Olive Garden Copycat Alfredo Sauce Recipe

Introduction

This creamy Alfredo sauce is a rich and comforting classic, inspired by the beloved Olive Garden version. Perfectly smooth and cheesy, it pairs beautifully with fettuccine or your favorite pasta for an indulgent meal.

Ingredients

• 6 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 1 ½ cups heavy cream
• 1 ½ cups milk (2% recommended)
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Parsley for garnish
• Parmesan for garnish

Instructions

1. Step 1: In a large skillet over medium heat, melt the butter and add the minced garlic. Cook until fragrant, about 1 minute.
2. Step 2: Whisk in the flour and cook, stirring constantly, until the mixture thickens slightly.
3. Step 3: Slowly whisk in the heavy cream, continuing to stir until the sauce thickens to a paste-like consistency.
4. Step 4: Gradually add the milk, whisking continuously. The mixture may clump initially but will smooth out with continued whisking.
5. Step 5: Sprinkle in the Parmesan cheese and bring the sauce to a low simmer. Stir until the cheese has melted completely.
6. Step 6: Once the sauce thickens and becomes bubbly, season with salt and pepper to taste.
7. Step 7: Use tongs to toss cooked fettuccine pasta directly in the sauce, coating the noodles evenly.
8. Step 8: Garnish with chopped parsley and extra Parmesan cheese before serving.

Tips & Variations

• For an extra creamy texture, use whole milk instead of 2% or add a splash of half-and-half.
• To add a hint of spice, sprinkle in some crushed red pepper flakes with the garlic.
• Freshly grate your Parmesan cheese for the best flavor and smooth melting.
• For a lighter version, replace half the butter with olive oil.

Storage

Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent separation. If the sauce thickens too much when reheated, whisk in a little milk to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Parmesan cheese is traditional for Alfredo sauce, but you can also use Pecorino Romano for a sharper flavor. Avoid pre-grated cheeses with anti-caking agents as they may not melt smoothly.

How do I prevent the sauce from separating?

Cook the sauce gently over medium or low heat and whisk continuously. Avoid boiling vigorously, which can cause dairy proteins to separate. Adding the cheese off direct high heat also helps maintain a smooth texture.

Olive Garden Copycat Alfredo Sauce Recipe

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★★★★★

4.9 from 249 reviews

This creamy, rich Alfredo Sauce recipe is a perfect Olive Garden copycat that’s easy to make at home. It features a buttery garlic base thickened with flour, combined with heavy cream, milk, and grated Parmesan cheese to create a velvety sauce ideal for coating fettuccine or your favorite pasta. Garnished with fresh parsley and extra Parmesan, this sauce delivers restaurant-quality indulgence with simple ingredients.

• Author: mia
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Serves 4
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Alfredo Sauce

• 6 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 1 ½ cups heavy cream
• 1 ½ cups milk (2%)
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Garnish

• Chopped parsley
• Extra grated Parmesan cheese

Instructions

1. Melt Butter and Sauté Garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook until fragrant, releasing its aroma but not browned, about 1-2 minutes.
2. Add Flour and Thicken: Whisk in the all-purpose flour to the butter-garlic mixture. Stir continuously; the mixture will start to thicken to a paste-like consistency, which helps create the sauce base.
3. Incorporate Heavy Cream: Gradually whisk in the heavy cream. Stir thoroughly as it thickens further into a rich paste, which forms the creamy body of the sauce.
4. Add Milk and Smooth Sauce: Slowly whisk in the milk. Initially, the sauce may clump but continue whisking steadily until it smooths out into a silky texture.
5. Mix in Parmesan Cheese and Simmer: Sprinkle in the grated Parmesan cheese and bring the heat to a low simmer. Stir frequently until the sauce bubbles gently and thickens to the desired consistency.
6. Season Sauce: Taste and season with salt and freshly ground black pepper according to preference to enhance the flavors.
7. Combine with Pasta: Use tongs to add cooked fettuccine pasta directly into the Alfredo sauce in the skillet. Toss well to evenly coat each strand with the creamy sauce.
8. Garnish and Serve: Transfer to serving plates and top with chopped parsley and additional Parmesan cheese for a fresh and flavorful finish.

Notes

• For best results, use freshly grated Parmesan cheese rather than pre-grated powders to maximize flavor and meltability.
• Adjust the thickness by varying cream and milk ratios or cooking time; simmer longer for thicker sauce.
• Serve immediately for optimal texture; reheated Alfredo sauce may separate or become grainy.
• Substitute gluten-free flour to make the sauce gluten-free if desired.
• Leftover sauce can be stored in the refrigerator for up to 3 days; reheat gently over low heat with a splash of milk to restore creaminess.

Keywords: Alfredo sauce, Olive Garden copycat, creamy pasta sauce, homemade Alfredo, Parmesan sauce