Olive Garden Alfredo Sauce

Craving Olive Garden’s Alfredo Sauce? This incredibly easy copycat recipe delivers that same rich, cheesy taste you love in under 20 minutes. Made with simple ingredients, it’s perfect for a weeknight dinner that the whole family will devour. Bonus: some say it’s even better than the original!

Pair it with our Olive Garden Salad, and this copycat sauce will make you feel like you are eating out.

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Olive Garden Fettuccine Alfredo Recipe

Once you try this Copycat Olive Garden Fettuccine Alfredo Sauce, you will never have to go out for pasta again! With hundreds of 5-star reviews and more than half a million views, this easy recipe is one of the most popular on my entire site.

What is Alfredo Sauce?

Alfredo sauce, also known as ‘white sauce’ or “pasta in blanco”, is a cream-based Italian pasta sauce. Most Alfredo sauces are made with Parmesan cheese, butter, cream, and salt. It is often served on top of fettuccini pasta.

Ingredients Notes

• Salted butter: You can substitute unsalted butter for salted butter, but you’ll need to add a touch of salt for the missing salt.
• Minced garlic: I always prefer freshly minced garlic, but if you are short on time, you can used the minced garlic in the jar.
• Garlic powder
• All-purpose flour
• Heavy whipping cream: For the most part, half and half and heavy whipping cream can be interchangeable, however, you may notice the sauce becomes a tad bit thinner. If you substitute whole milk, you are going to lose a lot of the richness and creaminess that the heavy whipping cream brings to the recipe.
• Whole milk: I prefer whole milk as it will keep the sauce rich and thick.
• Fresh parmesan cheese: Trust me and use freshly shredded parmesan cheese!
• Salt
• Fettuccine: We typically use fettuccini when paired with alfredo sauce, but any type of your favorite pasta will work. We will frequently use penne or spaghetti.
• Parsley, finely chopped

How to make Olive Garden Alfredo Sauce

1. In a medium saucepan or skillet melt butter over medium heat. Whisk in the minced garlic and garlic powder.
2. Whisk in the flour and then slowly add the heavy cream and milk (while still whisking).
3. Let boil, reduce him to low and simmer 2-3 minutes.
4. Whisk in the parmesan cheese until the sauce thickens.
5. Toss with cooked fettuccini or other pasta.
6. Garnish with fresh parsley and serve.

Pro-Tip: If too thick, add 1/4 cup – 1/2 cup milk.

Tips & VAriations

• Freshness is Key: Use freshly grated Parmesan cheese for the richest flavor. Pre-shredded cheeses often contain additives that prevent clumping, but these can also hinder smooth melting. Grate your own cheese just before adding it to the sauce for the best results.
• Temperature Matters: Avoid adding cold cheese to your hot sauce. Let it come to room temperature first. This helps it melt evenly and prevents the sauce from becoming grainy.
• Go Gradual: Don’t dump all the cheese in at once. Gradually whisk it in a little at a time, allowing each addition to melt before adding more. This ensures a smooth and silky sauce.
• Embrace the Power of Pasta Water: Reserve some of the starchy pasta water before draining your noodles. If your sauce seems a bit too thick, whisk a splash of this starchy water into it. It helps create a velvety texture and allows the sauce to cling beautifully to the pasta.
• Don’t Overcook: Once your sauce reaches a nice consistency, take it off the heat. Overcooked Alfredo sauce can become greasy and lose its creamy texture. Aim for a consistency that coats the back of a spoon without being too thick.
• Add Protein & Vegetables: We love to change up this recipe by adding protein. Some of our favorite proteins to mix in are chicken and shrimp. Try adding broccoli, carrots, mushrooms or asparagus for some added crunch.
• Seasoning: Feel free to spice it up by adding fresh pepper, red pepper flakes, salt, and pepper, and top it with some additional freshly grated parmesan cheese.

More ways to use Olive Garden Alfredo Sauce

This sauce is very versatile. There are a ton of other recipes that you can incorporate this easy Alfredo sauce.

