The Olive Garden’s Alfredo Sauce is one of my all time favorite recipes. To this day I’ll order their Seafood Fettuccine Alfredo because I LOVE IT! We faithfully make many variations of this sauce here in our own home and this exact recipe is the way it’s done at the Olive Garden. There’s no tricks, no gimmicks and you’re going to love this sauce as much as you love the original because it is the real recipe.
Alfredo Sauce on your Pizza
This Alfredo Sauce can be used over pasta, as a dip or if you want to make it really interesting, try it on your homemade pizza as the main sauce under your cheese. Chicken Alfredo pizza’s are pretty popular these days but I like to spin it a bit more with Tomatoes, roasted Artichoke hearts , and Shrimp Scampi baked right into the Alfredo, Mozzarella and provolone. But that’s just me! The pic above is actually my Margherita Pizza if you want to look into that recipe, CLICK HERE!
Olive Garden’s Alfredo Sauce Ingredients:
1 Garlic Clove, chopped
1/4 cup Fresh Parmesan Cheese, grated
1/4 cup Dehydrated Parmesan Cheese
1 cup Whipping Cream
1 pinch of Salt
1/4 tsp White Pepper
This Alfredo Sauce recipe can be cooked, from start to finish, in under 5 minutes.
I love Chicken Alfredo and this particular recipe is a favorite of mine because it holds everything that I love and hold dear to my heart, when it comes to Italian food. I’m talking about pasta tossed in Alfredo, topped with marinated and grilled Chicken(Blackened), and fresh chopped Tomato and Parsley. So it’s a hearty dish with plenty of Carbs, Fat and protein. What more could you possible want on your plate?
Chicken Alfredo in Restaurants
There’s no doubt that Chicken Alfredo is very common and popular, these days, among most Italian restaurants. You can even order it on a pie from your favorite pizza delivery service. But every where I go it’s always made a little different. Seems like everyone has got their own way to of making white sauce. And there are some really good recipes out there, however, there are some that are just plain awful. So you really have to be careful with who you trust to make your sauce. This particular recipe is a copy cat of local restaurant here in town called, “Wingers” and it’s fashioned around the idea of an old “50’s” style diner. They serve popcorn, wings and the best Vanilla Coke in town. They also have a recipe called Blackened Chicken Alfredo on their menu and I order every time I’m there.
Blackened Chicken Alfredo Ingredients:
2 to 4 boneless Chicken Thighs (one for each plate)
1 pkg Lemon & Herb Marinade (or your favorite marinade)
Pasta
2 cups Penne Rigate Pasta (or your favorite)
1 tsp Salt (for boiling water)
4 tbsp Olive oil (2 for Boiling water and 2 after pasta is cooked)
Alfredo Sauce
1 tbsp Unsalted Butter
1 chopped Garlic Clove
1 chopped Green Onion
3 tbsp chopped Red/Green Bell Pepper
1 cup Whipping Cream
1/3 cup Parmesan Cheese
1 tbsp Creme cheese
Topping
1 chopped Roma Tomato
2 tbsp fresh chopped Parsley
Salt and Pepper to Taste
Marinate the Chicken and start Grilling First, then start boiling the water and season with salt and olive oil. Cut all the veggies. In a hot skillet on High, add butter, Garlic, Scallions and Bell Pepper. Saute for 1 minute then add creme 1/4 cup at a time. Stir, boil then add until it’s gone. Add Parmesan Cheese and Cream Cheese, then take off the heat. Be sure to watch the chicken and turn once after chicken has Blackened with Grill marks (not Burned). Strain Pasta, add remaining olive oil, then stir into Alfredo Sauce. Lay each serving of pasta down first, on a plate, then cut each Grilled Chicken Thigh into 1/4 inch slices and lay over the pasta, and garnish the Chicken Alfredo with some chopped Tomato and Parsley, then serve.
