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Copycat Olive Garden Alfredo Sauce Recipe

A fork lifting fettuccine coated in thick, creamy olive garden alfredo sauce, showing a delicious cheese pull.
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Make the rich, creamy, restaurant-style Alfredo sauce you love at home. This recipe delivers the velvety texture and cheesy flavor of the Olive Garden favorite quickly.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 ½ cups heavy cream
  • 2 cups freshly grated Parmesan cheese
  • ½ cup freshly grated Romano cheese
  • 4 ounces cream cheese, cut into cubes
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • ½ cup reserved pasta water (for thinning)

Instructions

  1. Melt the butter in a wide sauté pan over medium heat.
  2. Add the minced garlic to the melted butter and cook for one minute until fragrant. Do not let the garlic brown.
  3. Whisk in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low.
  4. Add the cream cheese cubes, one at a time, whisking constantly until each piece is fully melted and incorporated into the cream mixture. This step helps create the velvety texture.
  5. Gradually whisk in the grated Parmesan and Romano cheeses until the sauce is smooth. Keep the heat low to prevent the cheese from clumping or separating.
  6. Season the sauce with salt and pepper to your preference.
  7. If the sauce is too thick, slowly whisk in small amounts of the reserved hot pasta water until you reach your desired consistency. This water helps the sauce cling to the pasta.
  8. Toss immediately with cooked fettuccine or use as a dipping sauce for breadsticks.

Notes

  • For the best texture, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • If the sauce separates, remove it from the heat and whisk in one tablespoon of cold water or milk to try and bring it back together.
  • This sauce is excellent served over chicken or shrimp for a complete meal.

Nutrition

Find it online: https://mdlatdmm.com/olive-garden-alfredo-sauce-recipe/