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Copycat Olive Garden Alfredo Sauce

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close up shot of a bowl of copycat Olive Garden Alfredo Sauce topped with parsley
With just six simple steps, this delicious copycat olive garden alfredo sauce has a creamy flavor that is just like the restaurant favorite. Your taste buds will thank you!
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Olive Garden Alfredo Sauce is hands down one of the best pasta sauces out there. This copycat recipe needs only 6 steps to make, and it tastes just like Olive Garden’s delicious original recipe. It’s creamy, cheesy and super easy to make right from the comfort of home any night of the week. 

Wondering how to complete your fettuccine alfredo pasta meal? Try starting the meal out with this recipe for Simple Homemade Caesar Salad and don’t forget the side of bread! This Cheesy Pull-Apart Bread is the perfect side for any pasta dish.

close up shot of copycat olive garden alfredo sauce topped over pasta and garnished with parsley

MORE SAUCE RECIPES:
Homemade Pasta Sauce | How to Make Homemade Tomato Sauce


COPYCAT OLIVE GARDEN ALFREDO SAUCE INGREDIENTS

copycat olive garden alfredo sauce raw ingredients that are labeled

You will need:

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

SUBSTITUTIONS AND ADDITIONS

PROTEIN: Adding a protein is a great idea for pasta with alfredo sauce. Some of our favorite options include shrimp, grilled chicken breasts, steak tips, or salmon.

VEGETABLES: You can’t go wrong adding in veggies to your alfredo. Try adding cooked broccoli, mushrooms, red peppers, or asparagus.

PASTA: The classic choice to go with alfredo sauce is fettuccine, but there is no reason you can’t choose a different pasta shape. Pick your favorite pasta to mix with this creamy sauce. If you are able to find fresh homemade pasta, it would make this meal even more delicious.

CHEESE: Olive Garden uses both parmesan and romano cheeses but you can just use parmesan. Or you can use mozzarella, gruyere, asiago, gouda or even an Italian cheese blend for this recipe.

HOW TO MAKE THIS COPYCAT OLIVE GARDEN ALFREDO SAUCE RECIPE

STEP ONE: Cook pasta per package directions, drain and set aside.

STEP TWO: In a large skillet, over medium heat, melt butter. Add minced garlic and garlic powder. Whisk together to combine.

STEP THREE: Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add in the heavy cream and milk while still whisking. Let the sauce begin to boil and then reduce the heat to low temperature and allow the cream mixture to simmer for 2-3 minutes.

PRO TIP: Heat the butter and cream to bubbling so that the cheese melts better when added.

copycat olive garden alfredo sauce process shot of adding ingredients and whisking

STEP FOUR: Add in the parmesan cheese and whisk together.

PRO TIP: To help make your sauce extra creamy, allow your cheese to come to room temperature before adding it to the sauce.

copycat olive garden alfredo sauce process shot of whisking parmesan cheese into alfredo sauce mixture

STEP FIVE: Add in the cooked and drained fettuccine. Using a tongs, toss the pasta in the sauce to coat it well.

PRO TIP: Alfredo sauce thickens while standing and thickens even more when added to pasta. If it seems too thin, resist the urge to thicken it as it will thicken once mixed with your pasta.

STEP SIX: Garnish with a bit of fresh, chopped parsley and fresh parmesan cheese and serve!

HOW TO SERVE

Pasta is a classic dish that is often served with salad and bread on the side. Try our caesar salad and garlic bread. You can also choose to serve your fettuccine alfredo as a side dish along with our baked bruschetta chicken.

STORAGE

IN THE FRIDGE: Store leftover alfredo sauce in an airtight container in the fridge for up to 6 days. Typically, I find that using a jar with a tight lid works best.

IN THE FREEZER: You can also freeze leftover alfredo sauce for up to 6 months. To do so, place the sauce in a freezer-safe bag or container and place it in the freezer. Let it thaw before reheating for a super easy dinner!

close up shot of copycat olive garden alfredo sauce topped over pasta in a pot with silver tongs

Save yourself the trip to Olive Garden next time, using this recipe instead for an easy dinner idea! Copycat Olive Garden Alfredo Sauce can be made easily from the comfort of your own kitchen, and tastes just like the real thing, full of fresh garlic and cheese. With just six steps to the instructions, you’ll have a creamy, homemade alfredo sauce that is perfect over any type of pasta.

FAQ

Does this sauce freeze well?

This easy Alfredo sauce recipe freezes and can stay in the freezer for up to 2 months. The flour in the recipe helps maintain the consistency of the sauce when cooled and then reheated.

What kind of pasta works best with this Alfredo recipe?

Fettuccine is recommended for this amazing recipe and the one used by the restaurant chain because it is nice and broad and the sauce clings to it well. If you prefer to use a different pasta, it will still taste amazing!

Can I add vegetables to fettuccine Alfredo?

Sauteed vegetables would be delicious in this sauce. Try mushrooms, red peppers, onion, asparagus and broccoli for great options.

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close up shot of a bowl of copycat Olive Garden Alfredo Sauce topped with parsley

Copycat Olive Garden Alfredo Sauce

5 from 10 votes
With just six simple steps, this delicious copycat olive garden alfredo sauce has a creamy flavor that is just like the restaurant favorite. Your taste buds will thank you!
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6

Ingredients
  

  • 6 tablespoons salted butter
  • 1 tablespoon garlic minced
  • 2 tablespoon all-purpose flour
  • 1 1/2 cup heavy whipping cream
  • 1 1/2 cup whole milk
  • 1 cup parmesan cheese shredded
  • 1 teaspoon garlic powder
  • 1/2 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 and garlic powder. Whisk together to combine.
  • 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. 
  • Add Parmesan cheese and whisk together.
  • Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce.
  • Garnish with fresh parsley and serve.

Video

Notes

TIP: Heating the butter and cream to bubbling so that the cheese melts better when added.
TIP: To help make your sauce extra creamy, allow your cheese to come to room temperature before adding it to the sauce.
TIP: Alfredo sauce thickens while standing and thickens even more when added to pasta. If it seems too thin, resist the urge to thicken it as it will thicken once mixing it with your pasta.

Nutrition

Calories: 525kcal | Carbohydrates: 27g | Protein: 13g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 151mg | Sodium: 615mg | Potassium: 169mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1474IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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  1. April says

    Can freshly shredded pecorino Romano be substituted for parmesan cheese? I have bagged shredded parm at home but whole pecorino Romano so was wondering if I could sub or combine them together and achieve a similar taste?

  2. Lynn says

    5 stars
    This is a keeper! It was picky eater son approved! I have made it twice in a week; once with penne noodles and tonight, it went over spaghetti squash abs topped with shrimps and veggies. It’s also easy to make.

  3. Robby says

    5 stars
    Easy and outstanding recipe. I have cooked this quite a few times and everyone one loves it when I do.

  4. Liane says

    5 stars
    So, I added what I had… Some aged cheddar, some pre grated parmesan cheese, whipping cream, 1%milk and some fresh grated nutmeg… I ended up browsing the butter with the garlic(oops but a great oops) and followed the directions. Omg so delicious!!

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