Copy Cat Olive Garden Chicken Alfredo

Ingredients

12

oz fettuccine pasta

2

tablespoons olive oil

1/2

cup + 2 tablespoons butter

2

boneless, skinless chicken breasts.              

 

     1 1/2  teaspoons salt, divided

1 1/2

teaspoon fresh ground pepper, divided

3

cloves garlic, very finely chopped

1 1/2

tablespoons flour

2

cups heavy cream

3/4

cup grated Parmesan, plus more for topping if desired

2

tablespoons chopped parsley, for garnish (optional)

• INSTRUCTIONS 1.  Cook and drain pasta according to package directions.
• 2

  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.
• 3

  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.
• 4

  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.
• 5

  Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
• 6

  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.
• 7

  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.