Angry Alfredo with Chicken  – Easy Olive Garden Copycat

This Angry Alfredo with Chicken is a fast, cozy dinner idea when you’re kinda tired but still want real food. It’s basically a spicy, creamy Alfredo sauce with pan-seared chicken, baked with mozzarella until golden and melty. Takes like 25 minutes, one pan for the sauce, and no fancy stuff — just solid comfort food.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: creamy, spicy, cheesy
• Great for: weeknights, leftovers, stress-eating in a good way

Why I Like This Recipe

Didn’t plan on cooking. Just… opened the fridge, saw chicken, and was like “fine.” Made this with what I had, wasn’t expecting much — but it hit. Like rich, spicy, cheesy hit. Been in the regular dinner rotation since.

Ingredients

Spicy Alfredo Sauce

• 4 oz butter
• 1 cup heavy cream
• ½ cup freshly grated Parmesan
• ½ tsp garlic powder
• ¼ tsp red pepper flakes (or more, depending on your mood)

Chicken

• 8 oz boneless, skinless chicken breast
• ¼ tsp salt
• ⅛ tsp ground black pepper
• 1 tbsp olive oil

Topping

• ½ cup shredded mozzarella
• optional: chopped parsley for garnish

How To Make Angry Alfredo with Chicken

1. Start the sauce: Melt butter in a saucepan over medium heat. Pour in cream, let it warm up. Add Parmesan, stir constantly ‘til smooth. Lower heat, toss in garlic powder and chili flakes.
2. Cook the chicken: Season with salt and pepper. Sear in olive oil, medium-high heat, about 6–7 mins each side. Let it rest, then cut it up.
3. Assemble and broil: Mix the chicken into the Alfredo. Pour into a small casserole dish. Top with mozzarella. Broil on high just until the top gets bubbly and golden — a few minutes max.

Tips for Success

• Let your butter and cream sit out for 10 mins before — helps the sauce blend better
• Stir the Alfredo while adding cheese so it doesn’t clump
• Use a thermometer if you’re unsure on the chicken — 165°F is the goal
• Broil time is fast. Don’t walk away. Set a timer or you’ll regret it
• Add more chili flakes if your day’s been that kind of day

Storage and Reheating

• Fridge: Cool it down and store in a sealed container. Keeps for 3 days.
• Reheat: Stovetop with a splash of cream or milk works best. Or microwave in 30-sec bursts and stir in between. Don’t overcook or it gets weird.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep. Just skip the searing part and toss it in with the sauce.
• Too spicy — can I fix it?
  Next time just go lighter on the chili flakes. You can mellow it out with a splash of milk too.
• Can I make it ahead?
  Sure. Assemble it all, just don’t broil yet. Keep in the fridge and broil when ready to eat.
• Is this good with pasta?
  Totally. You can skip the casserole part and just pour the sauce over pasta.
• Can I freeze it?
  Wouldn’t recommend. Cream sauces get funky after freezing.

Common Mistakes and How to Dodge Them

• Not stirring the sauce enough: Parmesan needs movement or it clumps. Just keep stirring gently until it melts.
• Burning the cheese on top: Broiler moves fast. Don’t look at your phone while it’s on. Seriously.
• Using cold dairy straight from the fridge: It messes with the texture. Let it sit on the counter while you prep other stuff.
• Chicken too dry: Use a meat thermometer if you’re unsure. Chicken dries out quick.
• Too bland or too spicy: Taste as you go. Alfredo sauce is super flexible — balance the heat with more cream or tone it down early on.

Nutrition Facts (Per Serving)

• Calories: 596 kcal
• Total Fat: 48g
• Saturated Fat: 28g
• Cholesterol: 180mg
• Sodium: 600mg
• Potassium: 300mg
• Total Carbohydrate: 4g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 35g

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• Chicken Alfredo Pizza – Easy Olive Garden Copycat
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• Steak Gorgonzola Alfredo – Easy Olive Garden Copycat