Copycat Olive Garden Chicken Alfredo Recipe

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

12 ounce fettuccine pasta

2 tablespoons olive oil

1/2 cup and 2 tablespoons butter

2 boneless, skinless chicken breasts

1 1/2 teaspoons salt, divided

1 1/2 teaspoons fresh ground pepper, divided

3 cloves garlic, very finely chopped

1 1/2 tablespoons flour

2 cups heavy cream

3/4 cup grated Parmesan, add extra for topping if desired

2 tablespoons chopped parsley, garnish (optional)

Instructions

Bring a large pot of water to a boil with a generous amount of salt. Add the pasta and cook until al dente, per the package instructions. Drain the cooked pasta and set aside.

While the pasta cooks, add the olive oil to a cast-iron skillet and set it to high heat. Add 2 tablespoons butter, then add the chicken and season with 1 teaspoon salt and 1 teaspoon pepper.

Cook the chicken until golden on one side, then flip to cook the other side. Cover the pan and reduce heat to medium. Cook chicken for about 5 to 7 minutes until it is no longer pink in the center. Remove the chicken from the pan and leave it to rest.

While the chicken rests, make the sauce. Melt 1/2 cup butter in a large, deep-sided skillet over medium heat. Add the garlic and cook for 30 seconds until slightly browned and aromatic. Reduce the heat to low and then season with salt and pepper.

Add the flour to the skillet and stir until it forms a paste. Then, slowly pour in the heavy cream, stirring constantly until smooth.

Allow the mixture to cook until steaming and slightly thickened. Then add the 1/2 cup of Parmesan cheese and stir until smooth. Remove the pan from the heat and cover.

When ready to serve, slice the chicken into strips and portion the pasta into bowls. Top it with the chicken and sauce.

Garnish with freshly chopped parsley and sprinkle with additional Parmesan if desired. Serve and enjoy!

Nutrition

• Calories: 1100 cal