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Updated August 12, 2026
Fettuccine Alfredo

Olive Garden Fettuccine Alfredo

$16.99 1,220 cal Classic EntréesAmazing Alfredos!Lunch-Sized FavoritesLighter Portions

Our signature alfredo sauce made fresh in-house every morning with ingredients like parmesan, cream, garlic and butter, served over fettuccine. (V) Vegetarian option

4.1 · 14 ratings
Olive Garden Menu View on OliveGarden.com

About This Dish

Olive Garden Fettuccine Alfredo is the purest version of the restaurant's signature sauce: fettuccine tossed in Alfredo made fresh in-house every morning from parmesan, cream, garlic and butter, with nothing else on the plate. The dinner portion is $16.99 and carries 1,220 calories, 89 grams of fat and 1,210 milligrams of sodium. It is marked (V) as a vegetarian option and appears on both the Classic Entrées and Amazing Alfredos menus. Dine-in orders include unlimited breadsticks and a choice of soup or salad, which is why it is one of the most-ordered entrées despite having no protein.

It is also the most flexible Alfredo on the menu. A Lighter Portion is $13.49 and a Lunch-Sized Favorite, served weekdays until 3 PM, is $11.49; both are 920 calories. Grilled chicken, crispy shrimp fritta, sautéed shrimp, broccoli or mushrooms can be added for a charge, which is the cheaper route to a chicken Alfredo if you do not need the full $20.79 plate. The new Spicy Alfredo Fettuccine ($16.99) is the same dish with chili heat in the sauce. For groups, a family-size pan that serves 4 to 6 is $49.99, or $58.99 with broccoli, and it is available for catering pickup and delivery.

Nutrition Facts

Per serving

1220 Calories
89g Total Fat
1210mg Sodium

* Nutritional values are approximate and may vary. Last updated Aug 12, 2026

Fettuccine Alfredo Price by Menu

The same dish is offered on more than one Olive Garden menu — portion and price differ.

MenuListed asPriceCalories
Classic Entrées Fettuccine Alfredo (V) $16.99 1,220 cal
Lighter Portions Fettuccine Alfredo (V) $13.49 920 cal
Lunch-Sized Favorites Fettuccine Alfredo (V) $11.49 920 cal

How to Copycat Olive Garden Fettuccine Alfredo at Home?

Prep: 10 min Cook: 20 min Total: 30 min Easy

Olive Garden Fettuccine Alfredo is the original, the menu item that built the brand's reputation for creamy pasta. The copycat version of this recipe has become one of the most searched Olive Garden recipes because so many home attempts result in a greasy, broken sauce or a gluey paste instead of the velvety coating the restaurant achieves.

The two most critical elements of this copycat Fettuccine Alfredo recipe are temperature control and cheese quality. Freshly grated Parmigiano-Reggiano melts into the cream without clumping, while pre-shredded cheese contains anti-caking agents that destroy the sauce's texture. Keeping the heat at medium-low when adding cheese and pulling the pan off the burner before incorporating it are the techniques that separate a restaurant-quality result from a disappointing paste.

Ingredients

4 servings

Sauce

Pasta

Instructions

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  1. Bring a large pot of heavily salted water to a rolling boil. Cook fettuccine until just al dente, about 1 minute less than package directions. Reserve 1/2 cup of pasta water before draining.

    11 min

  2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 60 seconds until fragrant. Do not let it brown.

    2 min

  3. Pour in heavy cream and increase heat to medium-high. Let the cream come to a gentle simmer and cook for 4 to 5 minutes, stirring often, until it reduces and starts to coat the back of a spoon.

    5 min

    Do not rush this reduction step. Under-reduced cream produces a thin sauce that will not cling to the pasta properly.

  4. Remove the skillet from heat. Gradually add grated Parmesan one handful at a time, stirring between each addition until fully melted and the sauce is smooth. Season with salt, white pepper, and nutmeg.

    3 min

    Always take the pan off heat before adding cheese. Residual heat is enough to melt Parmesan without breaking the sauce.

  5. Add the drained fettuccine directly to the sauce. Toss to coat evenly, using reserved pasta water a splash at a time if the sauce is too thick. Serve immediately.

    2 min

Pro Tips

  • Freshly grated Parmigiano-Reggiano is non-negotiable. Block Parmesan grated at home produces a smooth sauce; pre-shredded bags produce a grainy, separated mess.
  • Salt your pasta water until it tastes like mild broth. The pasta absorbs salt during cooking, which reduces the amount of seasoning needed in the sauce.
  • Have all your ingredients measured and ready before starting. Alfredo sauce comes together fast and every second of timing matters.

Variations

Chicken Fettuccine Alfredo

Grill 2 seasoned chicken breasts, slice thin, and arrange over the finished pasta for the full Chicken Alfredo experience.

Shrimp Alfredo

Saute 1 lb of peeled large shrimp in butter and garlic for 2 minutes per side, then add to the finished Alfredo pasta.

Lighter Version

Substitute half-and-half for heavy cream and reduce Parmesan to 1.5 cups. Add a splash of pasta water to achieve the right consistency.

Serving Ideas

  • Serve immediately with extra grated Parmesan at the table
  • Pair with garlic breadsticks for dipping in the excess sauce
  • A simple side salad with Italian dressing balances the richness
  • Top with cracked black pepper and fresh parsley before serving
  • A crisp Pinot Grigio or Chardonnay cuts through the cream sauce perfectly

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Chicken Alfredo Classic Entrées

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Chicken Parmigiana Classic Entrées

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Shrimp Alfredo Classic Entrées

Shrimp Alfredo

Creamy alfredo sauce made from scratch with ingredients like parmesan, cream, garlic and butter, tossed with fettuccine and sautéed shrimp.

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Find Fettuccine Alfredo Near You

Visit one of Olive Garden's 900+ locations to enjoy the Fettuccine Alfredo at $16.99.

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Frequently Asked Questions

The dinner portion is $16.99. The Lighter Portion is $13.49 and the Lunch-Sized Favorite, available weekdays until 3 PM, is $11.49. Dine-in orders include unlimited breadsticks and soup or salad. Prices vary slightly in New York, Alaska and California.
The dinner portion has 1,220 calories, 89 grams of fat and 1,210 milligrams of sodium. The lunch and lighter portions are 920 calories each. Adding grilled chicken adds about 130 calories; adding broccoli adds about 150.
Yes. It is marked (V) on the menu because the sauce contains only cream, butter, garlic and parmesan and the plate has no meat. It is not vegan and not gluten free, since the fettuccine is wheat pasta; the gluten-sensitive menu offers rotini with Alfredo instead.
Chicken Alfredo ($20.79) is the same fettuccine and sauce topped with sliced grilled chicken. Ordering Fettuccine Alfredo and adding chicken as a topping is usually a little cheaper and lets you pick the lunch or lighter portion size.
Simmer heavy cream with butter and garlic until it thickens slightly, take it off the heat and whisk in freshly grated parmesan and romano, then toss with hot fettuccine and a splash of pasta water. The full recipe on this page takes about 25 minutes and makes four restaurant-size servings.

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