15+ Irresistible Olive Garden Fettuccine Alfredo Recipes for Pasta Lovers

Fettuccine Alfredo is a timeless Italian dish that has become a favorite comfort food for many.

The creamy, rich sauce enveloping perfectly cooked fettuccine pasta is a simple yet luxurious combination.

While the classic version remains a beloved staple, there are countless ways to enhance or add variety to this dish, making it even more exciting to enjoy.

If you’re a fan of Olive Garden’s famous Fettuccine Alfredo, you’ll love these 15+ Olive Garden-inspired recipes that bring this iconic dish to life in different ways.

Whether you’re craving seafood, vegetables, or a flavorful twist, these recipes offer a delightful range of options to suit every taste.

Prepare to discover new takes on this beloved pasta dish that are just as comforting and indulgent as the original.

15+ Irresistible Olive Garden Fettuccine Alfredo Recipes for Pasta Lovers

Fettuccine Alfredo is one of those dishes that can be enjoyed in so many different forms, and with these 15+ Olive Garden-inspired recipes, you’ll never run out of delicious ways to savor this creamy, indulgent pasta.

Whether you prefer adding vegetables, protein, or unique seasonings, each of these variations offers a fresh and exciting take on the classic.

Next time you’re craving a cozy, restaurant-quality meal at home, look no further than these recipes to recreate the flavors you love from Olive Garden.

Gather your ingredients, and indulge in these creamy, rich, and mouthwatering versions of Fettuccine Alfredo!

Classic Olive Garden Fettuccine Alfredo

This classic fettuccine alfredo recipe brings the rich and creamy flavors of Olive Garden straight to your kitchen. With a luscious, buttery alfredo sauce coating perfectly cooked fettuccine pasta, this dish is comfort food at its finest. The simplicity of the ingredients allows the creamy sauce to shine, making it a go-to choice for any pasta lover.

Ingredients:

• 1 lb fettuccine pasta
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta in a large pot of salted water according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly, and bring to a simmer. Cook for 3-4 minutes, allowing the cream to thicken slightly.
4. Lower the heat and add the Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and creamy.
5. Season with salt and pepper to taste.
6. Add the cooked fettuccine to the sauce, tossing gently to coat the pasta in the creamy mixture. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Serve hot, garnished with fresh parsley.

This classic fettuccine alfredo is a true indulgence, offering a comforting, creamy dish that’s quick and easy to prepare. Perfect for busy weeknights or a cozy family dinner, it captures the essence of Olive Garden’s beloved pasta dish. With its rich, velvety sauce and tender fettuccine, this recipe is guaranteed to become a staple in your cooking repertoire.

Garlic Parmesan Fettuccine Alfredo

Garlic Parmesan fettuccine alfredo adds an extra layer of flavor to the traditional dish by infusing it with aromatic garlic and a burst of Parmesan cheese. This recipe brings a savory twist to the classic alfredo, making it the perfect choice for garlic lovers looking to elevate their pasta experience.

Ingredients:

• 1 lb fettuccine pasta
• 1/2 cup unsalted butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 cup grated Pecorino Romano cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta in salted boiling water according to package directions until al dente. Drain, reserving 1 cup of pasta water.
2. In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes until golden and fragrant.
3. Add the heavy cream to the skillet, stirring constantly. Bring the cream to a simmer, and cook for 3-4 minutes to thicken slightly.
4. Lower the heat, then add the Parmesan and Pecorino Romano cheeses, stirring until the cheese is completely melted and the sauce becomes creamy.
5. Season with salt and pepper to taste.
6. Add the cooked fettuccine to the sauce, tossing to combine and coat the pasta evenly. If the sauce is too thick, gradually add some reserved pasta water until the sauce reaches your desired consistency.
7. Garnish with fresh parsley and extra Parmesan cheese if desired.

This garlic Parmesan fettuccine alfredo combines the richness of the classic recipe with the aromatic punch of garlic and the boldness of Pecorino Romano. The result is a dish that’s both familiar and exciting, perfect for a more flavorful take on the traditional alfredo. Whether served as a main course or paired with your favorite protein, this recipe is sure to impress anyone at the dinner table.

Olive Garden Shrimp Fettuccine Alfredo

This shrimp fettuccine alfredo is an elegant twist on the classic Olive Garden recipe, with succulent shrimp added to the creamy alfredo sauce for a luxurious touch. Perfect for special occasions or a romantic dinner at home, this dish combines seafood and pasta in a rich, flavorful sauce that will leave you craving more.

