Delicious Copycat Olive Garden Chicken Alfredo Recipe Made Easy
I grew up on creamy restaurant-style Alfredo and spent years trying to replicate that glossy sauce at home. This copycat Olive Garden Chicken Alfredo delivers the same silky, garlicky comfort in under an hour using simple pantry staples and a quick pan-fried breadcrumbed chicken. It’s the kind of weeknight dinner that feels special without requiring a long grocery list or technique class.
Why you’ll love this dish
Why you’ll love this dish
This version balances rich, cheesy sauce with crisp, golden chicken strips—comfort food that’s approachable. It’s great for busy families (kids usually love the mild, creamy flavors), doubles well for leftovers, and scales easily if you want to feed a crowd. If you like chicken main courses, you might also enjoy this easy balsamic baked chicken breast recipe for another weeknight option.
“Exactly the creamy, garlicky Alfredo I remember — crispy chicken makes it feel like a dinner out, but it’s entirely home-cooked.” — happy home cook
How this recipe comes together
How this recipe comes together
Quick overview before you start: bread the chicken and pan-fry it for a crisp exterior. While the pasta cooks, make a simple roux with butter and flour, whisk in milk until smooth, and melt in grated Parmesan for the sauce. Toss the cooked fettuccine in the sauce to coat, then top with sliced chicken and parsley. Expect about 30–40 minutes total from start to finish.
What you’ll need
What you’ll need
- 1 to 2 chicken breasts, cut into strips (about 12–16 oz total)
- ½ cup breadcrumbs (panko gives extra crunch)
- 2 tbsp flour (for breading)
- ¼ cup grated Parmesan (for breading)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 egg (beaten, for breading)
- 6 oz fettuccine noodles
- ¼ cup butter, divided (use unsalted or adjust salt)
- 1 tsp garlic, minced (about 1 small clove)
- ¼ cup flour (for sauce)
- 1 ½ cup milk (whole milk gives best richness)
- ⅓ cup grated Parmesan (for sauce)
- Fresh parsley, chopped (to serve)
Substitution notes: swap panko for regular breadcrumbs, use half-and-half instead of milk for a richer sauce, or try a bit of Asiago mixed with the Parmesan for sharper flavor. If you want a lighter version, use reduced-fat milk and skip breading the chicken.
Step-by-step instructions
Step-by-step overview
- Set up two shallow bowls: one with beaten egg, one with a dry mix of breadcrumbs, flour, Parmesan, paprika, garlic powder, salt, and pepper.
- Dredge chicken strips in egg, then press into breadcrumb mix so they’re evenly coated.
- Cook fettuccine according to package directions until al dente; reserve a little pasta water.
- Heat a non-stick skillet over medium-high, melt half the butter, and cook chicken until golden and cooked through. Remove and slice.
- In the same skillet, melt remaining butter, sauté garlic briefly, stir in flour to form a roux, then slowly whisk in milk until smooth and thickened.
- Stir in Parmesan until melted, combine pasta into the sauce, then top with the sliced chicken and parsley.
Directions
Directions to follow
- Combine the dry breading: stir together the breadcrumbs, 2 tbsp flour, ¼ cup Parmesan, paprika, garlic powder, salt, and pepper in a shallow bowl.
- Beat the egg in a separate bowl. Dip each chicken strip into the egg, then press into the breadcrumb mixture until well coated.
- Cook the pasta: bring a large pot of salted water to a boil and cook fettuccine until al dente. Drain, leaving about ¼ cup pasta water.
- Pan-fry the chicken: heat a non-stick skillet over medium-high heat and add half the butter. Add the coated chicken strips in a single layer and cook 3–4 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and slice.
- Make the Alfredo sauce: lower the heat to medium, add the remaining butter to the same skillet, and sauté the minced garlic for about 30–60 seconds until fragrant. Sprinkle in ¼ cup flour and stir to combine; cook 1 minute to remove the raw taste.
- Whisk in milk gradually, stirring constantly until the sauce begins to thicken, 3–5 minutes. If it’s too thick, add a splash of reserved pasta water. Stir in ⅓ cup grated Parmesan until the sauce is smooth. Taste and adjust seasoning.
- Toss pasta in the skillet, coating the fettuccine thoroughly with sauce. Plate the pasta and top with sliced chicken. Garnish with chopped parsley and extra Parmesan if desired.
Best ways to enjoy it
Best ways to enjoy it
Serve immediately so the sauce is silky and the chicken keeps its crisp edge. Pair with a simple green salad or roasted vegetables for color and acidity. For a more Italian-style spread, warm slices of this five-ingredient homemade bread to mop up extra sauce. A crisp white wine like Pinot Grigio or a light Chardonnay complements the creaminess.
