The Cozy Cook

Olive Garden’s Alfredo Sauce

Make Olive Garden’s Alfredo Sauce Recipe at home in just 20 minutes! Pair it with Fettuccine for an easy dinner idea the whole family will love!

Love Olive Garden Copycat Recipes?! Try these Chicken Gnocchi or Zuppa Toscana Soup recipes next!

Overhead view of a skillet full of Fettuccine Alfredo with kitchen tongs in the middle.

I know it’s a restaurant chain, but honestly, Olive Garden’s Alfredo Sauce recipe is just perfect in my book. Hands-down. Chain or no chain, I love it.

(And you won’t believe how easy it is to make at home!)

PRO Tips For Making Olive Garden 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. You can also just use Parmesan.
  • You can use half and half instead of half heavy cream/half milk.
  • 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, and Tortellini Alfredo with Broccoli is delicious as well!

How to Make Alfredo Sauce

Melt the butter. Add the garlic and cook for 1 minute.

A skillet with melted butter and minced garlic in it.

Whisk in the flour. Add heavy cream and milk. Gradually whisk in the cheese.

Final steps in making Alfredo sauce by adding cheese to a pot and stirring it into the sauce

Add cooked Fettuccine. Sauce will continue to thicken upon standing.

Tip: I like to use 3/4 lb. of fettuccine for saucier pasta, but this recipe will satisfy a full pound as well.

A skillet with Fettuccine Alfredo being added to it and mixed into the sauce.

Creamy Fettuccine Alfredo in a skillet with rolls in the background.

Tips for Extra-Creamy Sauce

  • Use blocks of (high-quality) cheese and shred it yourself for extra creamy 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. Otherwise the dairy will separate and the consistency will be grainy.
  • High-quality butter is important. I like Land O’ Lakes brand.

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 shredding the cheese 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.

Making 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. Reheating in a makeshift double boiler is the best reheating method to restore it back to it’s original form.  (Either by itself or when combined with pasta.)
  • 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 skillet filled with Fettuccine Alfredo with kitchen tongs pulling noodles up.

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Fettuccine Alfredo sprinkled with parsley in a white bowl with rolls in the background.

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Overhead view of a pan filled with Creamy Fettuccine Alfredo with kitchen tongs.

Olive Garden Alfredo Sauce

4.95 from 188 ratings
Make Olive Garden's Alfredo Sauce Recipe at home in just 20 minutes! Pair it with Fettuccine for an easy dinner idea the whole family will love!

Ingredients

  • 6 Tablespoons salted butter, high quality
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1 ½ cups heavy cream
  • 1 ½ cups milk, any kind
  • 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

  • Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
  • Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
  • Whisk in the flour and cook for 1 minute, stirring continuously.
  • Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
  • Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.
  • Slowly stir in the cheese. Taste and season with salt/pepper if desired.
  • Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.
  • Garnish with chopped parsley and serve!

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.

For Saucier Pasta: Use 3/4 lb. pasta instead of a full pound.

Pro Tips for Reheating:

  • Alfredo sauce will thicken up and harden as it cools, but can be easily microwaved or slowly reheated on the stove top. Reheating in a makeshift double boiler is the best reheating method to restore it back to it's original form. 
  • 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

Calories: 624kcal, Carbohydrates: 62g, Protein: 20g, Fat: 33g, Saturated Fat: 20g, Cholesterol: 153mg, Sodium: 399mg, Potassium: 357mg, Fiber: 3g, Sugar: 2g, Vitamin A: 925IU, Vitamin C: 2mg, Calcium: 347mg, Iron: 2mg
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

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504 comments on “Olive Garden’s Alfredo Sauce”

  1. Made it with lobster ravioli and YUMMMM. Turned out amazing! Thank you

  2. Served over spinach tortellini with steamed broccoli. It was amazing. I will definitely be passing this recipe on to family.

    • I’m so happy that you enjoyed the recipe Linda and I love how you served it, absolutely delicious! Thank you so much for taking the time to leave a review! -Stephanie

  3. THIS TASTES AMAZING! 😩Literally just like Olive Garden! Thank You! 

  4. Ok Stephanie please help me!!! So I graded my own cheeses and it was bubbling and my Alfredo isn’t grainy but it’s chunky. And the chunks taste like cheese….I’m confused.

    • Hi Brian! Was the liquid bubbling when you added the cheese? You don’t want a super hot base when you add the cheese… you want to sprinkle the grated cheese in gradually and mix continuously over low heat. Once incorporated, remove from the heat. Let me know where in the process it went wrong, this one is all about the temperature.

  5. Awesome!! Thanks Stephanie!!

  6. If I plan on serving this in a couple days should I not do the fettuccini noodles til then or should I make it all and refrigerate it and reheat it when I’m going to serve it?

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