If you love creamy, rich pasta, this Olive Garden Fettuccine Alfredo recipe tastes just like the restaurant version, but it is even better when made fresh at home. After testing multiple versions, I found the perfect balance of butter, cream, garlic, and Parmesan to recreate that signature smooth, velvety Alfredo sauce. The best part? This copycat fettuccine Alfredo comes together in just 30 minutes using simple ingredients.
Whether you’re craving your favorite takeout or planning an easy family dinner, this restaurant-style Alfredo delivers that same comforting flavor without leaving the house. Serve it with an Italian side salad, pull apart garlic bread, and a thick slice of classic cheesecake to top the night off!
Italian-inspired nights are the best! Some of our other favorites are making pasta from scratch or doing fried raviolis and homemade cannoli (or cannoli dip). You can also use this same sauce recipe and pair it with homemade tortellini or this potato gnocchi recipe.
Jump to:
- Why this Olive Garden Alfredo Recipe Works:
- Is this really like Olive Garden’s Alfredo?
- 🍝 Ingredients:
- Substitutions and Variations
- 🔪 Instructions:
- Recipe Tips For Copycat Olive Garden Alfredo
- Fun Fact
- Common Mistakes to Avoid:
- More Olive Garden Copycat Recipes
- Olive Garden Fettuccine Alfredo Recipe
- Storage:
- Notes:
- You may also like:
Why this Olive Garden Alfredo Recipe Works:
- Real butter and fresh cream create that classic rich, restaurant-style flavor.
- Freshly grated Parmesan melts smoothly for a silky, creamy texture.
- A small amount of all-purpose flour helps stabilize the sauce so that it doesn’t separate.
- Fresh garlic and Italian seasoning add depth without overpowering the cheese.
Is this really like Olive Garden’s Alfredo?
This copycat fettuccine Alfredo recipe is inspired by the classic restaurant version, but with a few small tweaks to make it even better at home. The restaurant version is made in large batches, while this one is fresh and made to order. My version is a touch richer and creamier, and you can control the thickness and seasoning to your preference. The result is a sauce that tastes incredibly similar, but even more flavorful when made fresh.
🍝 Ingredients:
- Fettuccine noodles – the thick sauce sticks really well to longer and wider pasta. Of course, feel free to swap in your favorite type of pasta.
- Unsalted butter – if you used salted you may need less at the end.
- Fresh garlic cloves – you can also use store-bought minced garlic. In a pinch, add a few dashes of garlic powder.
- All-purpose flour – this is going to be the thickener in this creamy sauce.
- Heavy cream – adds a creamy consistency and richness.
- Milk – we are using whole milk.
- Italian seasoning – for classic flavor. Basil, oregano, and thyme are all perfect. If you want to use fresh herbs, mince them and add about double the amount as the dried herbs.
- Fresh parmesan cheese – we are going with freshly grated to add a ton of flavor. You can also use shredded.
- Salt and black pepper – season to your liking.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
- Freshly chopped parsley, additional cheese if desired.
Substitutions and Variations
- Pasta – While the original Olive Garden Alfredo recipe comes with fettuccine, you can use any type of pasta. The smaller varieties may leave more sauce in the bowl versus others, such as penne or rigatoni. It’s also delicious with homemade pasta.
- Add protein – goes great with chicken, grilled shrimp, and salmon. If you are running low on time you can even use rotisserie chicken.
- Veggies – broccoli, mushrooms, and asparagus pair well with this popular sauce.
- Cheeses – romano cheese and mozzarella can also be used if you really like cheesy pasta. Just remember that this will thicken the sauce as it simmers. If it gets too thick, you can add a splash of milk or chicken broth to thin it out.
- Seasoning – make your own homemade Italian seasoning blend.
- If you want a lighter base version, try my easy homemade Alfredo sauce with milk.
🔪 Instructions:
PREP: Boil your favorite pasta in a large pot of salted water according to the package directions. Once done, drain the pasta and save 1-2 cups of pasta water.
Step 1: While the pasta cooks, melt butter in a large skillet over medium heat.
Step 2: Sauté the minced garlic until fragrant.
Step 3: Sprinkle the flour over the garlic and butter and cook for another minute so it’s bubbly.
Step 4: Whisk the cream and milk slowly into the flour mixture so a smooth sauce forms. Bring to a simmer over medium-low heat.
Pro Tip: If the sauce gets too thick, thin it with the reserve pasta water, a little milk, or cream.
Step 5: Add the seasoning, then the parm one handful at a time. Stir until smooth and remove from heat. Season with salt and pepper.
Step 6: Toss the cooked fettuccine with the Alfredo sauce and thin it as needed with the pasta water.
GARNISH: Top with fresh parsley and parmesan cheese.
Recipe Tips For Copycat Olive Garden Alfredo
- This restuarant-style recipe is rich and thick. I love thinning it with pasta water since it’s already salted. The starches from the pasta also make for a good texture for the sauce and combine smoothly.
