Olive Garden Chicken Alfredo


  • 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)
  • 2 Garlic Cloves (chopped )
  • 1 tsp dried Oregano
  • 1 cup White Wine
  • 1/2 cup Half and Half
  • 1/2 cup +1 tsp grated Parmesan Cheese
  • 1 lb Fettuccine or Linguine
  • 1 tsp Pepper
  • 2 tsp Parsley flakes (dried)


  • Bring 6 quarts of water to a boil.
  • Add salt and pasta and cook until done.
  • While water is coming to a boil, heat a large skillet over medium heat.  Add 2 tsp olive oil, 1/4 cup onion, 1 clove of 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 (remove skillet from 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 half and half 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. (Add reserved pasta water if you’d like more sauce) 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.
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