Ingredients:

• 1 lb fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a simmer, cooking for 3-4 minutes until slightly thickened.
5. Stir in the Parmesan cheese and continue to cook until the sauce is smooth and creamy. Season with salt and pepper to taste, then add lemon juice for a burst of freshness.
6. Return the cooked shrimp to the skillet, then add the drained fettuccine pasta. Toss to coat the pasta and shrimp in the creamy sauce. Add reserved pasta water if the sauce needs thinning.
7. Serve with a sprinkle of fresh parsley and extra Parmesan cheese.

The shrimp fettuccine alfredo takes the beloved classic to a new level by introducing juicy shrimp into the creamy sauce, creating a harmonious blend of flavors. The delicate sweetness of the shrimp balances the richness of the alfredo, making this dish an indulgent and satisfying choice for seafood lovers. Whether you’re hosting a dinner party or treating yourself to a special meal, this shrimp fettuccine alfredo is sure to impress.

Spinach and Artichoke Fettuccine Alfredo

For a fresh, veggie-packed twist on the classic fettuccine alfredo, this spinach and artichoke version combines the rich creaminess of the alfredo sauce with the earthy flavors of spinach and artichoke hearts. Inspired by Olive Garden’s famous appetizer, this dish is perfect for those looking to add some greens while indulging in creamy, comforting pasta.

Ingredients:

• 1 lb fettuccine pasta
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the chopped spinach and cook for 2-3 minutes until wilted. Stir in the chopped artichokes and cook for another 2 minutes, then remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
5. Stir in the Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
6. Add the cooked fettuccine to the skillet and toss to coat in the sauce. Stir in the spinach and artichoke mixture, combining everything evenly.
7. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.
8. Garnish with fresh parsley and serve.

The addition of spinach and artichokes to this fettuccine alfredo brings a burst of flavor and texture that perfectly complements the creamy sauce. The vegetables add a fresh, earthy element, making this a slightly lighter version of the indulgent classic without sacrificing any richness. This dish is great for anyone who wants to enjoy a hearty pasta while sneaking in some healthy greens.

Bacon and Mushroom Fettuccine Alfredo

Bacon and mushrooms take fettuccine alfredo to the next level in this savory recipe. The crispy bacon provides a smoky crunch, while the earthy mushrooms offer a meaty texture that pairs perfectly with the creamy alfredo sauce. This hearty version is a great way to enjoy a comforting and satisfying pasta dish with a bit more depth of flavor.

Ingredients:

• 1 lb fettuccine pasta
• 6 slices bacon, chopped
• 1 cup mushrooms, sliced
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Cook the fettuccine pasta in salted boiling water according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered bacon fat in the skillet.
3. In the same skillet, add the sliced mushrooms and cook for 5 minutes until softened and browned.
4. Melt the butter into the mushrooms, then add the minced garlic and cook for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
6. Stir in the Parmesan cheese, and continue stirring until the sauce is smooth. Season with salt and pepper to taste.
7. Add the cooked fettuccine to the skillet, tossing gently to coat in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
8. Stir in the crispy bacon pieces and toss again to combine.
9. Garnish with fresh thyme and serve hot.

Bacon and mushroom fettuccine alfredo is the ultimate indulgence for those who enjoy rich, savory flavors. The crispy bacon adds a delightful crunch, while the mushrooms contribute a deep, earthy flavor that complements the creaminess of the alfredo sauce. This dish is perfect for a special meal when you want something hearty and flavorful, combining the best of comfort food and gourmet ingredients.

Chicken Fettuccine Alfredo with Sun-Dried Tomatoes

Chicken fettuccine alfredo with sun-dried tomatoes is a flavor-packed variation of the classic dish, offering juicy chicken paired with the tangy richness of sun-dried tomatoes. This twist elevates the traditional alfredo sauce, adding depth and complexity without overwhelming the dish’s signature creaminess. A great option for those who want a bit of protein and an extra layer of flavor in their fettuccine alfredo.

Ingredients:

• 1 lb fettuccine pasta
• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the fettuccine pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until golden and cooked through. Remove from the skillet and slice into strips.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly.
4. Add the sun-dried tomatoes and cook for another 2 minutes, allowing the flavors to meld.
5. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, letting the sauce thicken.
6. Stir in the Parmesan cheese and continue stirring until the sauce becomes smooth. Season with salt and pepper to taste.
7. Add the cooked fettuccine to the sauce and toss to coat the pasta. If the sauce is too thick, add some of the reserved pasta water until you reach the desired consistency.
8. Stir in the sliced chicken and toss gently to combine everything.
9. Garnish with fresh basil and serve hot.

