I love a dish that feels fancy but is easy enough to make any night of the week. This creamy Chicken Alfredo tastes just like the one from Olive Garden — rich, garlicky, and full of comforting flavor. It’s one of my favorite recipes to make when I want something indulgent yet simple.
Why You’ll Love This Recipe
I like that this dish is quick to prepare but still tastes restaurant-quality. The sauce is smooth, creamy, and full of flavor from the butter and garlic. It coats the fettuccine perfectly, and the tender chicken makes it a complete, hearty meal. Plus, it reheats beautifully for lunch the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 pound boneless, skinless chicken breasts
12 ounces fettuccine pasta
2 tablespoons olive oil
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
1 tablespoon all-purpose flour (optional, for thickening)
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
I start by cooking the fettuccine in a large pot of salted boiling water until al dente. Then I drain it and set it aside.
While the pasta cooks, I season the chicken with salt and pepper. In a skillet, I heat olive oil over medium-high heat and cook the chicken for about 6–7 minutes per side, or until golden brown and fully cooked. Then I remove it from the pan and slice it thinly.
In the same skillet, I melt the butter. I add the minced garlic and sauté for about 1 minute until fragrant.
I whisk in the flour (if using) and cook for 30 seconds to make a light roux. Then I slowly pour in the heavy cream while whisking to create a smooth sauce.
When the sauce begins to gently simmer, I reduce the heat and stir in the Parmesan cheese until melted and creamy. I taste and adjust with more salt or pepper if needed.
I add the cooked fettuccine into the sauce and toss until it’s evenly coated.
Finally, I plate the pasta, top it with sliced chicken, and sprinkle with chopped parsley and extra Parmesan before serving.
Servings and Timing
This recipe makes 4 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I sometimes replace chicken breasts with chicken tenderloins for faster cooking.
Adding broccoli florets or spinach makes the dish feel lighter and adds a pop of color.
For a slightly tangy twist, I occasionally add a squeeze of lemon juice to the sauce right before serving.
If I want a lighter version, I use half heavy cream and half whole milk (the sauce is a bit thinner but still delicious).
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the pasta gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce if it thickens. I avoid microwaving at high heat because it can make the sauce separate. I don’t recommend freezing because the cream sauce can change texture after thawing.
FAQs
How can I make my Alfredo sauce extra creamy?
I make sure to use heavy cream and freshly grated Parmesan cheese. Adding the cheese slowly while the sauce is warm (not boiling) helps it melt smoothly and stay velvety.
Can I use a different pasta instead of fettuccine?
Yes. I’ve tried penne, linguine, and spaghetti, and they all work well. I just make sure to cook them al dente so they don’t get mushy in the sauce.
What if my sauce gets too thick?
If the sauce thickens too much, I stir in a bit of warm milk or cream until it reaches the consistency I like.
Can I make this dish ahead of time?
I sometimes prepare the sauce ahead of time and keep it in the fridge. When I’m ready to serve, I cook fresh pasta, reheat the sauce gently, and combine them right before serving.
Is this recipe good for picky eaters?
Absolutely. It’s creamy, mild, and comforting — perfect for kids and anyone who enjoys simple flavors.
Conclusion
This Easy Olive Garden-Style Chicken Alfredo is one of my favorite comfort meals. I love how the creamy sauce, tender chicken, and rich Parmesan flavor come together in every bite. It’s simple enough for weeknights but elegant enough to serve to guests. Whenever I want something cozy and satisfying, this recipe is my top choice.
A creamy and comforting Chicken Alfredo inspired by Olive Garden — made with rich Parmesan sauce, tender chicken, and fettuccine. It’s simple enough for weeknights but tastes like a restaurant favorite.
Total Time:35 minutes
Yield:4 servings
Ingredients
4 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 pound boneless, skinless chicken breasts
12 ounces fettuccine pasta
2 tablespoons olive oil
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
1 tablespoon all-purpose flour (optional, for thickening)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Cook fettuccine in salted boiling water until al dente. Drain and set aside.
Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6–7 minutes per side until golden and cooked through. Remove and slice thinly.
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Whisk in flour (if using) and cook for 30 seconds. Slowly whisk in heavy cream to create a smooth sauce.
Once the sauce simmers, reduce heat and stir in Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
Add cooked fettuccine to the sauce and toss until well coated.
Plate pasta, top with sliced chicken, and garnish with parsley and extra Parmesan.
Notes
Use chicken tenderloins for quicker cooking.
Add broccoli or spinach for extra vegetables.
A splash of lemon juice adds a fresh, tangy twist.
Use a mix of heavy cream and milk for a lighter sauce.
Reheat gently with added milk to avoid separating the sauce.
