Olive Garden Fettuccine Alfredo Recipe

Olive Garden Fettuccine Alfredo is simple and easy to make at home. You can make it tonight for your family or make some for your next party. Our Olive Garden Recipe for Fettuccine Alfredo tastes just like what you enjoy at Olive Garden.

Olive Garden Fettuccine Alfredo Restaurant Recipe

Good Morning. I have a funny little story for you. Okay, it's really not "laugh-out-loud" funny -- sorry -- but kinda "interesting" funny.
A while back I went over to my Parent's house for dinner and we had Fettuccine Alfredo.   It was interesting. Not what I normally think of as Fettuccine Alfredo -- but good.  It was thicker and a bit "sharper" tasting than I am used to.

 After I had tucked into it, Mom got a big kick out of telling me it was Olive Garden's Fettuccine Alfredo recipe and that I had given it to her. (I printed out all of the recipes that I had on my computer a few months ago, put them in a notebook and gave them to her. I really wouldn't recommend this. It took a 3 inch binder, stuffed to the gills to hold them all. But luckily I worked at Kinko's at the time and got a nice discount.)

Back to the Fettuccine Alfredo. Although I already have several Olive Garden Copycat Recipes, I hadn't tried this one yet, because, to be honest, I didn't think it would be any good. It includes "cream cheese" and I just couldn't wrap my mind around that. I love cream cheese (doesn't everyone?) but I just couldn't imagine putting it in Fettuccine Alfredo.

Well, I ate 2 helpings of the Fettuccine Alfredo and I ate my words (or thoughts, since I never actually said anything about it to Mom.  I wouldn't dare!  ;)

It isn't bad. It's not my favorite Fettuccine Alfredo -- but I can see how many people would be fond of it. Maybe you will be.

Here is the recipe for you.

Please leave a comment and let me know what you think.

Olive Garden Fettuccine Alfredo

  • 8 ounces Cream cheese -- cut in bits
  • 3/4 cup Parmesan cheese -- grated
  • 1/2 cup Butter or margarine
  • 1/2 cup Milk
  • 8 ounces Fettuccine; cook -- drain
1. In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.
2. Toss pasta lightly with sauce, coating well.

Leftovers freeze well. -- At least that's what the recipe says. We didn't have any. ;)

If you like this recipe, you should sign-up for our FREE Restaurant Recipes Emails. We'll send you a Cool Starbucks Recipe Book just for trying us out. You'll love it.  


Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees

Lidia Bastianich—one of the most beloved chefs and authors in America—presents her most accessible and affordable cookbook to date, a gathering of the recipes that have become her go-to meals for her very own family. Here, she is giving us the recipes for dishes that you have raved and written about over and over—the best, the most comforting, and the most delicious dishes in her repertoire.


Photo of Olive Garden Fettuccine Alfredo is by chapstickaddict - http://blatantlywastingtime.blogspot.com/ and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License.


Anonymous said...

how many servings is this??

Best Home Courses said...

It made a bowl that was enough for 6 of us as a side dish. If you were going to eat this as a main dish, I would guess it would be enough for a couple or small family of 3 or 4.



patio furniture sets said...

That looks great! I had no idea what I wanted to make for dinner tonight, I can't wait to try this recipe out!

DR said...

Ok, I have a brother that was a chef for them for years. Me not being a cook he told me it was super simple that anyone could make it even me. It is simply equal parts Heavy Whipping Cream, Parmigian cheese, and UN-SALTED butter. You can make it better by using a nice smoked cheese.

ISO Training Courses said...

This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my ISO 22000 Training.