15+ Comforting Olive Garden Chicken Alfredo Recipes You Can’t Miss

Olive Garden’s Chicken Alfredo has become a beloved dish for many, known for its creamy sauce, tender chicken, and perfectly cooked pasta.

The comfort and richness of this dish make it a staple for cozy family dinners and special occasions. But what if you could recreate this indulgent meal in the comfort of your own kitchen?

Whether you prefer the classic version or want to try something new, there are endless ways to customize Chicken Alfredo to suit your taste.

In this article, we’re sharing 15+ Olive Garden Chicken Alfredo recipes that range from traditional to creative twists, all of which capture the essence of this popular dish.

So, grab your apron and get ready to make these creamy, cheesy, and satisfying dishes at home!

15+ Comforting Olive Garden Chicken Alfredo Recipes You Can’t Miss

With these 15+ Olive Garden Chicken Alfredo recipes, there’s no shortage of ways to enjoy this iconic dish.

From classic recipes to healthier, low-carb versions, each one offers a delicious take on the rich, creamy flavors we love.

Whether you’re craving a traditional pasta dinner or want to experiment with adding bacon, veggies, or even a gluten-free twist, these recipes are perfect for satisfying your Alfredo cravings.

Cooking at home allows you to tailor the dish to your preferences, making it a versatile option for any occasion.

So, next time you’re in the mood for Olive Garden’s Chicken Alfredo, why not try one of these homemade versions?

Classic Olive Garden Chicken Alfredo

This classic Olive Garden-inspired chicken Alfredo brings the restaurant’s signature creamy, rich sauce to your own kitchen. Perfect for busy weeknights or special occasions, this dish combines tender, juicy chicken with fettuccine pasta coated in a velvety Alfredo sauce. With just a few simple ingredients, you can create a comforting and indulgent meal the whole family will love.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 oz fettuccine pasta
• 3 tablespoons butter
• 3/4 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for about 6-7 minutes on each side until fully cooked and golden brown. Remove from the skillet and set aside to rest before slicing it into thin strips.
2. Prepare the pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions. Drain and set aside.
3. Make the Alfredo sauce: In the same skillet you used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Slowly pour in the heavy cream, stirring constantly. Let it simmer for about 3-4 minutes, then add the Parmesan and mozzarella cheese. Stir until the cheese melts and the sauce becomes smooth.
4. Combine pasta and chicken: Add the cooked pasta to the sauce and toss to coat evenly. Top with sliced chicken and sprinkle with freshly chopped parsley.
5. Serve and enjoy: Plate the dish and serve immediately, garnished with more Parmesan and parsley if desired.

This Classic Chicken Alfredo recipe mirrors the indulgent flavors of Olive Garden’s iconic dish with creamy sauce, tender chicken, and al dente pasta. The simplicity of the ingredients allows for a rich and flavorful meal that’s quick enough for a weekday dinner but impressive enough to serve at a dinner party. This dish brings a taste of restaurant-quality comfort food straight to your table, sure to please everyone at the dinner table.

Olive Garden Chicken Alfredo with Sun-Dried Tomatoes

For a delightful twist on the classic, this Olive Garden Chicken Alfredo with sun-dried tomatoes adds an extra layer of flavor and color. The slightly tangy and savory taste of the sun-dried tomatoes complements the creamy Alfredo sauce, making this dish both visually stunning and exceptionally delicious. If you’re craving something a bit more unique while still staying true to Olive Garden’s signature style, this recipe is perfect.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 2 tablespoons olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the chicken: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, and cook them for 6-7 minutes on each side until golden and cooked through. Let the chicken rest before slicing it thinly.
2. Cook the pasta: While the chicken is cooking, bring a pot of salted water to a boil. Cook the fettuccine according to the package directions, then drain and set aside.
3. Prepare the sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes to bring out their rich flavor.
4. Make the Alfredo sauce: Pour in the heavy cream, stirring constantly. Once the cream begins to simmer, add the Parmesan and mozzarella cheeses, stirring until the sauce thickens and becomes smooth.
5. Combine pasta and chicken: Add the cooked pasta to the sauce and toss until fully coated. Top with sliced chicken and fresh basil.
6. Serve and garnish: Plate the dish and serve with a sprinkle of Parmesan cheese and extra basil for garnish.

This variation of Olive Garden Chicken Alfredo with sun-dried tomatoes introduces a savory complexity to the traditional dish. The sun-dried tomatoes provide an earthy, tangy contrast to the richness of the creamy Alfredo sauce, making every bite exciting. This recipe is a perfect way to elevate a family favorite with a gourmet touch while still staying simple and easy to prepare. The balance of flavors and textures is sure to satisfy even the most discerning palates.

Olive Garden Chicken Alfredo with Broccoli

If you’re looking to add some greens to your indulgent Chicken Alfredo, this recipe combines the rich creaminess of the classic dish with the freshness of broccoli. The broccoli adds not only color but also a slightly crunchy texture that complements the creamy sauce. It’s a perfect way to make this beloved dish feel a little lighter without sacrificing any flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup broccoli florets, steamed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons butter
• 3/4 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Cook the chicken for about 6-7 minutes per side, until golden brown and fully cooked. Let the chicken rest, then slice it thinly.
2. Cook the pasta: Bring a pot of salted water to a boil and cook the fettuccine pasta according to package instructions. Drain and set aside.
3. Prepare the sauce: In the same skillet, melt the butter over medium heat. Add garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheeses and cook until the sauce is thick and smooth.
4. Add the broccoli: Stir in the steamed broccoli, mixing it into the Alfredo sauce. Add the cooked pasta and toss everything together to coat the pasta and broccoli evenly.
5. Combine and serve: Serve the pasta topped with sliced chicken and a sprinkle of fresh parsley.

Olive Garden Chicken Alfredo with broccoli is the perfect way to add a healthy twist to your favorite indulgent dish. The broccoli adds a burst of color and a healthy crunch, balancing the richness of the creamy sauce. Whether you’re looking to sneak in some vegetables or simply prefer a heartier version of Chicken Alfredo, this recipe provides a satisfying and delicious option. It’s a meal that combines comfort and nutrition while still offering all the creamy goodness you crave.

Olive Garden Chicken Alfredo with Mushrooms

This Olive Garden-inspired Chicken Alfredo with mushrooms offers a deliciously earthy variation of the classic dish. The addition of tender, sautéed mushrooms brings a savory depth that pairs perfectly with the creamy Alfredo sauce and juicy chicken. If you love mushrooms, this recipe is the perfect way to incorporate them into your favorite comfort food dish for an elevated, flavorful experience.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup sliced mushrooms (button or cremini)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh thyme or parsley (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until fully cooked. Remove from heat and let the chicken rest before slicing it thinly.
2. Sauté the mushrooms: In the same skillet, add a little more olive oil if needed, and sauté the sliced mushrooms over medium heat until soft and browned (about 5 minutes). Add the minced garlic and cook for another minute.
3. Prepare the Alfredo sauce: Add butter to the skillet with the mushrooms and garlic, allowing it to melt. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheeses, stirring until the sauce becomes creamy and smooth.
4. Combine pasta and sauce: Add the cooked fettuccine to the skillet and toss until the pasta is coated in the creamy mushroom Alfredo sauce.
5. Serve: Plate the pasta, top with sliced chicken, and garnish with fresh thyme or parsley.

This Chicken Alfredo with mushrooms adds a rich, earthy flavor that enhances the traditional Alfredo experience. The mushrooms blend seamlessly with the creamy sauce, making this dish a comforting yet sophisticated option. The tender chicken and flavorful sauce combine to create a meal that’s perfect for any occasion, from a cozy dinner at home to a special celebration. This recipe takes the classic Chicken Alfredo to the next level, making it a standout favorite for mushroom lovers.

Olive Garden Spicy Chicken Alfredo

If you love a bit of spice, this Spicy Chicken Alfredo takes the classic Olive Garden recipe to a whole new level. With a hint of red pepper flakes and a dash of hot sauce, this variation adds a bold and flavorful twist to the creamy, cheesy Alfredo sauce. The balance of heat with the rich sauce makes this a perfect choice for those who enjoy a kick in their pasta dishes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon hot sauce (optional, to taste)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook them for 6-7 minutes on each side until golden and cooked through. Let the chicken rest before slicing it thinly.
2. Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions. Drain and set aside.
3. Make the spicy Alfredo sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute. Slowly pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheeses until the sauce becomes thick and smooth. Add hot sauce for extra heat, adjusting to your desired spice level.
4. Combine pasta and sauce: Add the cooked fettuccine pasta to the sauce, tossing to coat. Top with sliced chicken.
5. Serve and garnish: Plate the dish and garnish with fresh parsley. Serve immediately.

