Easy Olive Garden Chicken Alfredo Recipe: Creamy and Delicious Family Favorite
Easy Chicken Alfredo
Jace LOVES Chicken Alfredo, and when I saw this Olive Garden-inspired recipe, I knew we had to make it. It’s the perfect comforting meal, especially on busy nights when we need something creamy and satisfying. If you're craving the rich, cheesy goodness of Olive Garden’s Chicken Alfredo but prefer making it at home, this easy recipe is for you!
• Family-Friendly: My teen and I loved it
• Difficulty Level: Easy/Intermediate
• Best Served With: Garlic bread, fries, a side of toast, mashed potatoes, or roasted Asparagus
• Serving size: 4
• Total cook time: Less than 30 minutes
Why You Will Love This Easy Chicken Alfredo
Chicken Alfredo is nostalgic. It reminds me of eating at Olive Garden or making a special dinner at home. This pasta is creamy and cheesy, with soft, juicy chicken that blends perfectly with tender noodles.
Why This Chicken Alfredo is a Little Different (and Better!)
We’ve eliminated salt for a lower-sodium version of this easy chicken Alfredo, swapped garlic cloves for garlic powder, adjusted the amounts of heavy cream, parmesan cheese, and pepper, and finished it off with a fresh basil garnish.
My family doesn’t care for garlic cloves or onions, but we have garlic powder and onion powder any day.
If You Enjoy Chicken Recipes, You May Also Like These Family-Friendly Recipes
For more quick dinner ideas, try:
Crispy Ramen-Crusted Chicken
Crispy Mozzarella Chicken Tenders
Healthy Crispy Air Fryer Chicken Tenders
How to Store Chicken Alfredo for Best Results
Store pasta and sauce in an airtight container and keep in the fridge for up to 4 days. To reheat, place the pasta in the microwave for about 2 minutes, stirring halfway through to ensure even heating. If the sauce thickens, you can add a splash of milk to bring it back to its creamy consistency!
Ingredients for Chicken Alfredo
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• *1/2 cup Alfredo sauce (jar)
• 2/3 cup Parmesan cheese, shredded
• 1 cup heavy cream
• 12 oz fettuccine pasta (or your favorite pasta)
• 2 tbsp olive oil
• 1/2 cup + 2 tbsp butter (I use a plant-based butter to try and have a healthier alternative)
• 2 boneless, skinless chicken breasts
• 1 tsp pepper
• 1 tbsp garlic powder
• 1 1/2 tbsp flour
• Basil, to garnish
Set a large pot of water on the stove and add the pasta.
Cook the pasta based on the directions on the packaging, al dente. Drain and set aside.
✓ Step #3 Cook chicken
While the pasta is cooking, add the olive oil to a skillet on the stove and set it to medium-high.
Add 2 tbsp butter, and add the chicken (you can keep it whole or cut into strips, the thinner it is, the better it cooks) and top with pepper.
While the chicken rests, make the alfredo sauce. Melt 1/2 cup butter in a skillet over medium heat (I used the same skillet). Add the garlic powder, pepper, and lower the temperature to low.
Allow the sauce to cook for 5-7 minutes until it thickens. Add in the 1/2 cup of the jarred creamy Alfredo sauce and 1/2 cup Parmesan cheese and stir until smooth. Remove from heat and cover.
If you haven't sliced the chicken into strips, you can do so now. In the skillet that the sauce is in, add the cooked noodles.
Add the chicken strips, and combine everything together. Cook on low for a few minutes. Garnish with Italian seasoning or basil, or even more pepper. Add chicken and pasta to a bowl and enjoy!
Did you make this chicken Alfredo? Was it just as creamy and delicious as Olive Garden’s? I’d love to hear your feedback! Share your thoughts below or tag me in your Instagram photos with #savvywithabbie to be featured on my page!
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