Copy Cat Olive Garden Chicken Alfredo Spaghetti Pie Food

COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO

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.

COPY CAT OLIVE GARDEN CHICKEN ALFREDO SPAGHETTI PIE

Steps:

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil and put noodles in. Cook until al dente.
• While cooking, put a pastry pie shell into a deep dish pie pan.
• Drain the excess water from the pasta and then add in 1 1/2 cups shredded Italian cheese and parmesan cheese. Stir quickly so the cheese doesn't get gloppy.
• Pour the pasta evenly into the pie shell. Top with remaining 1/2 cup Italian cheese.
• Bake for about 25 minutes, or until cheese on top is bubbling and brown.
• While baking, grill chicken on stove top in a small amount of cooking oil. Toss chicken before cooking in pepper, salt, garlic powder, onion powder, and Italian seasoning.
• Make the alfredo sauce as well.
• When pasta comes out of oven, top with chicken and alfredo sauce. Reserve extra alfredo sauce for people to add.

CHICKEN ALFREDO SPAGHETTI

Steps:

• Add olive oil to skillet with the garlic, chicken, and all veggies.
• Cook until chicken is completely cooked through.
• Drain and add back to skillet.
• Add Alfredo sauce with 1/4 jar of water.
• Let simmer.
• Boil spaghetti according to directions.
• When done top with the Alfredo mixture and enjoy.
• Great with garlic bread.

OLIVE GARDEN FETTUCCINI ALFREDO (COPYCAT

Steps:

• Depending on how thick or thin of a sauce you like will depend on how much heavy cream you use add garlic to YOUR taste I love garlic so I use 2 heaping tablespoons.
• Over medium heat in a saucepan melt 1 stick of butter and add the entire container of Parmesan cheese and begin to whisk.
• Add garlic slowly.
• Add heavy cream, again whisking until no longer lumpy. At this temp it should come to a boil on its own. When it does, slowly add more heavy cream until the consistency YOU desire, and then remove from heat.
• Immediately pour over pasta and enjoy !

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)

Steps:

• SAUCE PREPARATION:.
• MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
• COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
• ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
• CHICKEN & VEGETABLES PREPARATION:.
• COMBINE all chicken ingredients in a mixing bowl and blend well.
• MARINATE for 30 minutes.
• HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
• SAUTE chicken strips until internal temperature reaches 165°F.
• ADD all vegetables and saute until cooked through.
• ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
• TRANSFER to a serving platter and garnish with chopped parsley.