I'm an Olive Garden junky so this recipe has been both a blessing and a curse at times. Nothing beats a great alfredo dish that tastes just like a restaurant classic, but now I have no reason to go out to eat when I can make the same meal at home for pennies on the dollar.

Sometimes it's just worth the expense to let someone else mess up their kitchen, keep the merlot aflowin' and bring me a minty-chocolate treat 'to go'.

But on those nights when Olive Garden isn't an option, their Alfredo still is. Try this recipe out & let me know what you think. It quickly made it to the top of our dinner menu around here.

Bon Apetite!

Copy Cat Olive Garden Alfredo Recipe

• 1 pound fettuccini pasta
• 1 cup butter
• 1 pound skinless, boneless chicken breast halves - cut into cubes
• 2 Cups heavy cream
• 1/2 cup grated Parmesan cheese (REAL)
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper

DIRECTIONS :Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 12 minutes or until al dente; drain.

Melt 2 tablespoons butter & pinch of garlic powder in a large skillet over low heat. Saute chicken until no longer pink and juices run clear.

In a large saucepan combine melted butter, cream, garlic powder and pepper. Cook on low heat at a simmer, You don't want this to boil. Add Parmesan cheese and stir frequently. Cook over low heat until well combined, about 10-15 minutes.The key to a great alfredo sauce is to cook it slowly. If it boils, it can break down. The parmesan cheese is a very hard cheese. It takes longer to completely melt. You don't want it to be gritty. Taste test after about 12 minutes to make sure it's really smooth.

Stir in cooked fettuccini and chicken and serve.

This recipe is very similar to the Olive Garden alfredo sauce. It's a family favorite around here. Enjoy!