How to Make Homemade Chicken Alfredo
Copycat Olive Garden chicken alfredo pasta is a classic Italian dinner you can make at home.
Servings: 4 servings
Calories: 1325kcal
Ingredients
For chicken:
- 1 pound chicken breast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 16 oz. box fettuccine noodles cooked
For sauce:
- 6 Tablespoons butter
- 1 Tablespoon garlic minced
- 2 ½ Tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- ¼ teaspoon black pepper
- ½ cup parmesan cheese grated
- 1 cup Pecorino Romano cheese grated
Instructions
- For chicken: pat chicken dry using a paper towel.
- Heat skillet over medium heat, add olive oil.
- While skillet is heating, slice chicken into thin strips, season with salt, pepper, oregano, and parsley
- Add chicken to hot skillet, cook thoroughly until no pink remains and internal temperature reaches 165 degrees fahrenheit.
- For pasta: Add water to a large stock pot, bring water to a boil.
- Once water is boiling, add noodles and cook until al dente, follow package directions, about 8-10 minutes.
- Drain water and set aside.
- For the sauce: heat butter in skillet, until melted.
- Add garlic, heat until fragrant about 2-3 minutes
- Sprinkle with all purpose flour whisk until well combined
- Add cream and milk, whisk together.
- Add parmesan and pecorino romano cheese, stir in until cheese is melted and combined.
- Add cooked pasta to the sauce, mix until noodles are well coated.
- Top with cooked chicken
Nutrition
Serving: 1serving | Calories: 1325kcal | Carbohydrates: 93g | Protein: 59g | Fat: 80g | Saturated Fat: 48g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 389mg | Sodium: 1137mg | Potassium: 964mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2690IU | Vitamin C: 3mg | Calcium: 632mg | Iron: 3mg