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Copycat Olive Garden Fettuccine Alfredo

5 from 2 votes

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A copycat of the Olive Garden Fettuccine Alfredo sauce recipe. Ready in less than 30 minutes. Add meat or vegetables of choice for a family favorite!

Finding the perfect alfredo sauce has been quite the difficult task.  It seems so simple!  After some experimenting, I think this Copycat Olive Garden Fettuccine Alfredo is better than the original!  But now that I know how to make an amazing alfredo, it is a little dangerous.  I have to resist making this hearty dish too often!

I can’t get enough of this stuff.

A bowl of creamy Copycat Olive Garden Fettuccine Alfredo

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This Olive Garden alfredo sauce is dangerous because it is SO good you will want to be making it all the time!  Not only is it delicious, but it is incredibly easy and fast to make. Perfect for busy weeknight meals!

A skillet of Copycat Olive Garden Fettuccine Alfredo with tongs

This Copycat Olive Garden Fettuccine Alfredo has now become a popular requested dish in the house, including friend birthdays and dinner parties!  The sauce does not hold over too well, so it is best to make it at go-time, but since it is so simple and fast, it is not a problem!

A bowl of pasta with a copper spoon

Our Copycat Olive Garden Steak Gorgonzola Alfredo has been a longstanding hit and one of the most popular recipes last year.  With this recipe, we go back to the classic alfredo sauce.  I do personally think that this sauce is better than the original.  

You can customize it to your exact taste preferences, perhaps making this alfredo sauce recipe better than the original.  We love an alfredo that is heavier on the black pepper, so we add more.  Love cheese?  Use more Parmesan!

Fettuccine noodles with white sauce on it

Alfredo can be heavy, so I love to add in steamed vegetables into the pasta itself.  My favorites are spinach, peas, and broccoli.  My husband’s favorite thing to do is drizzle on some balsamic glaze.  The acidity of the balsamic cuts through some of the richness in the pasta.  We use this glaze on everything!

Copycat Olive Garden Fettuccine Alfredo in a blue dish

Cheese is definitely the star here, so ideally you want to get good quality cheese.  The better the cheese, the better the Copycat Olive Garden Fettuccine Alfredo will taste.  None of that ground, canned stuff!!!  

I love to buy wedges of Parmesan cheese and use one of my favorite tools, a food processor, to shred the brick and then I keep it in my refrigerator in plastic bags so that I always have fresh, quality cheese shredded on hand.  If you make healthier and higher-quality foods easier to access, you will use them more often.

Copycat Olive Garden Fettuccine Alfredo

I love bringing the restaurant home with dishes like this.  Please tell me what you think of this recipe below, and tag us on social media showing me your meal!

Copycat Olive Garden

Copycat recipes from Olive Garden to enjoy at home!

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Copycat Olive Garden Fettuccine Alfredo

A copycat of the Olive Garden Fettuccine Alfredo sauce recipe. Ready in less than 30 minutes. Add meat or vegetables of choice for a family favorite!
5 from 2 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: 30 Min or Less, Copycat, Pasta, Vegetarian
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 1197kcal

Ingredients

  • 1 pound fettuccine
  • 1/4 pound unsalted butter (1 stick)
  • 2 cups heavy cream
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups freshly grated Parmesan (see note)
  • salt
  • black pepper

Instructions

  • Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
  • As the water is starting for the pasta, combine the butter and cream in a large pot or a wide skillet with tall edges (like the one in my picture). Heat over medium until the butter is melted into the cream.
  • Turn heat down to medium low. Add the nutmeg to the cream and butter mixture. Whisk to combine.
  • Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).
  • Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce (or cream). If too thin, let it cook a little longer.
  • Mix in steamed vegetables or serve with chicken or sausage if desired. Serve immediately.

Notes

The quality of the cheese is very important since it is the star of the dish.  Use any freshly grated Parmesan cheese.
Lighten the dish with adding steamed vegetables, such as peas or broccoli.  Add some chicken or sausage for the meat lovers.
Make shredding cheese easy by using one of my favorite tools, a food processor!
To ensure a truly vegetarian dish, make sure the cheese is vegetarian.

Nutrition

Calories: 1197kcal | Carbohydrates: 85g | Protein: 32g | Fat: 82g | Saturated Fat: 49g | Cholesterol: 345mg | Sodium: 673mg | Potassium: 400mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2821IU | Vitamin C: 1mg | Calcium: 568mg | Iron: 2mg
By on February 5th, 2017

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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