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Copycat Olive Garden Fettuccine Alfredo | Can't Stay Out of the Kitchen | Enjoy #OliveGarden's #FettuccineAlfredo at home with this fantastic #CopycatRecipe. Ready in less than 30 minutes! Every bite will have you salivating for more. #noodles #pasta #fettuccine #ParmesanCheese #OliveGardenFettuccineAlfredo #CopycatOliveGardenFettuccineAlfredo

Copycat Olive Garden Fettuccine Alfredo

Teresa Ambra
Copycat Olive Garden Fettuccine Alfredo is amazing. This delightful copycat recipe enables you to enjoy homemade Fettuccine Alfredo without leaving your home! It's rich, creamy, cheesy and oh, so wonderfully good. Plus, it takes less than 30 minutes to prepare. It's perfect for weeknight dinners when you're in a hurry to get a meal on the table. If you enjoy Fettuccine Alfredo, this recipe will have you salivating from the first drool-worthy bite.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish, Pasta Main Dish
Cuisine Italian
Servings 8
Calories 877 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 large stock pot with lid
  • 1 colander
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 whisk

Ingredients
  

  • 16 oz. pkg. Colavita fettuccine nests cooked about 9-10 minutes and drained (or your favorite fettuccine)
  • 16 oz. pkg. cream cheese cubed (two 8-ounce blocks)
  • 1/2 cup unsalted butter (1 stick)
  • 8 oz. pkg. Italian blend cheese: (includes Parmesan, Fontina, Mozzarella, Romano, Asiago and Provolone cheeses)
  • 32 oz. heavy whipping cream
  • 1 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground white pepper or ground black pepper
  • 1 tbsp. fresh parsley minced, for garnish, if desired (or use dried)
  • 1/2 cup Parmesan cheese for garnish, if desired

Instructions
 

  • Cook fettuccine in a large stock pot about 9-10 minutes over high boil.
  • Meanwhile, melt butter and cream cheese together in large sauce pan or Dutch oven.
  • Whisk until most of the lumps have smoothed out.
  • Add whipping cream about ¼ cup at a time until all is worked in.
  • Add Italian blend cheese and stir to combine.
  • Add salt and pepper and heat until thickened and most of the cheese has dissolved into the sauce.
  • Once fettuccine has cooked, drain it completely in colander.
  • Add fettuccine to Alfredo sauce and stir to combine.
  • Allow sauce to absorb into noodles about 10 minutes before serving.
  • Spread mixture onto plates.
  • Top with a little minced parsley and Parmesan cheese, as desired.

Notes

NOTE: Canned parmesan cheese is not recommended for this recipe.
 
NOTE: If you want the proper taste for this recipe, don’t skimp on ingredients to try to shave calories. This recipe needs real butter, full fat cream cheese, heavy whipping cream and Italian cheese blend to achieve the best taste and texture.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 877kcalCarbohydrates: 50gProtein: 28gFat: 64gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 241mgSodium: 969mgPotassium: 451mgFiber: 2gSugar: 8gVitamin A: 2488IUVitamin C: 3mgCalcium: 499mgIron: 2mg
Keyword cream cheese, Fettuccine Alfredo, main dish, noodles, parmesan cheese, pasta
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