The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Copycat Olive Garden Fettuccine Alfredo recipe takes just 30 minutes to make and is incredibly delicious.
It serves six and costs about $5.96 to make. That’s just $0.99 per serving!
This Fettuccine Alfredo is literally “lick the bowl good”! My 5-year-old, after licking her bowl clean, told me it was “1000% good!” That is a serious testimonial on the tastiness of this Fettuccine Alfredo recipe.
Are you one who is hesitant to try a copycat recipe? Don’t worry, this is normal! I think a lot of us feel that way. We are nervous because we know how delicious it is at the restaurant, and we don’t want to mess it up. And let’s be honest, we all love eating at The Olive Garden.
We sure do, but who wants to spend all that money on eating out? A copycat recipe is a perfect solution, especially when you can make this recipe for a family of 6 for less than you’d spend on one order of fettuccine alfredo at Olive Garden!
Well, we are here to help you overcome your fears. This Fettuccine Alfredo is easy to make and comes together in just 30 minutes. It’s super creamy and tastes better when you can eat it in your own home and not wait for who knows how long to be seated at a table and wait for your food.
Keep reading, and we will walk you through the steps to create this Homemade Copycat Fettuccine Alfredo!
Ingredients & Estimated Cost:
- 16-ounce package fettuccine – $1.36
- 5 Tablespoons salted butter – $0.50
- 2 large garlic cloves – $0.10
- 2 cups heavy whipping cream – $1.74
- 1/4 teaspoon ground black pepper – $0.02
- 2/3 cup parmesan cheese – $1.38
- 2/3 cup mozzarella cheese – $0.86
To learn more about how we price our recipes, check out Budget Recipes Explained.
- First, cook the fettuccine.
- Next, make the Alfredo sauce by melting the butter and then adding the garlic to cook for a minute.
- Then add in whipping cream and pepper and bring to a bubble.
- Add in cheeses and stir until sauce thickens.
- Finally, spoon the sauce over the drained fettuccine and serve.
***For complete recipe instructions and a recipe video, see the recipe card below.
Recipe Variations and Substitutions
- Add chicken to make this a classic dish. You can use grilled chicken, baked chicken, or shredded chicken.
- We recently made the alfredo sauce, boiled a pound of fun-shaped pasta, and threw in 2 cups of chopped leftover ham and a 12-ounce package of steamed peas for a completely different dish! Our entire family gobbled it up! See the picture of the dish below.
Storage and Serving Tips
Serve: As with most recipes with dairy products, you shouldn’t leave this Fettuccine Alfredo out for longer than 2 hours.
Store: Keep leftovers in an airtight container in the refrigerator. If possible, store the alfredo sauce and the pasta separately. The sauce needs to reheat at a low, slow temperature, so it doesn’t break or become grainy.
Freeze: Because of all the dairy in the sauce, it will not freeze well.
- large colander
- large pot
- liquid measuring cup
- large saucepan
- measuring cups
- measuring spoons
- wooden spoon
If you are short on time, you can use store-bought Alfredo sauce. However, we like to add a few things to make it taste even better! Adding a few simple ingredients to the jar will help it taste a little more fresh and homemade. Try adding two teaspoons of minced garlic, a pinch of dried basil, and a dash of salt and pepper.
You can also make our Tomato Chicken Alfredo with store-bought alfredo sauce.
Any green veggies, such as our Fresh Green Beans Almondine, go great with Fettuccine Alfredo. Then, serve a Caesar Salad, steamed broccoli, or asparagus to complete the meal. You can also serve our Easy Garlic Bread to dip in the yummy sauce!
We would not classify this dish as one of our healthy dishes. Maybe that is why it is so extra delicious tasting?! Fettuccine Alfredo does give you healthy carbohydrates, fiber, protein, and minerals. However, it does also contain saturated fat, sodium, and cholesterol. Jess likes to eat this to carb up the night before a long run the next day! Beth and Jill like to eat it in moderation while enjoying the savory taste!
Get Kids Involved
- Ages 2-3: Let them help measure you measure the shredded cheese. They can also help you gather the pot, sauce, pan, and whisk needed to make the recipe.
- Ages 4-5: Have your kiddo break up the noodles to put them into the pot of water. Put oven mitts on their hands, so no boiling water splashes on them. They can also help stir the sauce.
- Ages 6-8: Let them cook and stir the fettuccine noodles and help make the sauce.
- Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
- Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.
You will spend at least twice as much on this dish if you order it at The Olive Garden versus making the meal at home for your whole family. So save some money on your monthly food bill and make this Fettuccine Alfredo at home.
More $10 recipes
- BBQ Chicken Braid
- Easy Chana Masala
- Grilled Cheese Sloppy Joes
- Homemade Sloppy Joes
- Inside Out Chicken Pot Pie
- Italian Zucchini Boats
- Jenna’s Chicken Pillows
- Large Batch Freezer Meatballs
- Chicken Parmesan Subs
- Buffalo Chicken French Bread Pizza
Copycat Olive Garden Fettuccine Alfredo
- large colander
- large pot
- large saucepan
- Liquid measuring cup
- measuring cups
- Measuring spoons
- Wooden spoon
- 16 ounce package fettuccine
- 5 Tablespoons salted butter
- 2 large garlic cloves minced
- 2 cups heavy whipping cream
- ¼ teaspoon ground black or white pepper
- ⅔ cup grated Parmesan cheese
- ⅔ cup shredded mozzarella cheese
- Cook the fettuccine as per the package instructions and drain.
MAKE ALFREDO SAUCE:
- In a medium saucepan over low heat, melt the butter. Once melted, add garlic and cook and stir constantly until the garlic is fragrant about 30-60 seconds.
- Add in whipping cream and pepper and bring the mixture to a bubble (NOT a boil). Once bubbling, reduce the heat to simmer and simmer while stirring often until the mixture has thickened. This will take about 5 minutes.
- Add in the Parmesan and mozzarella cheese and continue to cook and stirring occasionally until the sauce has thickened. This will take about 5-10 minutes.
- Spoon the alfredo sauce over the drained fettuccine and serve.