How to make Copycat Olive Garden Fettuccine Alfredo Sauce! Hands down the best Alfredo sauce and it is not only an easy family dinner right, but its rich, creamy flavor is just as good as eating it in the restaurant!
Copycat Olive Garden Chicken Alfredo Sauce
Pasta is one of our go-to family dinners and fettuccine alfredo sauce is for sure a favorite! Once you try this Copycat Olive Garden Fettuccine Alfredo Sauce, you will never have to go out for pasta again!
Who doesn’t love the bottomless breadsticks and salad from the Olive Garden? Not to mention, their alfredo sauce is totally to die for, but taking a family of five out for dinner can get really expensive. That is why I love this homemade sauce that all of my boys just love (and will actually eat…which is a miracle!)
I am always looking for an easy dinner and this recipe it so easy to make. You can literally have the sauce ready by the time the pasta is done cooking. Just get your pot of boiling water ready for your pasta of choice and start the sauce while the pasta is cooking.
Ingredients / Shopping List
- 6 tablespoons salted butter
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy whipping cream
- 1 ½ cups whole milk
- 1 cup parmesan cheese, shredded
- ½ teaspoon salt
- 16 oz package fettuccine
- Fresh parsley, finely chopped
How to make Copycat Olive Garden Alfredo Sauce
- In a medium saucepan or skillet melt butter over medium heat. Whisk in the minced garlic and garlic powder.
- Whisk in the flour and then slowly add the heavy cream and milk (while still whisking).
- Let boil, reduce him to low and simmer 2-3 minutes.
- Whisk in the parmesan cheese.
- Toss with cooked fettuccini or other pasta.
- Garnish with fresh parsley and serve.
Tip: If too thick, add 1/2 cup – 1/4 cup milk.
What I also love is that there are a ton of great add in’s! Here are some of the things we love to add to our fettuccini alfredo recipe! (Chicken Alfredo is one of our favorite additions)
- fresh pepper
- red pepper flakes
- parmesan cheese
More Ways to Use Alfredo Sauce
This sauce is very versatile. There are a ton of other recipes that you can incorporate this easy Alfredo sauce.
- Use the sauce on a pizza crust and top it with chicken and cheese and voila – you have Chicken Alfredo Pizza!
- Substitute it for the spaghetti sauce in a lasagna and make an Alfredo Lasagna!
- Mix it with penne pasta and add chicken and make a Cheesy Chicken Alfredo Bake Casserole!
Speaking of easy dinners, we recently found a new favorite. Do you love buffalo wings and ranch? Then you should for sure try our Buffalo Chicken Enchiladas. The cool ranch with the spicy buffalo sauce is the perfect combination!
How to Store
You can store any leftovers in the refrigerator for up to 6 days. You can also freeze the sauce for up to 6 months. Just place in a freezer safe container and thaw prior to use in the fridge.
More Great Copycat Recipes
DoubleTree Chocolate Chip Cookies (Copycat Recipe) | Copycat Starbucks S’mores Bars | Copycat Neiman Marcus Chocolate Chip Cookies | Copycat Cool Whip Recipe | Copycat PF Changs Mongolian Beef | Better Than Takeout Fried Rice | Copycat Harry Potter Butterbeer Recipe
Copy Cat Olive Garden Alfredo Sauce Recipe
How to make Copycat Olive Garden Fettuccini Alfredo Sauce! Hands down the best Alfredo sauce and it is not only an easy family dinner right, but its rich, creamy flavor is just as good as eating it in the restaurant!
- 6 tbsp salted butter
- 1 tbsp minced garlic
- 2 tbsp all-purpose flour
- 1 ½ cups heavy whipping cream
- 1 ½ cups whole milk
- 1 cup Parmesan cheese (shredded)
- 1 tsp garlic powder
- ½ tsp salt
- 16 oz package fettuccine
- Fresh parsley (finely chopped)
Cook pasta per package directions, drain and set aside.
In a large skillet over medium heat add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine.
Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2-3 minutes.
Add Parmesan cheese and whisk together.
Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce.
Garnish with fresh parsley and serve.
Note: This recipe was updated on Jan 18, 2020. If you are looking for the old version of my recipe, please see it below:
½ Cup Butter
2 Tbs Flour
2Tbs Cream Cheese
1 Tsp Garlic Powder
1 Tsp Salt
1 Pint Cream
½ Cup Shredded Italian Cheese Blend
In a skillet over medium heat melt butter. Add Flour, cream cheese, garlic powder, salt, and whisk. Add Cream, whisk until thick. Add Italian cheese blend, stir until melted, and serve over bed of pasta. If the sauce is too thick, add ¼ cup milk.
Nutrition per serving
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