The Spicy Chicken Alfredo is a vibrant, bold twist on the classic dish, offering a fiery kick without overwhelming the richness of the creamy sauce. The heat from the red pepper flakes and optional hot sauce enhances the flavors, making every bite exciting and indulgent. If you’re a fan of spicy food, this dish will hit all the right notes, providing that perfect balance of heat and comfort. It’s a fantastic way to spice up a traditional favorite and is sure to become a go-to for those who love a little extra zest in their meals.

Olive Garden Chicken Alfredo with Lemon

This Olive Garden-inspired Chicken Alfredo with a fresh burst of lemon is perfect for those who prefer a lighter, more refreshing version of the classic. The tangy lemon zest and juice brighten the creamy Alfredo sauce, offering a perfect balance of rich and citrusy flavors. It’s an ideal option when you want something indulgent yet refreshing, perfect for a warm evening or to add a new twist to a beloved favorite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Cook the chicken for 6-7 minutes on each side until golden brown and fully cooked. Let the chicken rest, then slice it thinly.
2. Prepare the pasta: Cook the fettuccine pasta in a large pot of salted water according to the package directions. Drain and set aside.
3. Make the lemon Alfredo sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Add the Parmesan and mozzarella cheeses, stirring until the sauce becomes creamy and smooth. Add the lemon zest and juice, stirring to incorporate.
4. Combine pasta and sauce: Toss the cooked fettuccine into the Alfredo sauce, coating it evenly. Top with sliced chicken and stir to combine.
5. Serve: Plate the pasta, garnish with fresh basil or parsley, and serve immediately.

Olive Garden Chicken Alfredo with lemon offers a bright, refreshing twist on the classic dish. The lemon zest and juice cut through the richness of the creamy Alfredo sauce, providing a light yet satisfying flavor. This version is perfect for those looking to enjoy their favorite comfort food with a bit of a fresh update. It’s an excellent choice for a spring or summer dinner, offering the creamy, indulgent taste of Chicken Alfredo with a refreshing citrus kick that will please any palate.

Olive Garden Chicken Alfredo with Broccoli

This Olive Garden-inspired Chicken Alfredo with broccoli is the perfect combination of creamy pasta and nutritious vegetables. The tender broccoli florets add a subtle sweetness and a satisfying crunch, complementing the rich Alfredo sauce. This variation is a great way to add some greens to your meal without sacrificing flavor, making it a perfect choice for families or anyone looking for a balanced, hearty dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then cook for about 6-7 minutes on each side until golden and fully cooked. Let the chicken rest before slicing it into thin strips.
2. Prepare the pasta and broccoli: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions. During the last 2-3 minutes of cooking, add the broccoli florets to the boiling water to blanch them. Drain both the pasta and broccoli, then set aside.
3. Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add the garlic and cook for about 1 minute until fragrant. Pour in the heavy cream, bring to a simmer, and stir in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy.
4. Combine pasta, broccoli, and sauce: Add the cooked fettuccine and broccoli to the skillet, tossing to coat them evenly in the creamy sauce. Add the sliced chicken on top.
5. Serve: Plate the pasta, topping with fresh parsley for garnish, and serve immediately.

Chicken Alfredo with broccoli is a perfect way to enjoy the creamy indulgence of Alfredo while sneaking in some healthy greens. The broccoli adds color and texture, making the dish feel lighter while still being satisfying. The combination of the tender chicken, smooth sauce, and crisp-tender broccoli creates a harmonious and delicious meal that will please both kids and adults. This recipe is a great choice for anyone looking to add more vegetables to their meals while still enjoying a rich, flavorful pasta dish.

