15+ Delectable Chicken Alfredo Recipes Olive Garden You’ll Love

Chicken Alfredo is a beloved classic that combines tender chicken, creamy pasta, and a rich, flavorful sauce.

Olive Garden, renowned for its Italian-inspired dishes, has made its version of Chicken Alfredo a signature favorite for many.

But what if you could recreate that magic at home? Whether you’re craving a spicy kick, a cheesy twist, or a lighter, vegetable-packed version, there’s a chicken Alfredo recipe for every occasion.

In this blog post, we’ll explore 15+ Chicken Alfredo recipes inspired by Olive Garden, each with its own unique spin while maintaining the creamy, comforting essence of the classic.

Get ready to elevate your pasta night with these mouthwatering variations that are sure to impress family and friends!

15+ Delectable Chicken Alfredo Recipes Olive Garden You’ll Love

With so many variations of Chicken Alfredo to try, you’ll never run out of delicious, comforting meals to serve.

From spicy Cajun to rich four-cheese bakes, these 15+ Chicken Alfredo recipes inspired by Olive Garden bring something new and exciting to the table.

Whether you’re preparing a weeknight dinner or a special gathering, these recipes are perfect for any occasion.

So, grab your apron and get ready to make some creamy, savory dishes that everyone will love.

You don’t need to visit Olive Garden to enjoy restaurant-quality Chicken Alfredo—these recipes will bring the flavor right to your kitchen!

Creamy Classic Olive Garden Chicken Alfredo

This creamy classic chicken Alfredo is inspired by Olive Garden’s iconic recipe, featuring a silky, garlicky sauce with tender grilled chicken and perfectly cooked fettuccine. It’s simple yet indulgent, with a taste that brings a restaurant-quality meal right to your kitchen. Great for cozy dinners or to impress guests, this dish will have everyone asking for seconds.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 lb fettuccine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/2 tsp nutmeg (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Let rest for a few minutes before slicing thinly.
2. Cook the Pasta: In a large pot, cook fettuccine according to package directions until al dente. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, stirring to combine.
4. Add Parmesan Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and begins to thicken. Stir in the nutmeg if using.
5. Combine: Add the cooked pasta to the sauce and toss until fully coated. Add the sliced chicken on top.
6. Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately.

This creamy classic Olive Garden chicken Alfredo brings the restaurant’s flavors right into your home. The garlic and Parmesan cheese blend perfectly with the tender chicken and al dente pasta. It’s a deliciously rich meal that’s sure to become a family favorite!

Garlic Spinach & Mushroom Chicken Alfredo

For a tasty twist on the classic, this chicken Alfredo features the earthy goodness of mushrooms and spinach, making the dish more flavorful and hearty. The fresh vegetables add depth and color, creating a visually appealing and nutritionally enhanced meal that’s great for weeknight dinners or entertaining.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine or linguine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1 cup baby spinach leaves
• 1 cup sliced mushrooms (cremini or button)
• Fresh basil, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken with salt and pepper. In a skillet over medium heat, heat olive oil. Cook chicken for 5-6 minutes per side until golden brown. Remove from skillet and slice.
2. Cook the Pasta: Prepare fettuccine according to package instructions, then drain and set aside.
3. Cook Vegetables: In the same skillet, add a bit of butter and cook the mushrooms for 5 minutes until browned. Add the spinach and cook until wilted, about 2-3 minutes. Set aside.
4. Make the Alfredo Sauce: In a large pan, melt the butter and add minced garlic, cooking until fragrant. Pour in heavy cream, stirring to combine.
5. Finish the Sauce: Add Parmesan cheese, stirring until smooth and creamy. Season with salt and pepper.
6. Combine: Add the pasta, mushrooms, spinach, and chicken to the sauce, tossing until everything is evenly coated.
7. Serve: Garnish with fresh basil and extra Parmesan. Serve warm.

This garlic spinach and mushroom chicken Alfredo is a deliciously unique take on a classic dish. The combination of mushrooms and spinach with a creamy, garlicky Alfredo sauce makes for an irresistible, satisfying meal that’s both comforting and wholesome.

