Olive Garden Chicken Alfredo Recipe 425

OLIVE GARDEN CHICKEN ALFREDO RECIPE (EASY, ONE POT MEAL!)

Steps:

• Warm a large pan over medium heat. After the pan is warm, add the butter and tilt the pan so that the butter is distributed all over the bottom of the pan.
• Add your chicken breasts. Season the top of the chicken with salt and pepper. If you have thick pieces of chicken breast, put a lid on the pan to help the middle get cooked through. Cook the chicken for 8 minutes per side, or until golden brown and cooked through.
• Remove the cooked chicken breast from the pan. Place the chicken on a cutting board, so that you can slice it after it has rested for 10 minutes.
• Add the garlic to the skillet for around 30 seconds. You want the garlic to be light brown in color but not burn!
• Pour the whole milk and chicken broth into the pan. Season with salt and pepper, based on your preference. Let the sauce warm up to a simmer.
• Add the spaghetti or fettuccine to your pan, and continue stirring until it is al dente (around 10-11 minutes, depending on the type of pasta.)
• If your sauce is still thin at this point, remove the pasta with cooking tongs. That way the sauce can continue to thicken and cook down, without your pasta getting overcooked!
• Once the sauce has thickened a little (about 3-5 minutes usually), add in your heavy cream. Continue to simmer until the sauce has thickened again (another 5 minutes or so).
• Add in the Parmesan cheese and cook it over medium-low heat just until the cheese is melted. Do not overcook it!
• Toss the pasta back into the pan and mix it with the sauce. Add your sliced chicken on top.
• Garnish by sprinkling chopped parsley on top and serve!

COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO

Steps:

• Cook and drain pasta according to package directions.
• Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
• Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
• In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
• Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
• Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
• To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.

BETTER-THAN-OLIVE GARDEN® ALFREDO SAUCE

Steps:

• Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
• Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.

OLIVE GARDEN FETTUCCINE ALFREDO

Steps:

• In a medium saucepan, melt butter.
• When butter is melted, add cream cheese.
• When the cream cheese is softened, add heavy cream.
• Season with garlic powder, salt, and pepper.
• Simmer for 15-20 minutes over low heat, stirring constantly.
• Remove from heat and stir in parmesan.
• Serve over hot fettucine noodles.

OLIVE GARDEN SHRIMP ALFREDO

Steps:

• Salt water for pasta in a large pot, and bring to a boil.
• Cook pasta for the time recommended on the pasta.
• Season shrimp with salt and black pepper.
• Saute shrimp by adding butter to a pan over medium heat. When the pan is hot add chopped garlic and saute for about 30 seconds.
• Saute shrimp on each side for about 2 to 3 minutes. The shrimp should be pink.
• 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.
• Place cooked pasta into a large bowl. Add cooked shrimp and alfredo sauce. Toss together. Serve immediately.