There’s something magical about sliding your fork through a plate of perfectly cooked fettuccine coated in velvety Alfredo sauce. The first time I recreated Olive Garden’s Grilled Chicken Alfredo at home, my family couldn’t believe we weren’t sitting at one of those familiar restaurant tables! Now, this 30-minute copycat recipe is one of our go-to family-favorite comfort meals on busy weeknights.
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Table of Contents
Why This Recipe Works
This Olive Garden copycat Grilled Chicken Alfredo captures everything you love about the restaurant version – a silky, rich sauce that clings beautifully to al dente pasta, topped with perfectly seasoned grilled chicken. What makes it even better? You can make it in just half an hour with simple ingredients you likely already have!
The secret lies in the balance of cream, butter, and Parmesan that creates that signature Olive Garden texture without fancy techniques. It’s restaurant-quality comfort food made simple.
Equipment Needed
- Grill pan or skillet for the chicken
- Large pot for boiling pasta
- Medium skillet for the sauce
- Whisk
- Measuring cups and spoons
Ingredients and Their Purpose
- Chicken Breasts – Provides lean protein and a hearty topping that perfectly complements the rich sauce
- Salt & Pepper – Enhances the chicken’s natural flavor and provides seasoning balance
- Olive Oil – Prevents the chicken from sticking and creates a beautiful sear
- Fettuccine Noodles – The traditional pasta for Alfredo with a flat, wide surface that holds the creamy sauce perfectly
- Heavy Cream – Forms the luxurious base of the sauce and provides richness
- Butter – Adds silky texture and depth of flavor to the sauce
- Parmesan Cheese – Provides saltiness and umami flavor, and helps thicken the sauce
- Garlic Powder – Infuses the sauce with aromatic flavor without overwhelming it
How to Make Olive Garden Chicken Alfredo
Here are the steps to prepare this chicken alfredo recipe:
- Brush the chicken with olive oil and season with salt & pepper. Grill the chicken on each side until cooked through.
- In the meantime, prepare the pasta in a large pot according to the directions. Cook it to al dente and then drain off the pasta water, but do not rinse the pasta.
- Combine the heavy cream and butter in a skillet over medium heat. Stir and heat until small bubbles form, but do not let it boil.
- Whisk in the parmesan cheese and the garlic powder. The sauce will begin to thicken up.
- Remove the sauce from the heat and add the reserved pasta. Serve with the chicken on top.
- Garnish with parmesan cheese and chopped fresh parsley if desired.
Recipe Notes
- I use fettuccine, but you can substitute it with linguini or spaghetti. If you enjoy that pasta, this sauce would also be nice with penne.
- When cooking the chicken, I like to saute it on the first side for about 5 to 7 minutes. Then, I flip it for an additional 3-4 minutes. I make sure it’s cooked through before serving.
- If you want to save some of the sauce, remove it from the pan before adding the pasta. Store it in a separate container so you can use it again, and keep it refrigerated.
What can you serve with grilled chicken and alfredo sauce
If you want to do a side dish with the chicken and pasta, I suggest something lighter to pair with this. For example, you may want to start with a fresh, crisp green salad or even some grilled vegetables. My air-fryer asparagus is very easy to prepare.
30-Minute Homemade Olive Garden Chicken Alfredo
Ingredients
- 2 teaspoons olive oil
- 12 ounces chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 4 ounces butter
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder if desired
- 8 ounces Fettuccine or other pasta prepared according to package directions
Instructions
- Preheat the grill to medium-high heat.
- Brush the chicken breasts with oil and season them with salt and pepper. Grill for 5 to 7 minutes on the first side. Flip the chicken breasts and grill for another 3 to 4 minutes, or until cooked through. Remove the chicken from the grill and set aside. Cut the chicken into slices when ready to serve.
- To make the alfredo sauce, warm the cream and butter in a saucepan over medium-high heat until small bubbles begin to form. Do not let the mixture come to a boil. Add the Parmesan cheese and whisk quickly. Add the garlic powder, if desired, and continue to whisk. The sauce will thicken after a minute or two.
- To serve, place half of the prepared pasta on each plate. Then top the pasta with sauce and sliced chicken breast.
Video
Notes
- I use fettuccine but you can substitute with linguini or even spaghetti. This sauce would also be nice with a penne if you enjoy that pasta.
- When cooking the chicken, I like to saute on the first side for about 5-7 minutes. Then flip it for an additional 3-4 minutes. Make sure it’s cooked through before serving.
- If you want to save some of the sauce, take it out of the pan before adding the pasta. Store it in a separate container so you can use it again. Keep it refrigerated.
Nutrition
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the pasta with the sauce coating it to prevent drying out.
When reheating:
- Stovetop method: Reheat in a skillet over low heat, adding a splash of cream or milk to revive the sauce.
- Microwave method: Cover and heat in 30-second intervals, stirring between each until hot.
Get more Olive Garden copycat recipes
- Homemade Chicken Carbonara
- Alfredo with Shrimp
- Gorgonzola Steak Alfredo
- Olive Garden Fettuccine Alfredo
Favorite Italian recipes
- Cavatini
- Homemade Italian Sausage
- Chicken Scampi Sauce
- Olive Garden Toscana Soup Recipe
- Buca de Peppo Recipe – Lemon Chicken
- Garlic Shrimp Scampi Red Lobster
- Instant Pot Sausage and Pasta
- Mussels Luciano
- California Pizza Salad
Be sure to check out more of the best Italian recipes and easy pasta recipes.
