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Whole Wheat Olive Garden Chicken Alfredo
Created by: Howcan Team
Ingredients
- 12 oz whole wheat fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the whole wheat fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
- Reduce the heat to medium and add the heavy cream and unsalted butter to the skillet. Stir constantly until the butter is melted and the mixture is heated through.
- Add the grated Parmesan cheese to the skillet and continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Add the cooked whole wheat fettuccine pasta and cooked chicken to the skillet, tossing to coat everything in the Alfredo sauce.
- Garnish with fresh parsley and serve immediately.
The history of Olive Garden's Chicken Alfredo with whole wheat pasta dates back to the 1980s when the restaurant first introduced this classic Italian-American dish. The chefs at Olive Garden carefully crafted a creamy Alfredo sauce using Parmesan cheese, butter, and heavy cream, which perfectly complemented the whole wheat pasta and tender grilled chicken. This healthier twist on the traditional dish quickly gained popularity among health-conscious diners. Today, the best version of this dish can still be enjoyed at Olive Garden locations across the country. The key to getting this dish right lies in the rich and velvety Alfredo sauce, which is the heart of the recipe.
35 min
4
550 calories
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