Alfredo Fettuccine

"Recipe from the Olive Garden Cookbook"
 
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photo by Ya-ya photo by Ya-ya
photo by Ya-ya
photo by FrenchBunny photo by FrenchBunny
photo by sbera007 photo by sbera007
photo by sbera007 photo by sbera007
photo by sbera007 photo by sbera007
Ready In:
25mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth.
  • Toss pasta lightly with sauce, coating well.
  • Leftovers freeze well.

Questions & Replies

  1. what is the flaky green garnish on top of the dish
     
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Reviews

  1. We enjoyed this recipe very much. This was inexpensive, yet produced a very satisfying dish in just minutes. This sauce is quite rich and just a little too thick - as some of the previous reviewers have suggested, I think I'd prefer it just a bit thinner - perhaps adding a little more milk next time, or even reducing some of the cream cheese.
     
  2. I cooked at the Olive Garden in Vancouver, Washington for about 3 years during high school. I don't remember the recipe exactly, but this is definately as close as I could do trying to come up with it again. It sure tastes like it. Very good.
     
  3. This is very quick and we liked the taste. I thinned it down a little. I stir fried chicken bites and poured it over them. Very good!
     
  4. This was delicious. I added minced garlic to the sauce. Then added crabmeat and shrimp and served over fettucini. FANTASTIC!
     
  5. after adding more milk to thin it out a bit, this dish is just wonderful.
     
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Tweaks

  1. Great recipe! Added 2 teaspoons minced garlic and 1/4 teaspoon coarse black pepper. I'll be making this again & again.
     

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