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A close-up of a white plate filled with creamy Chicken Alfredo, topped with sliced grilled chicken and garnished with fresh parsley.

Creamy Olive Garden Chicken Alfredo (A Copycat Recipe)

Recreate the beloved Olive Garden Chicken Alfredo at home with this rich, creamy, and flavorful copycat recipe. Tender air-fried chicken and perfectly cooked fettuccine are tossed in a luxurious homemade Alfredo sauce, featuring cream cheese for an extra smooth texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 2-3 breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Pasta
  • 12 oz fettuccine pasta
  • 1 tsp salt for pasta water
For the Alfredo Sauce
  • 1/2 cup unsalted butter
  • 4 cloves garlic minced
  • 4 oz cream cheese softened, cut into cubes
  • 2 cups heavy cream
  • 1.5 cups grated Parmesan cheese freshly grated is highly recommended
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • Pinch nutmeg optional, but enhances flavor
For Garnish
  • Fresh parsley chopped, for garnish

Equipment

  • Air Fryer
  • Large Pot
  • Large Skillet or Saucepan
  • Whisk
  • Tongs
  • Cutting Board
  • Knife

Method
 

Prepare the Chicken
  1. Pat the chicken breasts dry with paper towels. Rub them with olive oil, then season evenly with garlic powder, onion powder, salt, and black pepper.
  2. Preheat your air fryer to 375°F (190°C). Place the seasoned chicken breasts in a single layer in the air fryer basket. Cook for 15-18 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). Cooking time may vary based on chicken thickness and air fryer model.
  3. Once cooked, remove the chicken from the air fryer and let it rest on a cutting board for 5 minutes. This helps keep it juicy. Then, slice the chicken into thin strips or bite-sized pieces.
Cook the Pasta
  1. While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente (firm to the bite).
  2. Before draining, reserve about 1 cup of the starchy pasta water. Drain the remaining pasta water and set the pasta aside.
Make the Alfredo Sauce
  1. In a large skillet or saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  2. Add the cubed cream cheese to the skillet. Stir constantly until the cream cheese is fully melted and smooth.
  3. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Do not allow it to come to a rolling boil.
  4. Gradually whisk in the grated Parmesan cheese, a handful at a time, until it is fully melted and the sauce is smooth and thick. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
  5. Season the sauce with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed.
Combine and Serve
  1. Add the cooked and drained fettuccine pasta to the Alfredo sauce in the skillet. Toss gently with tongs to coat the pasta completely.
  2. Stir in the sliced cooked chicken.
  3. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.

Notes

For an even richer flavor, use fresh garlic instead of garlic powder on the chicken. The cream cheese is key to that signature Olive Garden sauce texture; don't skip it! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.