Olive Garden chicken fettuccine Alfredo

From Kate

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Marinate the Chicken (Overnight)

Step 2

1. Place chicken breasts in a bowl or zip-top bag.

Step 3

2. Pour teriyaki sauce over the chicken, coating well.

Step 4

3. Cover or seal and refrigerate overnight (8–24 hours) for best flavor.

Step 5

⸻

Step 6

2. Make the Alfredo Sauce

Step 7

1. In a medium saucepan over low heat, melt the butter.

Step 8

2. Add heavy whipping cream and cream cheese. Whisk until smooth.

Step 9

3. Stir in garlic powder.

Step 10

4. Let the sauce gently simmer on low, uncovered, for 30–45 minutes, stirring every few minutes to prevent sticking.

Step 11

5. Gradually stir in the Parmesan cheese until fully melted and smooth.

Step 12

6. Keep warm on very low heat.

Step 13

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Step 14

3. Cook the Pasta

Step 15

1. Bring a large pot of water to a rolling boil.

Step 16

2. Generously salt the water.

Step 17

3. Add pasta and cook according to package directions until al dente.

Step 18

4. Reserve ½ cup pasta water, then drain.

Step 19

⸻

Step 20

4. Cook the Chicken

Step 21

1. Heat a grill pan, outdoor grill, or skillet over medium heat.

Step 22

2. Remove chicken from marinade (discard excess).

Step 23

3. Cook chicken for 5–7 minutes per side, until fully cooked and caramelized.

Step 24

4. Let rest for 5 minutes, then slice.

Step 25

⸻

Step 26

5. Assemble

Step 27

1. Add pasta to the Alfredo sauce and toss to coat.

Step 28

• Add reserved pasta water if needed.

Step 29

2. Top with sliced teriyaki chicken.

Step 30

3. Serve with extra Parmesan if desired.