A simple fettuccine alfredo is solely dependent on the quality and flavor of the alfredo sauce you use. Of course, there are store-bought jars of sauce, but I find they never have as much flavor as homemade. Then again, I could say that about almost anything.
Many years ago, back in college, Justin and I were looking for a good alfredo recipe. I came across a copycat version of the Olive Garden alfredo. I had tried their fettuccine alfredo before, so I figured we would like it.
After I made it and saw how thick and creamy the sauce was, I realized that this was the alfredo dipping sauce that you can order to go with the breadsticks. It was not what they usually put on their noodles. I’ve never cared for thin sauce, though, so it was perfect.
When we go to Olive Garden now, I usually get the soup (Chicken and Gnocchi, of course), salad, and breadsticks meal. With those breadsticks, I always ask for the alfredo dipping sauce. So, I’m not surprised at how much I like it on my fettuccine.
We have made this as chicken fettuccine alfredo by adding in pieces of cooked chicken. I’ve also put shrimp in to make a seafood meal. And slightly roasted broccoli will add some flavor while getting some veggies in, too. You can make it with almost anything added to it.
I also usually make some fresh bread or cheesy garlic bread to go with the alfredo because it’s so good for dipping. There are also some delicious breadsticks that we can often find in the bread aisle at the grocery store. They come in a bag and you bake them for a few minutes. They aren’t quite Olive Garden breadsticks, but very close for something that can be made at home!
Step by Step
Cook the noodles as directed. You can use any type of noodles, but fettuccine works best.
Meanwhile, in a medium saucepan, heat the heavy cream over medium heat until it’s hot.
Whisk the cream cheese into the hot cream until it’s combined, stirring constantly.
Add the parmesan cheese and stir until the cheese has melted.
Put in a pinch of garlic powder and Italian seasoning, to taste. I like a lot of flavor in mine, so I add about a teaspoon or so of each.
Remove the sauce from the heat and fold the noodles into the sauce.
Serve immediately, topped with more parmesan cheese if desired. Garnish with basil and/or parsley.
- 12 oz noodles
- 2 cups heavy whipping cream
- 8 oz cream cheese
- 3/4 cup Parmesan cheese
- garlic powder
- italian seasoning
- Cook noodles as directed
- Heat the heavy whipping cream in a medium saucepan over medium heat until it's warm
- Whisk the cream cheese into the hot cream until combined
- Add the parmesan cheese and stir until it melts
- Add a pinch of garlic powder and Italian seasoning to taste
- Remove from the heat and gently fold in the noodles
- Serve immediately garnished with extra parmesan cheese, basil, and/or parsley
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