This rich, creamy fettuccine alfredo is my go-to version of the classic Olive Garden favorite. Made from simple, wholesome ingredients like butter, garlic, heavy cream, and freshly shredded Parmesan, it delivers all the comfort and flavor of the restaurant dish in just 20 minutes at home.
Why You’ll Love This Recipe
I love how quick and indulgent this fettuccine alfredo is—perfect for when I’m craving something warm, cheesy, and satisfying without spending hours in the kitchen. The texture is silky, the flavor is garlicky and rich, and it clings beautifully to every strand of pasta. Plus, since I make it from scratch, I know exactly what’s going into it—no fillers, no shortcuts.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 tablespoons salted butter
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1¼ cups heavy whipping cream
1½ cups whole milk
1 cup freshly shredded Parmesan cheese
1 teaspoon garlic powder
½ teaspoon salt
16 ounces fettuccine pasta
Fresh parsley, finely chopped (for garnish)
directions
I start by cooking the fettuccine pasta according to the package directions. Once it’s al dente, I drain and set it aside.
In a large skillet over medium heat, I melt the butter, then add the minced garlic, garlic powder, and salt. I whisk everything together until fragrant.
I sprinkle in the flour, whisking it in until smooth. Then I slowly pour in the heavy cream and whole milk, whisking continuously to keep the mixture smooth.
Once the sauce comes to a boil, I reduce the heat and let it simmer for 2 to 3 minutes, whisking occasionally.
I stir in the shredded Parmesan cheese and keep whisking until the sauce thickens and turns creamy.
Finally, I toss the cooked fettuccine in the sauce, making sure every strand is coated. I like to garnish it with fresh parsley and serve it immediately.
Servings and timing
This recipe serves 6 people and takes about 20 minutes total (5 minutes to prep and 15 minutes to cook). It’s great for a quick weeknight dinner or when I want to impress guests with something cozy and restaurant-quality.
Variations
When I want to change things up, I sometimes add grilled chicken, shrimp, or sautéed mushrooms to the sauce before tossing in the pasta. For a spicy kick, I sprinkle in a bit of red pepper flakes. And when I’m out of fettuccine, I’ve used penne or linguine with great results.
storage/reheating
I store any leftover alfredo sauce in the fridge for up to 6 days. It also freezes beautifully for up to 6 months—I just make sure to thaw it overnight in the fridge before reheating. To reheat, I warm it gently over low heat on the stovetop and add a splash of milk or chicken broth if it needs loosening. It comes back to life perfectly every time.
FAQs
How can I prevent the cheese from clumping in the sauce?
I always use freshly shredded Parmesan and let it come to room temperature before adding it. This helps it melt smoothly and evenly into the sauce.
Can I make this recipe gluten-free?
Yes, I swap the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener. And of course, I use gluten-free pasta.
What if I don’t have whole milk?
I’ve used 2% milk in a pinch, and it still turns out creamy. Just avoid using skim milk since it doesn’t provide enough richness.
How do I make this sauce lighter?
I sometimes reduce the heavy cream and increase the milk for a lighter version. It’s not quite as rich, but still delicious.
Can I make the sauce ahead of time?
Yes, I often make the sauce in advance and store it in the fridge. When I’m ready to serve, I reheat it gently and toss in freshly cooked pasta.
Conclusion
This copycat Olive Garden fettuccine alfredo has become a staple in my kitchen. It’s creamy, comforting, and so easy to whip up in just 20 minutes. Whether I’m serving it plain or dressed up with extras, it never fails to impress—and it always disappears fast.
