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Olive Garden Angry Alfredo with Chicken
This spicy twist on classic Alfredo sauce combines creamy Parmesan sauce with red pepper heat and tender chicken, broiled until golden and bubbly. Perfect for dipping or as a low-carb appetizer.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- skillet
- oven
- casserole dish
📝 Preparation Steps
1
Spicy Alfredo Sauce
2
In a medium-sized saucepan, heat the butter over medium-high heat allow the butter to melt but do not let it brown.
butter4 ounces
3
Add the heavy cream.
heavy cream1 cup
4
When the cream begins to bubble, add the Parmesan cheese and stir until the sauce thickens.
5
Reduce the heat to low to simmer.
6
Add the red pepper flakes and the garlic powder. Stir to combine.
7
Prepare the Chicken
8
Season the chicken with salt and pepper.
9
Heat olive oil in a medium-sized skillet preferably over medium-high heat. A cast iron skillet is recommended.
olive oil1 tablespoon
10
Add the chicken to the skillet and cook the chicken for 5 to ⏱️ 7 minutes or until the edges of the chicken begin to turn white.
11
Flip chicken breast over and continue to cook approximately another 5 to ⏱️ 7 minutes, or until done (internal temperature is 165 degrees).
12
Allow the chicken to rest for a few minutes then cut it into bite-sized pieces.
13
Finishing the Dish
14
Preheat your oven to broil.
15
Add the chicken pieces to the spicy Alfredo sauce. Stir to combine.
16
Place the mixture into a 1-quart casserole dish.
17
Top with mozzarella cheese.
18
Place casserole dish under the broiler and broil until cheese begins to brown.
19
Serve immediately.
Nutrition Facts
calories
596 kcal
fat Content
56 g
serving Size
1 serving
sodium Content
579 mg
protein Content
21 g
cholesterol Content
198 mg
carbohydrate Content
2 g
saturated Fat Content
32 g
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