Copycat Olive Garden Chicken Alfredo

Chicken Alfredo is one of the most ordered pastas at Italian-American chain restaurants, and it is surprisingly easy to make at home. You need butter, garlic, heavy cream and plenty of Parmesan, plus pasta and chicken.

The key to a smooth, glossy sauce is grating the Parmesan finely and adding it off the heat, then loosening the sauce with a little starchy pasta water so it coats every strand without turning gluey.

Note: this is our own homemade copycat version. It is not the official recipe, and this site is not affiliated with or endorsed by Olive Garden.

Why You’ll Love This Recipe

• Restaurant-style dinner in about 30 minutes
• Smooth sauce that does not break or clump
• Feeds 6 for less than eating out
• Kids and adults both love it

Ingredient Notes

Parmesan: Buy a wedge and grate it yourself. Pre-shredded Parmesan has anti-caking powder that can make the sauce grainy.

Heavy cream: Use heavy cream or heavy whipping cream. Milk or half-and-half is too thin and more likely to curdle.

Pasta water: Save a cup before draining. The starch in it helps the sauce cling and lets you adjust the thickness.

See the recipe card below for full measurements.

How to Make Copycat Olive Garden Chicken Alfredo

1. Cook the pasta

   Bring a large pot of well-salted water to a boil. Cook the fettuccine 1 minute less than the package directions. Scoop out 1 cup of the pasta water, then drain.

2. Cook the chicken

   While the water heats, slice each breast in half horizontally to make thinner cutlets and season with the Italian seasoning, salt and pepper. Heat the oil in a large skillet over medium-high heat and cook 4 to 5 minutes per side, until golden and 165°F (74°C) inside. Move to a board, rest 5 minutes and slice.

3. Start the sauce

   Lower the heat to medium. In the same skillet, melt the butter and cook the garlic for 1 minute, until fragrant but not browned. Pour in the cream and simmer gently for 4 to 5 minutes, stirring often, until slightly thickened.

4. Add the Parmesan

   Turn off the heat. Add the Parmesan a handful at a time, whisking until each addition melts and the sauce is smooth. Season with the salt and pepper.

5. Toss and serve

   Add the drained fettuccine to the sauce and toss with tongs, adding pasta water a splash at a time until the sauce is glossy and coats the noodles. Top with the sliced chicken, parsley and extra Parmesan. Serve right away.

Tips for the Best Results

• Keep the cream at a gentle simmer. A hard boil can make the sauce separate.
• Add the cheese off the heat so it melts smoothly instead of clumping.
• The sauce thickens as it sits; loosen it with pasta water just before serving.
• Season the pasta water well, about 1 tablespoon of salt per 4 quarts.

Common Mistakes to Avoid

Substitutions

• Fettuccine: Penne, linguine or rotini.
• Chicken breasts: Boneless thighs or peeled shrimp (cook shrimp 1 to 2 minutes per side).
• Fresh garlic: 1 teaspoon garlic powder added with the cream.

What to Serve With It

• Classic Greek salad
• Chicken Caesar salad
• Garlic bread
• Roasted broccoli

Storage and Reheating

Fridge: Refrigerate in an airtight container for up to 3 days.

Freezer: Not recommended. Cream sauces turn grainy after freezing.

Reheat: Reheat gently in a skillet over low heat with a splash of milk or cream, stirring until creamy. Microwave in 30 second bursts, stirring between each.

Tools That Make This Easier