Set up your breading station by mixing breadcrumbs, 1/3 cup parmesan, flour, garlic powder, paprika, salt, and black pepper in a shallow dish. In a second shallow dish, whisk together eggs and water until well combined. While your breading is ready, bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Reserve 1.5 cups of pasta water in a measuring cup before draining the noodles—this starchy water is essential for achieving the silky sauce consistency that Olive Garden is known for.

Pat the chicken breast strips dry with paper towels—this helps the coating adhere better. Working with one piece at a time, coat each strip in the breadcrumb mixture, then dip into the egg mixture, then coat again in the breadcrumb mixture for a double-breaded, extra-crispy finish. Heat butter and olive oil in a large skillet over medium heat until the butter is melted and foaming. Once hot, carefully add the breaded chicken strips and cook for 4-5 minutes per side until golden brown and cooked through. I like to work in batches if needed to avoid crowding the pan, which helps each piece brown evenly. Transfer the cooked chicken to a plate and set aside.

In the same skillet (don't wash it—those browned bits add flavor), melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned. Sprinkle the flour over the butter and garlic, stirring constantly to create a smooth paste (this is your roux, which will thicken the sauce). Cook this paste for 1-2 minutes while stirring, which helps cook out the raw flour taste.

Slowly whisk the milk into the roux, a little at a time, to avoid lumps—this gradual approach ensures a silky, smooth sauce rather than a lumpy one. Once all the milk is incorporated, continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Stir in the salt, black pepper, and nutmeg, then add 3/4 cup parmesan cheese, stirring constantly until the cheese melts completely and the sauce is smooth. I find that using high-quality butter like Kerrygold really elevates the richness of this sauce, so it's worth seeking out if you can.

Begin adding the reserved pasta water to the sauce in small increments, whisking constantly until you reach the desired consistency. Start with 1/2 cup pasta water, then add more as needed—the starch in pasta water creates that signature Olive Garden silky texture that won't happen with regular water. The sauce should be smooth and pourable, coating the noodles beautifully without being too thick. Don't rush this step; add the pasta water gradually and taste as you go.

Add the cooked fettuccine from Step 1 directly to the Alfredo sauce and toss gently to coat every strand evenly. Divide the pasta mixture among serving plates or bowls, then top each portion with several slices of the pan-fried chicken from Step 2. Garnish generously with fresh parsley for color and a fresh flavor note that cuts through the richness of the sauce. Serve immediately while the dish is hot.