Copycat Olive Garden chicken Alfredo

Method

1. Bring a large pot of well-salted water to a boil over high heat (an electric kettle speeds this up). While it heats, slice the chicken breast horizontally into two thin cutlets and season both sides with the garlic powder, salt and pepper.

2. Cook the fettuccine according to the package directions, usually 10 to 11 minutes for dried. Scoop out a mug of pasta water before draining.

   Start 10:30 timer

3. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden on both sides and cooked through with no pink in the middle, then move to a board to rest.

   Start 6 min timer

4. Turn the heat to medium-low and melt the butter in the same pan. Add the garlic and cook until fragrant but not colored, then pour in the cream and simmer gently until it thickens slightly.

   Start 2:30 timer

5. Take the pan off the heat and stir in the parmesan and nutmeg until smooth. Add the drained fettuccine and a splash of pasta water and toss until every strand is glossy, adding more water if it tightens.

6. Slice the chicken and lay it over the pasta. Finish with parsley, black pepper and extra parmesan, and serve straight away.

Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.