Tony’s Take on Chicken Alfredo at Olive Garden

Ingredients

• 2 large chicken breasts, sliced horizontally into cutlets
• 1 lb fettuccine pasta
• 1 stick (1/2 cup) unsalted butter
• 1 tbsp garlic, finely minced
• 2 cups heavy whipping cream
• 1.5 cups parmesan cheese, freshly grated (do not use pre-shredded)
• 1/4 tsp white pepper (optional, for aesthetics)
• Fresh parsley, chopped (for garnish)
• Olive oil (for searing chicken)
• Salt and black pepper (for chicken seasoning)

Instructions

1. Pat the chicken cutlets dry and season thoroughly with salt and black pepper. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Sear the chicken for 4-5 minutes per side until golden brown and fully cooked (internal temp 165°F). Remove from the pan and let it rest before slicing into strips.
3. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions for al dente. Reserve 1/2 cup of pasta water before draining.
4. While the pasta cooks, wipe out the chicken skillet and return it to medium heat. Melt the butter.
5. Add the minced garlic to the melted butter. Sauté for 60 seconds. You want it fragrant, not brown. Burnt garlic ruins the whole batch.
6. Pour in the heavy whipping cream. Whisk gently and bring to a simmer. Let it reduce for 3-5 minutes until it slightly coats the back of a spoon.
7. Reduce heat to low. Gradually whisk in the freshly grated parmesan cheese until smooth and melted. If the sauce is too thick, splash in a little reserved pasta water.
8. Toss the drained fettuccine directly into the sauce. Use tongs to coat every strand evenly.
9. Plate the pasta in wide bowls. Top with the sliced grilled chicken strips.
10. Sprinkle with fresh chopped parsley and finish with a pinch of Garlic Sauté Finishing Salt for that extra aromatic punch.
11. DUNZO!