Description
Recreate Olive Garden's famous Chicken Alfredo recipe at home with creamy alfredo sauce, tender chicken, and perfectly cooked fettuccine.
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil or butter
- 2 chicken breasts, seasoned with salt and pepper
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 1/2 cups grated parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat olive oil or butter in a large skillet over medium heat. Add seasoned chicken breasts and cook until golden and fully cooked, about 4-5 minutes per side. Slice and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Slowly add heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring constantly.
- Stir in parmesan cheese and whisk until melted and creamy. Season with nutmeg, salt, and pepper.
- Add the cooked fettuccine to the sauce and toss to coat. Use reserved pasta water to thin the sauce if needed.
- Top with sliced chicken and garnish with fresh parsley before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure parmesan cheese is freshly grated for the best texture.
- Serve immediately for the creamiest result.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 2g
- Sodium: 720mg