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Fettuccine Alfredo has always had a soft spot in my heart—and on my dinner plate—especially when dining out at Italian restaurants like Olive Garden growing up. There’s something about that creamy, cheesy, garlicky sauce that feels like comfort food at its finest. Years ago, I found a copycat Olive Garden Alfredo recipe, and it’s been a regular in my kitchen ever since. Usually, I add chicken to it, but lately, I’ve been leaning into more vegetarian meals for health reasons. And this sauce? It stands beautifully on its own over a bed of fettuccine.
If you’re like me—an experienced home cook who’s used to making weeknight meals for two—you know the value of reliable pantry staples, easy prep, and flexible recipes that taste like they came from a restaurant. This post is for anyone craving that classic Alfredo flavor without relying on takeout or meat as the main event. I’ll walk you through my home-tested tips, substitutions, and shortcuts to help you bring this creamy favorite to your own table.
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Getting Started
First things first: mince your garlic (unless you’re using the jarred stuff, which is totally fine—I do it too). I also recommend gathering all of your ingredients before you start. It makes everything run smoother and keeps the sauce from scorching while you scramble for something last-minute.
Fettuccine Alfredo Ingredient Recommendations
Pasta
Store-brand, dried fettuccine is my go-to. I buy it in bulk so I always have some on hand. I consider it a pantry staple.
Garlic
Freshly minced cloves are ideal, but prepared minced garlic works just as well. One teaspoon of the jarred stuff equals one clove—handy to know when you’re in a pinch.
Heavy Whipping Cream
Store-brand heavy cream or heavy whipping cream both work great. No need to get fancy here.
Cream Cheese
Use regular, full-fat cream cheese. No low-fat, whipped, or flavored versions here, please. This dish only needs a small amount, so I spread it on celery sticks if I have any left over from a recent batch of Pub-Style Cottage Pie—a tasty little bonus.
Parmesan Cheese
Bagged shredded parmesan is the most convenient and melts well. Store-brand grated Parmesan works too. Yes, technically one cup of shredded doesn’t equal one cup of grated, but let’s be real—we’re doing our best and convenience counts.
Occasionally, I’ll splurge on a block of Parmesan Reggiano from the local Italian market. If you do, grate it before you start the sauce. Fresh garlic and a higher-end cheese really do elevate the dish.
Pro Tip: Add the parmesan gradually. It loves to sink to the bottom and stick. Stir occasionally to keep it smooth and melty, not gluey.
Fettuccine Alfredo Finishing Touches
Before draining your pasta, reserve some of the pasta water. This is part of the mantecare technique. It helps the sauce cling to the noodles and adds a little extra creaminess. I either scoop it out with a ladle or pour it into a large measuring glass before draining the rest. Then toss the pasta with the sauce using tongs.
Serve in warmed pasta bowls, sprinkle with extra parmesan and a touch of parsley.
Fettuccine Alfredo Pairings
To go full Olive Garden at home, I serve this with:
- A tossed salad (using Olive Garden croutons + their Signature Italian Dressing)
- Store-brand frozen breadsticks (bonus if they’re cheese-stuffed!)
I also recommend serving with:
- A side of garlic roasted broccoli
- A glass of chilled Chardonnay
This meal is simple, satisfying, and easy to pull off on a weeknight.
Fettuccine Alfredo Leftovers
This recipe serves two generously with 2–4 leftover portions. Store any extras in the fridge and eat within a few days.
Reheating tips:
- The sauce separates more in the microwave than in the oven.
- For the best results, reheat gently in a non-stick skillet over low heat.
- Add a splash of hot pasta water from freshly cooked noodles if needed—the sauce will come back together like magic.
I learned that last one when I felt I had too much sauce leftover and not enough noodles. While I boiled another serving of noodles, I warmed the leftover sauce and noodles I already had over low heat in a non-stick skillet. Then I added the new noodles and a couple splashes of their pasta water, and the sauce came together like new!
If you still have salad and breadsticks, then pour yourself another glass of wine and enjoy the full experience again. You deserve it.
Whether you’re cutting back on meat or just craving a creamy comfort dish, this fettuccine Alfredo recipe is a delicious, doable classic. Give it a try this week—and let me know in the comments how you made it your own.
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Fettucine Alfredo
Ingredients
- 8 oz fettuccine pasta
- 1 stick unsalted butter
- 1 clove minced garlic
- 1 pint heavy whipping cream
- 1 c Parmesan cheese, grated or finely shredded
- 1 oz cream cheese
- kosher salt
- pepper
- olive oil
- parsley, fresh or dried
Instructions
- Fill large pot with salted water. Bring to a boil.
- While the pasta water gets underway, begin sauce. In a small sauce pan over medium heat, melt butter. Add garlic and cook for two minutes. Then add in heavy cream and cream cheese. Heat until bubbling, but do not boil. Slowly add in Parmesan cheese while stirring. Mix until the cheese melts. Keep warm on low heat, stirring occasionally. Add salt and pepper to taste.
- Once pasta water is boiling, place the fettuccine noodles in the boiling water. Boil for 11 minutes.
- Once pasta is ready, drain, preserving some of the pasta water. Add Alfredo sauce to the pasta. Toss and add a splash of the reserved pasta water. Toss until mixed.
- Serve sauced pasta and top with a sprinkle of Parmesan and parsley.