Chicken Alfredo – Easy Olive Garden Copycat

This homemade Olive Garden Chicken Alfredo is creamy, cheesy, and loaded with juicy grilled chicken over fettuccine. It’s fast (like, under 30 minutes), uses pantry staples, and hits that comfort food craving without needing to leave the house. Perfect for dinner when takeout feels like too much work.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: buttery, creamy, rich
• Great for: weeknights, date night, pasta resets

Why I Like This Recipe

I had zero energy and almost ordered delivery, but then I remembered this one. Just grilled some chicken, made the sauce in one pan, and boom — dinner that tastes fancy without the drama. You don’t even need much, and it’s honestly quicker than waiting on delivery.

Ingredients

Chicken:

• 2 tsp olive oil
• 12 oz chicken breast (1 large or 2 small)
• ½ tsp salt
• ¼ tsp black pepper

Alfredo Sauce:

• 2 cups heavy cream
• 4 oz unsalted butter
• ¾ cup grated Parmesan
• ½ tsp garlic powder (optional)

Pasta:

• 8 oz fettuccine (or whatever pasta you’ve got)

How To Make Chicken Alfredo

• Cook the chicken: Preheat a skillet or grill pan to medium-high.
  Brush chicken with olive oil, season with salt and pepper.
  Cook for about 5–7 minutes on one side, then 3–4 on the other until done. Slice and set aside.
• Make the sauce: In a pan, melt butter into the cream on medium heat. Don’t boil.
  Whisk in Parmesan and garlic powder if using. Keep whisking ‘til smooth and thick enough to coat a spoon.
• Boil the pasta: Salt your water, cook the pasta according to the box, and drain.
• Put it together: Toss pasta in the sauce or plate it and pour the sauce on top.
  Add sliced chicken and a little extra cheese if you’re feeling it.

Tips for Success

• Don’t let the sauce boil — it’ll split. Low and steady wins.
• Use real Parmesan, freshly grated if possible. Not the shaker stuff.
• Salt your pasta water — it actually makes a difference.
• Sauce too thick? A splash of pasta water thins it nicely.

Storage and Reheating

• Fridge: Store pasta and sauce separately if you can. Use within 3 days.
• Freezer: The sauce freezes okay (just the sauce). Defrost overnight.
• Reheat: Warm slowly on the stove with a splash of milk or cream, stirring to bring it back.

Frequently Asked Questions

• Can I use milk instead of cream?
  You can but it won’t be as rich. Whole milk + a bit of cream cheese works better as a sub.
• Do I have to grill the chicken?
  Nope. You can bake it, pan-fry it, or even use rotisserie if you’re tired.
• Is fettuccine the only pasta that works here?
  Nah, any pasta is fine. Penne, linguine — it’s your kitchen.
• Can I add veggies?
  Totally. Sautéed broccoli or spinach fits right in.
• Is this the exact Olive Garden recipe?
  Not officially, but it’s real close — and tastes better fresh, tbh.

Common Mistakes and How to Dodge Them

• Letting the sauce boil: Cream breaks when it boils. Keep it at a soft simmer — tiny bubbles only.
• Using pre-shredded Parmesan: It doesn’t melt the same and makes the sauce grainy. Grab a block if you can.
• Adding cheese too early: Wait until the cream and butter are fully combined and hot. Otherwise, clumps.
• Not salting the pasta water: It’s your one shot to season the pasta itself. Just do it.
• Overcooking the chicken: Pull it once the juices run clear or it hits 165°F. Dry chicken ruins the whole vibe.

Nutrition Facts (Per Serving)

• Calories: 2057 kcal
• Total Fat: 140g
• Saturated Fat: 83g
• Cholesterol: 430mg
• Sodium: 970mg
• Potassium: 470mg
• Total Carbohydrate: 77g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 88g

You Might Also Like:

• Chicken Alfredo Pizza – Easy Olive Garden Copycat
• Chicken Parmigiana – Easy Olive Garden Copycat
• Chicken Formaggio Pizza – Easy Olive Garden Copycat
• Parmesan Crusted Chicken – Easy Olive Garden Copycat