Olive Garden Chicken Alfredo Recipe – Get ready to make the ultimate comfort food with Olive Garden’s famous Olive Garden Chicken Alfredo Recipe ! This creamy pasta dish is easy to make at home and is sure to satisfy your taste buds.
Olive Garden Chicken Alfredo Recipe
Olive Garden Chicken Alfredo Recipe is a classic Italian-American dish that is loved by many. This creamy and indulgent pasta dish is made with fettuccine pasta and a rich, creamy Alfredo sauce that is made with butter, cream, garlic, and Parmesan cheese. It’s then topped with tender, juicy pieces of grilled chicken for a complete and satisfying meal.
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If you’re looking to recreate this iconic dish at home, here’s Olive Garden Chicken Alfredo Recipe that serves 4-6 people:
Olive Garden Chicken Alfredo Recipe Ingredients:
- 1 pound fettuccine pasta
- 1 cup butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Olive Garden Chicken Alfredo Recipe Instructions:
- Preheat the oven to 375°F.
- Cook the fettuccine pasta according to the package directions until it’s al dente. Drain the pasta and set it aside.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until it’s fragrant.
- Add the heavy cream to the saucepan and bring it to a simmer, stirring constantly.
- Add the grated Parmesan cheese to the saucepan and stir until it’s melted and well combined.
- Season the Alfredo sauce with salt and pepper to taste.
- In a separate pan, heat the olive oil over medium-high heat. Season the chicken breasts with Italian seasoning, salt, and pepper on both sides.
- Place the chicken breasts in the pan and cook for 6-8 minutes on each side, or until they’re cooked through and no longer pink in the center.
- Remove the chicken from the pan and let it rest for a few minutes before slicing it into bite-sized pieces.
- Add the cooked fettuccine pasta to the Alfredo sauce and stir until it’s well coated.
- Add the sliced chicken to the pasta and sauce and stir gently to combine.
- Transfer the pasta and chicken to a large baking dish and bake in the preheated oven for 10-15 minutes, or until the top is golden brown and the sauce is bubbly.
- Serve the Chicken Alfredo hot with additional Parmesan cheese, if desired.
Copycat Olive Garden Chicken Alfredo
This Olive Garden Chicken Alfredo Recipe is easy to customize and make your own. You can add vegetables like broccoli or peas to the pasta for a pop of color and extra nutrition, or substitute the chicken with shrimp or mushrooms for a different twist on the classic dish. Additionally, you can adjust the amount of garlic and Parmesan cheese to your liking for a more or less intense flavor.
Overall, the Olive Garden Chicken Alfredo is a delicious and satisfying dish that is perfect for a cozy night in or a special occasion. With its rich and creamy sauce and tender pieces of chicken, it’s sure to become a favorite in your Olive Garden Chicken Alfredo Recipe repertoire.
Olive Garden Chicken Alfredo Recipe Ingredients:
- 1 pound fettuccine pasta
- 2 boneless chicken breasts, sliced into thin strips
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish
Olive Garden Chicken Alfredo Recipe Instructions:
- Cook the fettuccine pasta in a large pot of boiling salted water according to the package instructions. Drain the pasta and set aside.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and sliced chicken. Cook the chicken for about 5-6 minutes or until fully cooked. Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining butter, minced garlic, salt, and black pepper. Cook the garlic until fragrant and golden brown, about 1-2 minutes.
- Add heavy cream to the skillet and bring to a simmer. Gradually whisk in the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy. Keep stirring for about 5 minutes or until the sauce has thickened.
- Add the cooked chicken to the sauce and stir until evenly coated.
- Serve the chicken Alfredo over the cooked fettuccine pasta. Garnish with fresh parsley.
Olive Garden Chicken Alfredo Fettuccine Recipe
Olive Garden Chicken Alfredo Recipe Ingredients:
- 1 pound fettuccine pasta
- 2 boneless chicken breasts, sliced into thin strips
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions:
- Cook the fettuccine pasta in a large pot of boiling salted water according to the package instructions. Drain the pasta and set aside.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and sliced chicken. Cook the chicken for about 5-6 minutes or until fully cooked. Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining butter, minced garlic, salt, and black pepper. Cook the garlic until fragrant and golden brown, about 1-2 minutes.
- Add heavy cream to the skillet and bring to a simmer. Gradually whisk in the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy. Keep stirring for about 5 minutes or until the sauce has thickened.
- Add the cooked chicken to the sauce and stir until evenly coated.
- Serve the chicken Alfredo over the cooked fettuccine pasta. Garnish with fresh parsley.
