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Olive Garden Grilled Chicken and Alfredo Sauce

Olive Garden Grilled Chicken and Alfredo Sauce is a recipe that many of you have asked for, and I am to please. I have to be honest, when people ask what recipe is my favorite, it will be the Olive Garden Alfredo sauce, it is what started me down the path of replicating favorite restaurant recipes at home.
grilled chicken with alfredo sauce

Over twenty years ago I grew up in deep East Texas. Going into town was a big treat, and we didn’t do so very frequently, to me, the Olive Garden was the place to go for fancy dining. A lot has changed since then, I live in Houston, and I get to go out for dinner frequently to many lovely restaurants. This Alfredo sauce is what put me on this journey. I still find it one of my favorite recipes to make. I still love this creamy pasta.
When I turn this into a main dish I love to grill up some chicken with this dish. You can order this from the Olive Garden, but now you can make it at home.
If you can’t enjoy this dish all at once I suggest that you store the sauce and the pasta in different dishes. If you do not store the sauce in its own dish, and store it with the pasta the pasta will soak up all of the sauce.

Olive Garden Grilled Chicken and Alfredo Sauce

  • Author:
  • Recipe Type: Main Dish
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 2
Olive Garden Grilled Chicken and Alfredo Sauce

Enjoy this classic dish from the Olive Garden with this copy cat recipe.


  • 2 chicken breasts
  • salt and pepper
  • 2 teaspoon olive oil
  • 8 ounces dry pasta
  • 2 cups heavy cream
  • 1/2 cup (1 stick) butter
  • 1/2 to 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder (optional)


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.

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  • Jasmine Rivas

    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

  • Claudia Colenzo Lamascolo

    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.

  • damion

    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?

  • nancy ruggiano

    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!!!

    • Stephanie Manley

      I agree that nutmeg helps to add something to Alfredo sauce.

  • Alex

    Tried this recipe tonight. It was great! Will be making this again, Thanks for the recipe.

  • Louise

    I need to make this for 10. Should I just double the recipe?

    • Stephanie Manley

      That should work.

  • CateOMalley

    Butter. Heavy cream. Cheese. What’s not to like?

  • OrWhateverYouDo1

    This is the only way to make alfredo in my opinion! Great recipe!

  • Beth B

    I LOVE this recipe! Now if only it could appear on my dinner table… :)

  • Lauren @ HealthyDelish

    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.

    • stephaniemanley

      It was the same for me too πŸ˜‰ This was the special place to go. For me their Alfredo is my personal favorite.

  • Michelle De La Cerda-Nash

    Looks great! Love chicken alfredo.

    • stephaniemanley

      Thank you very much. It is a very easy dish to make too.

  • John

    Thanks for this recipe the sauce came out great! I do however wish the title wasn’t “Olive Garden Chicken Alfredo” because you didn’t mention how to make the chicken the Olive Garden way, which has some sort of cheese spice mixture on top of the chicken which in my opinion is what separates OG’s Chicken Alfredo from others. I would definitely love to know how they prepare their chicken for a truly authentic experience. Maybe you can add this?

    • stephaniemanley

      I will have to go to a different Olive Garden, I have made this the closest way I could based upon the way that my local Olive Garden made it. I will definitely be anxious to try this at another location.

  • IdolHanz

    Try adding cubed up cream cheese to their cheese combination. It improves taste and texture. With lobster or crab I would use a dash of nutmeg. Just a pinch. With chicken, I would leave the pinch of nutmeg out. I want to try and bake the dish with buttered panko crumbs on top. Broccoli added too.

  • Katie

    I tried this recipe a couple nights ago. I had a hard time getting the sauce to thicken. The recipe says it serves 2, but the amount of sauce it makes is really enough for about 6! It was just OK for me. Maybe I’ll try it again some time. I’m not the greatest cook!

    • stephaniemanley

      Two things here. Please use the cheese that is not already grated. My next suggestion is turn up your heat just a little more than what you had it, and it should thicken.

  • Andi G.

    I haven’t been to an Olive Garden in years, but now I can have this amazing sauce at home :) Thanks!

    • stephaniemanley

      I think this sauce is awesome!

  • DessertForTwo

    hehe! I’m a Texan, too. I’ve lived in some small towns in Texas where Olive Garden was the only place to eat. I admit–I like it :)

    • stephaniemanley

      Hey, I had to drive about an hour to get to an Olive Garden πŸ˜‰ I like their Alfredo Sauce for sure. Thank you for dropping by.

  • Jaren

    My kids love alfredo and would certainly love this too!

    • stephaniemanley

      I hope they enjoy this!

