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How To Make Olive Garden Stuffed Fettuccine Alfredo (Copycat)
This creamy Olive Garden stuffed fettuccine alfredo is made with the rich combination of heavy cream, milk, and parmesan. Whip this up in just 20 minutes!
Serves:
Ingredients
- 6tbspsalted butter
- 1tbspgarlic,minced
- 2tbspall-purpose flour
- 1½cupheavy whipping cream
- 1½cupwhole milk
- 1cupparmesan cheese,shredded
- 1tspgarlic powder
- ½tspsalt
- 16ozfettuccine
- fresh parsley,finely chopped
Instructions
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Cook pasta per package directions, drain and set aside.
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In a large skillet over medium heat, add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine.
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Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2 to 3 minutes.
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Add Parmesan cheese and whisk together. Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce.
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Garnish with fresh parsley and serve.
Nutrition
- Calories: 736.09kcal
- Fat: 43.11g
- Saturated Fat: 26.42g
- Trans Fat: 0.47g
- Monounsaturated Fat: 11.84g
- Polyunsaturated Fat: 1.95g
- Carbohydrates: 64.83g
- Fiber: 2.64g
- Sugar: 7.02g
- Protein: 22.50g
- Cholesterol: 135.00mg
- Sodium: 562.82mg
- Calcium: 427.06mg
- Potassium: 347.89mg
- Iron: 1.55mg
- Vitamin A: 431.15µg
- Vitamin C: 4.00mg
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