Olive Garden Chicken Alfredo Price, Calories, Nutrition, Ingredients
| Item | Price (USD) | Calories | Total Fat (g) | Sodium (mg) | Carbohydrates (g) | Protein (g) | Ingredients |
| Chicken Alfredo | 14.99 | 1220 | 72 | 1970 | 83 | 62 | Fettuccine pasta, chicken, cream, parmesan cheese, garlic, butter |
| Lunch portion Alfredo | 9.99 | 670 | 37 | 1030 | 56 | 29 | Fettuccine pasta, chicken, cream, parmesan cheese, garlic, butter |
Please note that the above information is based on a general Olive Garden Chicken Alfredo Recipe and can vary by location and the specific dish ordered.
Olive Garden Chicken Alfredo Crockpot Recipe
To make Olive Garden Chicken Alfredo in a slow cooker, start by adding chicken breasts, chicken broth, garlic powder, salt, and pepper to the slow cooker. Cook on low for 4-6 hours or until the chicken is cooked through. Remove the chicken from the slow cooker and shred it. Then, add heavy cream, butter, parmesan cheese, and cream cheese to the slow cooker and stir until the sauce is smooth. Add the shredded chicken back to the slow cooker and stir to combine. Serve the chicken alfredo over cooked fettuccine noodles and garnish with additional parmesan cheese and parsley, if desired.
Chicken Alfredo Pasta Olive Garden Recipe
To make Olive Garden’s Chicken Alfredo Pasta, cook fettuccine according to package instructions. In a separate pan, cook seasoned chicken breast until fully cooked. In another pan, heat up Alfredo sauce (made with cream, butter, Parmesan cheese, and garlic) until it simmers. Add the cooked fettuccine to the Alfredo sauce and mix well. Place the cooked chicken breast on top of the fettuccine and garnish with chopped parsley and grated Parmesan cheese. Serve hot and enjoy the creamy and savory flavors of this classic Italian dish.
Olive Garden Chicken Alfredo Sauce Recipe
To make the Olive Garden Chicken Alfredo sauce, you’ll need butter, garlic, heavy cream, grated Parmesan cheese, salt, and pepper. Start by melting the butter in a saucepan and adding the minced garlic, sautéing until fragrant. Then, slowly pour in the heavy cream while whisking continuously. Once the mixture has heated through, add in the Parmesan cheese and continue whisking until it has melted and the sauce has thickened. Finally, season with salt and pepper to taste. Serve the sauce over cooked fettuccine noodles with grilled chicken for a delicious Olive Garden-inspired meal at home.
Olive Garden Chicken Alfredo Pizza Recipe
To make Olive Garden’s famous chicken alfredo sauce at home, you’ll need butter, heavy cream, garlic, Parmesan cheese, and salt and pepper to taste. Melt the butter in a pan, add minced garlic, then stir in the heavy cream. Slowly add the Parmesan cheese, whisking continuously until the sauce thickens. Season with salt and pepper to taste, then serve over cooked pasta and sliced grilled chicken.
Olive Garden Chicken Alfredo With Cream Cheese
To make Olive Garden’s chicken alfredo recipe with cream cheese, you’ll need cream cheese, butter, heavy cream, garlic, Parmesan cheese, and salt and pepper. Melt the butter in a pan, add minced garlic, then stir in the cream cheese until it’s fully melted. Slowly add the heavy cream and Parmesan cheese, whisking continuously until the sauce thickens. Season with salt and pepper to taste, then serve over cooked pasta and sliced grilled chicken. The addition of cream cheese gives the sauce a slightly tangy flavor and creamier texture.
Olive Garden Fettuccine Chicken Alfredo Recipe
To make Olive Garden’s fettuccine chicken alfredo, you’ll need fettuccine pasta, sliced grilled chicken, butter, heavy cream, garlic, Parmesan cheese, and salt and pepper. Cook the pasta according to the package instructions, then drain and set aside. In a pan, melt the butter, add minced garlic, then stir in the heavy cream. Slowly add the Parmesan cheese, whisking continuously until the sauce thickens. Season with salt and pepper to taste, then add the sliced grilled chicken and cooked fettuccine to the sauce, stirring until everything is coated. Serve hot with additional Parmesan cheese, if desired.
Olive Garden Chicken Alfredo Recipe Slow Cooker
To make Olive Garden’s chicken alfredo in a slow cooker, you’ll need chicken breasts, garlic powder, salt, pepper, chicken broth, heavy cream, butter, Parmesan cheese, and fettuccine pasta. Season the chicken with garlic powder, salt, and pepper and place it in the slow cooker. Pour in the chicken broth and cook on high for 2-3 hours or until the chicken is cooked through. Remove the chicken and shred it. In a saucepan, melt the butter, add minced garlic, heavy cream, and Parmesan cheese. Stir until the cheese is melted, then add the shredded chicken to the sauce. Cook the fettuccine pasta and combine with the sauce.
The Olive Garden Chicken Alfredo is a classic dish consisting of pasta, chicken, and a creamy Alfredo sauce made with butter, cream, and Parmesan cheese. It’s a popular menu item at the Olive Garden restaurant chain and can be easily replicated at home using a few simple ingredients and techniques.
