Olive Garden-Style Chicken Alfredo (Easy Copycat Recipe)
If you’ve ever twirled your fork into a big plate of creamy Olive Garden Chicken Alfredo and thought, “I wish I could make this at home,” you’re in the right place. This simple copycat recipe gives you that rich, garlicky, silky Alfredo sauce, tender chicken, and perfectly coated fettuccine—using basic ingredients you probably already have in your kitchen.A Quick Background: Olive Garden & Its Iconic Chicken Alfredo
Olive Garden has become a comfort-food favorite across the USA. Families gather there for warm breadsticks, big bowls of salad, and cozy plates of pasta. One dish that always seems to steal the show is the Chicken Alfredo. This dish is known for its:- Velvety sauce – rich, creamy, and buttery with a smooth texture that clings to every strand of pasta.
- Gentle garlic aroma – savory but not overpowering, just enough to make your kitchen smell amazing.
- Juicy, seasoned chicken – lightly browned on the outside, tender and moist on the inside.
- Cheesy finish – that salty, nutty Parmesan flavor that brings everything together.
Why You’ll Love This Olive Garden Copycat Chicken Alfredo
- 30–40 minutes from start to finish.
- Made with simple, everyday ingredients.
- Family-friendly and picky-eater approved.
- Perfect for date night, Sunday dinner, or easy entertaining.
Ingredients for Olive Garden-Style Chicken Alfredo
Servings: About 4Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
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| Rich, creamy Olive Garden–style chicken alfredo made at home with tender chicken and silky Parmesan sauce over fettuccine |
For the chicken
- 1½ lbs boneless, skinless chicken breasts (about 3 medium)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning (optional but tasty)
- 2 Tbsp olive oil (or a mix of olive oil and butter)
For the pasta
- 12 oz fettuccine pasta
- Water for boiling
- 1–2 Tbsp salt for pasta water
For the Alfredo sauce
- 4 Tbsp (½ stick) unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1½ cups freshly grated Parmesan cheese (plus extra for serving)
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- Pinch of nutmeg (optional, but adds a nice warmth)
For garnish (optional but recommended)
- Chopped fresh parsley
- Extra grated Parmesan
Approximate Nutrition per Serving
These values are estimates and will vary with brands and exact amounts used.- Calories: ~900–1,000
- Protein: ~45–50g
- Carbohydrates: ~60–65g
- Fat: ~55–60g
- Fiber: ~2–3g
- Sodium: ~900–1,100mg
Step-by-Step: How to Make Copycat Olive Garden Chicken Alfredo
1. Prep the chicken
- Pat the chicken breasts dry with paper towels. This helps them brown nicely.
- Season both sides with salt, pepper, garlic powder, and Italian seasoning.
2. Cook the chicken
- Heat a large skillet over medium to medium-high heat.
- Add the olive oil. When it shimmers, lay the chicken breasts in the pan.
- Cook for about 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
- Use a meat thermometer to check the internal temperature. Chicken should reach at least 165°F in the thickest part for food safety.
- Transfer the cooked chicken to a plate and cover loosely with foil to rest. This keeps it juicy.
3. Boil the pasta
- While the chicken cooks, bring a large pot of water to a boil.
- Salt the water generously (about 1–2 Tbsp). It should taste like the ocean—this is your chance to flavor the pasta.
- Add the fettuccine and cook according to package directions, usually 10–12 minutes, until al dente.
- Before draining, scoop out ½ cup of pasta water and set aside (this can help thin the sauce later if needed).
- Drain the pasta but do not rinse. Rinsing removes the starch that helps the sauce stick.
4. Make the Alfredo sauce
- In the same skillet you used for the chicken (wipe out any burnt bits but keep the tasty browned bits), reduce the heat to medium-low.
- Add the butter and let it melt.
- Stir in the minced garlic. Cook for about 30–60 seconds, just until fragrant. Don’t let it burn—it should smell nutty and savory, not bitter.
- Pour in the heavy cream, stirring gently. Bring it to a very gentle simmer (little bubbles around the edges), not a full boil.
- Let the cream simmer for 3–5 minutes, stirring now and then, until it thickens slightly and coats the back of a spoon.
- Turn the heat to low. Add the Parmesan cheese a handful at a time, whisking constantly until smooth and melted before adding more.
- Season with salt, pepper, and a tiny pinch of nutmeg if using.
- If the sauce seems too thick, add a splash of the reserved pasta water until it’s silky and pourable.
5. Bring it all together
- Slice the rested chicken into strips or bite-size pieces.
- Add the cooked fettuccine to the skillet with the Alfredo sauce.
- Toss gently with tongs until every strand is well coated. Work slowly—this is where it turns into that classic creamy tangle of pasta.