Sun-Dried Tomato & Basil Chicken Alfredo

This version of chicken Alfredo adds a tangy, vibrant twist with sun-dried tomatoes and fresh basil, creating a flavorful balance that cuts through the richness of the Alfredo sauce. Ideal for special dinners, this dish is elevated with colorful ingredients and an Italian-inspired flair that brings new depth to every bite.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine or linguine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/2 cup sun-dried tomatoes, chopped
• Fresh basil, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat, cooking the chicken until golden brown, 5-6 minutes per side. Remove from skillet and slice.
2. Cook the Pasta: Prepare fettuccine according to package instructions, then drain and set aside.
3. Sauté the Sun-Dried Tomatoes: In a large pan, add a small amount of butter and cook the sun-dried tomatoes for 2-3 minutes to soften and release their flavor.
4. Make the Alfredo Sauce: Melt the rest of the butter in the pan, adding the garlic and cooking until fragrant. Pour in heavy cream, stirring to combine.
5. Finish the Sauce: Add the Parmesan cheese, whisking until smooth and creamy. Season with salt and pepper.
6. Combine: Toss the pasta and sliced chicken with the sauce. Add in the sun-dried tomatoes and stir until evenly combined.
7. Serve: Garnish with fresh basil and extra Parmesan. Serve hot.

Sun-dried tomato and basil chicken Alfredo is a refreshing twist on the classic Alfredo, bringing out the best of Italian flavors in one creamy, delicious dish. The tangy tomatoes and fresh basil provide the perfect contrast to the rich sauce, creating a meal that’s as exciting to taste as it is to look at.

Lemon Herb Chicken Alfredo

This lemon herb chicken Alfredo offers a light, zesty twist on the classic, bringing brightness and freshness to the rich Alfredo sauce. The lemon and herbs elevate this dish, making it a perfect choice for warmer weather or for anyone who loves a fresh, aromatic flavor profile in their pasta.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine or linguine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• Zest and juice of 1 lemon
• 1 tsp Italian seasoning (or a mix of dried basil, thyme, and oregano)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until golden and fully cooked. Slice thinly and set aside.
2. Cook the Pasta: Prepare fettuccine according to package directions. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and sauté for about 1-2 minutes. Pour in the heavy cream, stirring to combine.
4. Add Lemon and Parmesan: Stir in the lemon zest, lemon juice, and Parmesan cheese, whisking until smooth. Season with additional salt and pepper to taste.
5. Combine: Add the pasta to the sauce, tossing until coated. Top with sliced chicken.
6. Serve: Garnish with fresh parsley and extra lemon zest if desired. Serve immediately.

The lemon herb chicken Alfredo is a refreshing take on the classic Alfredo, with the lemon zest and Italian herbs adding a pop of flavor. This dish is perfect for anyone who wants a slightly lighter, more aromatic Alfredo that’s still creamy and comforting.

Bacon & Smoked Gouda Chicken Alfredo

This smoky, indulgent twist on chicken Alfredo features crispy bacon and creamy smoked Gouda cheese. The Gouda adds a deeper, richer flavor that’s complemented by the smoky bacon, making this an unforgettable meal that’s sure to impress at any gathering or cozy night in.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 6 slices bacon, chopped
• 1 lb fettuccine pasta
• 1 1/2 cups heavy cream
• 1 cup grated smoked Gouda cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• Fresh chives, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat, cooking the chicken for about 6-7 minutes on each side until golden. Slice and set aside.
2. Cook the Bacon: In a separate skillet, cook the chopped bacon until crispy. Drain on paper towels and set aside.
3. Cook the Pasta: Prepare fettuccine according to package instructions. Drain and set aside.
4. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream, stirring to combine.
5. Add Cheeses and Bacon: Gradually whisk in the smoked Gouda and Parmesan until melted and smooth. Add half of the bacon to the sauce, stirring to combine.
6. Combine: Add pasta to the sauce and toss until coated. Add the sliced chicken and top with remaining bacon.
7. Serve: Garnish with fresh chives. Serve hot.

Bacon and smoked Gouda chicken Alfredo brings a rich, smoky flavor to the traditional dish, with crispy bacon and creamy Gouda adding a decadent twist. This recipe is sure to satisfy anyone craving a truly comforting, luxurious meal.

