OLIVE GARDEN ALFREDO SAUCE
This is one of the best recipes to make your own version of Olive Garden's famous Alfredo sauce. This recipe is for a large dinner party. Please feel free to scale the recipe down for a small family. Note: Make sure you whisk in the flour early while you are melting the butter with the garlic to avoid a "floury" flavor. The flour is important to avoid a thin sauce. This sauce is very versatile. Add grilled marinated chicken for a great Chicken Alfredo. Add sautéed shrimp and scallops with Old Bay Seasoning, white wine, shrimp stock, and chopped green onions for Seafood Alfredo. Extra sauce can be frozen for later use.
Provided by Jeremiah Comer
Categories Sauces
Time 45m
Yield 1 gallon, 14 serving(s)
Number Of Ingredients 8
Steps:
- On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic.
- Whisk in the heavy cream until hot.
- Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom.
- Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy.
- Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired.
CHICKEN ALFREDO
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
GARDEN CHICKEN ALFREDO
Provided by Calvin Harris
Categories Chicken Pasta Kid-Friendly Dinner Healthy Self Diabetes-Friendly Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.
EASY CHICKEN ALFREDO
This recipe was actually made up by a quadriplegic guy that I used to care for when I was a private duty nurse. He would sit in his wheelchair in the kitchen and dictate every thing I was to do (even though I knew how), so that he felt like he was doing it all.
Provided by Miracle Miriam
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut up chicken breasts into bite sized chunks and saute in a little oil or butter until cooked through.
- While chicken is cooking, prepare the alfredo noodles in a large dutch oven, following package directions.
- Steam the frozen broccoli in another pan using a steamer, or cook it in a pan until just done.** (Steaming is better for retaining nutrients.).
- When all three are done, add the chicken and broccoli to the alfredo noodles.
- Mix well and serve with some fresh French bread from the deli.
- **Another thing you can do to steam the broccoli is to place it in a metal colander, and place the colander resting inside the dutch oven over the cooking noodles with a lid over the top. Convenient, eh?
Nutrition Facts : Calories 224.8, Fat 10.8, SaturatedFat 3.1, Cholesterol 72.6, Sodium 98.8, Carbohydrate 5.4, Fiber 3.4, Sugar 1.5, Protein 26.9
OLIVE GARDEN ALFREDO SAUCE
An easy, no-fuss dish you can make right at home. It's also cheaper, healthier and quicker than ordering out!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer; remove from heat and stir in Parmesan and egg yolk, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk as needed. Stir in pasta and gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and parsley, if desired.
EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY
Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.
Provided by Claire Nolan
Categories Dinner
Time 33m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a pan over medium-high heat, melt butter, then add the chicken breast.
- Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
- In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
- Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
- Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
- Season with salt, pepper, oregano, and basil, and stir well to incorporate.
- Add parmesan cheese and stir until melted.
- Pour the sauce over cooked penne pasta, add the chicken and mix well.
- Add parsley and extra parmesan. Mix well.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
BAKED CHICKEN ALFREDO
This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants.
Provided by hkopinions
Categories Main Dish Recipes Pasta Chicken
Time 1h8m
Yield 10
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
- Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
- Preheat oven to 375 degrees F (190 degrees C).
- Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
- Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 24.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 14.8 g, Sodium 658.5 mg, Sugar 4 g
CHICKEN ALFREDO!
Quick and Simple! My jusband and I love to make this recipe together. He sautées the chicken while I do the sauce! Everyone I have ever made this for raves about it for days!
Provided by kimberlie14
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook your pasta, while your chicken sautes, then add a little olive oil or butter to pasta to prevent sticking, lay on large platter or casserole dish; set aside.
- Coat the bottom of a skillet w/olive oil,and heat on med-high heat.
- Add chicken strips or chunks, lower heat to med.
- Sprinkle seasonings over meat to your liking.
- Saute meat until chicken is no longer pink.
- Pour chicken and pan drippings over pasta.
- In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk.
- Stir until all clumps are out, add cheese, continue to stir, then add pepper.
- Once all is melted and hot, pour over pasta and chicken.
OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP
This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.
Provided by Anne G.
Categories European
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
- Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
- Add spinach and cook for another 1-2 minutes until spinach is wilted.
- (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
- Ladle into bowls and serve!
