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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.

Ingredients

  • 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)

Instructions

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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  • 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.

  • JB fairness

    tast good!

  • gmpartsgirl

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

  • 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.

    • http://www.copykat.com 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.

  • 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.

  • 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.

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