Roasted Red Pepper & Spinach Chicken Alfredo

This roasted red pepper and spinach chicken Alfredo adds a vibrant, colorful twist to the classic, making it as visually appealing as it is delicious. The roasted red peppers bring a slightly sweet, smoky flavor, and the spinach adds color and nutrition, making this a hearty yet wholesome meal.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine pasta
• 1 cup roasted red peppers, diced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1 cup baby spinach
• Fresh basil, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat, cooking the chicken for about 6-7 minutes on each side until golden. Slice and set aside.
2. Cook the Pasta: Prepare fettuccine according to package instructions. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Pour in the heavy cream, stirring to combine.
4. Add Peppers and Spinach: Stir in the diced roasted red peppers and Parmesan cheese until smooth. Once combined, add spinach and cook until wilted, about 2-3 minutes.
5. Combine: Add the cooked pasta to the sauce and toss to coat. Place the sliced chicken on top.
6. Serve: Garnish with fresh basil and extra Parmesan. Serve hot.

The roasted red pepper and spinach chicken Alfredo brings a unique and visually striking element to the classic recipe. The combination of smoky peppers, creamy Alfredo, and nutritious spinach makes this dish both comforting and wholesome. Perfect for family meals or a fancy twist on pasta night.

Cajun Chicken Alfredo

This Cajun chicken Alfredo recipe brings a spicy, smoky twist to the traditional creamy pasta. With bold Cajun seasoning on the chicken and a hint of spice in the Alfredo sauce, this dish is perfect for anyone who loves a bit of heat. It’s a hearty, flavorful meal that’s as exciting as it is comforting.

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1 tbsp Cajun seasoning (or more to taste)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/2 tsp paprika
• Chopped green onions (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken breasts with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until fully cooked. Remove and slice thinly.
2. Cook the Pasta: Boil fettuccine according to package instructions. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream, stirring to combine.
4. Add Seasoning and Cheese: Add the Parmesan and paprika, stirring until the sauce is smooth and creamy. Adjust Cajun seasoning to taste if desired.
5. Combine: Add the pasta to the sauce, tossing until coated. Top with sliced Cajun chicken.
6. Serve: Garnish with chopped green onions and extra Parmesan. Serve hot.

Cajun chicken Alfredo is a deliciously bold take on the classic recipe. The spicy Cajun seasoning pairs perfectly with the creamy Alfredo, adding a new dimension of flavor that’s sure to satisfy anyone who loves a little heat in their meal.

Broccoli & Sun-Dried Tomato Chicken Alfredo

This chicken Alfredo is packed with nutritious broccoli and flavorful sun-dried tomatoes, adding both color and a delightful savory-sweet twist to the dish. The broccoli adds crunch, and the sun-dried tomatoes bring a tangy flavor, making this an ideal dish for a more filling and balanced meal.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine or penne pasta
• 1 cup broccoli florets
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, cooking the chicken for 6-7 minutes per side until fully cooked. Slice thinly and set aside.
2. Cook the Pasta and Broccoli: Boil pasta according to package directions. During the last 2 minutes of cooking, add broccoli to the pot. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, stirring to combine.
4. Add Cheese and Sun-Dried Tomatoes: Stir in Parmesan cheese and sun-dried tomatoes until smooth and creamy.
5. Combine: Add the cooked pasta and broccoli to the sauce, tossing to coat. Top with sliced chicken.
6. Serve: Garnish with fresh basil or parsley and extra Parmesan. Serve hot.

Broccoli and sun-dried tomato chicken Alfredo is a vibrant and flavorful take on the classic, with added vegetables for a deliciously balanced meal. The combination of creamy sauce, crunchy broccoli, and tangy sun-dried tomatoes makes this dish both satisfying and visually appealing.

