Better Than Olive Garden Fettuccine Alfredo
Better Than Olive Garden Fettuccine Alfredo: A Simple and Delicious Recipe
When you think of Italian dining, Olive Garden often comes to mind, especially for its rich and creamy Fettuccine Alfredo. This beloved dish has become a staple for many pasta enthusiasts, thanks to its luxurious sauce and comforting flavors. However, did you know that you can recreate this restaurant-quality meal right in your own kitchen? With just a few simple ingredients and a little bit of time, you can whip up a dish that is not only delicious but also far more economical. In fact, this Better Than Olive Garden Fettuccine Alfredo recipe feeds up to 8 people for a fraction of the price! And once you know how to make this alfredo sauce, you can use it for so many recipes!
One of the best parts of making this dish at home is the flexibility it offers. You can easily add protein such as grilled chicken, sautéed shrimp, or even salmon to elevate your meal. Additionally, consider incorporating fresh vegetables like steamed broccoli or sautéed asparagus for a nutritious touch that complements the rich sauce beautifully.
And while you are here, check out these other great recipes!
Million Dollar Ravioli Casserole
Easy Chicken and Dumplings in the Crockpot
Beef and Noodles in the Crockpot
Creamy Italian Chicken Pasta in the Crockpot
Ingredients:
- 1 lb fettuccine
- Salt (for boiling water)
- 1 stick of butter
- 6-7 cloves of garlic, minced
- 2 cups heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 5 oz freshly grated Parmesan cheese
- 1/2 cup pasta water (more if needed)
Directions:
This is just a summary, the full recipe is below. Begin by boiling a large pot of salted water. Add in 1 lb of fettuccine and cook it just until al dente, following the package instructions. It’s essential not to drain the pasta, as you’ll need the starchy pasta water for the sauce later. While the pasta is cooking, melt 1 stick of butter in a large skillet over medium heat. Once the butter is melted, add in 6-7 minced garlic cloves. Cook the garlic for about 1 minute, being cautious not to let it burn, as burnt garlic can turn bitter and ruin the flavor of your sauce.
Stir in 2 cups of heavy cream to the skillet with the garlic. Season the mixture with 1 teaspoon of Italian seasoning, along with 1/2 teaspoon each of salt and pepper. Continue stirring this mixture continuously for about 10 minutes, allowing it to thicken. This step eliminates the need for flour, resulting in a creamy, rich sauce.
Once the sauce has thickened up nicely, it’s time to add in the star ingredient: 5 oz of freshly grated Parmesan cheese. To prevent clumping, add the cheese in halves, making sure to turn the heat down to low while stirring until the cheese is completely melted and incorporated into the sauce.
Now, it’s time to bring the dish together! Add the cooked fettuccine directly into the sauce. Pour in about 1/2 cup of the reserved pasta water to help loosen the sauce. Mix everything thoroughly, allowing it to simmer for a few additional minutes to let the flavors meld together and the sauce to thicken up. If the sauce becomes too thick, feel free to add more pasta water until you reach your desired consistency. Garnish with fresh parsley if desired.
If you really want to feel like you are at Olive Garden, serve with some fresh breadsticks or garlic bread and a nice salad. Otherwise this meal is very hearty and filling all on its own!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Better Than Olive Garden Fettuccine Alfredo
Ingredients
- 1 lb Fettuccine
- Salt, for the boiling water, about 1 tbsp
- 1 Stick (8 tbsp) Salted Butter
- 6-7 Garlic Cloves, minced
- 2 Cups Heavy Cream
- 1 tsp Italian Seasoning
- 1/2 tsp each Salt and Pepper adjust to taste if needed
- Pinch of Red Pepper Flakes optional
- 5 oz Freshly Grated Parmesan Cheese
- 1/2 Cup Reserved Pasta Water may need more depending on how thick you want your sauce
- Chopped Fresh Parsley, for garnish optional
Instructions
- Begin by boiling a large pot of salted water. Add in the fettuccine and cook it just until al dente, following the package instructions. It’s essential not to drain the pasta, as you’ll need the starchy pasta water for the sauce later.
- While the pasta is cooking, melt the stick of butter in a large skillet over medium heat. Once the butter is melted, add in the minced garlic cloves. Cook the garlic for about 1 minute, being cautious not to let it burn, as burnt garlic can turn bitter and ruin the flavor of your sauce.
- Stir in the 2 cups of heavy cream. Season the mixture with the Italian seasoning, along with the salt and pepper and red pepper flakes. Continue stirring this mixture continuously for about 10 minutes, allowing it to thicken. This step eliminates the need for flour, resulting in a creamy, rich sauce.
- Once the sauce has thickened up nicely, add in the freshly grated Parmesan cheese. To prevent clumping, add in about half of the cheese at a time, making sure to turn the heat down to low while stirring until the cheese is completely melted and incorporated into the sauce.
- Add the cooked fettuccine directly into the sauce. Pour in about 1/2 cup of the reserved pasta water. Mix everything thoroughly, allowing it to simmer for a few additional minutes to let the flavors meld together and the sauce to thicken up. If it becomes too thick, feel free to add more pasta water until you reach your desired consistency. Season with more salt and pepper if needed and garnish with fresh parsley if desired.
Can you freeze this?
You can. Just put it in a ziploc or other airtight container and it should last about 2 months!
Would this work as a fettuccine bake in casserole dish? I would love to make a day ahead of time and then put in oven to reheat up. Do you think the noodles would absorb the sauce too much and be it be too dry?thanks.
I have never tried doing this so I cannot say. I do believe though, that yes the noodles would most likely absorb too much sauce and get mushy and dry!
My only suggestion would be to prepare the sauce the day before then the next day, boil the noodles and assemble before baking! 🙂