CHICKEN ALFREDO
Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
- Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
- Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.61 milligram of sodium
CHICKEN ALFREDO (OLIVE GARDEN DUP)
This is the closest to the Olive Garden Chicken Alfredo you will get! It is creamy and delicious. My family loves it.
Provided by Halos keeper
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine Butter, Heavy Cream and Cream Cheese in sauce pan and simmer on medium/low until all melted and mixed smoothly. Add Parmesan cheese and garlic powder simmer 20 minutes on low. Stirring regularly. Let sauce simmer as long as possible for the best flavor.
- Take your thawed chicken and sprinkle it with garlic salt and pepper. Grill it on the grill or on the foreman until it's done and a little black. Once it's done shred it or chop it up you can then put it in the sauce or you can spread it over cooked alfredo noodles. Once sauce is done it will be creamy and thickish then pour it over the chicken and the cooked alfredo noodles.
- You can do this recipe with or without chicken it is delicious both ways.
Nutrition Facts : Calories 789.4, Fat 76.4, SaturatedFat 47, Cholesterol 286.3, Sodium 626.7, Carbohydrate 5, Fiber 0.1, Sugar 0.6, Protein 23
COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO
Break out the breadsticks and get your pasta bowls ready, because this recipe tastes just like your favorite restaurant-style chicken alfredo. A big pot of creamy fettuccine-enough to serve the whole family-made for a smidgen of the price of one plate? Consider this recipe your new weeknight favorite.
Provided by Brooke McLay
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain pasta according to package directions.
- Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
- Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
- In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
- Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
- Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
- To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.
Nutrition Facts : Calories 1100, Carbohydrate 63 g, Cholesterol 325 mg, Fat 13 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 44 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 4 g, TransFat 2 1/2 g
CHICKEN ALFREDO
A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.
Provided by LISABERG
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
- Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.
Nutrition Facts : Calories 645.2 calories, Carbohydrate 39.7 g, Cholesterol 151.1 mg, Fat 42.7 g, Fiber 3.7 g, Protein 28.3 g, SaturatedFat 25 g, Sodium 354.6 mg, Sugar 5.3 g
CHICKEN ALFREDO
Creamy, luscious, cosy chicken alfredo for dinner please! Pasta made perfect has never been easier or more delicious. All the family will adore this recipe and it might become an all-time favourite.
Provided by Sunil Vijayakar
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms.
- Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes.
- Add the garlic and all the mushrooms and stir-fry for another 2-3 minutes.
- Turn up the heat and add the chicken. Fry on a medium-high heat for 5-6 minutes, or until the chicken is almost cooked through.
- Add the mustard, then stir in the stock. Simmer and reduce for 1-2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced.
- Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain.
- Taste and season the sauce, then stir in the lemon zest and juice and tarragon.
- Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately.
OLIVE GARDEN CHICKEN ALFREDO RECIPE
This copycat Olive Garden Chicken Alfredo Recipe tastes just like you're eating at the restaurant - but at a fraction of the price!
Provided by Amber Bracegirdle
Categories Copycat
Time 30m
Number Of Ingredients 11
Steps:
- Cook the pasta according to the directions on the package and drain well. Heat the olive oil in a grill pan over a high heat. Add 2 tablespoons of the butter, then the chicken breasts, seasoning them with 1 teaspoon each of the salt and pepper. Cook the chicken breasts until golden on one side, then turn over. Cover the pan and lower the heat to medium. Continue to cook for around 5 to 7 mins more, until the chicken is no longer pink in the middle. Slice the chicken, set aside and cover with foil. Melt the rest of the butter in a deep-sided skillet over a medium heat. Add the garlic, cook for 30 seconds, then reduce the heat to medium-low. Season with the rest of the salt and pepper. Carefully whisk the flour into the butter, stirring well until smooth. Whisk the heavy cream in slowly. Continue to cook until the sauce is hot through and thickened slightly. Whisk the parmesan cheese into sauce, stirring until smooth. Put the pasta into serving bowls and top with the sliced chicken. Drizzle the sauce over the top. Garnsih with parsley and extra parmesan if desired.
Nutrition Facts : ServingSize 1 serving, Calories 1213 calories, Fat 79 g, Carbohydrate 78 g, Fiber 3 g, Protein 35 g, SaturatedFat 45 g, Sodium 1804 mg, Sugar 0 g
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- Preheat your grill to medium-high heat. Brush with oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through.
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