Tuesday, April 23, 2013

Alfredo Sauce: OG Style

Nothing says comfort like a big bowl of pasta with alfredo sauce and chicken, except of course, done homemade, Olive Garden style. For years, even since before we were married, my hubby and I would splurge on Olive Garden's warm bread sticks, crisp green salad and their to-die-for chicken fettuccine alfredo. Not one to let a recipe allude me, I got on the case right away to make a copycat version at home. It took a few failures in order to get it right but once I did, I had a hard time going back to plain old bottled alfredo. And my hubby eagerly awaits the days I make it for dinner, literally licking the bowl clean...sad, but true. It's a little time-consuming but once you got it down, it's easy-peasy. The secret?? Cream cheese. At first, I thought it just seemed gross but nothing else will give the sauce that rich and creamy taste and texture. It only takes a couple of ounces mixed in the sauce to make it over the top delicious! You'll not only have an amazing result at home, but you'll save money too!! For the price of one serving at Olive Garden, you'll make four at home!  If you've yet to try this dish homemade, I strongly urge you to. You'll never want to go back to bottled!

Chicken Fettuccine Alfredo
1 pound pasta, any kind (preferably fettuccine)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
olive oil
4 cloves garlic, minced
1 pint heavy whipping cream (NO substitutions!!)
2 oz. cream cheese
1 stick butter
3/4 cup parmesan cheese (fresh or canned..any kind will do..)
salt and pepper to taste
parsley, for garnish

Bring water to boil for pasta. Meanwhile, brown the chicken in the olive oil and garlic in a large saucepan on medium heat until chicken is cooked through, about ten minutes. Put chicken aside and get pasta cooking. In same pan melt butter, cream cheese and heavy whipping cream on low heat until fully melted and creamy. Then, turn the heat up to a low simmer (do not boil!) and add the parmesan cheese and salt and pepper. Let simmer about ten minutes or until thick and creamy. Add the chicken back into the sauce to heat and serve immediately over pasta. Garnish with parsley. Enjoy!!

Melting butter/cream cheese...                 The sauce...                             And the finished product!

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