Chicken Alfredo Olive Garden Style

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.

Add a little bit of oil to the chicken breast.

Season the chicken with black pepper and salt, mixing with a spatula or hands until even, then set aside.

In a small saucepan, add butter and let it melt at medium temperature, being careful not to burn it.

Add fresh garlic to the melted butter and cook for about 2 minutes, keeping an eye on it to prevent burning.

Add all-purpose flour to the garlic and mix well, allowing the roux to cook for about 2 minutes to eliminate the raw flour taste.

Stir in the milk, ensuring the cream doesn't separate, then add heavy cream.

Add block Parmesan cheese to the mixture and stir for a few seconds before adding block Romano cheese, continuing to stir until the cheese has melted.

Let the sauce simmer for about 10 to 15 minutes or until it thickens, optionally adding black pepper to taste.

In another pan, put water to boil and add salt.

Once boiling, add spaghetti noodles to the water, cooking according to the box instructions without breaking the pasta, pushing it down to submerge once soft.

For the chicken, set a frying pan to high temperature without adding oil, or adding a little more if desired.

Cook the chicken without touching or flipping for about 5 to 7 minutes, then turn and cook for an additional 8 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens