Olive Garden Chicken Alfredo

Hello everyone! It feels like it's been so long! Marching band season + full time job feels like two full time jobs sometimes and I was not prepared for the lack of free time I was going to have. Marching band is winding down and I actually had a relaxing, calm weekend last weekend, so I think I'll probably be able to start posting more regularly soon. I definitely have taken a different approach where if I am stressed I don't force myself to have to do things. It was not the end of the world if I didn't post. However, I have been blogging for 11 years and still have plenty of recipes to share (and save for me too).

This one is pretty self explanatory - a copycat Olive Garden alfredo. We love a good chicken alfredo in my household and we definitely loved this recipe. What's super wild to me is seeing the island from the old house in these pictures because I am that far behind on sharing recipes LOL.

What you need:

• 16 oz. fettuccine
• 2 boneless, skinless chicken breasts
• 2 Tbsp. olive oil
• Salt and pepper
• 2 Tbsp. + 1/2 cup unsalted butter
• 1 Tbsp. minced garlic cloves
• 2 Tbsp. all purpose flour
• 2 cups heavy cream
• 1 cup milk
• 3/4 cup shredded Parmesan cheese, plus some
• 1/8 tsp. pepper
• 2 Tbsp. chopped parsley
  

Directions:

1. Cook pasta in salted boiling water until al dente, then drain.
2. Season chicken with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chicken breasts and cook until golden brown on one side or about 5 to 7 minutes.
5. Flip over and add 2 Tbsp. butter to the skillet. Cook for another 5 to 7 minutes or until chicken is cooked through. 
6. Remove chicken to a plate and let rest before slicing.
7. Wipe out skillet and melt 1/2 cup butter over medium-low heat. 
8. Add garlic and saute for 1 minute.
9. Sprinkle flour on top and whisk for an additional minute.
   
10. Remove skillet from heat and slowly whisk in heavy cream and milk, little by little, until combined and smooth.
11. Return to medium-low heat and stir in 3/4 cup Parmesan cheese and pepper. Simmer and stir occasionally until cheese has melted.
12. Toss cooked pasta with sauce. Stir in sliced chicken or serve topped with sliced chicken.
13. Sprinkle with parsley and additional Parmesan.
    

Recipe from Gonna Want Seconds

Olive Garden Chicken Alfredo

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 16 oz. fettuccine
• 2 boneless, skinless chicken breasts
• 2 Tbsp. olive oil
• Salt and pepper
• 2 Tbsp. + 1/2 cup unsalted butter
• 1 Tbsp. minced garlic cloves
• 2 Tbsp. all purpose flour
• 2 cups heavy cream
• 1 cup milk
• 3/4 cup shredded Parmesan cheese, plus some
• 1/8 tsp. pepper
• 2 Tbsp. chopped parsley

Instructions

1. Cook pasta in salted boiling water until al dente, then drain.
2. Season chicken with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chicken breasts and cook until golden brown on one side or about 5 to 7 minutes.
5. Flip over and add 2 Tbsp. butter to the skillet. Cook for another 5 to 7 minutes or until chicken is cooked through.
6. Remove chicken to a plate and let rest before slicing.
7. Wipe out skillet and melt 1/2 cup butter over medium-low heat.
8. Add garlic and saute for 1 minute.
9. Sprinkle flour on top and whisk for an additional minute.
10. Remove skillet from heat and slowly whisk in heavy cream and milk, little by little, until combined and smooth.
11. Return to medium-low heat and stir in 3/4 cup Parmesan cheese and pepper. Simmer and stir occasionally until cheese has melted.
12. Toss cooked pasta with sauce. Stir in sliced chicken or serve topped with sliced chicken.
13. Sprinkle with parsley and additional Parmesan.

Notes:

Recipe from Gonna Want Seconds