- Top with the sliced chicken.
- Sprinkle with fresh parsley and extra Parmesan.
6. Serve
- Serve the Chicken Alfredo hot, ideally on warm plates (you can heat plates briefly in a low oven to help the sauce stay creamy).
- Add more black pepper and Parmesan at the table if you’d like.
Food Safety Tips
- Always cook chicken to an internal temperature of at least 165°F, checked with a food thermometer in the thickest part.
- Don’t leave cooked chicken or cream-based sauces at room temperature for more than 2 hours.
- Store leftovers in the fridge within 2 hours, in a sealed container, for up to 3–4 days.
- Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce. Avoid boiling or the sauce can separate.
Shortcut & Simplified Versions (Busy-Night Options)
Sometimes you want that restaurant-style Chicken Alfredo vibe but don’t have much time. Here are a few time-savers:Use Rotisserie Chicken
- Swap the cooked chicken breasts for shredded rotisserie chicken.
- Warm the shredded chicken in the sauce right before adding the pasta.
One-Pan Baked Chicken Alfredo Casserole
- Use cooked pasta and cooked chicken.
- Toss them with the Alfredo sauce in a baking dish.
- Top with extra Parmesan and a little mozzarella.
- Bake at 350°F for about 15–20 minutes, until bubbly and lightly golden.
Slow Cooker (Crock-Pot) Style
This is more of a “semi-homemade” option if you’re okay with a shortcut sauce:- Add raw chicken breasts, 1 jar of Alfredo sauce (about 15 oz), and ½ cup heavy cream to a slow cooker.
- Season with salt, pepper, and garlic powder.
- Cook on LOW for 4–5 hours or until chicken reaches 165°F.
- Shred or slice the chicken.
- Boil pasta separately near serving time and toss with the slow-cooker sauce and chicken.
Air Fryer Chicken
If you love your air fryer, use it to cook the chicken:- Season the chicken as directed.
- Air fry at 375°F for about 16–20 minutes, flipping halfway, until internal temp reaches 165°F.
- Slice and serve over the stovetop Alfredo pasta.
Allergy & Preference Swaps
Everyone should be able to enjoy a cozy bowl of pasta. Here are some common modifications:Gluten-Free Chicken Alfredo
- Use gluten-free fettuccine or any gluten-free pasta.
- Make sure your Parmesan and seasonings are gluten-free (most are, but check labels if you’re sensitive).
Lighter or “Skinny” Chicken Alfredo
- Use half-and-half instead of heavy cream. The sauce will be a bit thinner but still tasty.
- Reduce butter to 2–3 Tbsp.
- Use grilled chicken with less oil.
- Serve with a big side salad and smaller pasta portions.
Dairy-Free Option
This won’t taste exactly the same as a classic cream-and-Parmesan Alfredo, but it can still be rich and comforting.- Use dairy-free butter or olive oil instead of butter.
- Swap the heavy cream for full-fat canned coconut milk or a thick, unsweetened almond or oat creamer.
- Use a dairy-free Parmesan-style cheese or nutritional yeast for cheesy flavor.
- Check labels to make sure everything is truly dairy-free.
Low-Carb / Keto-Friendly
- Replace fettuccine with zucchini noodles, shirataki noodles, or lightly roasted spaghetti squash strands.
- Keep the creamy sauce and chicken as-is (they’re naturally lower in carbs).
Nut & Egg Considerations
- This basic recipe doesn’t use nuts or eggs directly, but always check your pasta, butter substitutes, and dairy-free cheeses if you have allergies.
Serving Ideas & Simple Add-Ons
Want to make your Olive Garden-style dinner feel extra special?- Serve with a green salad (romaine, tomatoes, olives, red onion) with Italian dressing.
- Warm up some store-bought breadsticks or garlic bread.
- Add steamed broccoli or peas right into the pasta for extra color and veggies.
Let’s Talk: Did You Try This Copycat Chicken Alfredo?
Do you like your Chicken Alfredo extra garlicky? Super cheesy? With broccoli or mushrooms mixed in? I’d love to hear how this Olive Garden copycat Chicken Alfredo turned out in your kitchen:- Did you follow the recipe exactly?
- Did you try one of the shortcut methods?
- Did you make it gluten-free or lighter?
Important Disclaimers
- This recipe is an unofficial copycat created for home cooks and is not endorsed by or affiliated with Olive Garden or its parent company in any way.
- No insider knowledge of Olive Garden’s proprietary recipes, methods, or ingredients is implied or claimed. This dish is simply inspired by the flavors and style commonly associated with Olive Garden Chicken Alfredo.
- Simply Copycat Recipes is an Amazon Associate and may earn from qualifying purchases made through affiliate links, at no extra cost to you.
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