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Olive Gardens Alfredo sauce
Donny Enriquez

Copycat Olive Garden Chicken Alfredo Sauce

A rich, restaurant-style Alfredo sauce made with butter, cream, Parmesan, and Romano, tossed with fettuccine and juicy grilled chicken. This copycat recreates Olive Garden's most popular pasta dish at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 800
Ingredients Equipment Method Video Notes

Ingredients
  

For the Chicken:
  • 2 boneless skinless chicken breasts
  • Salt pepper, and garlic powder, to taste
  • 1 tablespoon butter or oil
For the Alfredo Sauce:
  • 6 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • ¾ cup grated Parmesan cheese
  • ¾ cup grated Romano cheese
  • Salt and black pepper to taste
To Serve:
  • 12 oz fettuccine cooked and drained
  • Extra Parmesan for topping

Equipment

  • Large skillet (for chicken)
  • Saucepan (for sauce)
  • Whisk
  • Pasta pot
  • Box grater (for cheese)

Method
 

  1. Season chicken breasts with salt, pepper, and garlic powder. Cook in a skillet with butter over medium-high heat, 5-6 minutes per side, until internal temperature reaches 165°F. Rest 5 minutes, then slice.
  2. In a saucepan, melt butter over medium heat. Add garlic and cook 30 seconds to 1 minute until fragrant.
  3. Pour in heavy cream and milk, whisking to combine. Simmer gently over medium-low heat for 3-4 minutes.
  4. Reduce heat to low. Add Parmesan and Romano a handful at a time, whisking continuously until fully melted and smooth, 3-5 minutes total.
  5. Season sauce with salt and pepper to taste.
  6. Toss cooked fettuccine with the sauce until fully coated.
  7. Top with sliced chicken and extra Parmesan. Serve immediately.

Video

Notes

This sauce is best served fresh, since it can separate slightly when reheated; if you do have leftovers, reheat gently over low heat with a splash of extra cream or milk, stirring constantly. It doesn't freeze well due to the dairy base. This recipe is naturally gluten-free as written (no flour used) — just pair it with a gluten-free pasta to keep the full dish gluten-free. See the notes above on avoiding a grainy sauce for best results.