Olive Garden Chicken Alfredo
Creamy Parmesan Alfredo tossed with fettuccine and grilled chicken for a comforting dinner.
Equipment
- Grill or Grill Pan
- Saucepan
- Pot for pasta
- Tongs
- Knife
- Cutting Board
Ingredients
- 2 teaspoons olive oil
- 12 ounces chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 4 ounces butter
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder optional
- 8 ounces fettuccine or other pasta prepared according to package directions
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Brush both sides of the chicken breasts with the olive oil and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Grill the chicken 5 to 7 minutes on the first side, then flip and grill another 3 to 4 minutes, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest while you finish the sauce.
- Meanwhile, cook the fettuccine according to package directions in a large pot of salted boiling water; drain and keep warm.
- In a saucepan over medium heat, warm the heavy cream and butter just until small bubbles appear around the edges, taking care not to boil.
- Whisk in the grated Parmesan until smooth, then add the garlic powder if using and whisk until the sauce thickens, about 1–2 minutes.
- Slice the rested chicken breasts thinly.
- Divide the cooked pasta between plates, spoon the Alfredo sauce over the pasta, and top with sliced chicken; serve immediately.
Notes
- You can substitute linguine or spaghetti for the fettuccine.
- Sear the chicken 5–7 minutes on the first side, then 3–4 minutes after flipping.
- Add garlic powder only if you want a mild garlic flavor.
- Do not boil the cream and butter to prevent separation.
- Let the chicken rest briefly before slicing.