Description
Look, we’ve all been there – craving that creamy, garlicky Olive Garden chicken alfredo but not wanting to change out of sweatpants or spend restaurant money. Good news: I’ve spent WAY too much time perfecting a copycat version that honestly might be even better than the original . This is the real deal – that signature silky sauce, tender chicken, perfectly cooked fettuccine – but made in your kitchen for a fraction of the price. Plus, you can faceplant into it without judgment from other diners.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 2 tablespoons butter (the real stuff, not that diet margarine nonsense)
- 2 cloves garlic, minced (or 4 if you’re like me)
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil (extra virgin, like my love for pasta)
For the Pasta:
- 12 ounces fettuccine pasta (the dried kind is fine, no need to get fancy)
- 1 teaspoon salt (for the pasta water)
For the Alfredo Sauce (the star of the show):
- 6 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream (I know, I know… but diet food this is not)
- 8 ounces cream cheese, softened and cut into chunks (the secret weapon!)
- 1 1/2 cups freshly grated Parmesan cheese (NOT the stuff in the green can, I’m begging you)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg (trust me on this one)
- 1/4 teaspoon white pepper (or black pepper if that’s what you’ve got)
- Salt to taste
For Garnish (if you’re feeling fancy):
- Extra grated Parmesan
- Chopped fresh parsley
- Cracked black pepper
- Red pepper flakes for the heat-seekers