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
Hi,
I don’t have the Olive Garden Chicken Alfredo but I do have the Alfredo. Hope that will help. :lol:
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.
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
Amy,
Try just...salt and pepper the chicken, skin on and bake covered slowly about 325. remove skin then shredHere’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.
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
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.
It’s probably the same as Costco’s but a smaller bag.
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!
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!
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.
how does this work where can i post recipes at
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.
I rubbed chicken breasts with olive oil and blackening spices and grilled them on my George Foreman grill. Delicious - and healthy!
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.
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
I Love the added suggestion…Dance like no one is watching…
What Desert would you recommend serving with this meal?
A nice bottle of Italian dessert wine…perhaps Moscato d’Asti 
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 =/