This is another great recipe from Aunt Mary!
I have always loved Olive Garden and everything they have on their menu. Although I think they are very reasonably priced, I don't have the opportunity to dine out very often because of the economy. So I came up with my own.
I fixed dinner one night for my sister Ruth, and my niece, Andrea and her family. Andrea wanted Chicken Alfredo, so I thought I would try this recipe out on them – yes, I used them for my own personal gain :)
To my surprise, Andrea said she thought it was better than the real thing!!
Chicken Alfredo Ingredients
- 1 lb boneless, skinless chicken breast (cut up into 2″ pieces)
- 4 tbsp Olive Oil (divided in half)
- 1/2 tsp Red Pepper Flakes
- 1/2 cup Onion (chopped and divided)
- 2 Garlic Cloves (chopped and divided)
- 1 tsp Oregano (dried)
- 1 cup White Wine (or chicken broth)
- 1/2 cup Whipping Cream (or Half and Half)
- 1/2 cup +1 tsp Parmesan Cheese (grated)
- 1 lb Fettuccine or Linguine
- 1 tsp Pepper (ground)
- 2 tsp Parsley flakes (dried)
How to Make Olive Garden Chicken Alfredo
- Place6 quarts of water in a large pot and bring to a boil. Add salt and pasta and cook until done.
- While water is coming to a boil, heata large skillet over medium heat. Add 2 tsp olive oil, 1/4 cup onion, 1/2 garlic and red pepper flakes.
- Addchicken pieces to skillet and saute until done (about 4 minutes) Remove chicken.
- Add remaining oil, onion and garlic to skillet and saute about 1 minute. Add white wine (take skillet off stove while adding the wine to prevent fire) and continue to cook over medium heat until reduced in half (about 5 minutes).
- Lower heat to simmer and add cream(milk) and parmesan cheese. Stir until thickened (about 2 minutes) Add parsley flakes and stir.
- Drain pasta and reserve 1 cup of pasta water in case you need it. Add pasta to sauce and mix. (If pasta is too thick at this point add the reserved pasta water) Place all but a few pieces of chicken in the pasta.
- Pour pasta into a serving bowl, place remaining chicken on top.
- Sprinkle with remaining cheese and some parsley.
Restaurant At Home Comparison
At Home: $9.22 total (family of 4)
Olive Garden: $10.75 each person = $43.00 (family of 4)
Thats about a 76% savings over eating out. And I didn't even count the tip!!
What is Olive Garden alfredo sauce made of?
You'll need heavy cream and parmesan cheese for this alfredo sauce made from scratch. Of course, the pan drippings from the chicken add some extra flavor with the onions and garlic. I've also subbed the parmesan cheese for cream cheese and it tastes great.
Does Olive Garden chicken Alfredo have garlic?
Yes! Garlic is in the restaurant recipe too! Don't skip on the garlic or onion. You can grab a bag of frozen chopped onions and keep the squeeze tube of garlic on hand so you can whip this alfredo sauce together quickly.
More Olive Garden Copycat Restaurant Recipes
Olive Garden Zuppa Tuscano Soup
Olive Garden Smoked Mozzarella Chicken and Penne Pasta
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Copycat Recipe: Olive Garden's Chicken Alfredo
- Author: Savings Lifestyle: Andrea
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (cut up into 2″ pieces)
- 4 tbsp Olive Oil (divided in half)
- 1/2 tsp Red Pepper Flakes
- 1/2 cup Onion (chopped and divided)
- 2 Garlic Cloves (chopped and divided)
- 1 tsp Oregano (dried)
- 1 cup White Wine
- 1/2 cup Whipping Cream (or Half and Half)
- 1/2 cup +1 tsp Parmesan Cheese (grated)
- 1 lb Fettuccine or Linguine
- 1 tsp Pepper (ground)
- 2 tsp Parsley flakes (dried)
Instructions
- Place6 quarts of water in a large pot and bring to a boil. Add salt and pasta and cook until done.
- While water is coming to a boil, heata large skillet over medium heat. Add 2 tsp olive oil, 1/4 cup onion, 1/2 garlic and red pepper flakes.
- Addchicken pieces to skillet and saute until done (about 4 minutes) Remove chicken.
- Add remaining oil, onion and garlic to skillet and saute about 1 minute. Add white wine (take skillet off stove while adding the wine to prevent fire) and continue to cook over medium heat until reduced in half (about 5 minutes).
- Lower heat to simmer and add cream(milk) and parmesan cheese. Stir until thickened (about 2 minutes) Add parsley flakes and stir.
- Drain pasta and reserve 1 cup of pasta water in case you need it. Add pasta to sauce and mix. (If pasta is too thick at this point add the reserved pasta water) Place all but a few pieces of chicken in the pasta.
- Pour pasta into a serving bowl, place remaining chicken on top.
- Sprinkle with remaining cheese and some parsley.