Olive Garden Fettuccine Alfredo Recipe Cream Cheese
Olive Garden’s Fettuccine Alfredo is known for its rich, creamy sauce and simplicity. While they don’t officially share their exact recipe, you can create a similar dish at home using cream cheese for a quick and flavorful sauce. Here are two recipe options:
Option 1: Easy Alfredo Sauce with Cream Cheese:
This version is simple and straightforward, perfect for a weeknight meal.
Ingredients:
- 4 tablespoons butter
- 2 tablespoons cream cheese, softened
- 3/4 cup half and half
- 3/4 cup heavy cream
- 1 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1 cup freshly grated Parmesan cheese
- 1 pound fettuccine pasta, cooked according to package instructions
Instructions:
- In a saucepan over medium heat, melt the butter. Add the cream cheese and whisk until smooth.
- Gradually whisk in the half and half and heavy cream.
- Season with garlic powder and black pepper. Simmer for 15-20 minutes, stirring constantly, until the sauce thickens slightly.
- Remove from heat and stir in the Parmesan cheese until melted and incorporated.
- Toss the cooked fettuccine with the Alfredo sauce, ensuring each strand is coated.
- Serve immediately with additional Parmesan cheese for garnish, if desired.
Option 2: Richer Alfredo Sauce with Cream Cheese and Garlic:
This version involves sautéing garlic for added depth of flavor.
Ingredients:
- 6 tablespoons butter
- 2 tablespoons cream cheese, softened
- 1 pint heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper, to taste
- 1 pound fettuccine pasta, cooked according to package instructions
Instructions:
- In a saucepan over medium heat, melt the butter. Add the garlic and cook for 30 seconds, until fragrant, being careful not to burn.
- Add the cream cheese and whisk until smooth.
- Gradually whisk in the heavy cream and Parmesan cheese.
- Season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat and toss with the cooked fettuccine, ensuring each strand is coated.
- Serve immediately with additional Parmesan cheese for garnish, if desired.
Olive Garden Seafood Alfredo Recipe
Olive Garden’s Seafood Alfredo is a popular dish featuring shrimp, scallops, and sometimes mussels in a creamy Alfredo sauce served over fettuccine. While they don’t share their exact Olive Garden Chicken Alfredo Recipe, here are two similar versions you can try at home:
Easy Option:
Ingredients:
- 1 lb fettuccine pasta
- 1 tbsp olive oil
- 1 stick unsalted butter, divided
- 4 cloves garlic, minced
- 4 cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- Salt and freshly ground black pepper, to taste
- ½ lb medium shrimp, peeled and deveined (thawed if frozen)
- ½ lb sea scallops (thawed if frozen)
- ¼ cup chopped fresh parsley, for garnish (optional)
Instructions:
- Cook the fettuccine according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Add 2 tablespoons butter and let it melt. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Increase heat to medium-high and add the shrimp and scallops. Season with salt and pepper. Cook for 2-3 minutes per side, or until opaque and cooked through. Remove from the pan and set aside.
- Reduce heat to medium and add the remaining butter to the pan. Melt the butter and whisk in the heavy cream.
- Bring the cream to a simmer and cook for 5 minutes, stirring occasionally. Add the Parmesan and Romano cheese and whisk until melted and smooth. Season with additional salt and pepper to taste.
- Add the cooked seafood back to the pan with the sauce and toss gently to coat.
- Drain the cooked pasta and add it to the pan with the sauce and seafood. Toss everything together until well combined.
- Serve immediately, garnished with fresh parsley (optional).
More elaborate Option:
Ingredients:
- 1 lb fettuccine pasta
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 4 cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- ¼ cup dry white wine
- ½ cup mascarpone cheese
- Salt and freshly ground black pepper, to taste
- ½ lb mussels, cleaned and debearded (optional)
- ½ lb medium shrimp, peeled and deveined (thawed if frozen)
- ½ lb sea scallops (thawed if frozen)
- Fresh cracked black pepper, for garnish
- Fresh chopped parsley, for garnish
Instructions:
- Follow steps 1 and 2 from the Easy Option for cooking the fettuccine and preparing the garlic.
- If using mussels, add them to the pan with the cooked garlic and cook for 2-3 minutes, stirring occasionally, until they open. Discard any unopened mussels. Remove the mussels from the pan and set aside.
- Add the shrimp and scallops to the pan with the remaining butter and cook for 2-3 minutes per side, or until opaque and cooked through. Remove from the pan and set aside.
- Increase heat to medium-high and add the white wine to the pan. Let it cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Reduce heat to medium and add the heavy cream. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the Parmesan, Romano, and mascarpone cheese and whisk until melted and smooth. Season with salt and pepper to taste.
- Return the cooked seafood (including mussels if using) to the pan with the sauce and toss gently to coat.
- Drain the cooked pasta and add it to the pan with the sauce and seafood. Toss everything together until well combined.
- Serve immediately, garnished with fresh cracked black pepper and fresh parsley.