OLIVE GARDEN CHICKEN FETTUCCINE ALFREDO

[adl3974]

Hi I need the recipe for the Chicken Fettuccine Alfredo from Olive Garden. . .it is my favorite. I see there are recipes for the alfredo sauce but I am wondering how the chicken is prepared. Any help would be appreciated!! Amy

[Anonymous]

Hi,

I don't have the Olive Garden Chicken Alfredo but I do have the Alfredo. Hope that will help.
Olive Garden Alfredo Sauce

Note:
How to get that taste. Let the sauce simmer as long as you can!

Ingredients:
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

Preparation:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. This can also be done with half and half, but don't try it with plain milk.

[adl3974]

Thanks for the reply - looks like it will taste great. . .now if I could just figure out how to duplicate the chicken. . .

Thanks again - Amy

[phil1229]

Amy,

Try just...salt and pepper the chicken, skin on and bake covered slowly about 325. remove skin then shred

[Anonymous]

Here's Olive Garden's Alfredo Fettucine. I'm sorry I can't help with the chicken. Hope this helps!

OLIVE GARDEN ALFREDO FETTUCINE

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Cream cheese -- cut in bits
3/4 c Parmesan cheese -- grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook -- drain

In large saucepan combine cream cheese, Parmesan, butter and milk,
stirring
constantly until smooth.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.

[Peggy Sanders]

This dish is my all time favorite.
I order it from Olive Garden all the time. And, I also make
it at home too.
It looks like you have a few recipes for the sauce. I sometimes
use a jarred white sauce (I don't like Ragu) and add some
cream, parmesan cheese and garlic to it.
As for the chicken....I use cooked chicken strips (frozen)
from Costco. Costco is a grocery warehouse here in Oregon.

Peggy

[Anonymous]

Hi I need the recipe for the Chicken Fettuccine Alfredo from Olive Garden. . .it is my favorite. I see there are recipes for the alfredo sauce but I am wondering how the chicken is prepared. Any help would be appreciated!! Amy

Walmart sells grilled chicken breast in a bag. If you cut them up into bite size pieces they will go great in your alfredo. The chicken breast are the great value brand and the package is green and its just has "fully cooked grilled chicken breast fillets" written on it. I also use them in my salads and in my queso dip for chips.

[Peggy Sanders]

It's probably the same as Costco's but a smaller bag.

[Anonymous]

I make the sauce the same as twhite1 and true, the longer you simmer the better, just stir alot!

For the chicken, I cut up boneless, skinless breasts into strips, put a little oil in frying pan, add chicken strips and shake teryaki all over them and cook until finished adding teryaki if needed. May not be how Olive Garden does it, but it is yummy!

[Malie]

My kids will be THRILLED with this recipe!!! I thank you all - will be trying it tomorrow and will let you know how it turned out!

[lghernandez011]

OLIVE GARDEN ALFREDO FETTUCINE

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Cream cheese -- cut in bits
3/4 c Parmesan cheese -- grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook -- drain

In large saucepan combine cream cheese, Parmesan, butter and milk,
stirring
constantly until smooth.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.

[lghernandez011]

how does this work where can i post recipes at

[Kitchen Witch]

how does this work where can i post recipes at

Most recipes are posted to the Recipe Exchange or Favorites - just click on new post. for some threads - like Crockpot, Desserts and International - all posts are posted as a reply.

Welcome aboard and thank you for sharing!

KW

[CLTTennisGirl]

I made the Olive Garden chicken alfredo for my boyfriend the other night. It was really easy and turned out great - he said it was as good as he had had in any restaurant.

[CLTTennisGirl]

I rubbed chicken breasts with olive oil and blackening spices and grilled them on my George Foreman grill. Delicious - and healthy!

[phaedrav]

This is my interpretation:

4 boneless chicken breasts, cut into strips
Extra Virgin Olive Oil
Garlic Powder
Parsley (fresh or dry)
Pepper
Salt

For the Sauce
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
1 package cooked fettuccine noodles

--------------------------------------------------------------------------------

Directions: Cook pasta according to package directions, drain and drizzle with extra virgin olive oil to prevent sticking together. Coat the bottom of a large skillet with extra virgin olive oil (2 times around skillet), heat over medium-high heat. Add chicken strips, lower heat to medium. Sauté until meat is no longer pink. If you need more olive oil, now is the time to add it. Pour chicken and pan drippings over pasta (don't scrap skillet) keep warm. In same skillet, heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
Season to taste with salt and black pepper. Serve over your pasta and chicken.

[moma7a]

I have been trying to find this recipe for a long time. I would liketo make the chicken Alfredo accompanied by the Zuppa Toscana Soup. I have the soup recipe already. Any suggestions?:rolleyes

[moma7a]

I Love the added suggestion..Dance like no one is watching..

[moma7a]

What Desert would you recommend serving with this meal?

[Insanity]

A nice bottle of Italian dessert wine...perhaps Moscato d’Asti

[chris1245]

None of these people come close to what the Alfredo recipe is...i know this cause i worked there and made all the sauces and soups =/

[lvdkeyes]

Then why don't you post the "real" recipe?

