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Olive Garden Fettuccine Alfredo

Olive Garden fettuccine Alfredo copycat recipe with crispy double-breaded chicken over creamy Alfredo sauce on a white dinner plate
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A mouthwatering copycat of Olive Garden’s famous Fettuccine Alfredo featuring crispy double-breaded chicken over silky, creamy homemade Alfredo sauce. Serves 4.

Ingredients

Scale
  • 2 chicken breasts, sliced into 1-inch strips
  • 2 large eggs
  • 3 tablespoons water
  • 1 and 1/2 cups Panko breadcrumbs
  • 1/3 cup parmesan, freshly grated
  • 1/4 cup all-purpose flour
  • 1 and 1/2 teaspoons garlic powder
  • 3/4 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1 and 1/2 teaspoons olive oil
  • 12 oz fettuccine
  • 4 tablespoons butter
  • 1 tablespoon minced garlic (about 3 cloves)
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, at room temperature
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 and 1/2 cups reserved pasta water
  • 3/4 cup parmesan, freshly grated
  • Fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente per package directions. Before draining, reserve 1 and 1/2 cups of pasta water. Drain pasta, toss lightly with a drizzle of olive oil, and set aside.
  2. Set up your breading station: mix Panko breadcrumbs, 1/3 cup parmesan, flour, garlic powder, paprika, salt, and pepper in one shallow dish. Whisk eggs and 3 tablespoons of water in a second shallow dish.
  3. Pat chicken strips completely dry with paper towels. Coat each strip in the breadcrumb mixture, dip into the egg wash, then coat in breadcrumbs a second time. Set aside on a plate.
  4. Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Cook breaded chicken in batches for 4 to 5 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit. Transfer to a plate. Do not wash the skillet.
  5. In the same skillet, melt 4 tablespoons butter over medium heat. Add minced garlic and saute for 1 minute until fragrant. Sprinkle in flour and stir constantly to form a roux. Cook for 1 to 2 minutes until pale golden.
  6. Add room temperature milk very slowly, whisking constantly after each addition to prevent lumps. Whisk over medium heat for 5 to 7 minutes until the sauce coats the back of a spoon.
  7. Stir in salt, pepper, and nutmeg. Add 3/4 cup parmesan and stir until fully melted and glossy.
  8. Add reserved pasta water gradually starting with 1/2 cup, whisking constantly until the sauce reaches a silky, smooth consistency. You may not need the full amount.
  9. Add cooked fettuccine to the sauce and toss until evenly coated. Divide among four plates, top with sliced chicken, and garnish with fresh parsley. Serve immediately.

Notes

  • Do not skip reserving pasta water. the starch is what creates the silky, restaurant-style Alfredo texture.
  • Use Panko breadcrumbs for maximum crunch and pat chicken completely dry before breading for better adhesion.
  • Cook chicken in batches and do not wash the skillet between chicken and sauce. the browned bits add depth of flavor.
  • Use freshly grated parmesan rather than pre-shredded for the smoothest, lump-free sauce.

Nutrition

Find it online: https://www.benefitiany.com/olive-garden-fettuccine-alfredo/