  • Toni Dash

    Truth be told I have not eaten at the Olive Garden for years, since becoming gluten-free. And lucky me; now I can make it at home thanks to you Stephanie! This is making my mouth water. Delish!

    • stephaniemanley

      Well now you can make some Alfredo sauce and serve it up with Gluten free noodles. Thank you for stopping by!

  • Kelly @ Mostly Homemade Mom

    Oh, this looks absolutely amazing!

    • stephaniemanley

      Thank you Kelly!

  • Nikki

    Delicious!!!! Thank you ma’am!!!!

    • stephaniemanley

      I am glad you enjoyed it Nikki!

  • Rick

    I also grew up in deep East Texas…Lufkin, Diboll, then on to Houston.

    • stephaniemanley

      We have had a very similar path!

  • begginercook

    can you use (half and half) cream, when two different groceries stores and thats all i can find… its Land-O-Lakes half and half.

    • stephaniemanley

      You can, it won’t come out as thick.

  • JB fairness

    tast good!

    • stephaniemanley

      I am glad you enjoyed it.

  • gmpartsgirl

    Didn’t this recipe used to include like 3 T of cream cheese?

    • stephaniemanley

      You can add it if you like to help thicken the sauce. I think I have made Alfredo sauce so many times now, and done videos on it, that I have demonstrated the technique well enough that I have dropped that out of the recipe.

  • Engineered Reality

    For some reason the sauce came out thinner than I’d like. The taste was great, just too thin. Next time I’ll try using a little less heavy cream. I go a bit heavier on the garlic too. It’s hard to have too much garlic.

    • stephaniemanley

      Sometimes I find if I turn the heat up just a little more the sauce will thicken.

      • Engineered Reality

        Thanks for the suggestion, I’ll do that when I reheat my leftover sauce. I ended up with plenty since I’m a bachelor.

        • stephaniemanley

          I totally get this. I actually just make less if you think about this sauce in terms of a ratio you can pretty much make the amount you need.

  • question?

    What’s so bad about the pasta soaking up the sauce? I get storing a bit of the sauce separately if you plan on using that for a white pizza later in the week but not letting the pasta soak up flavor? That doesn’t seem right at all.

    • Stephanie

      I personally don’t like it when pasta gets bloated with sauce. For me, the Alfredo sauce does this in a way I really don’t like. The fats absorb into the pasta and when you reheat it I find that in my microwave that the butter and cream separate, and then you end up with pasty pasta, and the oil in the butter separates and to me, this doesn’t resemble the sauce at all.

    • stephaniemanley

      It is my personal preference not to have the pasta to become bloated with the sauce. I think it makes it mushy and gross to me. This is my personal preference.

      • Monica Gonzales

        What if its a dinner for 6 do i just triple recipe

        • stephaniemanley

          I think even if you double this recipe you will have more than enough. I hope you enjoy the sauce.

  • goodfoodforme

    The Alfredo recipe for olive garden is actually on Olive Garden’s website, which isn’t the same as this, so which one should I go with. I want it to be as close as I can to the restaurants. Thanks

    • goodfoodforme
      • stephaniemanley

        One day I am going to do a blog post on comparing that recipe to mine. That recipe is the only one I have ever seen for Alfredo sauce that has eggs in it. I have never seen an alfredo recipe that contains eggs other than that one. Think about it, the yolks would make the sauce look dark. The sauce served at the olive garden is not yellow.

        • what1233456

          10 years ago I used to work for an Olive Garden, we made the sauce in house and the recipe was cream, butter, salt, pepper, and a “secret” 3 cheese blend which I know contained Parmesan, Romano, and a 3rd mystery cheese.

          For some time I’ve been wanting to recreate it but have never done so.

          I tried your recipe, it’s certainly close.

          • what1233456

            And the bread sticks were Nickles bread sticks baked in an oven for like 10 minutes then brushed with melted butter and finally sprinkled with garlic powder.

        • bjn

          I wondered about the eggs too! No other recipe has eggs in it.

          • stephaniemanley

            I know, you would think the sauce would look a little yellow with all of the eggs.

        • Brandi

          I think yours was better. Thank you for posting it and my tummy thanks you too

          • stephaniemanley

            Thank you very much. I am glad you enjoyed the recipe.

    • Granny

      well if it is on olive garden’s website—that is a no brainer

  • Donna

    I am looking for Olive Gardens old San Remo dip that they use to have it was either that name or Sam Reno can;t remember which one if you have a recipe please post it

  • Joydee Mccorkle

    This IS my fave alfredo sauce….I use more garlic powder though.

    • stephaniemanley

      I like a lot of garlic too.

  • cindy

    How much garlic powder?

    • stephaniemanley

      1/2 teaspoon.