Olive Garden Chicken Alfredo Copycat (Ready in 45 Minutes)

Pat chicken dry with paper towels. Season both sides generously with Italian seasoning, garlic powder, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook without moving for 5–6 minutes per side for cutlets (7–8 minutes per side for full breasts), until golden brown and the internal temperature reaches 165°F.

Transfer chicken to a cutting board and let rest for at least 5 minutes. Do not slice yet.

While the chicken rests, bring a large pot of water to a boil. Add 1 tbsp kosher salt. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.

Reduce heat to medium. In the same skillet used for the chicken (do not wash it), melt the butter. Add minced garlic and cook for 1 minute, stirring, until fragrant but not browned.

Add flour and stir constantly for 1–2 minutes until the mixture turns light golden and smells slightly nutty.

Slowly pour in the milk, whisking constantly to prevent lumps. Add cream if using. Continue to whisk and simmer over medium heat for 3–5 minutes, until the sauce thickens enough to coat the back of a spoon.

Remove from heat. Stir in grated Parmesan until fully melted. Season with salt and pepper.

Add the drained fettuccine and toss to coat. If the sauce is too thick, add reserved pasta water a splash at a time until you reach the consistency you want.

Slice the rested chicken and arrange over the pasta. Garnish with chopped parsley and extra Parmesan. Serve immediately.