Chicken Alfredo Olive Garden Style

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, trimmed)
• 2 Tbsp Olive Oil (extra‑virgin optional)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 3 Tbsp Unsalted Butter (cut into cubes)
• 2 cloves Garlic (minced)
• 2 Tbsp All-Purpose Flour (for roux)
• 1 cup Whole Milk (2% or whole)
• 0.5 cup Heavy Cream (35% fat)
• 0.5 cup Parmesan Cheese (freshly grated from block)
• 0.25 cup Romano Cheese (freshly grated from block)
• 0.25 tsp Black Pepper (optional for sauce) (add if you like a speckled look)
• 12 oz Spaghetti (dry, about 340 g)
• 1 Tbsp Salt for pasta water (adds flavor to the noodles)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, drizzle with olive oil, then sprinkle evenly with salt and black pepper. Mix with a spatula or clean hands until the seasoning coats the meat.

   Time: PT3M

2. Sear the Chicken

   Heat a large frying pan over high heat. Add a little extra olive oil if the pan looks dry, then place the chicken breasts in the pan. Do not move them for 5‑7 minutes; then flip and cook the other side for 8‑10 minutes until fully cooked.

   Time: PT15M

   Temperature: high

3. Melt Butter

   In a small saucepan set over medium heat, melt the butter slowly, watching closely so it doesn’t brown.

   Time: PT2M

   Temperature: medium

4. Sauté Garlic

   Add the minced garlic to the melted butter and sauté for about 2 minutes, stirring constantly to avoid burning.

   Time: PT2M

   Temperature: medium

5. Make the Roux

   Sprinkle the flour over the butter‑garlic mixture, whisk continuously and cook for 2 minutes until the flour loses its raw smell and turns a pale golden color.

   Time: PT2M

   Temperature: medium

6. Add Milk

   Gradually whisk in the whole milk, stirring until the mixture is smooth and free of lumps.

   Time: PT3M

   Temperature: medium

7. Stir in Heavy Cream

   Pour in the heavy cream and continue stirring; keep the heat moderate to prevent curdling.

   Time: PT2M

   Temperature: medium

8. Melt the Cheeses

   Add the grated Parmesan and Romano cheeses, stirring until fully melted and the sauce is glossy.

   Time: PT2M

   Temperature: medium

9. Simmer the Alfredo Sauce

   If desired, stir in a pinch of black pepper. Let the sauce simmer gently for 10‑15 minutes, or until it thickens to coat the back of a spoon.

   Time: PT12M

   Temperature: medium

10. Cook the Spaghetti

    Bring a large pot of water to a rolling boil, add a tablespoon of salt, then drop in the spaghetti. Cook according to the package directions (about 10 minutes) until al dente.

    Time: PT12M

    Temperature: high

11. Drain Pasta

    Reserve ½ cup of the pasta cooking water, then drain the spaghetti in a colander.

    Time: PT2M

12. Slice the Chicken

    Allow the cooked chicken to rest for 2 minutes, then slice into strips or bite‑size pieces.

    Time: PT2M

13. Combine Pasta, Sauce, and Chicken

    Add the drained spaghetti to the saucepan with the Alfredo sauce, toss to coat, then gently fold in the sliced chicken. If the sauce is too thick, add a splash of the reserved pasta water.

    Time: PT3M

14. Plate and Serve

    Serve the chicken alfredo hot, garnished with extra grated Parmesan and a pinch of black pepper if desired.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g