Copycat Olive Garden™ Chicken Alfredo

Recipe Ingredients

Chicken Alfredo pasta is surprisingly simple to make, requiring only a handful of ingredients you likely already have on hand. Yet, the result is a dish impressive enough for any occasion.

Fettuccine Pasta: Dried pasta is the foundation of this dish. Just make sure not to overcook the pasta. It should be just cooked through, but not at all mushy.

Heavy Cream: Fresh cream is what makes the sauce so luxurious. When cooked with the butter and Parmesan, it becomes just thick enough to coat the pasta.

Chicken Breasts: Not only do the sauteed skinless, boneless chicken breasts add protein to the fettuccini chicken Alfredo, they also add texture and flavor to the dish.

Butter: Salted butter gives a unique, rich flavor to the dish.

Parmesan: Cheesy with a slightly nutty flavor, Parmesan is one of the most important elements of chicken Alfredo. Look for Parmesan cheese in the refrigerated section of the grocery store.

Other Ingredients: Olive oil, garlic, salt, pepper, flour, and parsley add body, flavor, and color to the cream sauce.

Cookware You’ll Need

You shouldn’t have any problem finding the few pieces of equipment you’ll need to make this chicken Alfredo recipe.

5-Quart Pot: A pasta pot, a stock pot, or even a Dutch oven will work.

Large Skillet: Use this to first cook the chicken. Then, use the same skillet to prepare the Alfredo sauce.

Whisk: You’ll need a whisk to make a smooth, rich sauce for the pasta.

Cutting Board and Knife: A cutting board and sharp knife make the job of cutting the chicken breasts into nice slices an easy one.

How to Make Chicken Alfredo

It just takes a few easy steps to pull together this simple chicken Alfredo recipe. For a complete list of ingredients and instructions, see the recipe below.

1. Cook the Pasta

Make sure your water is boiling before adding the dry pasta. Cook and drain per package directions.

2. Cook the Chicken

While the pasta is cooking, season your chicken breasts with salt and pepper; then, add them to the pan. Cook until the chicken is no longer pink in the middle. Transfer to a cutting board, and let rest while you make the sauce.

3. Make the Alfredo Sauce 

• Start the Sauce by Cooking the Garlic: In the same skillet the chicken was cooked in, melt the butter, and cook the garlic until fragrant.

• Making a Smooth Sauce: Use a whisk to stir in the flour until the mixture is smooth. Then, slowly stir in the cream. Go slow and keep stirring to get a smooth sauce.

• Cook to Thicken and Add Parmesan: Cook and stir the sauce until it thickens slightly. Still using the whisk, stir in Parmesan cheese until smooth. Remove from heat, and cover while you cut the chicken and gather serving bowls or plates.

4. Put it All Together

Use large tongs to arrange the pasta in the serving bowl or on a plate. Top with slices of chicken, and spoon the sauce over the top. Garnish with chopped fresh parsley and additional Parmesan, if you like.

Possible Variations

This chicken Alfredo recipe is versatile and easy to make your own. For example, we’ve heard our users like to use half-and-half or whole milk—instead of cream—in the sauce. Here are a few other ideas you can try.

Swap the Pasta: Spinach fettuccine or egg noodles are good alternatives for fettuccini.

Alfredo Flavor in Every Bite: Try tossing the cooked fettuccine with some of the Alfredo sauce before serving it to assure that each forkful you get has a little of the good stuff.  

Green is Good: Add cut-up, cooked asparagus, broccoli, or green beans before topping with Alfredo sauce for a veggie boost that also adds color.

If you’d like, try another Alfredo recipe; this one-pot chicken Alfredo penne is quick and easy.

Serving Chicken Alfredo

This easy chicken Alfredo recipe is always the star of the plate, but a warm, buttery Pillsbury crescent roll or a flaky biscuit is always a welcome addition.

It can also be nice to cut through the richness of chicken Alfredo with a crisp green salad tossed with a brightly-flavored Italian dressing. Of course, a simple vegetable like steamed broccoli or roasted asparagus would add some lovely color sitting beside the chicken Alfredo pasta. 

Or you can make it ultra-easy on yourself, and simply slice some ripe tomatoes, place them on a platter, season with salt and pepper, and drizzle with a little olive oil and balsamic vinegar. The acidity of this “salad” pairs perfectly with the pasta.

Storing and Reheating

Any leftover chicken Alfredo will store well and make an amazing meal another day.

Fridge

For the best results, store the Alfredo sauce, chicken, and the fettuccine separately in air-tight food-storage containers. If the sauce is stored with the pasta, the pasta will continue to absorb it, making the pasta mushy and less saucy when reheated. Store any leftovers in the refrigerator up to 4 days.

Reheating

• Pasta: Place in microwaveable bowl with a teaspoon of water. Cover and microwave on high 1 to 2 minutes, or until it’s heated through.

• Chicken: Place on a microwaveable plate. Cover and microwave on medium-high (70%) 1 to 1 1/2 minutes or until heated through.

• Sauce: Use a small saucepan, and heat slowly over low heat until hot, about 2 to 3 minutes, adding a tablespoon or two of cream or milk if it’s too thick.

Why Pillsbury Users Love This Recipe

This chicken Alfredo recipe is a user favorite for multiple reasons. One reviewer said, “The flavor was great, a winner.” Many find it tastes just like their favorite restaurant's chicken Alfredo, offering a delicious restaurant-quality meal at home. Others appreciate its versatility, easily customized with extra garlic or a different cheese, such as Pecorino Romano, for a bolder flavor. And for others, it's become a family staple, pleasing even the pickiest eaters and ensuring repeat requests.