Chicken Alfredo

A quick and comforting Olive Garden-inspired Chicken Alfredo with a rich, creamy sauce and juicy sliced chicken, perfect for a weeknight dinner.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

2 pieces boneless, skinless chicken breasts Pound for consistent thickness if desired.
2 tbsp olive oil For searing chicken.
to taste dash Salt For seasoning.
to taste dash Black pepper For seasoning.

4 tbsp unsalted butter For the sauce base.
2 cups heavy cream Can substitute with half-and-half plus cornstarch for a lighter version.
1 cup grated Parmesan cheese Preferably freshly grated for best flavor.
2 cloves garlic, minced For flavoring the sauce.
to taste dash Salt
to taste dash Black pepper Finishing seasoning.
to taste Fresh parsley, chopped For garnish.

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Reserve ½ cup of the pasta cooking water before draining. Drain and set pasta aside.
Pat the chicken breasts dry and season both sides generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, add the chicken breasts. Cook 5–6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove to a cutting board and slice into thin strips.

In the same skillet, lower the heat to medium and melt 4 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant — do not brown.
Pour in 2 cups of heavy cream and bring to a gentle simmer. Let the cream reduce slightly for 3–4 minutes, stirring occasionally.
Sprinkle in 1 cup of grated Parmesan and stir until melted and the sauce becomes smooth and creamy. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.

Add the drained fettuccine to the sauce and toss until every strand is coated. Taste and adjust seasoning with salt and pepper.
Plate the pasta, top with sliced chicken, and garnish with chopped fresh parsley. Serve warm.

For a lighter version, use half-and-half and cornstarch. Add vegetables or use shrimp for variety.