Better Than Olive Garden Chicken Alfredo

Ingredients

• 2 pieces Chicken Breast (boneless skinless, butterflied and pounded thin)
• 1 cup All-Purpose Flour (for dredging cutlets)
• 2 large Egg (beaten, for breading)
• 1 cup Breadcrumbs (Italian seasoned or plain with added Italian seasoning)
• 3 tablespoons Olive Oil (for pan‑frying cutlets)
• 1 teaspoon Salt (seasoning)
• 1/2 teaspoon Black Pepper (freshly cracked)
• 1 teaspoon Garlic Powder (for breadcrumb seasoning)
• 1 teaspoon Italian Seasoning (for breadcrumb seasoning)
• 2 tablespoons Butter (unsalted, for sauce)
• 1 cup Heavy Cream (35% fat)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 pinch Fresh Nutmeg (optional, freshly grated)
• 1 cup Chicken Stock (low‑sodium)
• 1/2 cup Onion (diced (about 1 small onion))
• 3 pieces Garlic Clove (minced)
• 12 ounces Linguine Pasta (dry)
• 2 cups Broccoli Florets (fresh or frozen)
• 4 cups Mixed Salad Greens (washed and dried)
• 1/4 piece Red Onion (thinly sliced)
• 1 cup Cherry Tomatoes (halved)
• 1 piece Carrot (julienned)
• 1/4 cup Black Olives (sliced)
• 1/4 cup Pepperoncini (sliced)
• 4 slices Italian Bread (thick cut for garlic toast)
• 2 cloves Garlic (minced for toast)
• 2 slices Bread for Croutons (stale or toasted, cubed)

Instructions

1. Butterfly and Pound Chicken

   Place each chicken breast on a cutting board, slice horizontally to create a butterfly, then cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4‑inch thick.

   Time: PT5M

2. Season Chicken

   Season both sides of the flattened chicken with salt, pepper, and a pinch of garlic powder.

   Time: PT2M

3. Set Up Breading Station

   Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with garlic powder, Italian seasoning, salt and pepper in the third.

   Time: PT5M

4. Bread the Cutlets

   Dredge each chicken piece in flour, shaking off excess, dip in egg, then coat evenly with seasoned breadcrumbs. Press gently to adhere.

   Time: PT5M

5. Fry Cutlets

   Heat olive oil in a large skillet over medium‑high heat. Add cutlets and fry 3‑4 minutes per side until golden brown and internal temperature reaches 165°F.

   Time: PT10M

   Temperature: Medium‑high heat

6. Keep Cutlets Warm

   Transfer cooked cutlets to a plate and cover loosely with foil while you finish the sauce and pasta.

   Time: PT2M

7. Cook Pasta and Broccoli

   Bring a large pot of salted water to a boil. Add linguine and cook 8 minutes, adding broccoli florets in the last 3 minutes. Drain and set aside.

   Time: PT12M

   Temperature: Boiling

8. Sauté Aromatics

   In the same skillet (or a clean saucepan), melt butter over medium heat. Add diced onion and minced garlic; sauté until translucent and lightly golden, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

9. Make Roux

   Sprinkle 1 tablespoon of all‑purpose flour over the softened butter and stir for 1 minute to form a light roux.

   Time: PT1M

   Temperature: Medium heat

10. Add Stock and Cream

    Gradually whisk in chicken stock, then the heavy cream. Bring to a gentle simmer and cook 5 minutes until slightly thickened.

    Time: PT5M

    Temperature: Medium simmer

11. Finish Sauce

    Stir in grated Parmesan and a pinch of fresh nutmeg. Season with salt and pepper to taste.

    Time: PT2M

12. Combine Pasta and Sauce

    Add the cooked linguine and broccoli to the sauce, tossing to coat evenly. Heat for 1 minute to let flavors meld.

    Time: PT2M

    Temperature: Low heat

13. Prepare Garlic Toast

    Preheat oven to 375°F. Place bread slices on a baking sheet, brush each side with olive oil, sprinkle minced garlic, and bake 8‑10 minutes until crisp and golden.

    Time: PT10M

    Temperature: 375°F

14. Make Croutons

    Cube the extra bread, toss with olive oil, spread on a separate baking sheet, and bake alongside toast for 10 minutes until crunchy.

    Time: PT10M

    Temperature: 375°F

15. Assemble Salad

    In a large bowl combine mixed greens, sliced red onion, cherry tomatoes, julienned carrot, black olives, and pepperoncini. Toss with your favorite vinaigrette.

    Time: PT5M

16. Plate and Serve

    Place a portion of pasta on each plate, top with a chicken cutlet, add a side of garlic toast and croutons, and serve the fresh salad on the side.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

35g

Carbohydrates

80g

Fat

30g

Fiber

5g