Four-Cheese Chicken Alfredo Bake

This four-cheese chicken Alfredo bake is a decadent, oven-baked variation of the classic. With a blend of mozzarella, Parmesan, ricotta, and fontina cheeses, it’s a creamy, cheesy delight with a golden crust. Perfect for gatherings or special family meals, this baked Alfredo is comfort food at its best.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine or penne pasta
• 1 1/2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/2 cup shredded fontina cheese
• 3 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, cooking the chicken for 6-7 minutes per side until golden brown and cooked through. Slice thinly and set aside.
2. Cook the Pasta: Boil pasta according to package instructions. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes. Pour in heavy cream and whisk until combined.
4. Add Cheeses: Stir in Parmesan, mozzarella, ricotta, and fontina cheeses, whisking until the sauce is smooth and creamy.
5. Combine and Bake: In a large baking dish, combine the pasta and Alfredo sauce, tossing to coat. Add sliced chicken and gently mix. Top with a bit of extra mozzarella and Parmesan.
6. Bake: Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is bubbly and golden.
7. Serve: Garnish with fresh parsley. Serve hot.

This four-cheese chicken Alfredo bake is a cozy, satisfying twist on the classic dish. The combination of cheeses makes for a rich, gooey Alfredo that’s perfect for cold nights or special occasions. It’s a true crowd-pleaser that will bring everyone to the table.

Pesto Chicken Alfredo

This pesto chicken Alfredo combines the creamy richness of the Alfredo sauce with the fresh, aromatic flavors of basil pesto. The pesto adds a beautiful herby depth to the creamy sauce, making it a vibrant and flavorful dish that’s perfect for any occasion. It’s a great way to use up some homemade or store-bought pesto, and it pairs wonderfully with the savory grilled chicken.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine or penne pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side until golden and cooked through. Let rest before slicing.
2. Cook the Pasta: Boil fettuccine or penne pasta according to package instructions. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and stir to combine.
4. Add the Pesto: Stir in Parmesan cheese and pesto, whisking until the sauce is creamy and smooth.
5. Combine: Add the pasta to the sauce, tossing until fully coated. Top with sliced chicken.
6. Serve: Garnish with fresh basil and additional Parmesan if desired. Serve immediately.

Pesto chicken Alfredo is a flavorful twist on the traditional dish, adding a layer of herbaceous richness from the pesto. This combination of creamy Alfredo and fresh basil makes for a satisfying and aromatic meal that’s both comforting and vibrant.

Spicy Chipotle Chicken Alfredo

For those who enjoy a bit of heat, this spicy chipotle chicken Alfredo brings a smoky, spicy kick to the creamy pasta. The chipotle peppers add a deep, smoky flavor with a slight sweetness that perfectly complements the rich Alfredo sauce. It’s a bold, flavorful dish that’s sure to excite your taste buds!

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1-2 chipotle peppers in adobo sauce, finely chopped
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1 tsp smoked paprika
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6-7 minutes per side until golden and fully cooked. Slice thinly and set aside.
2. Cook the Pasta: Boil fettuccine according to package directions. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Stir in the chipotle peppers and smoked paprika, cooking for another minute.
4. Add the Cream and Parmesan: Pour in the heavy cream, whisking to combine. Add the Parmesan cheese, stirring until smooth and creamy.
5. Combine: Toss the cooked pasta with the Alfredo sauce. Add the sliced chicken and toss again to coat evenly.
6. Serve: Garnish with fresh cilantro and additional Parmesan. Serve hot.

Spicy chipotle chicken Alfredo is a fiery, flavorful dish that combines the creamy comfort of Alfredo with a smoky, spicy kick. This dish is perfect for anyone who loves a bold twist on the classic, and it’s a great way to spice up your pasta night.

Garlic Parmesan Chicken Alfredo with Asparagus

This garlic Parmesan chicken Alfredo with asparagus adds a delightful crunch and freshness to the dish, balancing out the creamy richness of the sauce. The asparagus provides a wonderful contrast to the tender chicken and smooth Alfredo sauce, while the garlic and Parmesan bring out a savory depth of flavor that everyone will love.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for about 6-7 minutes per side until golden and fully cooked. Let rest before slicing.
2. Cook the Pasta and Asparagus: Boil fettuccine according to package instructions. During the last 3 minutes of cooking, add the asparagus pieces to the pot with the pasta. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, stirring to combine.
4. Add Parmesan: Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
5. Combine: Add the pasta and asparagus to the sauce, tossing to coat. Top with sliced chicken.
6. Serve: Garnish with fresh parsley and extra Parmesan. Serve hot.

