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Olive Garden Chicken Alfredo with fettuccine pasta, creamy sauce, and grilled chicken slices.

Olive Garden Chicken Alfredo

Indulge in this creamy, restaurant-style chicken alfredo featuring tender seasoned chicken breast over fettuccine pasta, smothered in a rich homemade alfredo sauce. This copycat recipe brings the beloved Olive Garden flavors right to your dinner table.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts pounded to even thickness
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
For the Pasta and Sauce
  • 12 oz fettuccine pasta
  • 6 tbsp butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp nutmeg
  • 1/2 tsp salt or to taste
  • 1/4 tsp white pepper
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large Skillet
  • Large Pot
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Chicken
  1. Season chicken breasts on both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
  2. Cook chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes, then slice into strips.
Cook the Pasta
  1. Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
Make the Alfredo Sauce
  1. In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  2. Slowly pour in heavy cream while whisking constantly. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
  3. Remove from heat and gradually whisk in Parmesan cheese until smooth. Season with nutmeg, salt, and white pepper. If sauce is too thick, add pasta water gradually.
Assemble and Serve
  1. Add drained fettuccine to the alfredo sauce and toss to coat. Divide pasta among serving plates and top with sliced chicken.
  2. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-grated. The sauce will thicken as it cools, so serve immediately. Leftover pasta can be reheated with a splash of cream or milk to restore creaminess. Store in refrigerator for up to 3 days.