Description
This Olive Garden-style Chicken Pasta recipe delivers creamy, rich flavors and tender chicken combined with perfectly cooked fettuccine. Using a luscious Parmesan cream sauce, garlic, and fresh parsley garnish, this dish recreates the restaurant favorite at home in just 35 minutes.
Ingredients
Scale
Chicken
- 2 chicken breasts
Pasta
- 8 oz fettuccine pasta
Sauce
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Sauté Garlic: Heat olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook Chicken: Place the chicken breasts in the pan and cook until golden brown on both sides and cooked through, approximately 6-8 minutes per side depending on thickness.
- Slice Chicken: Remove the cooked chicken from the pan and slice into thin strips or bite-sized pieces.
- Make Sauce: In the same pan, add the chicken broth and heavy cream. Bring the mixture to a simmer over medium heat.
- Add Parmesan: Stir the grated Parmesan cheese into the simmering sauce until it melts and the sauce thickens slightly.
- Toss Pasta: Add the cooked fettuccine pasta to the sauce and toss thoroughly to coat each strand in the creamy sauce.
- Serve: Plate the pasta and top it with the sliced chicken. Garnish with freshly chopped parsley and adjust salt and pepper to taste before serving.
Notes
- For best flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Ensure not to overcook the chicken to keep it tender and juicy.
- Adjust the thickness of the sauce by simmering longer for thicker consistency or adding broth if too thick.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
