Easy Olive Garden Chicken Alfredo Recipe – A Restaurant-Style Pasta You Can Make at Home

There’s nothing quite like digging into a creamy bowl of Chicken Alfredo. This version, inspired by the Olive Garden favorite, is rich, comforting, and incredibly satisfying. With grilled chicken, tender fettuccine, and a silky Parmesan cream sauce, it hits all the right notes of indulgence. The best part? I can make it right at home, no reservation required.

Why You’ll Love This Recipe

I love this recipe because it’s as decadent as the restaurant version but fresher and more customizable. The ingredients are simple, the steps are straightforward, and the flavor payoff is huge. Whether I’m making dinner for the family or treating myself, this dish never disappoints. Plus, I can tweak the sauce, switch the protein, or even prep it ahead to save time on busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pasta and chicken:

• 12 oz fettuccine pasta
• 2 large boneless, skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

For the Alfredo sauce:

• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 ½ cups heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• ¼ teaspoon ground nutmeg (optional, but I like the subtle warmth it adds)
• Salt and black pepper, to taste
• Fresh parsley (for garnish, optional)

Directions

1. I start by bringing a large pot of salted water to a boil and cooking the fettuccine until al dente. I reserve about a cup of pasta water before draining.
2. While the pasta cooks, I pat the chicken dry, season both sides with salt, pepper, and Italian seasoning.
3. In a large skillet over medium heat, I add olive oil and sear the chicken breasts until golden brown and cooked through—about 5–6 minutes per side. I set them aside to rest before slicing.
4. In the same skillet, I melt butter and sauté the minced garlic until fragrant (about 30 seconds).
5. I pour in the heavy cream and let it simmer gently for a few minutes, stirring frequently to avoid scorching.
6. I reduce the heat and slowly stir in the grated Parmesan, letting it melt into a velvety sauce. A pinch of nutmeg goes in here too, if I want an extra depth of flavor.
7. I season the sauce with salt and pepper, then toss in the cooked pasta. I add a splash of the reserved pasta water if the sauce needs thinning.
8. I slice the cooked chicken and place it on top of the pasta, garnishing with parsley before serving.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish—15 minutes for prep and 15 minutes for cooking.

Variations

• Shrimp Alfredo: I swap chicken for sautéed shrimp for a lighter seafood version.
• Vegetarian version: I skip the meat and load it with broccoli, mushrooms, or spinach.
• Spicy Alfredo: I add red pepper flakes or Cajun seasoning to the sauce for a spicy kick.
• Lighter Alfredo: I use half-and-half instead of cream, or sub part of the cream with milk.
• Cheese twist: I mix in a bit of Romano or Asiago for added sharpness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to loosen up the sauce and warm it over low heat on the stovetop. I avoid microwaving if possible, as it can make the sauce separate.

FAQs

Can I make the sauce ahead of time?

Yes, I often make the Alfredo sauce a day ahead and store it in the fridge. I just reheat it gently on the stove and whisk it to bring it back to a smooth consistency.

What’s the best way to cook the chicken for this recipe?

I prefer searing the chicken in a skillet for a flavorful crust, but grilled or baked chicken also works well if I want a smokier or lighter taste.

Can I freeze Chicken Alfredo?

I don’t recommend freezing it because the creamy sauce can separate, but leftovers will keep fine in the fridge for a few days.

What pasta works best with Alfredo sauce?

Fettuccine is my top pick for its wide, flat noodles that hold onto the creamy sauce, but linguine, penne, or even rigatoni work too.

How do I make the sauce extra creamy?

I make sure to use heavy cream and freshly grated Parmesan, and I let the sauce simmer gently while stirring to help it emulsify properly.

Conclusion

This Easy Olive Garden Chicken Alfredo recipe brings the indulgence of dining out straight to my kitchen. It’s simple, satisfying, and endlessly adaptable—exactly the kind of recipe I love having in my rotation. Whether I serve it for a cozy dinner or a special occasion, it never fails to impress.

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