A rich and creamy restaurant-style Chicken Alfredo inspired by Olive Garden, made easily at home with grilled chicken, fettuccine, and a homemade Parmesan cream sauce.
Author:Lizaa
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Halal
Ingredients
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
2 tablespoons unsalted butter
3 garlic cloves, minced
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg (optional)
Fresh parsley, for garnish (optional)
1 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1 cup of pasta water, then drain.
Pat chicken dry and season with salt, black pepper, and Italian seasoning.
In a large skillet over medium heat, heat olive oil and sear chicken for 5–6 minutes per side until golden and cooked through. Set aside to rest, then slice.
In the same skillet, melt butter and sauté garlic for about 30 seconds until fragrant.
Pour in heavy cream and let simmer for a few minutes, stirring frequently.
Reduce heat and stir in Parmesan cheese until melted and sauce is creamy. Add nutmeg if using.
Season with salt and pepper, then toss in cooked pasta. Add reserved pasta water as needed to thin the sauce.
Top with sliced chicken and garnish with parsley before serving.
Notes
Use half-and-half or milk for a lighter sauce.
Substitute shrimp, grilled vegetables, or mushrooms for different variations.
Mix in Romano or Asiago cheese for added depth.
Store leftovers in the fridge up to 3 days and reheat gently on the stovetop with added milk or cream.