Olive Garden Alfredo Sauce Recipe

Introduction

This Olive Garden-inspired Alfredo sauce is creamy, rich, and quick to make at home. Perfectly balanced with garlic and Parmesan, it pairs beautifully with fettuccine for a classic Italian favorite.

Ingredients

• 2 Tbsp butter
• 2 cloves garlic
• 2 Tbsp flour
• 2 cups cream
• 1 cup whole milk
• 4 oz grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley

Instructions

1. Step 1: Melt butter over medium-high heat and add minced garlic. Cook for 1-2 minutes until fragrant but not browned.
2. Step 2: Whisk in flour to form a roux, stirring constantly for about 1 minute to remove the raw flour taste.
3. Step 3: Gradually add the cream and milk, whisking continuously. Reduce heat to low and cook until the sauce thickens and becomes bubbly.
4. Step 4: Stir in the grated Parmesan cheese, continuing to cook on low heat until the cheese is fully melted and the sauce is smooth.
5. Step 5: Meanwhile, cook fettuccine pasta until al dente according to package instructions. Drain and add the pasta to the cheese sauce, tossing to coat evenly.
6. Step 6: Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Tips & Variations

• For a lighter version, substitute half-and-half for cream and milk combined.
• Add a pinch of nutmeg to enhance the sauce’s depth of flavor.
• Use freshly grated Parmesan instead of pre-grated for the best melting and flavor.
• Try adding cooked chicken or mushrooms for a heartier dish.

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 and adding a splash of milk or cream if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Alfredo sauce ahead of time?

Yes, you can prepare the sauce ahead and refrigerate it for up to 3 days. Reheat slowly on low heat with occasional stirring to restore its creamy texture.

What pasta works best with Alfredo sauce?

Fettuccine is the classic choice because its wide, flat shape holds the creamy sauce well, but you can also use linguine, tagliatelle, or even penne.

Olive Garden Alfredo Sauce Recipe

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★★★★★

4.6 from 51 reviews

This Olive Garden Alfredo Sauce recipe is a creamy, rich, and flavorful sauce perfect for coating fettuccine pasta. Made with butter, garlic, cream, milk, and parmesan cheese, it’s an indulgent classic that brings a restaurant-quality experience to your home kitchen. The sauce is thickened with a simple roux, ensuring a velvety texture that clings beautifully to pasta, topped with fresh parsley to add a hint of freshness.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 4 oz grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Fettuccine pasta (quantity to serve, typically 8 oz dry for 4 servings)

Instructions

1. Prepare the Garlic Butter: Melt 2 tablespoons of butter over medium-high heat in a saucepan. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic to preserve its flavor.
2. Make the Roux: Whisk in 2 tablespoons of all-purpose flour into the melted butter and garlic mixture. Stir continuously to form a roux, cooking for about a minute to remove the raw flour taste and to create a thickening base for the sauce.
3. Add Cream and Milk: Gradually whisk in 2 cups heavy cream and 1 cup whole milk into the roux. Reduce the heat to low and simmer gently, stirring regularly until the sauce thickens and becomes bubbly. This should take around 5-7 minutes.
4. Incorporate Parmesan Cheese: Stir in 4 ounces of grated parmesan cheese into the thickened sauce. Continue cooking on low heat, stirring until the cheese has fully melted into the sauce, creating a smooth and creamy texture. Season with salt and pepper to taste.
5. Cook Fettuccine: Meanwhile, cook fettuccine pasta in a large pot of salted boiling water until al dente, typically 10-12 minutes. Drain the pasta well.
6. Combine Pasta and Sauce: Add the drained fettuccine directly to the cheese sauce. Toss gently but thoroughly to ensure the pasta is evenly coated with the creamy Alfredo sauce.
7. Garnish and Serve: Finish by sprinkling fresh chopped parsley over the pasta for a pop of color and a fresh herb flavor. Serve immediately for best texture and taste.

Notes

• Use freshly grated parmesan cheese for the best flavor and texture; pre-grated cheese can sometimes lead to a grainy sauce.
• Be careful not to overheat the sauce once the cheese is added to prevent it from breaking or becoming oily.
• Adjust the thickness of the sauce by adding more cream or milk if needed.
• For a richer taste, you can substitute whole milk with additional heavy cream.
• Leftovers can be stored in the refrigerator for up to 2 days; gently reheat with a splash of milk to restore creaminess.

Keywords: Olive Garden Alfredo Sauce, Alfredo sauce recipe, creamy pasta sauce, fettuccine Alfredo, homemade Alfredo, Italian Alfredo, parmesan cheese sauce