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–+ servings

Olive Garden-Style Chicken Alfredo

Homemade Olive Garden chicken alfredo pasta dish with creamy sauce
A rich and creamy Chicken Alfredo that brings the restaurant experience to your kitchen with a silky texture and delicious flavor from cream cheese and Parmesan.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 2 pieces boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons butter (for searing chicken)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Italian seasoning

For the Pasta

  • 12 oz dried fettuccine pasta
  • 1 teaspoon salt (for the pasta water)

For the Alfredo Sauce

  • 6 tablespoons butter (for the sauce)
  • 3 cloves garlic, minced (for the sauce)
  • 2 cups heavy cream
  • 8 oz cream cheese, softened (cut into chunks)
  • 1 1/2 cups freshly grated Parmesan cheese (avoid pre-grated)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper (or black pepper)

For Serving

  • Extra grated Parmesan, chopped fresh parsley, cracked black pepper, and red pepper flakes

Instructions

Preparation

  • Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
  • Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  • Add chicken and cook for 4-6 minutes per side until golden and cooked through (internal temperature reaches 165°F). Remove chicken and let rest for 5 minutes before slicing.

Cooking the Pasta

  • In a large pot, bring water to a rolling boil, add 1 teaspoon of salt, and cook fettuccine according to package instructions until al dente (usually 9-11 minutes).
  • Reserve 1 cup of pasta water and then drain the pasta.

Making the Sauce

  • In the same skillet used for chicken, melt 6 tablespoons of butter over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown it.
  • Pour in heavy cream and bring to a gentle simmer.
  • Reduce heat to low and whisk in cream cheese until smooth. Then stir in Parmesan, garlic powder, nutmeg, and white pepper.
  • If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt to taste.

Combining

  • Add the drained fettuccine and sliced chicken to the skillet, tossing gently over low heat until everything is coated and warmed through.
  • Finish with extra grated Parmesan, chopped parsley, cracked black pepper, and red pepper flakes if desired.
  • Serve immediately on warmed plates.

Notes

Use low-moisture cream cheese for a smoother finish and avoid pre-grated Parmesan for better melting. Store leftovers in an airtight container for up to 3 days.