Best Olive Garden Chicken Alfredo Recipes

OLIVE GARDEN GRILLED CHICKEN AND ALFREDO SAUCE

Steps:

• Preheat your grill to medium-high heat. Brush with oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through.
• Cook pasta according to package directions.
• Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk. The sauce will thicken after a minute or two.
• Cut the chicken breasts into strips. Serve by placing half the pasta on each plate, then topping it with sauce and a sliced chicken breast.

CHICKEN ALFREDO (OLIVE GARDEN DUP)

Steps:

• Combine Butter, Heavy Cream and Cream Cheese in sauce pan and simmer on medium/low until all melted and mixed smoothly. Add Parmesan cheese and garlic powder simmer 20 minutes on low. Stirring regularly. Let sauce simmer as long as possible for the best flavor.
• Take your thawed chicken and sprinkle it with garlic salt and pepper. Grill it on the grill or on the foreman until it's done and a little black. Once it's done shred it or chop it up you can then put it in the sauce or you can spread it over cooked alfredo noodles. Once sauce is done it will be creamy and thickish then pour it over the chicken and the cooked alfredo noodles.
• You can do this recipe with or without chicken it is delicious both ways.

COPYCAT OLIVE GARDEN'S CHICKEN ALFREDO RECIPE - (4.5/5)

Steps:

• Place 6 quarts of water in a large pot and bring to a boil. Add pasta and salt and cook until done. Drain, reserving 1 cup of cooking liquid for later use. While water is coming to a boil, heat a large skillet over medium heat. Add 2 teaspoons olive oil, 1/4 cup onion, 1 clove garlic and red pepper flakes. Add chicken 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 and Parmesan cheese. Stir until thickened, about 2 minutes. Add parsley flakes and stir. 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, if desired.

OLIVE GARDEN CHICKEN ALFREDO RECIPE - (4.2/5)

Steps:

• Cook fettuccine according to package instructions. Drain and drizzle with olive oil to keep from sticking. Place large skillet over medium-high heat and coat with olive oil. When pan is nice and hot, add chicken strips. Reduce heat to medium and saute chicken until it turns white. Add more olive oil, as needed. Remove chicken from pan, then return glistening pan to medium heat. Add butter and cream cheese to pan, stirring constantly until well melted. Once melted, add milk a little at a time, stirring constantly. If milk begins to boil, reduce heat. Continue stirring and add parmesan and black pepper. Finally, add chicken and pasta to the sauce and stir until all ingredients are well incorporated and very hot.

SLOW COOKER OLIVE GARDEN'S CHICKEN ALFREDO PASTA (COPYCAT RECIPE)

Steps:

• In the insert of your slow cooker/crockpot, place your boneless skinless chicken breasts. Sprinkle ½ teaspoon kosher salt and ¼ black pepper evenly over the chicken. Sprinkle the entire contents of the dry italian dressing mix evenly over the chicken as well.
• Pour the chicken broth into the crockpot with the chicken and spices. Cover with the lid and turn on HIGH for 4 hours.
• Once your chicken is done, remove it and shred it using 2 forks to pull it apart into bite-sized pieces.
• Pour out all but 1 cup of the excess liquid that is remaining in the pot. Return the shredded chicken back to the crockpot insert and add back the reserved 1 cup of the seasoned cooking liquid.
• Turn your crockpot to WARM while you cook your pasta and make your sauce.
• Cook your pasta according to package directions (8-10 minutes) and drain when done.
• In a medium saucepan, on medium heat, melt your butter. Once your butter is melted, whisk in the flour making sure there are no lumps.
• Add your grated garlic, dried parsley, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk to combine. Slowly add the half & half and heavy cream, making sure that you are whisking the entire time. This is very important to avoid any lumps in your final alfredo sauce.
• Cook your cream mixture for 5-6 minutes, whisking often, until it starts to bubble and thicken. Once your cream mixture has thickened, turn off the heat and add your grated parmesan cheese. Stir to completely combine.
• Add your cooked and drained pasta to your shredded chicken, then pour your alfredo sauce on top. Stir to combine. You can top your slow cooker Olive Garden chicken alfredo pasta with the fresh chopped parsley at this time if desired.

OLIVE GARDEN ASIAGO TORTELLONI ALFREDO WITH CHICKEN | COPYKAT RECIPES

Steps:

• HowToSection Grilled Chicken Breasts Array
• HowToSection Alfredo sauce Array
• HowToSection Finishing the dish Array