Copycat Olive Garden Fettuccini Alfredo

Olive Garden Fettuccini Alfredo is the perfect creamy sauce that is a blend of butter, heavy cream, and generous amounts of Parmesan and Romano) cheese. Bring this classic meal with the same great taste into your home for a fraction of the price! One of my favorite easy dinner ideas!

🔍 COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your Fettuccini Alfredo is identical to Olive Garden:

• Use Freshly Grated Cheese
  • I always grate my own cheese. It’s a fraction of the price and also doesn’t have any of the anti-caking agents that pre-shredded cheese comes with. This allows me to get a better melt and also a more smooth experience!
  • This rotary cheese grater helps tackle the grating much quicker! I use it all the time!
• Don’t Skip the Flour and Don’t Overdo It
  • This recipe calls for a little bit of flour to help thicken the sauce and keep it from separating. This just helps to support the sauce, but it can be overdone, so be mindful when you’re adding your flour!
• Toss the Pasta
  • Tossing the pasta in the sauces rather than just pouring it on top will allow for every noodle to get a good coating on every noodle!

What are the ingredients in Olive Garden Creamy Alfredo sauce?

Here’s everything you’ll need for your Alfredo Sauce:

• Butter – I like to use salted butter for this – but either will work – you just might to add salt if you are using unsalted
• Minced Garlic – fresh garlic is best but jarred will work too
• Flour
• Milk & Heavy Cream – the original recipe calls for them separately but half & half works too as it’s a mix of them both
• Grated Parmesan Cheese – this has a mellow, nutty flavor
• Grated Romano Cheese – romano has a sharp, saltier flavor

How do you make Olive Garden’s Alfredo sauce from scratch? 

It’s so simple – saute butter and garlic and then add a little flour, milk, cream and cheese and whisk whisk whisk! That’s all there is to it! It only takes five minutes, you can easily do it while your pasta cooks, and it tastes amazing! You’ll never buy the stuff in a jar again. 

Supplies Used

• Pasta Pot – this is my favorite pan when I’m making pasta. It’s big enough to make enough for the whole pan and there’s also a convenient strainer on the side since there’s nothing worse than dirtying up more dishes!
• Pasta Bowls – I love these dishes! I think that they’re so cute and they’re absolutely perfect for our pasta!
• Tongs – these tongs are so helpful when it comes to tossing our noodles in the alfredo sauce! Makes cleanup an absolute breeze!

FAQs

• Can I use half-and-half instead of milk & heavy cream? Yes – this is a good swap – it’s really dependent on what you have in the fridge.
• Can I make this ahead of time? Alfredo sauce is best when it’s made fresh since it will get thicker the longer that it sits out. If you need to make it ahead, I would suggest storing it separately from the noodles and reheating it low and slow on the stove top. If you need to thin it out, add a splash of milk!
• How do I store and reheat the leftovers? Store the leftovers in an airtight container in the fridge for up to 3 days. You can reheat gently on the stove on low heat. You can also microwave it too in short bursts and stir often so it doesn’t separate!
• Can I freeze the sauce? It’s not recommended. Since it’s a cream sauce, the dairy will separate and have a grainy texture once it is thawed. It’s best enjoyed fresh or within a few days in the fridge!
• Can I add protein? Absolutely! Grilled chicken, shrimp and blackened chicken are all great options to add if you want a more filling dish!

More Olive Garden Recipes

• Olive Garden Shrimp Scampi Pasta
• Olive Garden Giant Stuffed Shells
• Olive Garden Chicken Tortellini Alfredo