Olive Garden Fettuccine Alfredo

Olive Garden Fettuccine Alfredo Recipe is the ultra-creamy, dreamy pasta you love, made easily at home!

Author’s Note

Restaurant Style, Made Simple

There is plenty of room for jazzed-up Fettuccine Alfredo recipes with added veggies, proteins, or both. But for this recipe, I kept things simple and classic. Just fettuccine and a creamy Alfredo sauce, just like the famous Olive Garden Fettuccine Alfredo Recipe.

That said, simple does not mean boring! This pasta is rich, savory, and packed with flavor. It tastes indulgent and every bit restaurant worthy.

The secret to that restaurant-quality flavor is heavy cream. Even though this recipe uses cream, it actually calls for about half as much as many other versions. That is because of a simple Italian trick that helps stretch the sauce.

That trick? Adding some of the reserved pasta cooking water to the Alfredo sauce. It helps the sauce turn silky, smooth, and evenly clingy without needing extra cream!

(That said, if you’re looking to avoid cream, be sure to check out my lightened-up Chicken Alfredo or Cajun Sausage Pasta.)

Olive Garden Fettuccine Alfredo Recipe Components

Ingredient	Tip or Swap
Fettuccine	Cook in well-salted water and stop at al dente so it finishes in the sauce.
Butter & heavy cream	Use real butter and full-fat cream for the smoothest, richest sauce.
Parmesan cheese	Grate from a block for the best melt and flavor. Pre-shredded cheese can turn the sauce grainy.
Onion powder, garlic powder & Italian seasoning	These add quick, even flavor without extra chopping. Adjust to taste if you like more garlic.
Salt, pepper & parsley	Season the sauce well, then finish with parsley for a fresh pop of color and flavor.

How To Make My Olive Garden Fettuccine Alfredo Recipe

1. Cook pasta: Boil in well-salted water until al dente and reserve some pasta water.
2. Make sauce: Melt butter, add seasonings, pour in cream, and simmer until thickened.
3. Add cheese: Remove from heat and mix in Parmesan until smooth.
4. Emulsify: Toss hot pasta with sauce and a splash of pasta water until silky smooth.
5. Serve: Plate right away for the creamiest texture.

Quick Tip

An emulsified sauce is one where the ingredients are all suspended in a mixture. If it settles into layers (like many salad dressings do), it has lost its emulsification.

Storage

This Olive Garden Fettuccine Alfredo Recipe is best right after the sauce is emulsified. That is when the texture is the creamiest and the flavor is at its peak.

You can store leftovers, but the sauce will thicken as it sits. Reheat gently on the stove with a splash of heavy cream or chicken broth to loosen it back up. The pasta will be softer, but still flavorful. Because of the pasta and dairy, this dish does not freeze well.

Serve This Pasta Alongside:

Salads

Olive Garden Salad Recipe

Side Dishes

Roasted Broccoli Recipe

Appetizers

Garlic Bread Recipe

Salads

Salad Recipe

Let’s Talk Cheese!

For the best flavor, try Parmigiano Reggiano. It has a deeper, slightly sweet flavor and melts beautifully into the sauce. Once you try it, it is hard to go back.

Parmesan also works great. Just grab a block and grate it on a microplane for the smoothest texture.

Variations

Change Up This Olive Garden Fettuccine Alfredo Recipe

• Shrimp Alfredo: Sauté seasoned shrimp in 1 tablespoon oil and 1 tablespoon butter. Cook in a single layer for about 1 minute per side, then move to a plate. Add back in at the end.
• Broccoli Alfredo: Two minutes before the pasta is done, add bite-sized fresh or frozen broccoli to the pot. Drain with the pasta and toss into the sauce.
• Chicken or Steak Alfredo: Try this satisfying chicken or steak alfredo.
• Swap the pasta: No fettuccine? Use any 16 ounces of pasta you have on hand.

Ingredients

• 1 (16-ounce) package fettuccine (plus 1 cup reserved pasta water)
• 6 tablespoons unsalted butter (cut into tablespoons)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 cup heavy cream
• 1-1/2 cups freshly grated Parmesan cheese (or Parmigiano Reggiano, see note 2)
• Salt
• Fresh parsley (skippable, for finish)

Method

1. Heads up: you'll need to save some pasta water before draining.
2. While the pasta cooks, melt the butter in a very wide skillet or heavy pot over medium-a hot burner. Add onion powder and garlic powder. Cook for 30 seconds, stirring constantly, until fragrant. Pour in the cream, Italian seasoning, and salt and pepper (about 1/4 teaspoon each).
3. When the mixture reaches a gentle boil, reduce heat to medium-low. Simmer for 1–3 minutes, until the sauce thickens enough to coat the back of a spoon (see note 3).
4. Remove the pan from the heat. mix in the grated Parmesan, a small handful at a time, until melted and mostly smooth.
5. Add the drained pasta to the sauce along with 1/2 cup of the reserved pasta water. Return the pan to a medium burner. Toss gently with tongs for about 1 minute, until the sauce turns silky and coats the pasta. Add more pasta water as needed to loosen the sauce (see note 4).
6. Remove from heat and serve right away. finish with parsley and extra Parmesan and pepper if desired.