Garlic Parmesan chicken Alfredo with asparagus is a well-rounded dish, combining the creamy richness of Alfredo with the fresh, crisp texture of asparagus. This variation offers a perfect balance of flavors and is ideal for those looking to add some greens to their pasta dish without compromising on comfort and taste.

Mushroom & Thyme Chicken Alfredo

This Mushroom & Thyme Chicken Alfredo brings earthy flavors and a fragrant herb twist to the traditional dish. The addition of sautéed mushrooms and fresh thyme enhances the richness of the creamy Alfredo sauce, creating a comforting and hearty meal. This version is perfect for mushroom lovers or anyone looking for a cozy, sophisticated twist on chicken Alfredo.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden and fully cooked. Slice thinly and set aside.
2. Cook the Pasta: Boil fettuccine according to package instructions. Drain and set aside.
3. Cook the Mushrooms: In the same skillet, add sliced mushrooms and cook over medium heat until golden brown and tender, about 5 minutes. Add garlic and thyme, cooking for another 1-2 minutes.
4. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and cook, whisking, until smooth and creamy.
5. Combine: Add the pasta and mushrooms to the Alfredo sauce, tossing to coat. Top with sliced chicken.
6. Serve: Garnish with fresh parsley and extra thyme if desired. Serve hot.

Mushroom & Thyme Chicken Alfredo is a sophisticated, savory take on the classic dish. The earthy mushrooms and fragrant thyme perfectly balance the rich Alfredo sauce, making it a comforting and elegant choice for any dinner.

Buffalo Chicken Alfredo

Buffalo Chicken Alfredo combines the creamy richness of Alfredo with the bold, tangy heat of buffalo sauce. The crispy chicken is coated in buffalo sauce, adding a spicy twist to the traditionally creamy dish. Perfect for fans of spicy food, this dish brings a fun and flavorful element to pasta night!

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine pasta
• 1/2 cup buffalo sauce (store-bought or homemade)
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• Blue cheese crumbles (optional, for garnish)
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until fully cooked and golden. Let rest, then slice into strips.
2. Cook the Pasta: Boil fettuccine according to package instructions. Drain and set aside.
3. Make the Buffalo Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Pour in the heavy cream and buffalo sauce, stirring to combine.
4. Add Cheese: Stir in Parmesan cheese until the sauce is smooth and creamy.
5. Combine: Toss the cooked pasta in the buffalo Alfredo sauce. Add the sliced chicken and toss to coat.
6. Serve: Garnish with blue cheese crumbles and fresh cilantro or parsley. Serve hot.

Buffalo Chicken Alfredo is a spicy, creamy twist on the traditional recipe, perfect for anyone who loves bold flavors. The spicy buffalo sauce adds a fiery kick, while the creamy Alfredo balances the heat, creating a uniquely satisfying dish.

Sun-Dried Tomato & Ricotta Chicken Alfredo

This Sun-Dried Tomato & Ricotta Chicken Alfredo features the tangy, sweet flavors of sun-dried tomatoes paired with the creamy richness of ricotta cheese. The ricotta adds a smooth, slightly lighter texture to the sauce, making it a flavorful yet creamy alternative to traditional Alfredo. It’s a vibrant and indulgent dish that brings both savory and sweet elements to the table.

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb fettuccine pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup ricotta cheese
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• Fresh basil, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden and fully cooked. Slice thinly and set aside.
2. Cook the Pasta: Boil fettuccine according to package instructions. Drain and set aside.
3. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and ricotta cheese, whisking until smooth and creamy.
4. Add Parmesan and Tomatoes: Stir in Parmesan cheese and chopped sun-dried tomatoes, cooking for another 2-3 minutes until well combined.
5. Combine: Add the cooked pasta to the sauce, tossing to coat. Top with sliced chicken.
6. Serve: Garnish with fresh basil and additional Parmesan if desired. Serve hot.

Sun-Dried Tomato & Ricotta Chicken Alfredo is a beautifully balanced dish that combines the creamy, tangy flavors of ricotta with the sweetness of sun-dried tomatoes. The result is a vibrant, satisfying pasta dish that’s perfect for anyone looking to try something a little different but equally indulgent.

Note: More recipes are coming soon!