Olive Garden Chicken Alfredo

 

• For the Chicken:

  • 2 chicken breasts, cut in half lengthwise so they are thin
  • 2 eggs, beaten with 2 Tbsp. milk
  • 1 cup Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup flour
  • 1 tsp. garlic powder
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • Pepper, to taste
  • 2 Tbsp. butter
  • 1 tsp. olive oil

  For the Alfredo Sauce:

  • ½ cup butter
  • 1 Tbsp. garlic, minced
  • 2 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup grated Parmesan cheese (plus more for serving)
  • ⅛ tsp. pepper
  • 2 Tbsp. parsley
  • 16 oz. cooked pasta

  
  

  
  

  
  

  Instructions

  1. Prepare the coating:
     In a pie dish, stir together breadcrumbs, Parmesan, flour, garlic powder, salt, and pepper. In a second pie dish, whisk together eggs and milk.
  2. Coat the chicken:
     Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then again in the flour/breadcrumb mixture for a thick, crispy coating.
  3. Cook the chicken:
     Melt butter in a large skillet over medium heat. Stir in olive oil. Add the coated chicken and cook for 4–5 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
  4. Cook the pasta:
     Boil pasta in well-salted water according to package directions. Drain and set aside.
  5. Make the Alfredo sauce:
     In a clean, high-sided skillet, melt ½ cup butter over medium-low heat. Add garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and whisk constantly for 1 minute. Remove from heat and slowly whisk in the cream and milk until smooth.
  6. Finish the sauce:
     Return skillet to medium-low heat. Stir in Parmesan cheese and pepper. Simmer gently until the cheese melts and the sauce thickens slightly.
  7. Combine:
     Toss the cooked pasta with the sauce. (It might seem a little soupy at first, but the pasta will quickly absorb more sauce for the perfect creamy texture.)
  8. Serve:
     Plate the pasta, top with sliced chicken, sprinkle with extra Parmesan and parsley, and enjoy!