Chicken Alfredo Olive Garden Dup
Recreate the indulgent magic of a restaurant classic with this irresistible Chicken Alfredo Olive Garden Dupe. Tender, pan-seared chicken breasts seasoned to perfection are paired with silky fettuccine noodles and smothered in a rich, creamy Alfredo sauce made from heavy cream, Parmesan, and a hint of garlic. A touch of cream cheese adds extra velvety texture, while a dash of nutmeg enhances the sauce’s depth of flavor. This easy, 45-minute recipe brings the comforting decadence of Olive Garden straight to your kitchen, perfect for weeknight dinners or an elegant weekend treat. Serve it with a sprinkle of fresh parsley for a gourmet finish, and enjoy an Italian-inspired feast that’s sure to delight the whole family!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 6 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 2 cups Heavy cream
- 1.5 cups Grated Parmesan cheese
- 4 ounces Cream cheese, softened
- 0.25 teaspoons Ground nutmeg
- 12 ounces Fettuccine pasta
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Season the chicken breasts on both sides with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-8 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Remove from skillet and set aside to rest. Once cooled slightly, slice into thin strips.
In a large pot, bring salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
In the same skillet used for the chicken, add butter and melt over medium heat. Stir in the minced garlic and sauté for 1-2 minutes until fragrant.
Lower the heat to medium-low and pour in the heavy cream. Stir constantly to prevent scalding.
Add the grated Parmesan cheese, cream cheese, and ground nutmeg to the skillet. Stir continuously until the cheeses melt and the sauce becomes smooth and creamy.
Taste the sauce and adjust seasoning if needed (add more salt and pepper if desired).
Add the cooked fettuccine to the skillet and toss in the Alfredo sauce until evenly coated.
Serve the fettuccine Alfredo on plates or shallow bowls, topped with the sliced chicken breast.
Garnish with freshly chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
