Olive Garden Angry Alfredo with Chicken
A copycat Olive Garden 'Angry' Alfredo: a spicy alfredo sauce fired up with crushed red pepper, tossed with pan-seared chicken, topped with mozzarella and browned under the broiler. Traditionally served as an appetizer with sliced baguette; keep it low-carb/keto with low-carb crackers or bread.
⏱️ Prep: 15 min🍳 Cook: 25 min
Nutritionper 100 g›
230
Calories
14g
Protein
3g
Carbs
18g
Fat
Ingredients
| 4 oz (115 g) | butter |
| 1 cup (240 ml) | heavy cream |
| 1/2 cup (50 g) | freshly grated Parmesan cheese |
| 1/2 tsp | garlic powder |
| 1/4 tsp | red pepper chili flakes |
| 8 oz (225 g) | chicken breast |
| to taste | salt and pepper |
| 1 tbsp | olive oil |
| 1/2 cup (55 g) | mozzarella cheese, for topping |
Instructions
- Make the sauce: in a medium saucepan, heat the butter over medium-high heat, letting it melt but not brown. Add the heavy cream and, when it begins to bubble, add the parmesan and stir until the sauce thickens. Reduce to a simmer, then add the crushed red pepper and garlic powder.
- Prepare the chicken: season the chicken with salt and pepper. Heat a medium (preferably cast-iron) skillet over medium-high heat with a couple tablespoons of olive oil. Cook the chicken 5 to 7 minutes until the edges begin to turn white, then flip and cook another 5 to 7 minutes until done.
- Finish: preheat the broiler. Let the chicken rest a couple minutes, then slice into bite-sized pieces. Combine the alfredo sauce and chicken and place into a 1-quart casserole dish. Top with mozzarella cheese.
- Place under the broiler and let the cheese brown; as soon as the mozzarella just begins to brown, remove from the oven.