Copycat Olive Garden Alfredo Sauce

Why You’ll Love This Recipe

I love this sauce for how quick and foolproof it is. There’s no flour or roux to fuss with—just butter, garlic, cream, and Parmesan melting together into a silky, decadent sauce. It’s ideal for busy nights when I want something impressive but easy, and it pairs beautifully with pasta, grilled chicken, seafood, or even steamed vegetables. It tastes just like Olive Garden’s classic Alfredo, if not better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup (1 stick) unsalted butter

• 1 tablespoon minced garlic

• 2 cups (1 pint) heavy cream

• 1½ cups freshly grated Parmesan cheese

• ½ teaspoon salt (or to taste)

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon ground nutmeg (optional, for warmth and depth)

• Fresh chopped parsley (optional, for garnish)

• Cooked pasta of choice (fettuccine recommended)

Directions

Step 1 – Melt the Butter:
I start by melting the butter in a large skillet or saucepan over medium heat. Once it’s fully melted, I add the minced garlic and sauté it for 1 to 2 minutes until fragrant, making sure not to let it brown.

Step 2 – Add the Cream:
Next, I pour in the heavy cream and stir well. I bring it to a gentle simmer over medium heat, stirring frequently so the cream doesn’t scorch.

Step 3 – Add the Cheese:
Once the cream is lightly bubbling, I reduce the heat to low and gradually stir in the Parmesan cheese. I add it slowly and keep stirring until it’s completely melted and smooth.

Step 4 – Season the Sauce:
I season the sauce with salt, freshly ground black pepper, and a pinch of ground nutmeg for a little extra depth. Then I let it simmer on low for another 3 to 5 minutes until it thickens slightly.

Step 5 – Serve:
I remove the sauce from the heat and immediately toss it with hot cooked pasta—fettuccine is the classic choice. I finish it off with a sprinkle of chopped parsley for color and freshness.

Servings and timing

This recipe makes about 6 servings, with each serving around ¼ cup of sauce. It takes 5 minutes to prep and 15 minutes to cook, making it a 20-minute meal from start to finish.

Variations

• Add protein: I love serving this sauce over grilled chicken, shrimp, or seared scallops for a full meal.

• Spicy version: A pinch of crushed red pepper flakes adds a subtle kick.

• Lighter option: I swap half of the cream with whole milk or use half-and-half, though the sauce won’t be as rich.

• Cheese blend: I sometimes mix in Romano or Asiago with the Parmesan for a different flavor.

• Roasted garlic twist: For a more mellow garlic flavor, I use roasted garlic instead of sautéed fresh garlic.

Storage/Reheating

I store any leftover Alfredo sauce in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop or in the microwave at low power, adding a splash of cream or milk to loosen it up. This sauce does not freeze well due to the dairy—it can separate when thawed.

FAQs

Can I use pre-shredded Parmesan?

I don’t recommend it. Freshly grated Parmesan melts more smoothly and gives the sauce that classic creamy texture without becoming grainy.

How do I prevent the sauce from curdling?

I avoid high heat once the cheese is added. Keeping the temperature low and stirring continuously helps keep the sauce smooth and stable.

Can I make this sauce ahead of time?

Yes, but it’s best served fresh. If I make it in advance, I reheat it gently and add a bit of extra cream or milk to bring it back to life.

Is this sauce gluten-free?

Yes, there’s no flour or thickening agent in the recipe, so it’s naturally gluten-free—just make sure to serve it over gluten-free pasta if needed.

What pasta goes best with Alfredo sauce?

Fettuccine is the classic choice, but I’ve also enjoyed it with penne, linguine, or even tortellini. Any pasta that can hold onto the sauce works beautifully.

Conclusion

This Copycat Olive Garden Alfredo Sauce is everything I want in a comforting, restaurant-style pasta dish—creamy, rich, cheesy, and incredibly satisfying. It’s quick enough for weeknights but indulgent enough for a special meal. Once I started making it at home, I stopped ordering Alfredo out—it’s just that good.

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