• Olive Garden Chicken Alfredo 

  2 chicken breasts, cut in half lengthwise so they are thin

  2 eggs beaten with 2 tbs. Milk

  1 c. Italian style breadcrumbs

  ¼ c. grated parmesan cheese

  ¼ c. flour

  1 tsp. Garlic powder 

  ½ tsp. Smoked paprika

  ½ tsp. Salt

  Pepper

  2 TBS. butter

  1 Tps. olive oil

  SAUCE:

  1/2 c. butter 

  1 tablespoon garlic, minced

  2 tablespoons all-purpose flour

  2 cups heavy cream

  1 cup whole milk

  3/4 cup, plus more for passing grated Parmesan cheese, plus more for topping

  1/8 teaspoon pepper

  2 tablespoons parsley

  16 Oz. Cooked pasta

  1. In a pie dish stir together breadcrumbs, parmesan, flour, garlic powder, salt, and pepper.

  2. In a second pie dish, whisk together eggs and milk.

  3. Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then a second time in the flour/breadcrumbs to give it a really good coating.

  4. Melt butter in a large skillet over medium heat. Stir in oil. Add the coated chicken and cook on for 4-5 minutes on each side until cooked through. Transfer to a dish and cover to keep warm.

  5. Cook pasta (16 ounces) according to package instructions in well-salted water. Drain.

  6. In a clean large, high-sided skillet, melt 1/2 cup butter over medium-low heat and saute garlic (1 tablespoon) until fragrant, about a minute. Sprinkle flour (2 tablespoons) over butter and cook, whisking constantly for 1 minute. Remove pan from heat and slowly whisk in cream (2 cups) and milk (1 cup) until smooth.

  7. Return skillet to medium-low heat and stir in 3/4 cup Parmesan cheese and pepper (1/8 teaspoon) and simmer gently until cheese is melted.

  8. Toss cooked pasta with sauce. (At first, the pasta may seem soupy but, as it sits, the pasta will quickly absorb more sauce and you will have plenty of sauce to coat the pasta generously.