Copycat Olive Garden Chicken Alfredo (Creamy & Garlicky)

This copycat Olive Garden Chicken Alfredo gives you tender seared chicken, a buttery garlic cream sauce, and fettuccine all in one skillet. It tastes just like the restaurant dish and comes together in about 30 minutes.

Juicy golden chicken strips, a rich Parmesan sauce, and pasta that holds every drop of cream. It’s the kind of dinner that feels special but doesn’t ask for a whole evening in the kitchen.

Why This Alfredo Works

The sauce is the star. Real butter, heavy cream, and freshly grated Parmesan melt into a silky, garlicky coat that clings to every strand of fettuccine. It tastes rich without being heavy, and the garlic comes through just enough without overpowering.

I keep coming back to this version because it uses the same pan for searing the chicken and building the sauce. That means less cleanup and all those browned bits from the skillet end up in the cream, adding depth that a plain white sauce just doesn’t have.

Ingredients

• 2 boneless, skinless chicken breasts: cut into 1-inch strips for quick cooking
• 1/4 cup all-purpose flour: for a light crust on the chicken
• 1 tsp salt: plus more as needed
• 1/2 tsp black pepper: freshly ground
• 2 tbsp olive oil: for searing
• 8 oz fettuccine pasta: or another long pasta you have on hand
• 4 tbsp unsalted butter: cut into pieces
• 4 cloves garlic: minced
• 2 cups heavy cream: the foundation of a smooth, rich Alfredo
• 1 cup freshly grated Parmesan cheese: use a block and grate it yourself, pre-shredded can make the sauce grainy
• Additional salt and pepper: to finish

Variations / Substitutions

• Swap the chicken for shrimp: peel and devein 1 lb large shrimp, then cook them 2 to 3 minutes per side in the hot skillet.
• Use gluten-free fettuccine: cook to package directions and reserve the pasta water just the same.
• For a lighter sauce: half-and-half works but the result will be thinner. Simmer it a minute or two longer and consider whisking in a teaspoon of cornstarch slurry if needed.
• Add steamed broccoli: toss it in with the pasta at the end for a pop of green.

If you like this one, the Creamy Tuscan Chicken is another restaurant copycat you might enjoy.

How To Make Olive Garden Chicken Alfredo

Step 1: Sear the Chicken Strips

Set a large pot of salted water to boil for the pasta. Mix the 1/4 cup flour with 1 tsp salt and 1/2 tsp black pepper on a plate. Dredge each chicken strip in the flour, shaking off the extra. Heat the 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in a single layer and cook about 4 minutes per side, until deeply golden and the center reads 165°F.

The crust should be light brown and crispy in spots, and the strips will feel firm when pressed. Move them to a plate and tent loosely with foil so they stay warm while you work on the sauce.

Step 2: Boil the Fettuccine

Drop the 8 oz fettuccine into the boiling water and cook until al dente, usually 9 to 11 minutes. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and leave it in the colander.

That cloudy pasta water is what will bring the sauce and noodles together. It’s starchy and helps the cream cling without making the dish pasty. Don’t skip this step.

Step 3: Build the Alfredo Sauce

In the same skillet you used for the chicken, melt the 4 tbsp butter over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute until it smells fragrant but hasn’t started to brown. Pour in the 2 cups heavy cream and bring it to a gentle simmer. Let it bubble quietly for 2 to 3 minutes.

With the heat on low, whisk in the 1 cup grated Parmesan a handful at a time. Stir until the cheese melts completely and the sauce thickens enough to coat the back of a spoon. If the sauce looks too thick, a splash of the reserved pasta water will smooth it right out.

Step 4: Toss and Serve the Pasta

Add the drained fettuccine to the skillet and use tongs to toss until every strand is coated in the garlic cream sauce. If the pasta seems dry, stir in a little more pasta water, a tablespoon at a time, until the consistency is creamy and loose.

Slice the rested chicken on a cutting board and nestle the pieces right on top of the pasta. Serve immediately, with extra Parmesan and a crack of black pepper.

A Few Tips Before You Start

• Grate the cheese yourself. Block Parmesan melts into a smooth sauce, while pre-shredded often contains anti-caking agents that leave a grainy texture.
• For a bigger garlic hit, rub a cut clove of garlic all over the warm skillet before you add the butter. It’s a small move that deepens the flavor.
• Keep the heat low once the cheese goes in. Boiling the sauce after adding Parmesan can cause it to separate and become greasy.
• A rotisserie chicken shortcut: works on busy nights. Shred it and toss it into the finished sauce with the pasta, skipping the sear.

Cook times by thickness:

Storing Leftover Alfredo

• Refrigerate: store in an airtight container for up to 3 days. The sauce will thicken as it chills.
• Reheating: warm it gently in a skillet over low heat with a splash of milk or cream. Stir often until the sauce loosens and the pasta is heated through.

What To Serve With Chicken Alfredo

A crisp green salad with a lemon vinaigrette cuts through the richness of the sauce beautifully. Steamed broccoli or garlic bread are both good warm options, too, especially for soaking up the last of the cream.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?

Yes. The sauce will be thinner, so simmer it a bit longer, and you can whisk in a little cornstarch slurry if it still seems loose.

What pasta works if I don’t have fettuccine?

Any long pasta like linguine or spaghetti is a natural swap. Short shapes like penne or rigatoni also catch the sauce well.

Can I freeze Chicken Alfredo?

Freezing is not ideal because the cream sauce can separate when thawed. If you do freeze it, reheat very slowly on the stove and whisk in fresh cream to bring it back together.

Chicken Alfredo Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 980

Ingredients Method Notes

Ingredients

  

• 2 boneless, skinless chicken breasts, cut into strips
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz fettuccine pasta
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Additional salt and pepper to taste

Method

 

1. Dredge chicken strips in flour mixed with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear chicken 4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
2. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
3. Melt butter in the same skillet over medium heat. Add garlic and cook 1 minute. Pour in heavy cream, simmer 2 to 3 minutes, then whisk in Parmesan a handful at a time until smooth.
4. Toss drained pasta in the sauce, using reserved pasta water as needed to loosen. Slice the chicken, place it on top, and serve immediately with extra Parmesan.

Notes

If the sauce thickens too much as it sits, stir in a splash of milk or reserved pasta water to bring it back to a creamy consistency.