Chicken fettuccine alfredo with sun-dried tomatoes adds a delightful burst of flavor that elevates the traditional dish. The sun-dried tomatoes provide a tangy contrast to the rich, creamy alfredo sauce, while the chicken adds a protein-packed component to the meal. This variation offers a satisfying balance of flavors, making it a great choice for those looking to add a bit of gourmet flair to their fettuccine alfredo.

Shrimp Fettuccine Alfredo with Lemon and Garlic

For seafood lovers, this shrimp fettuccine alfredo with lemon and garlic offers a bright, zesty take on the classic pasta dish. The tender shrimp pair beautifully with the creamy alfredo sauce, and the addition of fresh lemon and garlic infuses the dish with a refreshing, aromatic kick. It’s a delightful combination of indulgence and freshness that makes it a perfect meal for any occasion.

Ingredients:

• 1 lb fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the heavy cream, lemon zest, and lemon juice to the skillet. Stir to combine and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken.
5. Stir in the grated Parmesan cheese and continue stirring until the sauce is smooth. Season with salt and pepper to taste.
6. Add the cooked fettuccine to the sauce and toss to coat. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
7. Stir in the cooked shrimp and toss gently to combine everything.
8. Garnish with fresh parsley and serve hot.

This shrimp fettuccine alfredo with lemon and garlic is an elevated version of the traditional dish, offering a delicate balance of richness and brightness. The tender shrimp, infused with zesty lemon and complemented by the creamy sauce, make this dish an absolute crowd-pleaser. It’s perfect for anyone looking for a luxurious yet fresh pasta meal that’s quick enough for a weeknight dinner or elegant enough for a special occasion.

Pesto Chicken Fettuccine Alfredo

Add a burst of herbal freshness to your fettuccine alfredo with this pesto chicken variation. The vibrant pesto sauce perfectly complements the creamy alfredo, creating a rich yet refreshing dish. The juicy, pan-seared chicken brings a satisfying protein element, making this recipe a well-rounded and indulgent take on the classic.

Ingredients:

• 1 lb fettuccine pasta
• 2 chicken breasts, boneless and skinless
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Cook the fettuccine pasta in boiling salted water according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. Season the chicken breasts with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side, until golden brown and fully cooked through. Remove the chicken and slice it into strips.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently.
4. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
5. Stir in the grated Parmesan cheese and pesto sauce, blending until smooth. Season with salt and pepper to taste.
6. Add the cooked fettuccine to the sauce and toss to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.
7. Top with the sliced chicken and toss to combine.
8. Garnish with fresh basil leaves and serve.

Pesto chicken fettuccine alfredo is an exciting and flavorful variation that breathes new life into the traditional pasta dish. The nutty, herbal pesto adds a layer of complexity to the creamy alfredo sauce, while the pan-seared chicken provides a satisfying, juicy protein element. This recipe is a great choice for anyone looking to elevate their pasta experience with a touch of Mediterranean-inspired freshness.

Roasted Red Pepper Fettuccine Alfredo

Roasted red peppers add a subtle smokiness and natural sweetness to this creamy fettuccine alfredo. Combined with a rich alfredo sauce, the roasted peppers create a velvety texture and a depth of flavor that enhances the overall dish. This version is perfect for those who enjoy a slightly different twist on the traditional alfredo.

Ingredients:

• 1 lb fettuccine pasta
• 2 large red bell peppers
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them in the oven for 20-25 minutes, turning halfway through, until the skins are blackened and blistered. Remove from the oven and let cool. Peel off the skins, remove the seeds, and chop the peppers into small pieces.
2. Cook the fettuccine pasta in salted boiling water according to package directions. Drain and set aside, reserving 1 cup of pasta water.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Add the roasted red peppers to the skillet and cook for 2-3 minutes, stirring occasionally.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
6. Stir in the Parmesan cheese, blending until the sauce is smooth. Season with salt and pepper to taste.
7. Add the cooked fettuccine to the sauce and toss to coat the pasta. If the sauce is too thick, add reserved pasta water to reach the desired consistency.
8. Garnish with fresh basil or parsley and serve.

