Olive Garden Alfredo Recipe

olive garden alfredo sauce on pasta in a cast iron pan

5 from 84 votes

Ditch the store-bought jars! Our kitchen-tested Olive Garden Alfredo sauce uses a specific ratio of heavy whipping cream to whole milk to achieve the ultimate silky, restaurant-quality texture. This easy, from-scratch recipe is specifically formulated so it won't separate or break, perfectly coating your favorite fettuccine every single time.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Keyword: Copycat Olive Garden Alfredo Sauce Recipe

Servings:

Calories: 677kcal

Ingredients

Pasta

16 ounces fettuccine or linguine pasta

Alfredo Sauce

6 tablespoons salted butter (¾ stick)
1 tablespoon minced garlic
1 teaspoon garlic powder
½ teaspoon table salt
2 tablespoons all-purpose flour
1¼ cups heavy cream
1½ cups whole milk
1 cup freshly grated Parmesan cheese (from a block)

For Serving

Finely chopped fresh parsley (optional)

Instructions

Cook the fettuccine according to package directions. Drain and set aside.
In a large skillet over medium heat, melt the butter until it's bubbling.
Add the minced garlic, garlic powder, and salt. Whisk to combine.
Sprinkle the flour over the butter and garlic mixture. Whisk until smooth.
Slowly whisk in the heavy cream and milk.
Bring the sauce to a gentle boil.
Reduce the heat to low and simmer for 2 to 3 minutes, until slightly thickened.
Whisk in the parmesan cheese until melted.
Add the cooked fettuccine to the skillet.
Use tongs to toss the pasta in the sauce until coated.
Garnish with fresh parsley and serve.

Video

Notes

Tester Tip (Updated Feb 2026): Add a few shakes of salt directly to your boiling water before adding the fettuccine noodles to ensure the pasta is properly seasoned.
Tester Tip: For the best restaurant-style presentation, serve immediately with fresh parsley sprinkled over the warm pasta and an extra grating of fresh parmesan cheese on top

Nutrition