If there is one thing I love, it is a plate of creamy chicken Alfredo made with an authentic Alfredo sauce recipe. No jarred sauce for this girl! Maybe it’s just me but jarred Alfredo sauce tastes bland and often burnt no matter what you do to spice it up. Olive Garden is far too expensive though to eat on a regular basis so for me; that meant I had to come up with the best chicken Alfredo recipe I could. What came out of the pot was this absolutely amazing recipe that tastes exactly like the chicken Alfredo recipe from Olive Garden!
There is something truly comforting about a plate of pasta with moist chicken chunks and a creamy, decadent authentic Alfredo sauce. Seriously comforting and oh my…so very, very good!
The secret is really in the fact that the Alfredo sauce recipe below is an authentic Alfredo sauce. I’ve seen the shortcut recipes, but they just don’t hold up for my family and I.
This creamy chicken Alfredo is so close to the original recipe for chicken Alfredo from Olive Garden, you truly won’t believe that it is copycat recipe and not the real thing! My family actually thinks it tastes better than Olive Garden! I know; blasphemy, right? It’ll be okay. Try my authentic Alfredo sauce and it’ll all be okay.
As I said earlier, this creamy chicken Alfredo is so delicious because of the sauce. Fortunately, this Olive Garden Alfredo sauce is actually really easy to make. As you look at the recipe and directions below, you may feel a bit of apprehension. Despite how complicated it may look; the sauce is really easy to make.
2-3 chicken breast bone and skin removed
1/2 to 1 lb fettuccine noodles cooked
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1-2 teaspoons garlic powder + more to taste if you want
a few springs of fresh parsley chopped
salt and pepper enough to taste
2/3 – 3/4 cup fresh Parmesan cheese grated
Wrap chicken breast individually in foil. Bake at 350° F until no longer pink and juices run clear. Cut into chunks of your size preference.
Cook pasta according to package directions.
Belt butter for sauce while pasta is cooking over medium/low heat.
When your butter is melted, add the 2 tablespoons of cream cheese and whisk it around the pan until fully incorporated and melted. Whisking constantly, slowly add heavy cream.
Add in the garlic powder, parsley and a pinch or three of salt & pepper and continue to whisk gently.
Bring to a simmer and simmer uncovered for 25 minutes. If you need to reduce your heat, do so. Do not allow it to come to a rolling boil. Whisk often to avoid burning.
Remove from heat and quickly stir in grated Parmesan cheese.
Taste and adjust seasonings. Once they are to your liking, set aside to allow the sauce to thicken as it cools.
Plate the fettuccine noodles first then top the noodles with a generous serving of chicken breast. Ladle the Olive Garden Alfredo sauce over the top. Garnish with a bit of Parmesan or shredded mozzarella cheese and serve hot!