Roasted red pepper fettuccine alfredo offers a smoky-sweet twist on the classic alfredo. The roasted red peppers infuse the sauce with a unique depth of flavor that pairs perfectly with the creamy texture of the sauce. This dish is ideal for anyone looking for a new way to enjoy fettuccine alfredo, with a lovely balance of indulgence and a hint of smokiness. It’s a perfect addition to any pasta lover’s recipe collection.

Spicy Cajun Fettuccine Alfredo

For those who love a bit of heat, this spicy Cajun fettuccine alfredo offers a bold twist on the classic recipe. The Cajun seasoning adds a smoky, spicy kick to the creamy alfredo sauce, creating a dish that’s rich, flavorful, and just the right amount of fiery. With the perfect balance of spice and creaminess, this is a fantastic choice for anyone craving a little extra heat in their pasta.

Ingredients:

• 1 lb fettuccine pasta
• 1 tablespoon olive oil
• 1 lb chicken breast, boneless and skinless, sliced into strips
• 2 tablespoons Cajun seasoning
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine pasta in salted boiling water according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken strips and season with Cajun seasoning. Cook the chicken for 5-6 minutes, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently.
4. Add the heavy cream and smoked paprika to the skillet. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
5. Stir in the Parmesan cheese and cook until the sauce is smooth. Season with salt and pepper to taste.
6. Add the cooked fettuccine to the skillet and toss to coat in the sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
7. Return the cooked chicken to the skillet and toss everything together.
8. Garnish with fresh parsley and serve hot.

This spicy Cajun fettuccine alfredo is a perfect blend of creamy indulgence and bold, zesty flavor. The heat from the Cajun seasoning gives the dish a fiery edge, while the creamy sauce and Parmesan cheese balance it out perfectly. It’s ideal for anyone who loves a little kick in their pasta dishes, making it a standout option for spice lovers who still want that familiar alfredo richness.

Mushroom and Spinach Fettuccine Alfredo

For a lighter and more savory take on fettuccine alfredo, this mushroom and spinach version brings a rich earthiness and a pop of freshness. The sautéed mushrooms add depth to the creamy sauce, while the spinach offers a burst of color and nutrition. It’s a wonderfully comforting yet slightly healthier alternative to the classic alfredo, perfect for those looking for a vegetarian-friendly option without sacrificing flavor.

Ingredients:

• 1 lb fettuccine pasta
• 2 tablespoons olive oil
• 1 lb mushrooms, sliced
• 3 cups fresh spinach, roughly chopped
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Cook the fettuccine pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-6 minutes, until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the heavy cream and bring to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken.
5. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Once the cheese is melted and the sauce is smooth, add the chopped spinach and cooked mushrooms back into the skillet.
6. Toss in the cooked fettuccine and mix until the pasta is well coated. If the sauce is too thick, add reserved pasta water to adjust the consistency.
7. Garnish with fresh thyme or parsley and serve.

Mushroom and spinach fettuccine alfredo is an excellent way to enjoy the richness of alfredo while adding some earthy and fresh elements. The mushrooms bring a savory depth, and the spinach lightens up the dish with its vibrant green color and subtle flavor. This version of fettuccine alfredo is a satisfying, vegetarian-friendly dish that doesn’t compromise on taste, making it perfect for anyone looking for a healthier yet indulgent option.

Bacon and Pea Fettuccine Alfredo

For a rich and savory twist on classic fettuccine alfredo, try this bacon and pea variation. The salty, crispy bacon and sweet peas perfectly complement the creamy alfredo sauce, making this dish incredibly flavorful and comforting. It’s a great way to elevate your pasta with simple ingredients that pack a punch in terms of taste.

Ingredients:

• 1 lb fettuccine pasta
• 1/2 lb bacon, chopped
• 1 cup frozen peas
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine pasta in salted boiling water according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside on a paper towel to drain excess fat.
3. In the same skillet, add the frozen peas and cook for 2-3 minutes until heated through. Remove from the skillet and set aside.
4. Melt the butter in the skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the heavy cream to the skillet and bring to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Continue stirring until the sauce is smooth and creamy.
7. Add the cooked fettuccine to the skillet and toss to coat with the sauce. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
8. Stir in the cooked bacon and peas, mixing everything together.
9. Garnish with fresh basil or parsley and serve.

Bacon and pea fettuccine alfredo is a perfect balance of savory and sweet, with crispy bacon adding a salty crunch and peas offering a pop of freshness. This dish is ideal for anyone looking to take their fettuccine alfredo to the next level with simple yet flavorful ingredients. It’s a great crowd-pleaser, offering a rich and satisfying meal that’s sure to please even the pickiest of eaters.