What do you like to serve with Alfredo sauce? Let us know in the comments below. And don’t forget to share your creations by TAGGING ME ON INSTAGRAM. Sign up for my newsletter so you never miss a copycat recipe!
I.use a pi t of heavy cream half a stick of butter and graded parmesan, asiago, and Romano cheese but I can’t seem to keep it from separating and becoming kind of chunky. It still taste amazing just don’t know how to keep it smooth an creamy.
Can you use the kraft parmesan cheese that is already grated?
The Kraft in the green bottle does not work well. Kraft adds a lot of anti-caking agents to that cheese so it will always shake out of the bottle.
How much of each ingredient should I use if I want to serve 8 people. I want to make sure there is enough alfredo sauce for everyone. Thank you!
I would double everything.
I am going elk hunting with my husband and a group of friends and we each are making a meal for everyone. I’d love to take this up for all of us to enjoy for my night. Can I cook everything ahead of time, put each item separately into a zip lock baggie, and cool it. Then a day or two later, heat everything separately in the bags, and just combine everything at the last minute after being heated up? I do a lot of “cooking” with zip lock bags put into boiling water. I’m hoping that this method would work for our group. Sounds absolutely wonderful! Thank you….Carol
Many people have reheated the soup as a whole. I personally might separate out the gnocchi from the soup. I sometimes think the gnocchi can get soft when left in the soup for a long time, but that is me.
To Carol Peontek. Yes, it works well to cook ahead. It’s one of those foods that naturally marinates and tastes great the second and third days. In addition, you can use elk steak for this recipe, too. I use chicken, shrimp; beef, deer and elk steak for the meat, as well. You can’t go wrong with alfredo.
hi I have use this recipe but instead of the heavy cream I used garlic alfredo sauce and it taste about the same
Can I use something besides heavy cream
Milk of any form does not work, it does not have enough fat to make the sauce hold together. Half and half can do a barely passable job, the sauce will not be thick, but it will have good flavor.
Does sauce freeze and heat well? If so, suggestions on how to do so?
I haven’t tried freezing it before. Sorry I can’t help.
I am having this exact problem. I am so frustrated. After spending 30 minutes trying to reveal this recipe, I have given up. I also won’t be buying that stupid 1TAC product EVER!
I am sorry what happened here? I don’t hide recipes on my website.
Hi!!!! I am having company over tomorrow. Can the sauce and chicken be made a day in advance??? I will really be pressed for time tomorrow before my guests arrive. Thank you so much!!!!
The narrative says to make sauce, and if you don’t eat it right away, store it. I take that as you can make a day in advance. Just do not store sauce with the pasta. Store separately
You are correct, don’t add the sauce to the pasta if you want to store it. If you store the two together the sauce soaks up into the pasta. Not good.
Stephanie you forgot the egg yolk…..Just one….
No, I didn’t forget this, I have chosen not to add it.
no
Tried this recipe for the first time today, and I must say that it was simply fantastic~
And to that person below who suggested adding cream cheese to the sauce, that was definitely a good call. So absolutely creamy~
I definitely will be using this recipe again in the future.
Great recipe! But! Only added HALF the amount of garlic powder it calls for. That amount was plenty and gave it that little something extra without being overwhelming. Also added two ounces of cream cheese. That made it so luscious and creamy! Only use freshly grated parmesan…NEVER the already grated kind. This recipe is so simple yet so good. And I agree with storing the leftover pasta and sauce separately. When reheated together, the sauce curdles and becomes oily. 5 stars!
I am glad you enjoyed the recipe.
I used the whipping cream it is a little too watery and not a thick consistensy would that be cause i put too much butter or i didnt use heavy cream
Don’t use whipping cream… Use heavy cream it is found in the milk section in a jug like the milk. If you whipping cream you used the incorrect ingredient. It’s heavy cream ( found in milk section ) not whipping cream (found in freezer section).
Stephanie I agree with you how in the world can you make this with egg yolks I have see it actually on a few other copycat sites and not be yellow? That also makes me think they are doing something with photo shop to keep it from turning that color on the photo. I cant imagine egg yolks in it even if Olive Garden has it on their site makes no sense to me.
I had a buddy that worked for olive garden and one day i asked him what they used for their sauce and he told me they use chicken broth in their sauce…anyone ever use chicken broth making alfredo sauce?
I actually make my sause just like this except for garlic powder i grate a pinch of fresh nutmeg in the sause gives it a bit of a nutty taste!!!
I agree that nutmeg helps to add something to Alfredo sauce.
Tried this recipe tonight. It was great! Will be making this again, Thanks for the recipe.
I need to make this for 10. Should I just double the recipe?
That should work.
Butter. Heavy cream. Cheese. What’s not to like?
This is the only way to make alfredo in my opinion! Great recipe!
I LOVE this recipe! Now if only it could appear on my dinner table… 🙂
Olive Garden totally used to be our “fancy occasion” restaurant. It’s even where I went for my high school graduation dinner! I haven’t been in years, but I do remember their alfredo being pretty fabulous.
It was the same for me too 😉 This was the special place to go. For me their Alfredo is my personal favorite.