Olive Garden Fettuccine Alfredo

If you change the t table spoons cream cheese to 8 ounce pack of cream cheese its better the Olive Gardens. Also if you are adding sea food such as Crab meat, shrimp, or Samon I think 2 oz. for clam juice would round out this dish. Its so good I put it on our menu once a week and sell out each time.

I agree with Barry Barton, I added 8 oz cream cheese and it was outstanding! I changed it up quite a bit though--used 1 cup butter, 4 cloves minced garlic, 1 1/2 cups freshly grated parmesan cheese, and added half & half (fat free) to replace the heavy cream. It is outstanding. I also added some nicely season grilled chicken breast that I cut into bite sized pieces. Great recipe to make to take from and make your own.

I enjoyed this dish very much. My husband used to work for the olive garden, so he knows the alfredo sauce when he tastes it. I used preshreaded parmesan cheeze and put it in just before i took it off the heat and it melted fine. i also used just a touch more cream cheeze so it wouldn't be too thin which worked. personally i thought it had too much of a cream taste. i may next time try a little buttermilk. Good recipe, but it needs a little tweeking if you ask me.

This was absolutely delicious! I made it for me and my boyfriend last night and we both loved it. I did how others suggested and put in 8 oz of cream cheese instead of 2 tbs and i think it worked perfectly. Next time i think i will add more garlic though, and maybe some red pepper flakes. It needed a little bit more of a kick.

The trick to a good creamy Alfredo is using a double boiler. Prevents over-heating of the sauce. I'm a fan of upping the cream cheese in this recipe and heavy cream is a must (sorry half and half lovers). Also, Parmigiana Reggiano gives far superior results than cheap parmigian or (God forbid) the pre-shredded stuff. When using chicken or shrimp I add finally chopped garlic to the meat and reduce the garlic powder in the sauce a bit. Want to blow away your guests, substitute ramps for some of your garlic if you can get them. I make dehydrated ramp powder every spring and substitute it for garlic in many recipes. Takes this nice recipe over the top.