Copycat Olive Garden Chicken Alfredo Recipe

This Olive Garden-inspired chicken Alfredo is creamy, garlicky, and comforting, with tender chicken and fettuccine coated in a rich Parmesan sauce. It’s the kind of restaurant-style dinner that feels much more complicated than it actually is.

Love cozy copycats? Pair this with our Olive Garden Breadsticks or make our Garlic Parmesan Chicken Skillet when you want another creamy chicken dinner. For more planning help, browse Recipes by Budget or let What Should I Make? narrow down dinner ideas.

Recipe at a Glance

Prep Time: 10 minutes
Cook Time: 20 minutes
Bake Time: Not applicable
Chill Time: Not applicable
Rest Time: 5 minutes for the cooked chicken
Total Time: 30 minutes
Servings: 4
Difficulty: Easy

Why You’ll Love This Chicken Alfredo

Restaurant-style comfort food: Creamy Alfredo, tender chicken, and fettuccine make this a full dinner in one bowl.
Simple ingredients: Butter, garlic, cream, Parmesan, and pasta do most of the work.
Weeknight-friendly: The chicken cooks while the pasta water comes to a boil.
Easy to customize: Swap the chicken for shrimp or keep it vegetarian.

What You Need

12 ounces fettuccine
1 1/2 pounds boneless, skinless chicken breasts
4 tablespoons salted butter, divided
3 cloves garlic, finely minced
1 1/2 cups heavy cream
1 1/2 cups finely grated Parmesan cheese
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning, optional

How to Make It

Bring a large pot of generously salted water to a boil. Cook the fettuccine until just al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
Pat the chicken dry and season both sides with the salt, pepper, and Italian seasoning.
Heat 2 tablespoons butter in a large skillet over medium heat. Cook the chicken for about 5 to 7 minutes per side, depending on thickness, until browned and the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.
Add the remaining 2 tablespoons butter to the skillet. Add the garlic and cook for about 30 seconds, just until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
Reduce the heat to low. Add the Parmesan a little at a time, stirring until melted and smooth.
Add the cooked fettuccine and toss. Add reserved pasta water 1 tablespoon at a time until the sauce coats the noodles smoothly.
Slice the chicken and arrange it over the pasta. Finish with extra Parmesan and black pepper if desired.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Avoid high heat, which can make Alfredo separate.

Tips and Troubleshooting

Chicken browning too quickly: Lower the heat and finish cooking gently. Very thick breasts can be pounded to an even thickness before cooking.
Alfredo looks grainy: Turn the heat down before adding Parmesan and stir it in gradually. Boiling a cheese sauce can make the proteins tighten and the sauce lose its smooth texture.
Sauce is too thick: Add reserved pasta water a tablespoon at a time until the noodles are glossy and coated.
Sauce is too thin: Let it simmer gently for another minute or two before adding the pasta.
Pasta clumps: Toss the drained pasta with the warm sauce immediately rather than letting it sit in the colander.

Substitutions

Use half-and-half for a lighter sauce, knowing it will be less rich.
Swap chicken for cooked shrimp, using the same seasoning profile.
Use freshly grated Romano or a Parmesan-Romano blend for a sharper cheese flavor.
Use gluten-free fettuccine if needed, following the package cooking instructions.

Frequently Asked Questions

Why reserve pasta water?

The starchy water helps loosen the sauce while helping it cling to the noodles. Add it gradually rather than pouring in the whole cup.

Can I make the Alfredo sauce ahead?

It is best made close to serving. If you do make it ahead, rewarm it gently and loosen it with a small splash of milk or cream.

How do I know the chicken is done?

The thickest part should reach 165°F on an instant-read thermometer before slicing.

Tips for a Smooth Alfredo Sauce

Keep the sauce at a gentle simmer and add the Parmesan over lower heat. Very high heat can make a cream-and-cheese sauce separate or become grainy.

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Frequently Asked Questions

Can I use half-and-half?

Yes, although the sauce will be lighter and may need a little more reduction to reach a creamy consistency.

Can I use shrimp instead?

Yes. Cook seasoned shrimp separately and use it in place of the chicken.