- Instead of the milk and flour, you can use 4 ounces of cream cheese to make it richer, keto-compliant, or a low-carb recipe.
- This sauce also works perfectly in dishes like grilled chicken fettuccine Alfredo or chicken Alfredo stuffed shells.
- For those following a low-carb diet, serve with zucchini noodles instead. Get more info on making them in this pesto zucchini noodles recipe.
Fun Fact
Did you know that Olive Garden was originally owned by General Mills and was later acquired by Darden Restaurants? Today, Olive Garden is part of the Darden Restaurant Inc. family of brands, which also includes Red Lobster, LongHorn Steakhouse, and other restaurant chains.
Common Mistakes to Avoid:
Adding the Parmesan too quickly: If you add the cheese all at once, it can clump together instead of melting smoothly. Add it gradually while stirring. I like to add it in small handfuls and stir until it has completely melted and blended into the sauce before adding more.
Cooking over High Heat: High heat can cause the sauce to separate or become grainy. It can also scorch the dairy products at the bottom of the pan. Maintain the heat at a gentle simmer throughout the cooking process.
Using Pre-Shredded Parmesan: Pre-shredded cheese doesn’t melt as well because of added anti-caking agents. Freshly grated Parmesan will give you the best results. It melts better and tastes better!
Skipping the Pasta Water: The starchy pasta water helps loosen the sauce and helps it cling to the noodles. It also improves the silky texture. The salt in the pasta water also adds flavor to your sauce.
Overcooking the Sauce: Alfredo sauce thickens quickly. Once the cheese is melted and smooth, remove it from heat to prevent it from becoming too thick or oily.
Recipe FAQs
Store leftover Alfredo in an airtight container in the refrigerator for 3-4 days. Storing the pasta and sauce together will help prevent the noodles from drying out.
Reheat Olive Garden Alfredo (with or without pasta) over low heat on the stovetop or in short increments in the microwave. Stir gently and frequently, adding a splash of milk or cream and mixing to bring the sauce back to a smooth, creamy consistency.
Olive Garden’s Alfredo sauce uses Parmesan cheese, as well as butter and cream, for its signature rich, creamy texture.
Yes, you can substitute half and half or a combination of milk and butter, though the resulting sauce will be slightly less rich and creamy than the classic restaurant version.
No, traditional Olive Garden Alfredo sauce is made with butter, cream, and cheese, which are all dairy-based ingredients.
If you tried this Olive Garden Fettuccine Alfredo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Olive Garden Fettuccine Alfredo Recipe
Ingredients
- 8 oz. fettuccine noodles
- 4 tablespoons unsalted butter
- 2-3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cup heavy cream
- ¾ cup whole milk
- 1 teaspoon Italian seasoning
- ¾ cup freshly grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil fettuccine noodles in a large pot of salted water until cooked to desired tenderness. Drain pasta, reserving 1-2 cups of the pasta water if needed for the alfredo sauce.
- To make the Alfredo sauce, melt butter in a skillet over medium heat.
- Add the minced garlic and saute for about 1 minute until fragrant.
- Sprinkle the flour over the butter and garlic and saute an additional 1 minute until combined and bubbly.
- Slowly whisk the cream and milk into the flour mixture, until a smooth sauce forms. Bring to a low simmer. Add remaining teaspoon of Italian seasoning and then the Parmesan cheese, one handful at a time, and stir until smooth. Remove from heat. Season with salt and pepper, if desired.
- Toss cooked fettuccine with the Alfredo sauce, using the reserved pasta water to loosen the mixture and thin the sauce as needed.
- Serve with fresh parmesan cheese and a garnish of chopped parsley.
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Notes
Storage:
Store leftover fettuccine Alfredo in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop over low heat or in short intervals in the microwave. Thin with a splash of milk or cream and stir until sauce is smooth.Notes:
This fettuccine Alfredo is best served fresh, as the sauce is rich and creamy. If it thickens while sitting, add a splash of milk, cream, or reserved pasta water when reheating to loosen it back up. For the best texture and flavor, use a little reserved pasta water when tossing the pasta with the sauce. The starch helps the sauce cling to the noodles and keeps it smooth and silky. This recipe also works well with other pasta shapes like tortellini, penne, or homemade pasta.You may also like:
Try this Alfredo sauce recipe, my grilled chicken fettuccine Alfredo, or my chicken Alfredo stuffed shells for more creamy pasta ideas.Nutrition
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Comments & Reviews
emilay says
Delicious.
AnnZ says
I always add an egg yolk to the cream. No flour. Lots of fresh ground Parmesan (I like to see the little nuggets of cheese on the fettuccine). Serve with French or Italian bread w/ anchovy fillets draped across the top & baked + a tossed salad with a vinaigrette dressing to contrast the creamy sauce.