Olive Garden Alfredo Sauce Recipe

Why You’ll Love This Recipe

I enjoy how this recipe delivers a smooth and velvety sauce without needing anything complicated. The balance of butter, cream, and Parmesan creates a flavor that feels indulgent and classic. I also like that it comes together quickly, making it perfect for both busy evenings and special meals.

Ingredients

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

For the pasta:

16 ounces fettuccine or linguine

For the Alfredo sauce:

6 tablespoons salted butter
1 tablespoon minced garlic
1 teaspoon garlic powder
½ teaspoon salt
2 tablespoons all-purpose flour
1¼ cups heavy cream
1½ cups whole milk
1 cup freshly grated Parmesan cheese

For serving:

fresh parsley, finely chopped (optional)

Directions

I start by cooking the pasta according to the package instructions, then draining it and setting it aside.

In a large skillet over medium heat, I melt the butter until it starts to bubble. Then I add the minced garlic, garlic powder, and salt, whisking everything together.

Next, I sprinkle in the flour and whisk until the mixture becomes smooth and slightly thick.

I slowly pour in the heavy cream and milk while whisking continuously to keep the sauce smooth. I bring it to a gentle boil, then reduce the heat and let it simmer for a few minutes until it thickens slightly.

Once the sauce is ready, I add the grated Parmesan cheese and whisk until it melts completely and becomes creamy.

I add the cooked pasta directly into the skillet and toss it with tongs until every strand is well coated in the sauce.

Finally, I garnish with fresh parsley if I have it on hand and serve immediately.

Servings And Timing

This recipe makes about 4 servings.
Prep time: about 10 minutes
Cook time: about 10 minutes
Total time: about 20 minutes

Variations

I sometimes add grilled chicken, shrimp, or sautéed mushrooms to make the dish more filling. When I want extra flavor, I include a pinch of black pepper or a bit of Italian seasoning. I also like using different pasta shapes depending on what I have available.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the pasta gently on the stove and add a splash of milk or cream to bring back the smooth texture. I avoid high heat so the sauce stays creamy and doesn’t separate.

FAQs

Can I use pre-grated Parmesan cheese?

I prefer freshly grated Parmesan because it melts better and gives a smoother sauce.

How do I thicken the Alfredo sauce?

I let it simmer a bit longer, or I add a little more cheese to help it thicken naturally.

Can I make this sauce ahead of time?

Yes, but I find it best fresh. If I make it ahead, I reheat it gently with extra liquid.

What pasta works best with Alfredo sauce?

I like fettuccine or linguine, but I can use any pasta I enjoy.

Why is my sauce too thick?

If it gets too thick, I simply add a bit of milk or cream and stir until it reaches the right consistency.

Conclusion

I find this homemade Alfredo sauce to be one of the easiest ways to create a comforting, restaurant-style meal at home. It’s creamy, flavorful, and comes together quickly, making it a recipe I keep coming back to whenever I want something rich and satisfying.