Copycat Olive Garden Chicken Alfredo Recipe
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!
Servings:4 servings
Ingredients
For the Chicken
- 2 chicken breasts, cut in half lengthwise
- 2 large eggs, + 2 tablespoons water
- 1 cup Italian style breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup flour
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika, optional
- ½ teaspoon salt
- cracked black pepper, to taste
- 2 tablespoons butter
- 1 teaspoon olive oil
- 12 ounces fettuccine noodles
- freshly chopped parsley , for topping
Alfredo Sauce
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 3 cups milk, see note
- 1 teaspoon salt, or to taste
- 1-1 ½ cups reserved pasta water
- ⅓-½ cup freshly 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.
Nutrition
Calories: 471 kcal, Carbohydrates: 41 g, Protein: 41 g, Fat: 15 g, Saturated Fat: 7 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 105 mg, Sodium: 1515 mg, Potassium: 778 mg, Fiber: 2 g, Sugar: 12 g, Vitamin A: 475 IU, Vitamin C: 2 mg, Calcium: 443 mg, Iron: 3 mg
