Olive Garden Alfredo Sauce

This homemade Olive Garden Alfredo Sauce recipe comes straight from the restaurant itself! It takes just 15 minutes to make, and pairs perfectly with fettuccine.

Love Olive Garden Recipes?! Try my Olive Garden Salad Dressing and Stuffed Chicken Marsala next!

A gray plate full of fettuccine Alfredo with fresh parsley on the side and a fork in the back.

If you’ve been wondering about Olive Garden’s Alfredo sauce recipe, worry not! I’ve got it.

That’s right. I’ve got the exact recipe.

As much as I’d love to brag about my secret connection to Olive Garden’s prized recipe collection, this one is actually just listed right on their website. (Along with several other Olive Garden Copycat Recipes that I’ve made.)

Homemade Alfredo Sauce:

-Olive Garden’s Alfredo Sauce recipe is made with Parmesan and Romano Cheeses, however you can also incorporate Mozzarella, Gruyere, Gouda, or Asiago.

If you don’t have heavy cream, you can use 1 pint of half and half and 1 cup of milk if needed.

If you only have evaporated milk, just use half the amount of milk and replace the other half with water. You won’t compromise flavor or consistency by doing this in creamy sauces like this one.

-You can even experiment with different pastas. I like fettuccine because the noodles soak up that thick sauce well. Bow tie pasta does great with Alfredo sauce too, as I’ve proven in this Skillet Chicken Alfredo Recipe.

Tips for Extra-Creamy Alfredo Sauce

  • Use blocks of cheese and shred it yourself for extra creamy, non-grainy results.
  • Let the cheese come down to room temperature before adding it to the sauce.
  • Sprinkle in the cheese gradually, the sauce should be warm but not too hot.

Note: Bagged shredded cheese has cellulose added to it to prevent the cheese from sticking together in the bag. Cellulose repels moisture, which makes it melt poorly in comparison to cheese you shred yourself.

⭐Pro Tip:

  • Alfredo sauce continues to thicken upon standing, and thickens even more when it’s added to pasta.
  • Refrain from adding additional cheese to thicken it up, the consistency is generally on the thinner side.

Can you Make Alfredo Sauce Ahead of Time?

  • Alfredo sauce is a convenient make-ahead and freezable sauce. Unlike some other cheese sauces, the flour in this recipe helps it to maintain it’s consistency when cooled and reheated.
  • It can be stored in the refrigerator for up to 3 days.
  • It can also be frozen and is best if used within 1-2 months.

How to Reheat Alfredo Sauce

  • Alfredo sauce will thicken up and harden as it cools, but can be easily microwaved or slowly reheated on the stove top. You’ll see it begin to take on more of it’s original form as it reheats.
  • Frozen Alfredo sauce should be thawed overnight in the fridge before heating.
  • If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out.

A fork twisting up fettuccine Alfredo on a gray play with fresh green parsley.

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Print
4.14 from 105 votes
Servings: 4
Olive Garden Alfredo Sauce
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
 
Author: Stephanie
Course: Main Course
Cuisine: Italian
Keyword: Alfredo Sauce, Olive Garden Alfredo Sauce

This Olive Garden Alfredo sauce recipe comes straight from the restaurant itself! It takes just 20 minutes to make, and pairs perfectly with fettuccine. 

Ingredients
  • 6 Tablespoons butter high quality
  • 1 Tablespoon garlic minced
  • 2 Tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 ½ cups heavy cream
  • ½ cup Parmesan cheese grated and at room temperature
  • ½ cup Romano cheese grated and at room temperature
  • Salt and black pepper to taste
  • 1 lb. Fettuccine
  • Parsley to garnish
Instructions
  1. Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
  2. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
  3. Whisk in the flour. Gradually add the milk and heavy cream, whisking constantly.
  4. Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers.

  5. Slowly sprinkle in the cheeses, continuing to whisk.

  6. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce an it will get thicker still.
  7. Garnish with chopped parsley, and serve!
Recipe Video
Recipe Notes

Note: You may be tempted to add more cheese to thicken to sauce, but it continues to thicken upon standing and even when added to the pasta.

Alfredo sauce is generally thinner than you may think and thickening it further may make it too rich.

How to Reheat Alfredo Sauce

  • Alfredo sauce will thicken up and harden as it cools, but can be easily microwaved or slowly reheated on the stove top. You'll see it begin to take on more of it's original form as it reheats. 
  • Frozen Alfredo sauce should be thawed overnight in the fridge before heating.
  • If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out.
Nutrition Information
Calories: 1063, Fat: 64g, Saturated Fat: 38g, Cholesterol: 293mg, Sodium: 597mg, Potassium: 486mg, Carbohydrates: 92g, Fiber: 3g, Sugar: 7g, Protein: 29g, Vitamin A: 2205%, Vitamin C: 1.2%, Calcium: 491%, Iron: 2.5%

Source: Olive Garden

This Olive Garden Alfredo sauce recipe comes straight from the restaurant itself! It takes just 15 minutes to make, and pairs perfectly with fettuccine. | The Cozy Cook | #pasta #italianfood #olivegarden #alfredosauce #comfortfood #fettuccine #copycatrecipe #meatless