Lemon Garlic Fettuccine Alfredo

This lemon garlic fettuccine alfredo is a refreshing twist on the classic, offering a burst of citrus flavor and aromatic garlic. The bright, zesty lemon balances the richness of the creamy Alfredo sauce, making it a perfect dish for spring or summer. The garlic adds depth and fragrance, enhancing the overall flavor profile, while still keeping the dish comforting and indulgent.

Ingredients:

• 1 lb fettuccine pasta
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine pasta in salted boiling water according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden.
3. Add the heavy cream to the skillet, bringing it to a simmer. Cook for 3-4 minutes until it thickens slightly.
4. Stir in the Parmesan cheese and cook until the sauce becomes smooth. Season with salt and pepper to taste.
5. Add the lemon zest and juice to the sauce, stirring to combine.
6. Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
7. Garnish with fresh parsley and serve hot.

Lemon garlic fettuccine alfredo is a refreshing, lighter take on the classic creamy pasta. The citrusy lemon cuts through the richness of the alfredo sauce, adding a perfect balance of flavors that makes this dish feel both indulgent and fresh. Whether served as a side dish or a main course, this version of fettuccine alfredo is an excellent choice for anyone seeking a bit of brightness without compromising on comfort.

Sun-Dried Tomato and Basil Fettuccine Alfredo

Sun-dried tomato and basil fettuccine alfredo is an exquisite combination of tangy, savory, and creamy. The sun-dried tomatoes add an intense umami flavor that pairs perfectly with the fresh, fragrant basil, while the creamy alfredo sauce ties everything together. This dish is full of bold flavors, making it ideal for those who enjoy a heartier, more flavorful fettuccine alfredo with a Mediterranean flair.

Ingredients:

• 1 lb fettuccine pasta
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste
• Extra basil for garnish

Instructions:

1. Cook the fettuccine pasta in salted boiling water according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and chopped sun-dried tomatoes, sautéing for 2-3 minutes until the garlic is fragrant.
3. Add the butter to the skillet and melt it down. Pour in the heavy cream and bring to a simmer, cooking for 3-4 minutes until it begins to thicken.
4. Stir in the Parmesan cheese, salt, and pepper. Allow the cheese to melt into the sauce, creating a creamy consistency.
5. Add the chopped basil and mix it into the sauce.
6. Toss in the cooked fettuccine, making sure it’s well coated with the sauce. If the sauce is too thick, add reserved pasta water to adjust the consistency.
7. Garnish with additional fresh basil and serve.

Sun-dried tomato and basil fettuccine alfredo offers a rich and vibrant twist on the traditional dish. The combination of sun-dried tomatoes’ intense flavor and fresh basil gives the pasta a Mediterranean-inspired depth, while the creamy Alfredo sauce remains the comforting base. This dish is perfect for those looking for a hearty and flavorful pasta that’s still indulgent but with an exciting, fresh twist.

Shrimp Scampi Fettuccine Alfredo

This shrimp scampi fettuccine alfredo combines the best of both worlds: the creamy richness of Alfredo sauce and the zesty, garlicky flavors of shrimp scampi. The shrimp adds a touch of seafood elegance to the classic dish, while the garlic, lemon, and butter sauce provides bright, flavorful undertones. It’s a luxurious, savory pasta that will satisfy seafood lovers and alfredo fans alike.

Ingredients:

• 1 lb fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1 1/2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil and butter over medium-high heat. Add the shrimp and season with salt and pepper. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
4. Pour in the white wine (if using) and allow it to cook for 1-2 minutes, scraping up any bits from the bottom of the skillet.
5. Add the heavy cream and bring the mixture to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
6. Stir in the Parmesan cheese, salt, pepper, and lemon juice. Continue stirring until the sauce becomes smooth and creamy.
7. Add the cooked fettuccine to the skillet and toss to coat in the sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
8. Return the cooked shrimp to the skillet and toss everything together.
9. Garnish with fresh parsley and serve hot.

Shrimp scampi fettuccine alfredo is a luxurious and flavorful pasta dish that perfectly marries the creamy richness of Alfredo with the bright, garlicky zest of shrimp scampi. The combination of shrimp, lemon, and garlic adds an elegant touch, making this dish a great choice for a special occasion or when you’re simply craving a comforting yet elevated meal. The creamy sauce brings everything together, making each bite irresistible.

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