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Olive Garden Chicken Alfredo

Rich and creamy chicken alfredo with tender grilled chicken and fettuccine in a classic Parmesan sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 2 teaspoons olive oil
  • 12 ounces chicken breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups heavy cream
  • 4 ounces butter
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder optional
  • 8 ounces fettuccine or other pasta prepared according to package directions

Instructions

  • Preheat a grill or grill pan to medium-high heat.
  • Brush the chicken breasts with the olive oil and season both sides with the salt and black pepper.
  • Grill the chicken 5 to 7 minutes on the first side, then flip and grill 3 to 4 minutes more, or until cooked through and the internal temperature reaches 165°F (74°C).
  • Remove the chicken from the grill and let it rest a few minutes, then slice it for serving.
  • Meanwhile, cook the fettuccine (or chosen pasta) in a pot of salted boiling water according to package directions; drain and set aside.
  • In a saucepan over medium-high heat, warm the heavy cream and butter until small bubbles form at the edges; do not boil.
  • Whisk in the grated Parmesan until smooth and the sauce begins to thicken, about 1–2 minutes.
  • Stir in the garlic powder if using, taste and adjust seasoning with salt and pepper as needed.
  • Divide the cooked pasta between plates, spoon the Alfredo sauce over the pasta, and top with the sliced grilled chicken.

Equipment

  • Grill or Grill Pan
  • Saucepan
  • pot (for pasta)
  • Whisk
  • Knife
  • Cutting Board

Notes

  • You can substitute linguine or spaghetti for the fettuccine.
  • Sear the chicken 5–7 minutes on the first side, then 3–4 minutes after flipping.
  • If saving sauce, remove it from the pan before adding pasta and refrigerate separately.