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Posted by on Aug 28, 2011 in Featured, Main Dish, Recipes | 24 comments

“Olive Garden” Fettuccine

“Olive Garden” Fettuccine

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My husband and I don’t get too many chances to go to restaurants that don’t also have a drive-thru, but when we do, we LOVE to go to the Olive Garden. My husband almost always orders their fettuccine alfredo with chicken, so I was SUPER excited to find a copy-cat recipe for it online. Since I can’t seem to help myself, I tweaked a few little things, but wow….the result was AMAZING!

(*I would like to add the disclaimer that your cardiologist, spin instructor and/or anyone associated with The Biggest Loser would disagree with me….While this recipe is incredibly delicious, it is awful for you! Eat this in moderation…..but ENJOY it when you do!)

Here is what you will need to be in fettuccine heaven!


boneless skinless chicken breasts (*optional, but I liked adding them to make a more complete meal)

1 8oz. package of cream cheese

1 stick butter or margarine

1/2 cup milk

3/4 cup grated parmesan cheese

8 oz. dry fettuccine noodles

To Prepare

1. Heat a drizzle of olive oil and a Tablespoon or two of butter in a pan. Brown your chicken breasts and remove from pan. (I sprinkled my chicken with freshly ground pepper and garlic salt!)

2. In the SAME PAN (don’t rinse it or clean it out!!) add your cream cheese (chunked), butter, milk, and cheese.

Tip- I used a whisk to combine my ingredients, as the cream cheese can be difficult to incorporate at first.

I didn’t quite have 3/4 cup of fresh Parmesan, so I substituted the canned variety for the remaining quantity and it worked just fine

3. While your sauce is working, drop your noodles into boiling water and cook until al dente, or until your liking. (I actually prefer my noodles to have a little less bite.)

4. Drain your noodles (but don’t rinse them!) and add the noodles to the pan of sauce, and stir to combine.

Tip- If your sauce has become too thick, you can use some of the starchy cooking liquid from the noodles, or use milk to thin it out a bit. (I used milk, to keep mine nice and creamy.)

5. Garnish with fresh Parmesan or parsley and ENJOY! (Let yourself INDULGE once in awhile!!)

This is GOOD stuff ladies, and I hope you’ll add this one to your menu!! Happy cooking!

*I am in no way saying this is the actual Olive Garden recipe.

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  1. I love LOVE Fettuccini Alfredo- especially with chicken ( it’s always a big favorite in our home)! Thanks for the recipe. 🙂

  2. YUM! Sounds so easy, thanks so much for posting!!

  3. I don’t know where they got this recipe, but this isn’t Olive Garden’s Fettuccini Alfredo. I had a close friend who’s husband was the Manager at our local OG and he gave the recipe to me. It is incredibly easy; depending on how much you are making, melt 1/2 to 1 stick of butter, add small or large whipping cream, then add 1 package shredded parm. cheese. That is it.

    • Yep, this is just a copy-cat version, not the actual recipe. I made this up, and thought it tasted a lot like what we eat at the restaurant.

    • You’re almost right you forgot the garlic. Melt butter then saute one or two cloves garlic finely chopped for about two minutes. Add two tablespoons flour cook one to two minutes or until golden. (It will be thick, this is a roux) then add heavy cream and whole milk. Stir constantly over medium heat add cheese (DO NOT USE CANNED PARM) continue stirring until cheese melts and sauce thickens.

    • How much parm. cheese in in a package?

      • I think packages can vary. This recipe calls for 3/4 cup of parmesan. You can use a combo of fresh and/or canned.

  4. I love eating at OLIVE GARDEN only i get my alfredo with shrimp and scallops and i’m in HEAVEN! THANKS for sharing this recipe.

    • You are so welcome Mary. I hope you enjoy it! It’s so simple!

  5. when you say one stick of butter is that 1/2 cup or 1 cup?

    • 1/2 a cup =)

    • I have gone to Olive Garden for many years and always order the blackened chicken with this dish. I make it at home too but since time and money is always on my mind I buy a very good brand of already prepared sauce at the store. I roast the seasoned chicken, blacken it and the put on top of the fettuccini and top with real parmesan cheese. The canned stuff like all pre-prepared cheese has fillers in it to keep it from sticking. The only kind of parmesan to use is the real stuff. But looking how easy some of you have suggested makes me want to cook this from scratch.

      • I’ve yet to find a bottl ed sauce that compares to Olive Garden ‘s Alfred!

      • What brand of Alfredo sauce do u us Thanks

  6. Thank you so much for this recipe! I made it tonight and couldn’t believe how much it tastes like Olive Garden’s! This is fantastic! This has most likely been the best pasta recipe I’ve ever made in my own home and to think…I didn’t even have to tip the waitress! 🙂

    • I love comments like this! Made my night. =) So glad you liked it. It is definitely one of our favorites too.

      • how many servings?

  7. Ah! I don’t have parm cheese, would motzarella work ok or not do it justice ya think?

  8. i have made this twice without any alterations to what is written, and it has been a hit with family and friends each time. **shhhh** i cant even cook. thanks for sharing.

    • Oh I love this!! Thanks for letting me know, and I’m so glad you like it! =)

  9. What if you don’t want to use chicken? Just incorporate cheeses n milk.

  10. WAY too much cream cheese.

  11. Delicious. This was so easy and quick to make. My family loved it! Thank you for the recipe.

    • That’s wonderful to hear! Glad you enjoyed it. =)


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