• Use the sauce on a pizza crust and top it with chicken and cheese and voila – you have Chicken Alfredo Pizza!
• Substitute it for the spaghetti sauce in a lasagna and make an Alfredo Lasagna!
• Mix it with penne pasta and add chicken and make a Cheesy Chicken Alfredo Bake Casserole!

FAQs Copycat Olive Garden Alfredo

Proper Storage

Store in the Refrigerator: You can store any leftovers in the refrigerator for up to 6 days. I like to store extra sauce separately from the pasta in a jar.

Freezing instructions: You can freeze the sauce for up to 6 months. Just place it in a freezer-safe container and thaw it prior to use in the fridge.

Reheating Instructions: Reheat your alfredo sauce by microwaving it (time varies depending on the quantity) and then whisking until smooth. If you’re more of a stovetop kind of person, heat up over low heat until warmed through. To make sure that sauce doesn’t get too thick, add a little splash of milk or chicken broth when reheating for an extra creamy texture.

How to fix separated sauce: You can easily fix separated Alfredo sauce! Just throw it in a blender with 1 tablespoon of very hot water and blend until smooth.

More Great Copycat Recipes

• Copycat Starbucks S’mores Bars
• Copycat Neiman Marcus Chocolate Chip Cookies
• Copycat PF Changs Mongolian Beef
• Better Than Takeout Fried Rice
• Harry Potter Butterbeer Recipe

4.76 from 162 votes

Olive Garden Alfredo Sauce

Author — Jennifer Fishkind

Serves — 6

Make restaurant-worthy Alfredo sauce, just like Olive Garden, in under 20 minutes!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Video

Ingredients

  

1x2x3x

• ▢ 6 tablespoons salted butter
• ▢ 1 tablespoon minced garlic
• ▢ 2 tablespoons all-purpose flour
• ▢ 1¼ cups heavy whipping cream
• ▢ 1½ cups whole milk
• ▢ 1 cup Parmesan cheese shredded
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ 16 ounce package fettuccine
• ▢ Fresh parsley finely chopped

Instructions

 

• Cook pasta per package directions, drain and set aside.
• In a large skillet over medium heat add butter and let it melt. Add minced garlic, garlic powder and salt. Whisk together to combine.
  6 tablespoons salted butter, 1 tablespoon minced garlic, 1 teaspoon garlic powder, ½ teaspoon salt
• Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2-3 minutes.
  2 tablespoons all-purpose flour, 1¼ cups heavy whipping cream, 1½ cups whole milk
• Add Parmesan cheese and whisk together.
  1 cup Parmesan cheese
• Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce.
  16 ounce package fettuccine
• Garnish with fresh parsley and serve.
  Fresh parsley

Jenn’s Notes

Storage: 

• Refrigerator: Store any leftovers in the refrigerator for up to 6 days.
• Freezer: Freeze the sauce for up to 6 months. Place it in a freezer-safe container and thaw it prior to use in the fridge.
• Reheating Instructions: Reheat your alfredo sauce by microwaving it (time varies depending on the quantity) and then whisking until smooth. To reheat on the stovetop –  heat up over low heat until warmed through. To make sure that sauce doesn’t get too thick, add a little splash of milk or chicken broth when reheating for an extra creamy texture.

Note: This recipe was updated on Jan 18, 2020. If you are looking for the old version of my recipe, please see it below:

Ingredients-

½ Cup Butter
2 Tbs Flour
2Tbs Cream Cheese
1 Tsp Garlic Powder
1 Tsp Salt
1 Pint Cream
½ Cup Shredded Italian Cheese Blend

In a skillet over medium heat melt butter. Add Flour, cream cheese, garlic powder, salt, and whisk. Add Cream, whisk until thick. Add Italian cheese blend, stir until melted, and serve over bed of pasta. If the sauce is too thick, add ¼ cup milk.

Nutrition Info

Calories: 677kcal | Carbohydrates: 61g | Protein: 20g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 622mg | Potassium: 335mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 332mg | Iron: 2mg

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