Olive Garden Chicken Alfredo is the most perfectly tasty copycat recipe. Creamy, rich, delicious alfredo sauce over moist, tender chicken breasts and fettuccini -- it doesn't get much better than this!
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:4servings
Ingredients
For the Chicken
2chicken breasts, cut in half lengthwise
2large eggs, + 2 tablespoons water
1cupItalian style breadcrumbs
¼cupgrated parmesan cheese
¼cupflour
1teaspoongarlic powder
½teaspoonsmoked paprika, optional
½teaspoonsalt
cracked black pepper, to taste
2tablespoonsbutter
1teaspoonolive oil
12ouncesfettuccine noodles
freshly chopped parsley , for topping
Alfredo Sauce
3tablespoonsbutter
1tablespoonminced garlic
3tablespoonsflour
3cupsmilk, see note
1teaspoonsalt, or to taste
1-1 ½cupsreserved pasta water
⅓-½cupfreshly grated parmesan cheese
Instructions
Prepare the Chicken
In a wide, shallow dish stir together breadcrumbs, parmesan, flour, garlic powder, salt, and pepper.
In a second wide, shallow dish whisk together eggs and water.
Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then a second time in the flour/breadcrumbs to give it a really good coating.
Melt butter in a large skillet over medium heat. Stir in oil. Add the coated chicken and cook on for 4-5 minutes on each side until cooked through. Transfer to a dish and cover to keep warm.
Prepare the Sauce
Cook fettuccine noodles according to package's directions. Reserve 1 1/2 cups pasta water and cover pasta to keep warm until ready to serve.
In the same skillet used for the chicken, melt the butter over medium heat. Stir in garlic for 1 minute til fragrant.
Sprinkle flour over the melted butter and garlic and stir until a paste forms.
Gradually whisk in milk until smooth and fully incorporated.
Stir in salt, pepper, and 1/2 cup reserved pasta water.
Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.
Gradually whisk in more pasta water as needed to rich a smooth, pourable sauce. Taste, add salt and pepper if needed.
Slice chicken and serve with fettuccine noodles and prepared sauce. Garnish with cracked black pepper and chopped parsley if desired. Enjoy!
Notes
Milk: I used fat free half and half. The heavier fat content, the richer your sauce will be. I recommend at least 2 percent milk or whole milk, though 1 percent will work. I would not recommend skim milk.Parmesan cheese: I usually recommend using freshly grated parmesan cheese but for this recipe I like to use the grated parmesan cheese that comes in a shaker can.