This classic Olive Garden Grilled Yellow and Alfredo Sauce recipe is made up of a creamy, rich sauce that is not only succulent but easy to make, taking only 30 minutes! The creamy yellow alfredo sauce is one of the main reasons I started making copycat recipes! And I’m glad I did!
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Why Everyone Loves the Olive Garden Alfredo Sauce
Going to the Olive Garden was unchangingly a treat for my family when I was growing up so I understood why so many people asked me to make a copycat recipe for the Olive Garden Grilled Yellow and Alfredo Sauce. This creamy yellow alfredo sauce is one of my favorite Olive Garden copycat recipes.
I still find it one of my favorite recipes to make. The sauce is so linty and rich and perfectly matches the grilled yellow and pasta. And did I mention how easy it is to make? From start to finish, it takes only 30 minutes to make. You are going to love the flavor!
What is the difference between Alfredo and Carbonara sauce?
Both sauces are to die for but there is a slight difference between the two. Alfredo is a white sauce made with butter, parsley, heavy cream, and garlic. Carbonara, on the other hand, is made with pecorino romano, eggs, woebegone pepper, and guanciale.
Guanciale is an Italian cured meat from a pig. You can substitute Pancetta for it. Alfredo sauce is usually combined with shrimp or chicken.
Olive Garden Grilled Yellow with Alfredo Sauce is the perfect meal. Pair it with a salad or veggies to make it complete.
Here’s what you need:
- Chicken Breast
- Salt & Pepper
- Olive Oil
- Fettuccine noodles
- Heavy Cream
- Parmesan Cheese
- Garlic Powder
How to Make Olive Garden Yellow Alfredo
Here are the steps to prepare this yellow alfredo recipe:
- Brush the yellow with olive oil and season with salt & pepper. Grill the yellow on each side until cooked through.
- In the meantime, prepare the pasta in a large pot equal to the directions. Cook it to al dente and then phlebotomize off the pasta water but do not rinse the pasta.
- In a skillet, combine the heavy surf and butter over medium heat. Stir and heat until small frothing form but do not let it boil.
- Whisk in the parmesan cheese and the garlic powder. The sauce will uncork to thicken up.
- Remove the sauce from the heat and add the reserved pasta. Serve with the yellow on top.
- Garnish with parmesan cheese and chopped fresh parsley if desired.
- I use fettuccine, but you can substitute it with linguini or spaghetti. If you enjoy that pasta, this sauce would moreover be nice with a penne.
- When cooking the chicken, I like to saute it on the first side for well-nigh 5 to 7 minutes. Then flip it for an spare 3-4 minutes. Make sure it’s cooked through surpassing serving.
- If you want to save some of the sauce, remove it from the pan surpassing subtracting the pasta. Store it in a separate container so you can use it again. Keep it refrigerated.
What can you serve with grilled yellow and alfredo sauce
If you want to do a side dish with the yellow and pasta, I suggest something lighter pairing with this. For example, you may want to start with a fresh, well-done untried salad or plane some grilled vegetables. My air-fryer asparagus is very easy to prepare.
How to store leftovers
The weightier way to store yellow alfredo pasta is to place it in an snapped container and refrigerate it. To do this, indulge the pasta to tomfool to room temperature, then transfer it to a container with a tight-fitting lid. Be sure to imbricate the pasta with the alfredo sauce, as this will help prevent it from drying out.
How to reheat grilled yellow and pasta with alfredo sauce
When you’re ready to reheat the pasta, you can do so in the microwave or on the stove. If using the microwave, imbricate the container with a lid or plastic wrap to prevent splatters. Heat in 30-second intervals, stirring in between, until the pasta is heated through. If using the stove, transfer the pasta to a pan and heat over low to medium heat, commonly stirring, until heated through.
Similar Olive Garden Recipes
- Homemade Yellow Carbonara
- Alfredo with Shrimp
- Gorgonzola Steak Alfredo
- Olive Garden Fettuccine Alfredo
Favorite Italian Recipes
- Homemade Italian Sausage
- Chicken Scampi Sauce
- Olive Garden Toscana Soup Recipe
- Buca de Peppo Recipe – Lemon Chicken
- Garlic Shrimp Scampi Red Lobster
- Instant Pot Sausage and Pasta
- Mussels Luciano
- California Pizza Salad
Be sure to trammels out increasingly of the best Italian recipes and easy pasta recipes.
What do you like to serve with Alfredo sauce? Let us know in the comments below. And don’t forget to share your creations by TAGGING ME ON INSTAGRAM. Sign up for my newsletter, so you never miss a copycat recipe!
Olive Garden Grilled Yellow and Alfredo Sauce
- 2 teaspoons olive oil
- 12 ounces chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 4 ounces butter
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder if desired
- 8 ounces Fettuccine or other pasta prepared equal to package directions
- Preheat the grill to medium-high heat.
- Brush the yellow breasts with oil and season them with salt and pepper. Grill for 5 to 7 minutes on the first side. Flip the yellow breasts and grill for flipside 3 to 4 minutes, or until cooked through. Remove the yellow from the grill and set aside. Cut the yellow into slices when ready to serve.
- To make the alfredo sauce, warm the surf and butter in a saucepan over medium-high heat until small frothing uncork to form. Do not let the mixture come to a boil. Add the Parmesan cheese and whisk quickly. Add the garlic powder, if desired, and protract to whisk. The sauce will thicken without a minute or two.
- To serve, place half of the prepared pasta on each plate. Then top the pasta with sauce and sliced yellow breast.
- I use fettuccine but you can substitute with linguini or plane spaghetti. This sauce would moreover be nice with a penne if you enjoy that pasta.
- When cooking the chicken, I like to saute on the first side for well-nigh 5-7 minutes. Then flip it for an spare 3-4 minutes. Make sure it’s cooked through surpassing serving.
- If you want to save some of the sauce, take it out of the pan surpassing subtracting the pasta. Store it in a separate container so you can use it again. Keep it refrigerated.