This dreamy Olive Garden chicken alfredo is a decadent version that comes together quickly with a creamy robust style that satisfies all the senses. When it comes to Italian chicken recipes, my Olive Garden chicken alfredo tops my list of personal favorites.
This isn’t just one of those pasta recipes with doctored-up jarred alfredo sauce on it! It’s one of those really impressive chicken pasta recipes that taste amazing and it’s very easy to make.
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This is perfect for when you need an easy meal that you can pull together on a busy weeknight without tearing up the kitchen! I LOVE that it’s a meal my entire family loves, and my kids think I’m a total rock star when I make it! Added bonus, it’ll also save you $50 for eating at home and skipping the restaurant!
I hope you try more of my favorite Olive Garden copycat recipes next!
- Five Cheese Ziti Al Forno
- Tortellini Al Forno
- Zuppa Toscana
Ingredients You’ll need
- Fettucine – I prefer using Fettucine pasta because it’s got plenty of valuable real estate to carry that yummy Olive Garden alfredo sauce. It should be cooked al dente with an adequate amount of salt for best results.
- Chicken Breasts – Two boneless, skinless breasts will do the trick here. It makes the ideal amount for this recipe.
- Olive Oil
- Salt
- Black Pepper
- Unsalted Butter
- Garlic
- Flour
- Heavy Cream
- Whole Milk
- Parmesan Cheese – is the star of the show here so it’s important to use quality cheese. The green container isn’t going to deliver on flavor. I like to use fresh parmesan that I shred myself.
- White Pepper
- Parsley
Tips
Chicken:
- Be sure to let your cooked chicken rest before slicing it up. This is very important! If you cut it too soon, all the juices will run out and you’ll end up with dry rubbery chicken.
Toast the Flour:
- You’ll want to sauté the flour in the butter/garlic mixture for just a minute and remove it from heat. This is another critical step.
- First, it helps coat the flour in butter, so it acts the way we want it to, and it gets rid of that flour flavor. Removing it from heat stops it from cooking so you end up with a white roux. Here’s a little about the different types of roux, just in case.
Variations:
- Some people do like to add mushrooms to their chicken alfredo.
- Add Seafood- it’s really easy to switch out the chicken with shrimp and turn this recipe into shrimp alfredo!
- Other types of pasta- I’ve always preferred fettuccini pasta in this recipe but feel free to use whatever shape you’d like.
Storing + Freezing + Make-Ahead
- Storing Tips: You can toss leftovers in an airtight container in the fridge and it’ll keep just fine. Large Ziplocs work well too.
- How Long Can You Keep This In The Fridge? This will last for up to 4 days in the fridge when stored properly.
- Can You Freeze This? Unfortunately, it’s not a good idea to freeze this. Pasta is notoriously finicky in the freezer and this recipe is just never quite the same when it thaws.
- Make-Ahead Tips: Fettuccine alfredo is always best when it’s fresh but the leftovers are quite yummy too. The pasta will continue to absorb the sauce in the fridge so you may need to thin it out, depending on your preferences. If that’s the case you can add a little milk when you reheat it.
- Food Safety: If you’d like more info on food safety check out this link for alfredo sauce. It’s also best to reserve the FDA-recommended 2-hour serving rule just to be on the safe side.
Serving Recommendations
I like to serve this with my favorite garlic bread or Olive Garden breadsticks, both of which are ridiculously delicious along with my Mediterranean salad fully loaded with delicious goodies and dressed with an easy tangy homemade vinaigrette
More Pasta Recipe Favorites
- Spaghetti And Meatballs
- Johnny Marzetti Casserole
- Pasta Alla Norma
- Cacio e Pepe
- Italian Spaghetti
- Garlic Parmesan Chicken Pasta
Source: https://gardencourte.com
Categories: Garden news