Storage and reheating tips
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking; keep for 3–4 days.
- To reheat: gently warm pasta and sauce in a skillet over low heat with a splash of milk to loosen the sauce. Reheat chicken separately in a 350°F oven for 8–10 minutes to restore crunch, or crisp in a skillet for a few minutes.
- Freezing: separate pasta from chicken before freezing. Sauced pasta can be frozen up to 2 months in a freezer-safe container; thaw overnight in the fridge and reheat as above. Chicken can be frozen, but breaded chicken can lose some texture on thaw/reheat.
Helpful cooking tips
Pro chef tips
- Use fresh-grated Parmesan (not pre-grated) for the best melt and flavor. Pre-grated often contains anti-caking agents that prevent smooth melting.
- Don’t overheat the sauce: high heat can cause dairy to separate. Keep it at medium to low once milk is added.
- For extra richness, swap ½ cup of the milk with heavy cream or add a tablespoon of cream cheese for silkiness.
- If the sauce becomes too thick, whisk in reserved pasta water a little at a time — the starch helps create a glossy finish.
- Ensure chicken strips are not overcrowded in the pan; too many pieces lower the pan temperature and prevent crisping.
Creative twists
Creative twists
- Add mushrooms or wilted spinach into the sauce for a vegetable boost.
- For a smoky edge, sprinkle a pinch of smoked paprika into the breadcrumb mix.
- Swap chicken for shrimp: cook peeled shrimp for 1–2 minutes per side and finish in the sauce.
- Make it spicy by adding red pepper flakes to the sauce or topping with a chili oil drizzle.
- Looking for a different chicken-centered comfort dish? Try this buffalo chicken lasagna for a bold variation.
Your questions answered
FAQ
Q: How long does this take to make from start to finish?
A: Plan on 30–40 minutes: 10–15 minutes prep (breading chicken and boiling water) and 15–25 minutes to cook the chicken, pasta, and sauce.
Q: Can I make the sauce ahead of time?
A: Yes — you can make the Alfredo sauce up to 24 hours ahead and refrigerate. Reheat gently with a splash of milk and whisk to bring it back to a smooth consistency.
Q: Can I use grated Parmesan from a jar?
A: You can in a pinch, but freshly grated Parmesan melts better and gives a creamier, less grainy sauce. If using pre-grated, consider adding a little extra to taste.
Q: Is there a gluten-free option?
A: Use gluten-free flour and breadcrumbs, and swap fettuccine for a gluten-free pasta. Ensure labels confirm both are certified gluten-free.
Q: Why did my sauce separate or grainy?
A: Separation often comes from overheating or using low-fat milk that lacks enough fat. Reheat gently, and if graininess happens, whisk in a little cream or simmer briefly while stirring.
Conclusion
Conclusion
This copycat Olive Garden Chicken Alfredo hits the marks: creamy sauce, tender pasta, and satisfying crisp chicken — all doable on a weeknight. For another take on this dish from a well-tested home-cook perspective, check the detailed Copycat Olive Garden Chicken Alfredo recipe on Le Creme De La Crumb. If you want to study the classic Alfredo technique and its sauce components, this breakdown from Olive Garden’s Alfredo Sauce at The Cozy Cook is a useful resource.
Chicken Alfredo
Ingredients
For the Chicken
- 1 to 2 chicken breasts, cut into strips (about 12–16 oz total)
- ½ cup breadcrumbs (panko gives extra crunch) Panko recommended for extra crunch.
- 2 tbsp flour (for breading)
- ¼ cup grated Parmesan (for breading)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 ea egg (beaten, for breading)
For the Pasta and Sauce
- 6 oz fettuccine noodles
- ¼ cup butter, divided (unsalted or adjust salt)
- 1 tsp garlic, minced (about 1 small clove)
- ¼ cup flour (for sauce)
- 1 ½ cup milk (whole milk gives best richness) Whole milk recommended.
- ⅓ cup grated Parmesan (for sauce)
- Fresh parsley chopped (to serve)
Instructions
Preparation
- Set up two shallow bowls: one with beaten egg, and one with a dry mix of breadcrumbs, flour, Parmesan, paprika, garlic powder, salt, and pepper.
- Dredge chicken strips in egg, then press into breadcrumb mix to coat evenly.
- Cook fettuccine according to package directions until al dente; reserve a little pasta water.
Cooking
- Heat a non-stick skillet over medium-high, melt half the butter, and cook chicken until golden and cooked through. Remove and slice.
- In the same skillet, melt remaining butter, sauté garlic briefly, stir in flour to form a roux, then slowly whisk in milk until smooth and thickened.
- Stir in Parmesan until melted, combine pasta into the sauce, then top with the sliced chicken and parsley.
