Copycat Olive Garden Chicken Alfredo

• Meat

  • 2 (8oz chicken breasts

• Produce

  • 1 tbsp Garlic
  • 1 Parsley, fresh

• Pasta & Grains

  • 1 lb Fettuccine

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Butter
  • 1 1/2 cup Heavy cream
  • 1/2 cup Italian blend cheese, grated
  • 1 1/2 cup Milk
  • 1/2 cup Parmesan cheese, grated

Found on cupcakediariesblog.com

Description

Ingredients

• 2 (8oz) chicken breasts
• 2 Tbsp olive oil
• 1 lb uncooked fettuccine
• salt and pepper, to taste
• 1/4 c. butter
• 1 Tbsp garlic, minced
• 2 Tbsp flour
• 1 1/2 c. milk
• 1 1/2 c. heavy cream
• 1/2 c. Parmesan cheese, grated
• 1/2 c. Italian blend cheese, grated
• fresh parsley, chopped (optional garnish)

Directions

• Pour olive oil into a large saute pan and cook chicken over medium heat. Allow to cool and then slice.
• Bring a large pot of water to a boil. Cook pasta according to package directions; rinse, drain, and set aside.
• Melt butter over medium heat in an extra large saute pan. Add garlic and saute for 1 minute.
• Add flour, milk, heavy cream, and cheese directly to the melted butter in the saute pan. Stir together and heat till simmering. Add salt and pepper, to taste.
• Add cooked pasta and chicken slices to the cooked sauce. Toss together and serve hot with fresh parsley on top.