HOW TO MAKE OLIVE GARDEN CHICKEN ALFREDO

From 1993-1996, I was a Kitchen Manager for The Olive Garden. Needless to say, I made O.G. alfredo sauce countless times. Back in the day, they had Fettucine Alfredo on the menu. You could add grilled chicken for $3 extra or something. It was so popular that the O.G. installed it as a separate menu item. It is undeniably good, albeit not the most healthiest of pasta dishes. But, we’re making it here today!

I am posting a really close facsimile to the original recipe. We used to make it from scratch almost every day. For all I know, it may come in frozen now, like so many other things do at chain restaurants. The old version used butter, cream, and a commercial white sauce mix (dry) to thicken it. We’re doing somewhat old-school here…reducing the cream and butter to thicken. I know traditional Alfredo recipes don’t use garlic, but I do…garlic powder…that is how we did it at the Olive Garden over 25 years ago.

The chicken breast is marinated in a cream caesar dressing for a few hours. You can use bottled dressing or just use the recipe provided below to make your own. It takes about 5 minutes.

This recipe is good for about 2 portions.

Ingredients:

• 3 tbsp unsalted butter

• 1 1/2 cups cream

• 1/2 tsp garlic powder

• 1/4 cup grated parmesan cheese

• Kosher salt and black pepper

• One 8-10 ounce boneless chicken breast

• Chopped parsley

• 6 ounces fettuccine pasta

• 1/4 cup Creamy Caesar dressing, bottled or use the recipe below

Creamy Caesar Dressing

• 1 garlic clove, thin sliced

• 3/4 cup mayonnaise

• 1 tsp anchovy paste

• 2 tbsp grated parmesan

• 1 tsp Worcestershire

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 2 tbsp olive oil

• Kosher salt and black pepper

Directions:

• To make the creamy Caesar, place all the ingredients in a small food processor and process until smooth. Set aside to marinated the chicken.

• In a medium skillet over medium low heat, add the butter then the cream and bring to a simmer, stirring often. Simmer to reduce about 7 minutes. Add the garlic powder and the grated parmesan and continue cooking until the desired consistency is reached. It should coat the back of a spoon. Keep warm

• Cook your fettuccine for 12-13 minutes. drain.

• Heat a ribbed cast-iron griddle. When it is hot, add your marinated chicken breast and cook about 4 minutes per side until the internal temperature is 165 degrees. Set aside to cool for a few minutes.

• To assemble, add the cooked and drained pasta to the skillet with the Alfredo sauce and toss to coat.

• Nest the pasta and sauce in large bowls. Slice the cooked chicken breast into 1/4 inch slices across the grain. Add the to the top of the pasta. Crack more pepper on if desired. Add shaved parmesan then chopped parsley. Serve with garlic bread.