Olive Garden Chicken Alfredo
This Copycat Olive Garden Chicken Alfredo is a tasty restaurant recipe you can easily make at home! A creamy and flavorful family favorite meal!
A Copycat Olive Garden Recipe
If you’ve followed me for any amount of time, you know I love making copycat restaurant recipes (especially from Olive Garden!) This Copycat Olive Garden Chicken Alfredo is one of them and I think it turned out better than the O.G. version. This not only is easy but it will save you time and money and you can make as much as you like!
Frequently Asked Questions
If your sauce is too thick, add additional heavy cream or milk to thin it out. If you add additional cream, you may need to add additional seasonings so you don’t lose any flavor.
Yes, but make sure that you cut them thin enough for this recipe and to use the same weight called for in the recipe itself.
Absolutely! I would steam the chopped broccoli first. Then add it to the mixture just before serving and gently toss.
Instead of chicken, you could use shrimp or steak. Broccoli and mushrooms are also great to add to an alfredo dish. You can also use rotisserie chicken to make this recipe go faster!
This is best served with a salad and breadsticks! That is what you would usually get at the restaurant, so that is what we usually serve this Chicken Alfredo with.
There is no difference. They are the same thing. Sometimes you will hear “Chicken Alfredo” referred to as “Chicken Fettuccine Alfredo”. Chicken Alfredo is strictly an Italian-American invention.
Alfredo sauce is best when served the same day. Leftovers can be stored in an airtight container for 1-2 days. Reheat in a pan over medium to low heat. Add additional heavy cream if needed to thin the sauce out.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
How To Make Olive Garden Chicken Alfredo
Boil water in a large pot. Add salt and fettuccine pasta noodles. Cook according to package directions (about 12 minutes). Drain and set aside.
In a large skillet, add 2 tablespoons of butter. Melt over medium high heat. Season chicken tenderloins with salt and pepper, as desired, on both sides. Add chicken to the skillet and cook for 5-7 minutes, flipping until cooked thoroughly, or with an internal temperature of 165°F. Remove from the skillet, set aside and cover.
In a large skillet, melt the remaining 6 tablespoons of butter over medium high heat. Add minced garlic and continue to cook until fragrant, about 30 seconds to 1 minute. Whisk in the flour.
Then, slowly pour in the heavy cream while whisking.
Reduce heat to medium and slowly stir in shredded parmesan and romano cheeses until well combined. Stir in salt and pepper, to taste.
Place drained fettuccine noodles in a large pot and pour alfredo sauce over. Stir to coat the fettuccine. Place coated fettuccine noodles onto serving plates.
Cut chicken tenderloins into bite sized strips. Top fettuccine noodles with chicken. Add chopped parsley and shredded parmesan or romano cheese if desired. Serve warm and enjoy!
Craving More Recipes?
- Crock Pot Chicken Alfredo (For Two)
- Olive Garden Zuppa Toscana
- Copycat Olive Garden Chicken Gnocchi Soup
- Chicken Alfredo Tortellini
- Bacon Chicken Alfredo
- Olive Garden Salad Dressing
- Crock Pot Olive Garden Pasta e Fagioli
- Garlic Parmesan Fettuccine Alfredo
- Instant Pot Creamy Garlic Chicken Pasta
- Creamy Ham Fettuccine Casserole
- Chicken Alfredo Casserole
- Creamy Italian Chicken Noodle Casserole
- Meatball Alfredo
- Chicken Broccoli Alfredo
- Crock Pot Chicken Alfredo with Broccoli
Olive Garden Chicken Alfredo
Ingredients
- 16 ounce box fettuccine
- 1 to 1 ½ pounds chicken tenderloins
- salt and pepper, to taste
- 2 Tablespoons salted butter
For the alfredo sauce:
- 6 Tablespoons salted butter
- 3 garlic cloves, minced
- 2 Tablespoons all-purpose flour
- 2 cups heavy cream
- ½ cup freshly grated parmesan cheese
- ¼ cup freshly grated Romano cheese
For serving:
- freshly chopped parsley and freshly shredded parmesan or romano cheese
Instructions
- Boil water in a large pot. Cook 16 ounce box fettuccine according to package directions (about 12 minutes). Drain and set aside.
- Season 1 to 1 1/2 pounds chicken tenderloins with salt and pepper, to taste, as desired, on both sides.
- In a large skillet, add 2 Tablespoons salted butter. Melt over medium high heat.
- Add chicken to the skillet and cook for 5-7 minutes, flipping until cooked thoroughly (chicken should reach an internal temperature of 165°F when done.) Remove from the skillet, set aside and cover.
For the alfredo sauce:
- In a large skillet, melt 6 Tablespoons salted butter over medium high heat. Add 3 garlic cloves, minced and continue to cook until fragrant, about 30 seconds.
- Whisk in 2 Tablespoons all-purpose flour. Cook and whisk continuously for about a minute.
- Then, slowly pour in 2 cups heavy cream while whisking. Mixture should begin to thicken.
- Reduce heat to medium and slowly stir in ½ cup freshly grated parmesan cheese and ¼ cup freshly grated Romano cheese until well combined. Season with salt and pepper to taste. Note: I always find this needs a reasonable amount of salt to meet my tastes but it is all totally up to you!
- Place drained fettuccine noodles in a large pot (I just use the same pot I cooked the fettuccine noodles in) or large bowl and pour alfredo sauce over.
- Stir to coat the fettuccine. Place coated fettuccine noodles onto serving plates.
- Cut chicken tenderloins into bite sized strips. Top fettuccine noodles with chicken.
- Add freshly chopped parsley and freshly shredded parmesan or romano cheese if desired. Serve warm and enjoy!
Video
Notes
- This can be doubled to serve at a dinner party or larger family.
- Other meats such as shrimp or steak can be used.
- If you do not have fettuccine you can use any of your favorite pastas.
- The chicken can be grilled instead of pan fried.
- You can use chicken breasts instead of chicken tenderloins.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Definitely going to try my hand with this recipe as it’s one of my family’s favorites. Will let you know the outcome
Best recipe ever! My family couldn’t stop raving about it!
Trying to leave 5 stars….
Rating didn’t go through 1st time.
Classic, simple recipe – flavors were perfect. Love that goofy Italian song in the video, too! I love all your recipes and your blog is one of my top 5 favorites. Thank you!
It is goofy but gotta make it a little fun, right? Ha! Thanks so very much Mich! I also appreciate you trying to get the rating on there.
Sounds really delicious can’t wait to make it. Thank you.
Thanks Margee!