[Antilope]

The restaurant recipe probably goes like this

Open a big envelope of dehydrated alfredo powder.
Add boiling water. Stir until a white sauce forms.
Microwave frozen pasta to thaw.
Microwave frozen pre-cooked chicken to thaw.
Add thawed, warmed chicken to to plate.
Add thawed, warmed pasta to plate.
Pour reconstituted alfredo sauce over thawed, warmed, chicken and noodles.
Sprinkle with parsley. Serve.

OR

Remove factory made, frozen, Fettuccine Chicken Alfredo dinner from freezer carton.
Place in microwave to thaw and warm.
Pour onto plate, sprinkle chopped parsley over top.
Serve.

You think I'm kidding don't you? Look at this foodservice link:

http://www.jtmfoodgroup.com/restaura...-and-nutrition

I'm just trying to illustrate that most chain restaurants don't have a "recipe", just special ingredients made at a foodservice factory and shipped to them. They assemble the pre-made ingredients to make a meal. They usually don't have chefs making "grandma's" secret recipe in the kitchen. It's all developed in food test kitchens, and duplicated in foodservice factories. At most chain restaurants, you are eating an industrial frozen TV dinner.

So that's why people make copycat recipes that taste like the original. The original recipe is usually a secret, probably made with ingredients (chemicals, artificial flavors, special factory processes, etc) that we couldn't obtain.

[Kitchen Witch]

I've said it before - and I am at "that age" where I can repeat myself and get away with it - so there!

#1 - ya gotta love these first posters - the ones that come in to stir up something that know it all - they always worked there and if they didn't their friend's father's, sister's, cousin, 15th replaced, dog-trainer's, brother-in-law's, friend's, beautician's, coach's, milkman's, friend of a friend did/does and THEY have the REAL recipe - but they never post it! H.e.l.l. with ya - take to your grave - that is IF you even know what a recipe looks like, let alone have such a recipe in your possession - which we all know you don't. We wouldn't want it anyway.

#2 - and again - (remember I'm at "that age") how many times do I have to tell you - MOST restaurants do NOT HAVE THEIR GREAT-GRANDMOTHER SLAVING AWAY IN THE KITCHEN! As Antilope said - and allow me to quote:

"The restaurant recipe probably goes like this

Open a big envelope of dehydrated alfredo powder.
Add boiling water. Stir until a white sauce forms.
Microwave frozen pasta to thaw.
Microwave frozen pre-cooked chicken to thaw.
Add thawed, warmed chicken to to plate.
Add thawed, warmed pasta to plate.
Pour reconstituted alfredo sauce over thawed, warmed, chicken and noodles.
Sprinkle with parsley. Serve.

OR

Remove factory made, frozen, Fettuccine Chicken Alfredo dinner from freezer carton.
Place in microwave to thaw and warm.
Pour onto plate, sprinkle chopped parsley over top.
Serve."

The first thing many do is verbally ATTACK a post when a recipe that calls for ingredients other than a powdered mix and water because THAT IS NOT THE RECIPE AND IT TASTES NOTHING LIKE IT (usually because they always worked there and if they didn't their friend's father's, sister's, cousin, 15th replaced, dog-trainer's, brother-in-law's, friend's, beautician's, coach's, milkman's, friend of a friend did/does and THEY have the REAL recipe - but they never post it! told you I was at "that age"! - OR they had a talk with the CHIEF - and you know where I got that from! - or slipped a fin in the server's pocket to get the SECRET RECIPE!

Well let me tell you - I would prefer to make a dish FROM SCRATCH USING REAL INGREDIENTS THAN ADD WATER TO A PACK OF CHEMICALS AND PRESERVATIVES OR MICROWAVE (AND YOU KNOW HOW I FEEL ABOUT THOSE!) CHEMICALS AND PRESERVATIVES MADE IN SOME SECOND CLASS FOOD MILL WITH A COUPLE THOUSAND HEALTH VIOLATIONS AGAINST IT! And if the taste is not 100% the same as the so-called restaurant, who cares! It probably tastes even better!

Get the heck out of the restaurants and go back to the kitchen and throw out your vending machines and microwave and buy a stove with an oven and a few appliances and start to cook again. You'd be surprised just how good REAL foods taste!

P.i.s.s. on these pre-packaged imitation foods - and that is just what they are - imitation foods - and learn what REAL food tastes like.

You'll live longer and healthier!

Ask your grandma - she'll tell ya!

Now aren't you glad I'm at "that age"?

(what a can of worms to open this morning, huh?)

[Kitchen Witch]

Another thing - just how much do you think a TRUE chef makes in a first-class restaurant?

Do you really think that these "chain" restaurants are going to pay that to anyone? Bottom line is PROFIT.

Yank a guy off the street and teach him just how to boil the water and add the envelope and you have most of these chain restaurant chefs! Their challenge is chopping the fresh parsley to sprinkle on top.

