Description
Indulge in a creamy, homemade Olive Garden Chicken Alfredo that brings restaurant flavors to your kitchen. Perfect for family dinners or cozy gatherings!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Chopped parsley (optional)
Instructions
- 1. Cook the fettuccine according to package instructions in salted boiling water until al dente. Drain and set aside.
- 2. In a skillet over medium heat, melt butter and add seasoned chicken breasts. Cook for 5-7 minutes on each side until golden brown and an internal temperature of 165°F is reached. Remove from the skillet and let rest.
- 3. In the same skillet, sauté minced garlic for 1-2 minutes until fragrant. Pour in heavy cream while whisking, then stir in Parmesan cheese until melted and smooth.
- 4. Slice the rested chicken and return it to the skillet along with the cooked fettuccine. Toss gently to coat everything evenly in the creamy sauce.
- 5. Garnish with chopped parsley if desired, serve immediately, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 625
- Sugar: 3g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
Keywords: For added flavor, consider incorporating vegetables like spinach or broccoli. Swap chicken for shrimp for a seafood twist. Store leftovers in an airtight container in the fridge for up to three days.