In my opinion, this Fettuccine Alfredo is better than that of Olive Garden’s. You wouldn’t believe how easy it is to make, you could have it made 5 times before you’d have it plated in front of you ready to eat at Olive Garden =). Also, with this recipe, you can basically feed your entire family for what it costs to buy one bowl of it at Olive Garden. That’s one reason I created this recipe, I’d rather make it myself at a lower cost. Another way I love to enjoy this Olive Garden Fettuccine Alfredo is with diced, grilled chicken breast. So, if you’d like to add a protein to your meal toss in some seasoned grilled chicken. You could even add in steak or shrimp for delicious alternative protein options if desired. I hope you and your family or friends enjoy this alfredo as much as I do! Watch my future posts for my other Olive Garden recipe favorites: their bread sticks and salad (I’ve said it before home-made croutons make every salad better, the homemade version is awesome. Not to mention you don’t have to be stingy with the tomatoes and olives like they are). With this recipe, I wanted the thickness of about 5-6 egg yolks without the added fats and cholesterol. Some of you may be thinking what’s the point with a dish this hearty, but I say every calorie counts. I love how this sauce uses half milk, half cream, and no butter. Many Alfredo sauce recipes use all cream, add butter, and sometimes even add cream cheese, for a pasta sauce that’s too thick and shockingly fattening. So, I guess you could say this Alfredo sauce is slightly lightened up, a great bonus.
