The Italian restaurant shares the recipe for their most popular pasta dish so you can make it at home— but you’ll have to B.Y.O. bread sticks
Olive Garden’s Chicken Fettuccine Alfredo
1 (1-lb.) pkg. fettuccine
6 tbsp. unsalted butter
1 tbsp. chopped garlic
2 tbsp. all-purpose flour
1 ½ cups whole milk
1 ½ cups heavy cream
2 oz. Parmesan cheese, grated (about ½ cup)
2 oz. Romano cheese, grated (about ½ cup)
1 ½ tsp. kosher salt, divided
¾ tsp. black pepper, divided
2 lbs. boneless, skinless chicken breasts
1. Cook pasta according to package directions; drain.
2. While pasta cooks, melt butter in a medium saucepan over medium heat. Add garlic, and cook, stirring often, until fragrant, about 1 minute. Add flour, and cook, stirring constantly, 1 minute. Gradually whisk in milk and cream; bring to a simmer, and cook, stirring often, until thickened, about 10 minutes. Remove from heat; whisk in cheeses, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cover and keep warm.
3. Sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper. Heat a grill pan over medium high; lightly coat with cooking spray. Add chicken, and cook through, about 6 minutes per side. Remove from heat, and let rest 5 minutes before slicing.
4. Divide pasta among serving bowls; top with chicken slices and Alfredo sauce.
Active time: 30 minutes
Total Time: 45 minutes