Olive Garden's Chicken Alfredo

Replicate a favorite restaurant recipe at home. The rich ingredients in this homemade chicken alfredo will make you feel like you’re eating out.
Photo by Susan M.

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound fettuccine or linguine

  • Salt to taste

  • 1

    pound boneless, skinless chicken breast, cut into 2 inch pieces

  • 4

    tablespoons olive oil, divided

  • 1/2

    cup onion, chopped, divided

  • 2

    cloves garlic, chopped, divided

  • 1/2

    teaspoon red pepper flakes

  • 1

    teaspoon dried oregano

  • 1

    cup white wine

  • 1/2

    cup whipping cream or half and half

  • 1/2

    cup +1 teaspoon Parmesan cheese, grated

  • 1

    teaspoon ground pepper

  • 2

    teaspoons dried parsley flakes

Directions

Place 6 quarts of water in a large pot and bring to a boil. Add pasta and salt and cook until done. Drain, reserving 1 cup of cooking liquid for later use. While water is coming to a boil, heat a large skillet over medium heat. Add 2 teaspoons olive oil, 1/4 cup onion, 1 clove garlic and red pepper flakes. Add chicken pieces to skillet and saute until done, about 4 minutes. Remove chicken. Add remaining oil, onion and garlic to skillet and saute about 1 minute. Add white wine (take skillet off stove while adding the wine to prevent fire) and continue to cook over medium heat until reduced in half, about 5 minutes. Lower heat to simmer and add cream and Parmesan cheese. Stir until thickened, about 2 minutes. Add parsley flakes and stir. Add pasta to sauce and mix. (If pasta is too thick at this point add the reserved pasta water.) Place all but a few pieces of chicken in the pasta. Pour pasta into a serving bowl. Place remaining chicken on top. Sprinkle with remaining cheese and some parsley, if desired.

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