Copycat Olive Garden Chicken Pasta Alfredo
One of the long time favorites at Olive Garden is their Chicken Alfredo. This recipe was listed as a "copycat" but I have been unable to find any hard evidence this specific version was actually made and served in their restaurants, or if it simply "copies" the Alfredo sauce recipe. I would be very interested if anyone has specific details they could share. In the meantime, this is a very good dish on its own, with a creamy, cheesy Alfredo sauce that brings everything together into a delicious meal.
Adapted from Spaceships and Laser Beams
A copycat version of an Olive Garden dish that combines cooking in both a slow cooker and the stovetop to make a creamy, cheesy meal even picky eaters will like.
Adapted from Spaceships and Laser Beams
- 2 lb boneless skinless chicken breasts
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1 envelope dry Italian dressing mix (0.7 oz)
- 1 cup chicken broth or stock
- 16 oz penne pasta
- 10 tbsp unsalted butter
- 1/2 cup flour
- 2 tbsp minced garlic
- 2 cup half and half
- 1 1/2 cup heavy cream
- 1 tbsp dried parsley
- 1 1/2 cup Parmesan cheese, grated
- fresh chopped parsley for garnish (optional)
Place the chicken breasts in the bottom of a slow cooker. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper evenly over the chicken. Sprinkle the Italian dressing mix evenly over the chicken. Add the chicken broth. Cover and cook on High for 4 hours.
At the end of cooking, remove the chicken to a plate and shred into bite-size pieces. Drain all but 1 cup of the liquid from the slow cooker. Place the shredded chicken back into the cooker and add the cup of reserved liquid. Cover and set cooker to Warm.
Prepare the pasta according to package directions, cooking to al dente (usually 7-9 minutes). Drain and set aside.
In a large skillet, melt the butter over medium heat. Whisk in the flour, ensuring there are no lumps. Add the parsley, garlic, remaining salt and pepper, and whisk for 30 seconds. Slowly add the half and half and the heavy cream, whisking constantly to keep the mixture smooth. Continue cooking for 4-6 minutes until mixture starts to thicken, whisking constantly. Remove from heat and mix in the Parmesan cheese until well blended.
Add the pasta and the sauce to the chicken in the slow cooker, and mix together thoroughly. Serve immediately, garnishing with additional parsley if desired.
Servings 8
Serving Size about 2 cups
- Amount Per Serving
- Calories 721kcal
- % Daily Value *
- Total Fat 40.7g63%
- Saturated Fat 25.7g129%
- Cholesterol 153mg51%
- Sodium 730mg31%
- Potassium 252mg8%
- Total Carbohydrate 56.9g19%
- Dietary Fiber 2.4g10%
- Sugars 3.2g
- Protein 26.1g53%
- Calcium 278 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- There is some question regarding whether this was an actual menu item at Olive Garden; as of March 2024 it does not appear on any current menus. If someone has more information regarding the history of this dish, please reach out and let me know.
- Any other pasta could be substituted. Suggestions: cavatappi, rotini, elbows, fettucini (which would make it closer to Fettucini Alfredo).
- The sauce will get thicker as it cools. Reheating leftovers may require adding more liquid.