Olive Garden Alfredo Sauce is rich, creamy, and surprisingly easy to make at home. Made with butter, garlic, heavy cream, milk, and freshly grated Parmesan cheese, this copycat recipe delivers the same smooth, cheesy flavor you love from the restaurant in about 20 minutes.
Serve this homemade Alfredo sauce over fettuccine, grilled chicken, shrimp, or your favorite pasta for an easy restaurant-style meal. It also makes a delicious dipping sauce for breadsticks or a creamy sauce for vegetables. Once you see how simple it is to make from scratch, you’ll skip the jarred sauce every time.
Why You Will Love This Recipe
- Restaurant-quality at home – Enjoy the rich, creamy flavor of Olive Garden’s famous Alfredo sauce without leaving the house.
- Ready in just 20 minutes – This quick recipe is perfect for busy weeknights when you need dinner on the table fast.
- Made with simple ingredients – Butter, garlic, cream, milk, and Parmesan come together to create an incredibly smooth and flavorful sauce.
- Better than store-bought – Fresh homemade Alfredo has a richer taste and creamier texture than anything you’ll find in a jar.
- So versatile – Toss it with pasta, drizzle it over chicken or shrimp, or use it as a dipping sauce for breadsticks and vegetables.
“so creamy and delicious better than olive garden in my opinion”
Ingredient Notes
- Butter – Real butter gives this Alfredo sauce its rich, smooth flavor. Skip the margarine for the best results.
- Garlic – Fresh minced garlic adds the most flavor, but garlic powder works in a pinch if that’s what you have on hand.
- All-Purpose Flour – A small amount of flour helps thicken the sauce and creates its silky texture.
- Heavy Cream – Heavy cream makes the sauce extra rich and creamy. Half-and-half can be substituted for a lighter version, but the sauce won’t be quite as thick.
- Whole Milk – Whole milk adds creaminess without making the sauce too heavy. For the best texture, avoid skim milk.
- Parmesan Cheese – Freshly grated Parmesan melts smoothly and gives the sauce its signature cheesy flavor. Pre-shredded cheese may not melt as well. Salt and Black Pepper – Season to taste after the Parmesan has been added since the cheese is naturally salty.
- Fresh Parsley – A sprinkle of chopped parsley adds a pop of fresh flavor and color before serving.
Be sure to check out the full recipe and ingredient list below
How to Make Olive Garden Alfredo Sauce
Make the Roux: Melt the butter over medium heat. Add the garlic and cook for 1–2 minutes, then whisk in the flour.
Add the Cream: Slowly whisk in the heavy cream and milk. Cook over low heat until the sauce is thick and bubbly.
Add the Parmesan: Stir in the freshly grated Parmesan and continue cooking over low heat until melted and smooth.
Add the Pasta: Toss with cooked al dente fettuccine until well coated. Garnish with fresh parsley and serve.
Tips I Found Helpful
- Grate your own Parmesan cheese for the smoothest, creamiest sauce. Pre-shredded cheese doesn’t melt as well.
- Whisk constantly while cooking to keep the sauce smooth and prevent lumps.
- Cook over medium-low heat to keep the dairy from scorching or separating.
- Thin the sauce if needed by stirring in a splash of milk or reserved pasta water until it reaches your desired consistency.
- Add cooked chicken, shrimp, or broccoli to turn this sauce into a complete meal.
- Season to taste after adding the Parmesan since the cheese already contains plenty of salt.
- Give it a little kick with a pinch of crushed red pepper flakes or Cajun seasoning.
- Stir in fresh herbs like parsley or basil just before serving for extra color and flavor.
Questions Readers Ask Most
What To Serve With Alfredo Sauce
Olive Garden Alfredo Sauce
This Olive Garden Alfredo Sauce copycat recipe is rich, creamy, and made with simple ingredients like butter, garlic, heavy cream, milk, and freshly grated Parmesan cheese.
Ingredients
- 2 Tbsp butter
- 2 cloves garlic
- 2 Tbsp flour
- 2 cups cream
- 1 cup whole milk
- 4oz grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley
Instructions
- Melt butter over medium-high heat and add minced garlic. Cook for 1-2 minutes.
- Whisk in flour, making a roux.
- Add Heavy Cream and Milk, then continue cooking over low heat until the sauce becomes thick and bubbly.
- Stir Parmesan Cheese into the thickened sauce. Continue cooking on low until the cheese is melted
- Cook Fettuccine until Al Dente and add to the cheese sauce. Coat pasta with cheese sauce, then garnish with fresh parsley.
Notes
For the smoothest Alfredo sauce, use freshly grated Parmesan cheese instead of pre-shredded cheese. Cook the sauce over medium-low heat and whisk frequently to prevent it from separating or becoming grainy. If the sauce becomes too thick, stir in a splash of milk or reserved pasta water until it reaches your desired consistency. Season with salt only after adding the Parmesan, since the cheese is naturally salty. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently over low heat, stirring often.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 419Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 120mgSodium: 460mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 9g
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