Olive Garden Style Chicken Alfredo Pasta

Okay, confession time: I once tried to recreate Olive Garden’s Chicken Alfredo and ended up with a sad, gluey bowl of “nope.” Fast forward and a few kitchen mishaps later, I landed on this version — rich, silky, and comfortingly saucy without making you second-guess your life choices. If you like creamy pasta that hugs fork tines and chicken with golden, slightly crisp edges, you’re in for a treat. This recipe keeps things simple, uses pantry-friendly ingredients, and teaches a couple of tricks I learned the hard way (hello, reserved pasta water). Bring a glass of wine, crank the tunes, and let’s make dinner worth lingering over.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This Chicken Alfredo hits that creamy, buttery, cheesy sweet spot without being fussy. The sauce clings to each ribbon of pasta, the chicken gets a satisfying golden sear, and the garlic-parmesan aroma will have everyone hovering at the stove. It’s easy enough for a weeknight but looks impressive for guests. Plus, it’s forgiving — a little extra pasta water or cheese rescues any texture issues. It’s so indulgent even your stress will go al dente.

Ingredients

For the Main Dish:

• 12 oz fettuccine (or your favorite pasta)
• 1 1/2 lb boneless, skinless chicken breasts (about 2 large breasts)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup low-sodium chicken broth
• 1 1/2 cups freshly grated Parmesan cheese (not the powder in a can)
• Salt and black pepper to taste
• 1 tsp Italian seasoning (or a pinch each of oregano and basil)
• 1/2 cup reserved pasta water (see note below)
• Fresh parsley, chopped, for garnish
• Optional: 1 tbsp lemon juice for brightness

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan for serving

How I Make It

Step 1:

Bring a large pot of salted water to a rolling boil and add the 12 oz fettuccine. Cook according to package directions for al dente (usually around 10 minutes). Just before you drain, scoop out and save 1/2 cup of that starchy pasta water — it’s liquid gold for the sauce. Drain the pasta and set aside. The kitchen should smell like warm wheat and promise.

Step 2:

While the pasta cooks, pat the 1 1/2 lb chicken breasts dry and season both sides with salt, pepper, and 1 tsp Italian seasoning. Slice larger breasts horizontally into two thinner cutlets so they cook evenly. Heat a large skillet over medium-high, add 2 tbsp olive oil, and when it shimmers, add the chicken. Sear until you hear a satisfying sizzle and the edges turn golden — about 6–8 minutes per side depending on thickness. Tip: don’t move the chicken while it’s forming that crust. Finish when the internal temp hits 165°F, then transfer to a plate and tent with foil to rest for a few minutes.

Step 3:

Reduce the skillet to medium and add 2 tbsp butter. Toss in the minced 3 cloves garlic and sauté until fragrant — you’ll smell that warm, toasty garlic in about 30 seconds. Pour in 1/2 cup chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon (those bits add tons of flavor). Stir in 1 1/2 cups heavy cream and bring to a gentle simmer. Let the sauce reduce and thicken for about 3–5 minutes, stirring occasionally so it doesn’t stick.

Step 4:

Turn the heat to low and slowly whisk in 1 1/2 cups freshly grated Parmesan until smooth and silky. If the sauce feels too thick, stir in some of the reserved pasta water a little at a time until you reach a glossy, clingy consistency. Slice the rested chicken into strips and add it back to the pan along with the drained pasta. Toss everything together so each ribbon of pasta gets coated. Taste and adjust with salt, pepper, or a squeeze of 1 tbsp lemon juice if you like a bright note.

Step 5:

Serve immediately with a sprinkle of chopped parsley and extra Parmesan. Look for the creamy sauce that drapes the pasta, the golden hue on the chicken, and the steam rising as you twirl a forkful. Serve on warmed plates; the pasta holds heat better that way. Dig in and listen for the quiet contented sighs around the table.

Pro Tips

• Use freshly grated Parmesan — pre-grated doesn’t melt as smoothly and can make the sauce grainy.
• Reserve pasta water every time; the starch helps emulsify the sauce so it clings like a dream.
• If your sauce splits, whisk in a splash of warm cream or a tablespoon of cold butter off the heat to bring it back together.
• For evenly cooked chicken, pound thick breasts to an even thickness or slice into cutlets before seasoning.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shrimp (cook 2–3 minutes per side) for a seafood twist that cooks fast.
• Use tofu (firm, pressed and pan-seared) to make it vegetarian-friendly — toss the tofu in cornstarch for crisp edges.
• Replace heavy cream with full-fat Greek yogurt thinned with milk for a lighter sauce (stir in off heat to avoid curdling).
• For gluten-free, use your favorite gluten-free pasta and ensure broth is GF-certified.

Variations & Tips

• Spicy: Stir in 1/4–1/2 tsp red pepper flakes with the garlic.
• Kid-friendly: Skip the lemon and red pepper; keep the sauce extra creamy and mild.
• Veggie-loaded: Add baby spinach and sautéed mushrooms to the sauce for color and earthiness.
• Lemony twist: Add zest from 1 lemon plus the juice for a brighter Alfredo.
• Baked version: Transfer to a baking dish, top with extra Parmesan and panko, and broil 2–3 minutes for a crunchy finish.
• Creamy pesto Alfredo: Stir in 2 tbsp pesto at the end for a herby lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the pasta and chicken separately, toss the pasta with a little oil so it doesn’t stick, and store sauce in an airtight container. Reheat gently on the stove with a splash of milk or reserved pasta water to return the sauce to a saucy texture.

Can I double the recipe?

Sure thing. Use a larger pot and skillet or cook in batches so the chicken gets a proper sear. Timing for sauce stays similar; you may need a touch more pasta water to loosen it.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a little extra Parmesan to bump richness.

How do I know it’s done?

You’ll know the chicken is done when the internal temperature reaches 165°F and juices run clear. The pasta should be al dente (tender with a tiny bite), and the sauce should coat the pasta and shimmer without being watery.

What if I don’t have ingredient X?

No Parmesan? Try Pecorino Romano for a saltier bite. No heavy cream? Use a mix of full-fat milk and cream cheese (whisk until smooth) or Greek yogurt added off heat.

How I Like to Serve It

I love this for a cozy weeknight with a simple green salad and crusty bread to mop up every last drop. For guests, I plate on warmed bowls and add a lemon wedge and extra Parmesan at the table. It works year-round: hearty in winter, comfortingly bright with lemon in spring. Pair with a crisp Pinot Grigio or your favorite soda if kids are involved.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or water.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!