Olive Garden Chicken Alfredo with Bacon

If you’re a fan of smoky, crispy bacon, this Olive Garden-inspired Chicken Alfredo with bacon is a must-try. The salty, savory flavor of bacon adds a crispy texture and a deep, satisfying taste that complements the creamy Alfredo sauce and juicy chicken. The result is a rich, indulgent dish that’s perfect for special occasions or when you’re craving something extra decadent.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden and cooked through. Let the chicken rest before slicing it into thin strips.
2. Cook the bacon: In the same skillet, add chopped bacon and cook over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving a bit of bacon fat in the pan.
3. Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add the garlic and cook for about 1 minute. Pour in the heavy cream, bringing it to a simmer, then stir in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy.
4. Combine pasta and sauce: Cook the fettuccine pasta according to package instructions, then drain and add it to the skillet with the Alfredo sauce. Toss to coat the pasta in the sauce.
5. Add bacon and chicken: Stir in the crispy bacon and sliced chicken, mixing everything together.
6. Serve: Plate the pasta, and garnish with fresh parsley before serving.

Chicken Alfredo with bacon is an indulgent and flavorful take on the classic dish. The addition of bacon adds a crispy, savory twist that elevates the creamy Alfredo sauce and juicy chicken. It’s the perfect comfort food for those who love rich, hearty meals with a bit of crunch. The combination of bacon’s smoky flavor with the creamy cheese sauce creates a dish that’s both satisfying and irresistible. Serve it for a special dinner or anytime you need a meal that’s both comforting and bursting with flavor.

Olive Garden Lemon Garlic Chicken Alfredo

This Lemon Garlic Chicken Alfredo offers a fresh and zesty take on the classic recipe. The bright lemon zest and tangy garlic add a burst of flavor that balances the rich, creamy Alfredo sauce. The lemony, garlicky kick provides a refreshing contrast to the richness of the sauce, creating a flavorful dish that’s both comforting and light enough for a weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, and cook for about 6-7 minutes on each side until golden brown and cooked through. Let the chicken rest before slicing it thinly.
2. Prepare the pasta: Cook the fettuccine pasta in a large pot of salted water according to package directions. Drain and set aside.
3. Make the lemon garlic Alfredo sauce: In the same skillet, melt butter over medium heat. Add the garlic and cook for about 1 minute, being careful not to burn it. Add the lemon zest and juice, then pour in the heavy cream. Bring to a simmer, then stir in the Parmesan and mozzarella cheeses until smooth and creamy.
4. Combine pasta and sauce: Add the cooked fettuccine to the sauce, tossing to coat. Add the sliced chicken on top and stir to combine.
5. Serve: Plate the pasta, garnish with fresh parsley, and serve immediately.

Lemon Garlic Chicken Alfredo brings a refreshing twist to the traditional dish, offering the perfect balance of creamy richness and bright citrus flavors. The lemon adds a refreshing tang, while the garlic enhances the savory depth of the sauce. This variation is an ideal choice for anyone looking to enjoy the creamy comfort of Alfredo with a lighter, more invigorating flavor profile. The dish is easy to prepare and incredibly satisfying, making it a great option for busy weeknights or special family dinners.

Olive Garden Chicken Alfredo with Sun-Dried Tomatoes

This Olive Garden-inspired Chicken Alfredo with sun-dried tomatoes adds a rich, tangy depth to the classic Alfredo dish. The sun-dried tomatoes offer a burst of flavor that complements the creamy sauce, while the chicken provides the necessary protein. This recipe is perfect for anyone who loves a dish with a bit of extra complexity and vibrant flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1/2 cup sun-dried tomatoes, chopped (in oil)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for about 6-7 minutes per side, or until golden brown and fully cooked. Let the chicken rest for a few minutes before slicing into thin strips.
2. Prepare the pasta: Cook the fettuccine according to package instructions. Drain and set aside.
3. Make the sun-dried tomato Alfredo sauce: In the same skillet, melt butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in the sun-dried tomatoes and cook for another minute, then pour in the heavy cream. Bring to a simmer and stir in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy.
4. Combine pasta and sauce: Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce. Add the sliced chicken on top.
5. Serve: Plate the pasta, garnish with fresh basil or parsley, and serve immediately.

Chicken Alfredo with sun-dried tomatoes adds a touch of sophistication to the traditional dish. The sun-dried tomatoes introduce a slightly tangy, earthy flavor that brightens the creamy Alfredo sauce and adds depth to each bite. This recipe is perfect for those who want to elevate the classic Alfredo with a bit of extra flavor. Whether for a weeknight dinner or a special occasion, this dish delivers a rich, satisfying meal with a unique twist that’s sure to impress.

Olive Garden Chicken Alfredo with Mushrooms

This Chicken Alfredo with mushrooms is a perfect combination of creamy sauce, tender chicken, and earthy mushrooms. The mushrooms soak up the rich Alfredo sauce, adding an additional layer of flavor and texture to the dish. This variation brings a savory twist to the classic pasta and is ideal for mushroom lovers.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup sliced mushrooms (button or cremini)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through. Let the chicken rest, then slice it into thin strips.
2. Sauté the mushrooms: In the same skillet, add a little more olive oil if needed, and sauté the mushrooms until they are tender and golden brown, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Make the Alfredo sauce: Add the butter to the skillet and let it melt. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheeses, and cook until the sauce thickens and becomes creamy.
4. Combine pasta and sauce: Cook the fettuccine pasta according to package directions, then drain. Add the pasta to the skillet and toss to coat it in the Alfredo sauce. Add the sliced chicken on top and mix everything together.
5. Serve: Plate the pasta, and garnish with fresh parsley before serving.

Chicken Alfredo with mushrooms is a rich, satisfying dish that combines the creamy richness of Alfredo sauce with the earthy flavors of sautéed mushrooms. The mushrooms soak up the creamy sauce, adding depth and texture to every bite. Whether you’re a mushroom lover or just looking for a delicious variation of the classic dish, this recipe delivers a comforting meal with all the right flavors. The simplicity of the ingredients and the creamy sauce make this a go-to recipe for any occasion.

Olive Garden Chicken Alfredo with Spinach and Artichokes

This Chicken Alfredo with spinach and artichokes offers a Mediterranean twist on the classic dish. The spinach provides a fresh, slightly earthy flavor, while the artichokes add a tender, slightly tangy bite that pairs wonderfully with the creamy Alfredo sauce. This recipe is a great way to incorporate vegetables into your meal without sacrificing flavor, making it perfect for anyone looking to enjoy a heartier, veggie-packed dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, chopped (canned or frozen)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for about 6-7 minutes per side until golden and fully cooked. Let the chicken rest, then slice it into thin strips.
2. Sauté spinach and artichokes: In the same skillet, add a little more oil if necessary, and sauté the spinach until wilted, about 2-3 minutes. Add the chopped artichokes and garlic, cooking for another 2-3 minutes until the garlic becomes fragrant.
3. Make the Alfredo sauce: Add the butter to the skillet and melt it, then pour in the heavy cream. Bring the mixture to a simmer and stir in the Parmesan and mozzarella cheeses until the sauce becomes smooth and creamy.
4. Combine pasta and sauce: Cook the fettuccine pasta according to package instructions, then drain and add it to the skillet. Toss to coat the pasta with the sauce, and stir in the sliced chicken.
5. Serve: Plate the pasta, and garnish with fresh basil or parsley before serving.

Chicken Alfredo with spinach and artichokes is a deliciously creamy and vegetable-packed variation of the classic dish. The spinach adds a burst of freshness, while the artichokes offer a tangy contrast to the rich sauce. This dish not only tastes amazing but also provides a good dose of veggies to balance the indulgent flavors of the Alfredo sauce. Whether you’re a fan of Mediterranean flavors or just looking to add more greens to your meals, this variation will quickly become a favorite. It’s a hearty, flavorful dish that’s perfect for a satisfying dinner any day of the week.

Olive Garden Chicken Alfredo with Bacon and Peas

This Olive Garden-inspired Chicken Alfredo with bacon and peas adds a delightful contrast of flavors and textures. The crispy bacon adds a savory crunch, while the sweet peas bring a pop of freshness to the creamy Alfredo sauce. This dish combines comfort food with a touch of indulgence, making it an irresistible family favorite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 4 strips of bacon, chopped
• 1/2 cup frozen peas
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, or until golden brown and fully cooked. Let the chicken rest, then slice it into thin strips.
2. Cook the bacon: In a separate skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside.
3. Prepare the pasta: Cook the fettuccine according to package instructions. Drain and set aside.
4. Make the Alfredo sauce: In the skillet where you cooked the bacon, melt the butter and sauté the garlic for about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheeses until the sauce is smooth.
5. Add peas and bacon: Stir in the frozen peas and crispy bacon. Let the peas heat through, then add the cooked fettuccine and toss everything together.
6. Serve: Plate the pasta, top with the sliced chicken, and garnish with fresh parsley before serving.

