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–+ servings

Chicken Alfredo

Delicious Olive Garden Chicken Alfredo made as an easy one-pot meal
A creamy, garlicky chicken Alfredo made in one pan with fettuccine, bringing restaurant-style richness to a quick family dinner.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

Chicken and Sauce

  • 3 pieces boneless, skinless chicken breasts (about 1–1.5 lb total) Can substitute with chicken thighs; adjust cooking time.
  • 2 tablespoons unsalted butter
  • 2-3 cloves garlic, minced Adjust to taste.
  • 1.5 cups whole milk
  • 1 cup chicken broth
  • 1/2 cup heavy cream For a lighter sauce, use half-and-half.
  • 1/2 cup freshly grated Parmesan cheese Best for melting and flavor.
  • 1/2 cup freshly grated Romano cheese
  • 8 oz fettuccine or spaghetti (uncooked) Adjust cook times if using gluten-free pasta.
  • Chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions

Preparation

  • Warm a large, heavy skillet over medium heat. Add the butter and tilt the pan to coat the bottom.
  • Season the tops of the chicken breasts with salt and pepper. Add them to the pan, seasoned side down. Cover with a lid if breasts are thick to help them cook through evenly. Cook about 8 minutes per side, until golden and the internal temperature reaches 165°F (74°C).
  • Transfer the cooked chicken to a cutting board. Let it rest for 10 minutes before slicing thinly.

Cooking the Sauce

  • Reduce heat to medium-low and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant and lightly golden.
  • Pour in the whole milk and chicken broth. Season lightly with salt and pepper and warm the liquid to a gentle simmer.
  • Add the uncooked fettuccine or spaghetti, pushing it into the liquid to soften. Stir frequently to prevent sticking and cook until the pasta is al dente (about 10–11 minutes).
  • If sauce is thin before the pasta is done, lift the pasta out with tongs and let the sauce simmer and reduce for 3–5 minutes, then return the pasta to the pan.
  • Stir in the heavy cream and continue to simmer for another 4–5 minutes until the sauce coats the back of a spoon.
  • Lower the heat and add the Parmesan and Romano cheeses, stirring gently until melted and smooth.
  • Toss the pasta in the sauce to coat evenly, top with sliced chicken and sprinkle with chopped parsley.

Notes

For leftovers, store in an airtight container for up to 3–4 days. Reheat with a splash of milk to loosen the sauce. Can be frozen for up to 2 months but separate sauce and chicken from pasta.