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Copycat Olive Garden chicken alfredo in a white bowl with sliced seared chicken over creamy fettuccine

Copycat Olive Garden Chicken Alfredo

This copycat chicken alfredo olive garden recipe delivers a silky parmesan cream sauce, tender seared chicken, and perfectly cooked fettuccine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 620
Ingredients Method

Ingredients
  

  • 450 g Fettuccine pasta
  • 450 g Chicken breast, boneless skinless
  • 2 tbsp Olive oil
  • 3 tbsp Butter
  • 3 cup Heavy cream
  • 1 1/2 cup Parmesan cheese, freshly grated
  • 3 Garlic cloves, minced
  • 1/2 tsp Black pepper

Method
 

  1. Cook the fettuccine in salted boiling water according to package directions until al dente, then drain and set aside.
  2. Season the chicken breast with black pepper, then heat olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked to 165°F / 74°C, then slice and set aside.
  3. In the same skillet over medium heat, melt the butter and sauté the garlic for 30 seconds until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened.
  5. Remove from heat and whisk in the parmesan cheese until smooth and creamy.
  6. Add the cooked fettuccine to the sauce and toss until evenly coated, then top with sliced chicken and serve immediately.