How to make: Olive Garden Chicken Alfredo

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

Boil water in a large pot. Cook 16 ounce box fettuccine according to package directions (about 12 minutes). Drain and set aside.

Season 1 to 1 1/2 pounds chicken tenderloins with salt and pepper, to taste, as desired, on both sides.

In a large skillet, add 2 Tablespoons salted butter. Melt over medium high heat.

Add chicken to the skillet and cook for 5-7 minutes, flipping until cooked thoroughly (chicken should reach an internal temperature of 165°F when done.) Remove from the skillet, set aside and cover.

In a large skillet, melt 6 Tablespoons salted butter over medium high heat. Add 3 garlic cloves, minced and continue to cook until fragrant, about 30 seconds.

Whisk in 2 Tablespoons all-purpose flour. Cook and whisk continuously for about a minute.

Then, slowly pour in 2 cups heavy cream while whisking. Mixture should begin to thicken.

Reduce heat to medium and slowly stir in ½ cup freshly grated parmesan cheese and ¼ cup freshly grated Romano cheese until well combined. Season with salt and pepper to taste. Note: I always find this needs a reasonable amount of salt to meet my tastes but it is all totally up to you!

Place drained fettuccine noodles in a large pot (I just use the same pot I cooked the fettuccine noodles in) or large bowl and pour alfredo sauce over.

Stir to coat the fettuccine. Place coated fettuccine noodles onto serving plates.

Cut chicken tenderloins into bite sized strips. Top fettuccine noodles with chicken.

Add freshly chopped parsley and freshly shredded parmesan or romano cheese if desired. Serve warm and enjoy!

Cooking Techniques

Spice Level:

Allergens