This copycat Maggiano’s fettuccine alfredo is so easy to replicate at home. It is perfect for whenever you’re craving a delicious bowl of pasta!
I am a huge fan of Maggiano’s! Their food is just so good. One of my family’s favorites from there is the alfredo. Their alfredo sauce is amazing. It is hard to go wrong with cheesy sauce and pasta.
Maggiano’s recipe uses a blend of Parmesan and Romano Asiago cheeses which makes their alfredo a little special. I love to make this fettuccine alfredo with skillet Italian herb chicken for an easy and family friendly weeknight dinner.
For this alfredo, you will need:
- Butter: I recommend using unsalted butter then adding salt to taste.
- Parmesan and Romano Asiago blend: I recommend using shredded Parmesan (not the kind in the shaker container). If you can’t find a Romano Asiago blend then you can use ¼ cup of Romano and ¼ cup of Asiago.
- All purpose flour: To thicken the sauce.
- Garlic: To flavor the alfredo a little.
- Milk and heavy cream: To make the sauce creamy.
- Salt and pepper: I recommend doing to taste. I find that the alfredo doesn’t quite taste like alfredo without at least a little salt.
You will need a large cooking pot and a whisk. You will also need a colander to drain the fettuccine.
How to make
In a large pot, saute the butter and garlic over medium heat.
Add in the remaining ingredients and whisk well. Reduce the heat to a simmer.
Whisk any lumps and cook until the cheese is well combined. Continue to simmer for at least two minutes.
Add salt and pepper to taste then serve over cooked fettuccine pasta.
- If the sauce doesn’t seem thick enough, let it rest before serving. This will give it more time to come together.
- Add salt and pepper to taste. Without salt, the alfredo will not taste right.
How to store leftovers and reheat
Store any leftovers in an airtight container in your fridge. Leftovers will be good for up to four days after making.
To reheat, cook on low on the stove top while whisking until the sauce is warmed.
Other copycat recipes:
- Copycat Carrabba’s Bread with Dipping Sauce
- Copycat Outback Alice Springs Chicken
- Copycat Cheddar’s Dijon Chicken
Copycat Maggiano’s Fettuccine Alfredo
- Large pot
- 6 tablespoons unsalted butter
- 1 tablespoons minced garlic
- 2 tablespoons all purpose flour
- 1 ½ cups milk
- 1 ½ cups heavy cream
- ½ cup shredded Parmesan cheese
- ½ cup Romano Asiago blend shredded cheese
- salt and pepper to taste
- In a large pot, saute the butter and garlic over medium heat.
- Add in the remaining ingredients and whisk well. Reduce the heat to a simmer.
- Whisk any lumps and cook until the cheese is well combined. Continue to simmer for at least two minutes.
- Add salt and pepper to taste then serve over cooked fettuccine pasta.
If you can’t find a Romano Asiago blend, you can use ¼ cup of Romano and ¼ cup of Asiago. I do not recommend using the Parmesan that comes in a shaker for this recipe, instead use shredded Parmesan.
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