Chicken Alfredo with bacon and peas is a decadent variation that takes the classic dish to a whole new level. The crispy bacon brings a savory crunch, while the peas add a sweet and fresh contrast to the rich Alfredo sauce. The combination of flavors and textures makes each bite comforting and satisfying. This dish is perfect for anyone looking to enjoy a creamy, indulgent meal with a little extra flavor and texture. It’s a great option for family dinners or special occasions, delivering both richness and variety in one plate.

Olive Garden Chicken Alfredo with Garlic Bread Crumbs

This Olive Garden-inspired Chicken Alfredo with garlic bread crumbs offers a delightful twist on the classic recipe by adding a crunchy, flavorful topping. The crispy garlic bread crumbs contrast beautifully with the smooth, creamy Alfredo sauce and tender chicken, making it an irresistible combination. This recipe is ideal for those who enjoy both creamy and crunchy textures in their meals.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup garlic bread crumbs (store-bought or homemade)
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes per side, or until golden brown and fully cooked. Let the chicken rest and slice it into thin strips.
2. Prepare the pasta: Cook the fettuccine according to package instructions, then drain and set aside.
3. Make the Alfredo sauce: In the same skillet, melt the butter over medium heat and sauté the garlic until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheeses until the sauce becomes smooth and creamy.
4. Toast the garlic bread crumbs: In a separate small skillet, melt butter and toast the garlic bread crumbs over medium heat, stirring constantly until they are golden brown and crispy.
5. Combine pasta and sauce: Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly. Plate the pasta and top with the sliced chicken.
6. Serve: Sprinkle the crispy garlic bread crumbs over the top and garnish with fresh parsley.

Chicken Alfredo with garlic bread crumbs offers a unique combination of creamy and crunchy textures that make this dish stand out. The garlic bread crumbs provide an added layer of flavor and a satisfying crunch, perfectly complementing the rich Alfredo sauce and tender chicken. This variation is ideal for those who enjoy a bit of texture contrast in their meals, making it perfect for family dinners or casual gatherings. The garlic crumbs elevate the dish to a new level, adding an extra bit of indulgence with every bite.

Olive Garden Chicken Alfredo with Zucchini Noodles (Low Carb)

For a healthier twist on the classic Chicken Alfredo, this recipe uses zucchini noodles in place of traditional fettuccine. The zucchini noodles soak up the creamy Alfredo sauce and pair wonderfully with the seasoned chicken. This low-carb version of Olive Garden’s Chicken Alfredo provides all the flavor of the original while being lighter and packed with fresh veggies.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes per side, or until golden brown and cooked through. Let the chicken rest, then slice it into thin strips.
2. Prepare the zucchini noodles: In the same skillet, heat the butter over medium heat. Add the spiralized zucchini noodles and cook for 2-3 minutes, just until they soften slightly but still have some crunch. Remove the noodles from the skillet and set aside.
3. Make the Alfredo sauce: In the same skillet, melt the remaining butter and sauté the garlic until fragrant. Pour in the heavy cream, bring it to a simmer, and stir in the Parmesan and mozzarella cheeses until smooth and creamy.
4. Combine zucchini noodles and sauce: Add the zucchini noodles back into the skillet, tossing them to coat in the Alfredo sauce. Add the sliced chicken on top and toss everything together to combine.
5. Serve: Plate the zucchini noodles, and garnish with fresh basil or parsley before serving.

This low-carb version of Chicken Alfredo with zucchini noodles provides a lighter alternative to the classic dish without compromising on flavor. The zucchini noodles soak up the creamy Alfredo sauce, offering a satisfying texture, while the chicken adds protein to keep the dish hearty. This recipe is perfect for those following a low-carb or keto diet, but it’s also a great way to incorporate more vegetables into your meal. The creamy sauce and fresh basil make this a delicious, healthy option for anyone craving Chicken Alfredo with a twist.

Note: More recipes are coming soon!