook fettuccine according to package instructions until al dente. Reserve some pasta water before draining.
- In another pan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute. Gradually stir in heavy cream until it simmers.
- Lower the heat and mix in Parmesan cheese until melted and the sauce thickens. Adjust seasoning as needed.
- Combine sliced chicken and drained fettuccine with the sauce, tossing gently. Add reserved pasta water to reach your desired consistency.
- Serve hot, garnished with extra Parmesan and fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg