Creamy Olive Garden Alfredo (Easy Copycat Recipe)

Craving Olive Garden’s Fettuccine Alfredo?

There’s nothing quite like a big bowl of creamy Olive Garden Fettuccine Alfredo. If you’re craving that rich, cheesy pasta but don’t feel like heading to the restaurant, this easy copycat recipe brings those same comforting flavors right to your kitchen.

We made ours with juicy seasoned chicken, but you can easily leave it out for a classic Alfredo or swap it for shrimp if you prefer. The heavenly homemade alfredo sauce comes together with butter, heavy cream, Romano cheese, and Parmesan for that signature restaurant-style flavor.

It all comes together in about 45 minutes, making it perfect for weeknight dinners or whenever you’re craving your favorite Olive Garden classic.

Before you dig in, check out how to enter for a chance to win one of 100 Olive Garden Never-Ending Pasta Passes!

A few tips before you start:

Freshly grated Parmesan and Romano melt much smoother than pre-shredded cheese.
Reserve about 1 cup of pasta water before draining—it helps thin the sauce if needed.
White pepper and a pinch of nutmeg are optional, but they add that subtle restaurant-style flavor.
Chicken is completely optional if you’d rather enjoy classic Fettuccine Alfredo.

What You’ll Need for This Olive Garden Copycat Recipe

2 large boneless or 3 medium, skinless chicken breasts
2 tbsp of olive oil
1 tsp of Italian seasoning
1 tsp of garlic powder
1 tsp of kosher salt
1/2 tsp black pepper
1 tsp of butter
16 oz box of Fettuccine
Parsely (for garnish)

Alfredo Sauce –

1/2 cup or 1 stick of unsalted butter
2 cloves of garlic, minced very fine (or 1 tbsp of JAR-lic)
2 cups of heavy cream
1/2 cup of Freshly Grated Romano Cheese (gives it that restaurant flavor)
1 1/2 cups of Freshly Grated Parmesan (tastes more fresh than pre-packaged or shelf stable parmesan)
1/4 tsp of white pepper (optional but definitely recommended)
pinch of nutmeg (optional but again another great recommendation)
salt to taste

How to Make Olive Garden Chicken Alfredo:

Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente, then reserve 1 cup of pasta water before draining.
While the pasta cooks, season the chicken with Italian seasoning, garlic powder, kosher salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side, or until it reaches an internal temperature of 165°F.
During the final minute of cooking, add the butter and spoon the melted butter over the chicken.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
In the same pan, melt the butter over medium-low heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the heavy cream and let it gently simmer for 3–4 minutes. Do not let it boil.
Slowly whisk in the Parmesan and Romano cheeses until completely melted and smooth.
Stir in the white pepper and nutmeg, if using.
If the sauce becomes too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Add the cooked fettuccine and toss until every noodle is coated in the creamy Alfredo sauce.
Top with sliced chicken, extra Parmesan, and parsley before serving.

Serve It Like Olive Garden

We love serving this yummy pasta dish with New York Bakery breadsticks since they’re surprisingly close to Olive Garden’s famous breadsticks. Just pop them in the oven (or air fryer) while the pasta finishes cooking, and dinner is ready.

This recipe is rich, creamy, and surprisingly simple to make. Most of your prep time is spent grating fresh cheese, but it’s absolutely worth it for that smooth, restaurant-style Alfredo sauce. From start to finish, plan on about 30–45 minutes, and you’ll have a comforting meal that’s perfect for family dinner or date night at home.