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Hi. This is Stephanie Manley with CopyKat.com. Today I'm going to show
you how to make the Olive Garden chicken Alfredo. This recipe is in my new
book and was developed because of requests from people just like yourself.
So this recipe is really, really good and it combines their famous Alfredo
sauce, which is made simply with a little bit of butter, some heavy cream
and Parmesan. And if you notice the Parmesan right here, I have not
purchased the kind that's already pre-grated. I'm going to grate this
cheese.
Probably the one step that's really, really important here is to go ahead
and grate the cheese yourself, because when you buy cheese that's already
grated, it has an anti-caking agent in it. And it won't melt quite as well
as what it will when you grate it yourself. Besides, it's cheaper if you
buy it when it's not already grated. So any type of Parmesan that you can
grate will do. And since it's chicken Alfredo -- no surprise here -- we're
going to put chicken *** in here.
I'm using two chicken ***. They're boneless, skinless and that will
also go in here. So why don't I go ahead and show you how to get started
on this dish. So go ahead and grate you about a cup of cheese and we'll
continue on with this recipe. So it's time to go ahead and begin seasoning
up this chicken. If you notice, I have it on a paper towel because before
you put it in the saute pan, I would really like to make sure it's nice and
dry.
Now, make sure that you coat it well with the salt and pepper on both
sides. And see, the cream and the butter are melting together perfectly.
And at this time, I want to go ahead and add in my Parmesan cheese. But
please go to the blog to get the exact ingredients, and the link for that
is in the description box below the recipe. So we're just going to stir
this. It's going to get nice and thick. And you know, our Alfredo sauce
is pretty well done at this point. So now we just need to wait for the
chicken and the pasta. All right.
So I just put a couple of tablespoons of olive oil in a pan and I'm just
sauteing the chicken over a medium-high heat. I've already sauteed it for
about 6, 7 minutes on one side. I'm going to flip it over and continue to
saute it on the other side. You see? It gets really nice and brown. It's
beautiful. So another 5 to 7 minutes and it will be ready to go. While
it's finishing up, I'm going to go ahead and start the pasta so everything
will be ready all at once. So we have just finished cooking our chicken.
Again, it took about 6, 7 minutes on each side, and I put this onto a clean
dish. It's always a bad idea to cross-contaminate raw chicken and cooked
chicken, so let's not do that. And the next thing I'm going to do is I'm
going to go ahead and cut this chicken into smaller strips.
This is a great way to stretch chicken. You know, one of these big ***
might be too much for one person. You might be able to split it just a
little bit. So go ahead and cut these into strips, and in a minute, I will
show you how to assemble the chicken Alfredo. All right. So I have our
pasta. It's already cooked here. So now we're going to simply ladle on
some of our really nice and thick Alfredo sauce on top -- just a couple
little spoonfuls of this. And the next thing I'm going to do is I'm going
to go ahead and add some chicken to this. All right.
I'm going to put just a little more Alfredo sauce on, and here we go. We
have our Olive Garden chicken Alfredo. So we've just made the Olive Garden
chicken Alfredo sauce. This recipe is in my new book, CopyKat.com's Dining
Out at Home. So please be sure to pick up a copy, and give this video a
big thumbs up here on YouTube, and leave me a description in the box so I
can know what recipe you'd like to see next.