This copycat recipe brings the famous Olive Garden Alfredo sauce to your kitchen, delivering the same creamy, cheesy flavor you love in every bite.
This copycat Olive Garden alfredo recipe takes just 10 minutes to make, start to finish. You’ll be eating creamy fettuccine alfredo in no time. Use it to sauce pasta noodles, ravioli, tortellini, and more.
Serve this easy pasta recipe with a side of Olive Garden breadsticks, Olive Garden Ziti Fritta, green salad, or garlic bread.
Ingredients and Substitutions
There are only five simple ingredients needed to make this copycat Olive Garden alfredo sauce, plus salt and black pepper. As such, I highly recommend sticking to high-quality ingredients:
- Butter: This is a must-have to make this cream mixture.
- Heavy Cream: Heavy cream is the foundation of a creamy texture and rich homemade alfredo sauce, so I don’t recommend any substitutions.
- Fresh Parmesan Cheese: Use freshly grated Parmesan for the smoothest melt and best flavor. You can sub in Pecorino Romano or Asiago.
- Flour is needed to create a quick roux, but cornstarch would work as well.
- Garlic: The recipe calls for fresh garlic, but you can substitute garlic powder if fresh garlic is unavailable.
How To Make Olive Garden Alfredo Sauce
Here are a few step-by-step photos to help guide you through making this recipe, if needed.
Olive Garden Fettuccine Alfredo Recipe
To utilize this sauce to make Olive Garden Fettuccine Alfredo, the only extra ingredient you need is the fettuccine noodles themselves.
Boil according to the package directions, drain, and add to the finished sauce.
Variations
While this copycat Olive Garden alfredo sauce is perfect on its own, here are some variations to consider:
- Cajun Alfredo: For a spicy version, check out my Blackened Chicken Alfredo recipe.
- Chicken Alfredo: Add grilled or pan-seared chicken breast for a hearty protein boost.
- Shrimp Alfredo: Toss in sautéed shrimp for a seafood twist.
- Cajun Alfredo: To make a cajun version, check out my Blackened Chicken Alfredo post.
Recipe Tips
- For added nutrition, add fresh vegetables, such as cooked broccoli or spinach.
- Save pasta water to thin the sauce if needed.
- Warm cream gently – don’t let it boil or the mixture will break.
- Make sure to add the cheese slowly to avoid clumping.
- Whisk continuously for a smooth sauce.
- Serve immediately before the sauce thickens.
More Olive Garden Recipes
In addition to Olive Garden’s alfredo sauce recipe, I have a few others to check out:
Olive Garden Alfredo
This copycat recipe brings the famous Olive Garden Alfredo sauce to your kitchen, delivering the same creamy, cheesy flavor you love in every bite.
Servings: 6 servings
Calories: 700kcal
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Ingredients
- 4 oz unsalted butter
- 1½ cups heavy cream
- 1 tbsp all-purpose flour
- 2 tsp minced garlic
- 1½-2 cups freshly grated parmesan cheese
- ¼ tsp black pepper
- salt, to taste
- 16 oz fettuccine noodles
Instructions
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Bring a large pot of salted water to boil. Cook pasta to al dente (reference the back of the pasta package for exact cook time) and drain.
16 oz fettuccine noodles
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While the pasta is cooking, add the butter to a skillet and turn on the heat to medium. When the butter melts, whisk in the flour and garlic and continue to cook until slightly thickened (approx. 2-3 minutes).
4 oz unsalted butter, 1 tbsp all-purpose flour, 2 tsp minced garlic
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Slowly whisk in the cream and continue to whisk until the mixture is about to simmer (do not boil). Remove the pan from the heat.
1½ cups heavy cream
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Add ¼ of the cheese and whisk constantly until melted. Repeat this step until all the cheese has been incorporated.
1½-2 cups freshly grated parmesan cheese
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Return the pan to the heat and continue to whisk until the alfredo sauce is thick enough to coat the back of a spoon. Taste and add salt and pepper, to taste.
¼ tsp black pepper, salt, to taste
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Remove from the heat and let the sauce sit for 5 minutes to thicken further.
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In a large bowl toss the cooked pasta and alfredo sauce. Serve.
Nutrition
Calories: 700kcal | Carbohydrates: 57g | Protein: 19g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 301mg | Potassium: 267mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1525IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 2mg
