When it comes to comfort food that feels both familiar and indulgent, few dishes compete with Olive Garden’s iconic Chicken Alfredo. It’s rich without being overwhelming, creamy without losing the savory edge, and satisfying in that way only a perfectly balanced pasta dish can be. The good news? You can bring all of that restaurant-style decadence right into your own kitchen with this homemade version.
This recipe combines tender pan-seared chicken breasts with a luscious garlic-Parmesan cream sauce and al dente fettuccine, recreating the full Olive Garden experience. Whether you’re serving guests or just craving a bowl of something cozy and carb-laden, this Chicken Alfredo is the answer.
Why You’ll Love This Chicken Alfredo
- Restaurant-Quality at Home: Tastes like Olive Garden, with fresher ingredients and no waiting in line.
- Rich and Creamy: The Alfredo sauce hits that perfect texture between silky and decadent.
- Family-Friendly: It’s mild, hearty, and universally loved by both kids and adults.
- Customizable: You can swap the pasta, protein, or add veggies without compromising the comfort factor.
Ingredients You’ll Need
For the Chicken:
- 2 large boneless, skinless chicken breasts, sliced horizontally to create 4 thin cutlets
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- ¼ teaspoon nutmeg (optional but classic)
- Salt and pepper to taste
For the Pasta:
- 12 ounces fettuccine
- Salt, for the pasta water
- 2 tablespoons chopped parsley (for garnish, optional)
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package instructions. Reserve about 1 cup of the pasta water, then drain and set aside.
Step 2: Prepare the Chicken
Season the chicken cutlets on both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and let rest. Slice into strips before serving.
Step 3: Make the Alfredo Sauce
In the same skillet, reduce the heat to medium. Add butter and let it melt, then add the minced garlic. Sauté for about 30 seconds, just until fragrant. Pour in the heavy cream, bring to a gentle simmer, and stir frequently for 2–3 minutes.
Add the Parmesan cheese a handful at a time, stirring to melt completely before adding more. The sauce should thicken slightly. Add nutmeg if using, and season with salt and pepper to taste.
Step 4: Combine Pasta and Sauce
Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat, adding a bit of reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
Step 5: Plate and Serve
Top each plate of pasta with sliced chicken and a sprinkle of chopped parsley if desired. Serve warm with garlic bread or a crisp side salad.
Tips for Success
- Use freshly grated Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Don’t overcook the chicken: Thin cutlets cook fast, so keep an eye on them to avoid dryness.
- Reserve pasta water: It’s starchy and helps the sauce emulsify.
- Serve immediately: Alfredo sauce is best right after it’s made—it doesn’t reheat well.
Make It Your Own
- Add Veggies: Try sautéed spinach, mushrooms, or steamed broccoli for color and nutrition.
- Switch Proteins: Use shrimp, salmon, or grilled tofu for variety.
- Change the Pasta: Linguine, penne, or tagliatelle all work well.
- Go Low-Carb: Serve over spiralized zucchini or spaghetti squash for a lighter option.
Nutrition (Approximate, per serving)
- Calories: 780
- Protein: 42g
- Carbs: 48g
- Fat: 48g
- Sugar: 2g
- Fiber: 2g
Common Questions
Can I make Alfredo sauce without cream?
You can substitute half-and-half or whole milk, though the sauce will be less rich and may need a thickener like flour or cornstarch.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream. The sauce may separate slightly.
Can I make it ahead?
The sauce is best fresh, but you can prep the chicken and pasta in advance. Reheat gently and assemble just before serving.
What’s the best wine pairing?
A crisp Pinot Grigio or Chardonnay complements the richness of the Alfredo.
Final Thoughts
Olive Garden’s Chicken Alfredo isn’t just a popular menu item—it’s a classic because it delivers on every level. With this homemade version, you’re getting the same comforting creaminess and restaurant-level satisfaction with ingredients you trust and flavor you can adjust. Once you taste how easy and delicious it is to make at home, you might not go back to the restaurant version anytime soon.
So pour yourself a glass of wine, put on some cozy music, and enjoy a plate of creamy Chicken Alfredo that tastes like it came straight from the Olive Garden kitchen—only better.