Olive Garden Angry Alfredo With Chicken
A copycat of Olive Garden's spicy Angry Alfredo: a rich parmesan cream sauce fired up with red pepper flakes and garlic, tossed with pan-seared chicken breast, topped with mozzarella and broiled until browned. Serves 4, easy, about 30-35 minutes.
⏱️ Prep: 10 min🍳 Cook: 25 min
Nutritionper 100 g›
249
Calories
12g
Protein
3g
Carbs
21g
Fat
Ingredients
| 115 g (4 oz) | butter |
| 240 ml (1 cup) | heavy cream |
| 50 g (0.5 cup) | fresh parmesan cheese, grated |
| 0.5 tsp | garlic powder |
| 0.25 tsp | red pepper chili flakes |
| 1 tbsp (15 ml) | olive oil |
| 225 g (8 oz) | chicken breast |
| to taste | black pepper and salt |
| 55 g (0.5 cup) | mozzarella cheese |
Instructions
- Heat a saucepan over medium-high. Pour in the heavy cream; once it bubbles, stir in the parmesan and cook until the sauce thickens.
- Reduce the heat to a simmer and stir in the crushed red pepper flakes and garlic powder.
- Season the chicken breast with salt and black pepper to taste.
- Heat the olive oil in a cast-iron skillet over medium-high. Cook the chicken 5-7 minutes until the edges begin to turn white, then flip and cook another 5-7 minutes until done. Rest 2-3 minutes.
- Set the oven to broil. Slice the rested chicken into bite-sized pieces.
- Combine the Alfredo sauce with the chicken and transfer to a one-quart casserole dish. Top with the mozzarella and broil until browned to your liking.