Cheesecake Factory Fettuccine Alfredo Recipe

There’s something about comfort food that just makes a long day better, right? For me, pasta is that kind of comfort. And when I think of rich, creamy pasta, the Cheesecake Factory’s Fettuccine Alfredo always comes to mind.

It’s that one dish you look forward to when you’re tired, hungry, and just need something that feels like a warm hug on a plate.

The Cheesecake Factory is one of the most loved restaurants in America. While they first became famous for their amazing cheesecakes, their menu has grown over the years, and now they’re known for serving all kinds of delicious meals.

One of the favorites is their Fettuccine Alfredo. It’s creamy, cheesy, and super comforting – just the kind of dish you crave after a long day or when you’re in the mood for something rich and satisfying.

If you’ve ever tried it at the restaurant, you know how good it is. And if you haven’t, you’re in for a treat. That’s why I wanted to share this Cheesecake Factory Fettuccine Alfredo Recipe, so you can make it at home anytime.

It’s simple, full of flavor, and perfect for family dinners or even a cozy date night in. Once you try it, you’ll see why it’s one of their most popular pasta dishes!

Why You Will Love This Copycat Recipe

You’re going to love this copycat recipe because it’s super easy to make and tastes just like the one at the Cheesecake Factory.

I love how creamy and rich this dish turns out every single time. The sauce is silky smooth, and the pasta soaks up all those amazing flavors. You get that same restaurant taste without leaving your house.

Plus, you can make it exactly how you like it. The best part is how quick it comes together. In less than 30 minutes, you have a meal that looks and tastes like you spent hours making it.

Cheesecake Factory Fettuccine Alfredo Ingredients

Here’s everything you’ll need to make this creamy and tasty Alfredo pasta.

• Fettuccine Pasta (1 pound/450g): This is the heart of our dish. Fettuccine works best because its flat, wide shape holds onto the creamy sauce perfectly. The pasta gives you that satisfying bite and makes each forkful rich and filling. You can find fettuccine at any grocery store, and it cooks quickly.
• Salt for Pasta Water (2-3 teaspoons): Don’t skip this step. Salt makes the pasta taste better from the inside out. It’s like seasoning the pasta while it cooks. This small step makes a big difference in the final taste of your dish.
• Unsalted Butter (½ cup/113g): Butter is what makes this sauce so rich and smooth. I use unsalted butter so I can control how much salt goes into the dish. The butter melts into a golden base that holds all the other flavors together.
• Garlic Cloves (7 cloves, pressed or minced): Fresh garlic is key here. It gives the sauce that amazing smell and taste that makes your mouth water. Seven cloves might seem like a lot, but it creates that perfect garlic flavor without being too strong.
• Heavy Cream (1 cup/240ml): This is what makes the sauce creamy and luxurious. Heavy cream has enough fat to create that smooth, rich texture we all love. It won’t curdle when you heat it, which makes it perfect for this recipe.
• Grated Parmesan Cheese (1 cup/113g): Real Parmesan cheese makes all the difference. It melts smoothly into the cream and gives the sauce that nutty, sharp flavor. Fresh grated works best, but pre-grated from the store works too.
• Salt and Black Pepper: These seasonings bring out all the other flavors. You’ll taste and adjust at the end to make it just right for you.
• Reserved Pasta Water (¼ cup): This starchy water helps thin the sauce if it gets too thick. The starch also helps the sauce stick to the pasta better.

Helpful Swaps

1. Pasta Options: Try linguine, angel hair, or penne if you don’t have fettuccine
2. Parmesan Cheese: If Parmesan is too strong for you, try Pecorino Romano. It’s salty and sharp too. For a milder flavor, use half Parmesan and half Asiago.
3. Heavy Cream: If you really need a lighter option, half-and-half might work, but your sauce won’t be quite as thick or rich. I don’t recommend milk.
4. Butter: If you only have salted butter, that’s okay! Just use less salt when you season the sauce at the end. Taste carefully.
5. Garlic: Fresh is best, but if you’re stuck, you can use 1 teaspoon of garlic powder instead of the fresh cloves. Add it when you add the salt and pepper at the end.

Required Kitchen Tools

1. Large pot for boiling pasta
2. Large pan or skillet for making sauce
3. Garlic press or sharp knife for mincing
4. Wooden spoon or heat-safe spatula
5. Cheese grater (if using block cheese)
6. Pasta tongs or large spoon
7. Measuring cups and spoons
8. Colander for draining pasta

How To Make Cheesecake Factory Fettuccine Alfredo

Step 1 | Boil the Pasta

Fill a large pot with water and add 2–3 teaspoons of salt. Bring it to a boil. Add the fettuccine and cook until just tender (al dente). Stir a few times to stop sticking. Save ¼ cup of the pasta water, then drain the pasta.

Step 2 | Melt the Butter

While the pasta cooks, put a large pan on medium heat. Add the butter and let it melt fully.

Step 3 | Cook the Garlic

Add the garlic to the melted butter. Stir quickly and cook for about 30 seconds. You just want the garlic to release its smell, not brown it.

Step 4 | Add the Cream

Pour in the heavy cream. Stir gently. Let it heat for 1 minute until it starts to bubble lightly.

Step 5 | Add the Parmesan Cheese

Slowly sprinkle in the Parmesan cheese. Stir non-stop to melt it into the cream. This makes the Alfredo sauce rich and smooth.

Step 6 | Add Pasta

Once the cheese is melted and sauce is creamy, add your cooked fettuccine. Mix everything gently until the noodles are coated. If it’s too thick, use a little pasta water to loosen the sauce.

Step 7 | Taste and Serve

Taste the sauce and add salt or pepper if needed. Serve hot and enjoy every creamy bite!

Chef Notes + PRO Tips

• Prep First is Best: Grate your cheese, mince your garlic, and measure everything before you start cooking. This sauce comes together fast!
• Low Heat for Cheese: Always add the cheese to the sauce over low heat. High heat can make the cheese separate and become grainy or oily. Patience is key here.
• Reserve That Water!: Don’t forget to scoop out the pasta water before draining! That starchy liquid is gold for adjusting your sauce consistency.
• Freshly Grated Parmesan: Seriously, it makes a HUGE difference in flavor and how smoothly it melts compared to pre-grated cheese (which often has anti-caking agents).
• Don’t Overcook Garlic: Burnt garlic is bitter. 30 seconds in the butter is plenty to release its flavor without browning.
• Serve Immediately: Alfredo sauce is at its absolute creamiest right after you make it. It thickens as it sits. Serve it hot!
• Extra Creaminess: For an even richer sauce (like the restaurant!), stir in an extra tablespoon of butter right at the end, off the heat.

What To Serve With Fettuccine Alfredo

This creamy pasta is rich, so I like to serve it with something fresh or simple.

A light side salad with lettuce, tomatoes, and cucumbers goes well. You can also toast some garlic bread or warm up a soft dinner roll.

If you want to add more to your plate, grilled chicken or sautéed mushrooms are great with this dish.

A glass of iced tea or lemon water makes a nice drink to wash it down. Just keep the sides light so the Alfredo stays the star of the meal.

Make Ahead & Storage Tips

You can prep some parts of this dish ahead of time to make dinner easier. Cook the pasta earlier in the day and toss it with a little olive oil to prevent sticking.

Store it covered in the fridge. The sauce is best made fresh, but you can grate your cheese and mince your garlic ahead of time.

Store leftovers in the fridge for up to 3 days in a covered container.

When you reheat it, add a splash of milk or cream to bring back that creamy texture. Heat it gently in a pan over low heat, stirring often.

You can also reheat it in the microwave, but stir it every 30 seconds to heat it evenly.

I don’t recommend freezing this dish because the cream sauce doesn’t freeze well. It can separate and become grainy when you thaw it.

Cheesecake Factory Fettuccine Alfredo Recipe FAQs

Here are answers to questions you might have:

1. How do I stop the sauce from getting lumpy?

Add cheese slowly and stir non-stop while it melts. Also, keep the heat on medium to low so the sauce stays smooth and doesn’t clump up.

2. How do I keep the sauce from getting too thick?

If your sauce gets too thick, just add a little of the reserved pasta water or a splash of milk. Stir until it’s the consistency you like.

3. Why does my Alfredo sauce separate when reheating?

This can happen if it gets too hot or cooks too long. Reheat slowly and add a little milk or water to help bring the sauce back together.

4. How do I stop pasta from sticking?

Stir it while it cooks. A drop of oil in the water helps too. After draining, mix it with sauce quick.

5. How can I add protein to this recipe?

You can add cooked chicken, shrimp, or even some cooked mushrooms. Just mix them in when you add the pasta to the sauce.

Continue to Content

Yield: 4 servings

Cheesecake Factory Fettuccine Alfredo Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

Make this creamy Cheesecake Factory Fettuccine Alfredo in just 30 minutes! A rich, comforting pasta recipe perfect for dinner with restaurant-style flavor.

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Ingredients

• Fettuccine Pasta – 1 pound (450g)
• Salt (for pasta water) – 2 to 3 teaspoons
• Unsalted Butter – ½ cup (113g)
• Garlic Cloves – 7 cloves, minced or pressed
• Heavy Cream – 1 cup (240ml)
• Grated Parmesan Cheese – 1 cup (113g)
• Salt & Freshly Ground Black Pepper – to taste
• Reserved Pasta Water – ¼ cup (optional, for sauce consistency)

Instructions

1. Fill a large pot with water and add 2–3 teaspoons of salt. Bring it to a boil. Add the fettuccine and cook until just tender (al dente). Stir a few times to stop sticking. Save ¼ cup of the pasta water, then drain the pasta.
2. While the pasta cooks, put a large pan on medium heat. Add the butter and let it melt fully.
3. Add the garlic to the melted butter. Stir quickly and cook for about 30 seconds. You just want the garlic to release its smell, not brown it.
4. Pour in the heavy cream. Stir gently. Let it heat for 1 minute until it starts to bubble lightly.
5. Slowly sprinkle in the Parmesan cheese. Stir non-stop to melt it into the cream. This makes the Alfredo sauce rich and smooth.
6. Once the cheese is melted and sauce is creamy, add your cooked fettuccine. Mix everything gently until the noodles are coated. If it’s too thick, use a little pasta water to loosen the sauce.
7. Taste the sauce and add salt or pepper if needed. Serve hot and enjoy every creamy bite!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 840Total Fat: 54gSaturated Fat: 33gCholesterol: 175mgSodium: 520mgCarbohydrates: 65gFiber: 3gSugar: 2gProtein: 20g

This Cheesecake Factory Fettuccine Alfredo Recipe is simple, creamy, and just right for a cozy meal at home. It’s easy to make and tastes just like the one from the restaurant. Try it out and let me know how it turns out for you.