[Rhonda Konz]

looks good cant wait to try it!:

[Julie Ortunio]

I've said it before - and I am at "that age" where I can repeat myself and get away with it - so there!

#1 - ya gotta love these first posters - the ones that come in to stir up something that know it all - they always worked there and if they didn't their friend's father's, sister's, cousin, 15th replaced, dog-trainer's, brother-in-law's, friend's, beautician's, coach's, milkman's, friend of a friend did/does and THEY have the REAL recipe - but they never post it! H.e.l.l. with ya - take to your grave - that is IF you even know what a recipe looks like, let alone have such a recipe in your possession - which we all know you don't. We wouldn't want it anyway.

#2 - and again - (remember I'm at "that age") how many times do I have to tell you - MOST restaurants do NOT HAVE THEIR GREAT-GRANDMOTHER SLAVING AWAY IN THE KITCHEN! As Antilope said - and allow me to quote:

"The restaurant recipe probably goes like this

Open a big envelope of dehydrated alfredo powder.
Add boiling water. Stir until a white sauce forms.
Microwave frozen pasta to thaw.
Microwave frozen pre-cooked chicken to thaw.
Add thawed, warmed chicken to to plate.
Add thawed, warmed pasta to plate.
Pour reconstituted alfredo sauce over thawed, warmed, chicken and noodles.
Sprinkle with parsley. Serve.

OR

Remove factory made, frozen, Fettuccine Chicken Alfredo dinner from freezer carton.
Place in microwave to thaw and warm.
Pour onto plate, sprinkle chopped parsley over top.
Serve."

The first thing many do is verbally ATTACK a post when a recipe that calls for ingredients other than a powdered mix and water because THAT IS NOT THE RECIPE AND IT TASTES NOTHING LIKE IT (usually because they always worked there and if they didn't their friend's father's, sister's, cousin, 15th replaced, dog-trainer's, brother-in-law's, friend's, beautician's, coach's, milkman's, friend of a friend did/does and THEY have the REAL recipe - but they never post it! told you I was at "that age"! - OR they had a talk with the CHIEF - and you know where I got that from! - or slipped a fin in the server's pocket to get the SECRET RECIPE!

Well let me tell you - I would prefer to make a dish FROM SCRATCH USING REAL INGREDIENTS THAN ADD WATER TO A PACK OF CHEMICALS AND PRESERVATIVES OR MICROWAVE (AND YOU KNOW HOW I FEEL ABOUT THOSE!) CHEMICALS AND PRESERVATIVES MADE IN SOME SECOND CLASS FOOD MILL WITH A COUPLE THOUSAND HEALTH VIOLATIONS AGAINST IT! And if the taste is not 100% the same as the so-called restaurant, who cares! It probably tastes even better!

Get the heck out of the restaurants and go back to the kitchen and throw out your vending machines and microwave and buy a stove with an oven and a few appliances and start to cook again. You'd be surprised just how good REAL foods taste!

P.i.s.s. on these pre-packaged imitation foods - and that is just what they are - imitation foods - and learn what REAL food tastes like.

You'll live longer and healthier!

Ask your grandma - she'll tell ya!

Now aren't you glad I'm at "that age"?

(what a can of worms to open this morning, huh?)

Well I have a friend who got a small black binder with most of the recipes for OG. I wrote down some. When I find it I will post them. Just to warn you some of the recipes call for sauces that weren't included in the binder.

[Antilope]

Probably because the sauces come dried in a packet from a foodservice factory. They probably just add hot water. No home cooking at Olive Garden.

[Kitchen Witch]

But yet they claim that their "chefs" all go to Tuscany to learn how to cook for their restaurants. Let's all apply for a free trip to Italy for a vacation!

[wdsdyschild]

Thanks! I love alfredo!

[Antilope]

Ronzoni Classic Fettuccine Alfredo

Ingredients:

12 oz. RONZONI FETTUCCINE, uncooked
1/4 cup (1/2 stick) butter or margarine
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
2 eggs
2 tablespoons chopped fresh parsley

Cook pasta according to package directions; drain.
Meanwhile, in saucepan over medium heat, melt butter; blend in cheese.
Stir in whipping cream; heat almost to boiling, stirring constantly with whisk.
Reduce heat to LOW. In small bowl, beat eggs slightly.
Stir small amount of hot cream mixture into egg; pour egg mixture into saucepan.
Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes.
Stir in parsley; toss pasta and sauce.

Serve immediately. 6 servings.

Source: Back of Ronzoni Pasta package.

[Antilope]

RONZONI Fettuccine Alfredo

Prep Time: 5 min.
Start to Finish: 20 min.

Ingredients:

12 oz. RONZONI Fettuccine, uncooked
1/2 cup (1 stick) butter or margarine, softened
1 cup (1/2 pt.) whipping cream, at room temperature
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions:
Cook pasta according to package directions. Drain well; place in warm serving dish large enough for tossing. Add butter, whipping cream, cheese and parsley; toss until pasta is well coated. Salt and pepper to taste. 4 to 6 servings.

Source: Ronzoni website, 2001