Better Than Olive Garden Fettuccine Alfredo is my most viral recipe on social media. It’s popular for a reason. And controversial, too! People love to say they’re too good for Olive Garden or that the bar is set low when comparing to OG. Well, they’re all wrong. This fettuccine is what dreams are made of. I make it every year for around the holidays along with lasagna. Ladle the alfredo over lasagna too and OMG. Everyone and I mean EVERYONE loves this dish. You’ll be shocked at how easy it comes together and how flavorful it is with such few ingredients. It’s a total winner!
You can also make skillet chicken for added protein. If I want to really wow my family or guests, I’ll prepare homemade garlic breadcrumbs to sprinkle on top. I know breadcrumbs sounds like an unnecessary thing to add to pasta but trust me. It creates an insane texture experience and helps break up the heaviness of the alfredo. Also, it gives the chicken (if you make it) that crunch that’s reminiscent of chicken parmesan without all the work!
Tips for the Best Fettuccine Alfredo
- Don’t over boil your noodles. You want al dente.
- Use Kerrygold salted butter.
- Use FRESH garlic that you mince yourself. The stuff in the jar is not a substitute.
Better than Olive Garden Fettuccine Alfredo
Ingredients
- 8 tbsp Kerrygold Salted Butter (1 stick)
- 3 cloves Garlic minced
- 1 1/2 C Grated Parmesan Cheese
- 2 C Heavy Whipping Cream
- 1/2 tsp Black Pepper
Instructions
- Melt butter just under medium heat. Add minced garlic and cook for 3 minutes. Stir often and make sure the garlic doesn't brown.
- Add heavy whipping cream. Whisk until the butter and cream come together. It will seem like they repel each other but keep whisking.
- Once blended let thicken for about 10 minutes. Whisking often. Add grated parmesan cheese and black pepper. Whisk and let cook until all the cheese has melted, about 5 minutes.
- Prepare fettuccini noodles to al dente, strain and serve.