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Olive Garden Alfredo Sauce is the copycat I make when my family wants creamy pasta without a trip to the restaurant. It is thick and buttery, loaded with Parmesan and garlic, and it coats every strand of fettuccine instead of pooling at the bottom of the bowl.
My family asked for Olive Garden Alfredo so often that I started making it at home, and after enough rounds in my kitchen it became one of the most requested pasta dinners we have. It is one of the oldest recipes on my site, with hundreds of reviews, and I still come back to it whenever I need a dinner I know everyone will eat.
The thing that makes this version work is the mix of heavy cream and whole milk instead of cream alone. Cream by itself can turn heavy and pasty, and the splash of whole milk keeps the sauce silky and pourable. A little flour whisked into the butter first is what holds it all together so it stays smooth.
I love serving this with a big bowl of Olive Garden salad for a full copycat dinner at home. You can find more of my copycat restaurant recipes here too.
Key Ingredients
Salted butter: This is the base of the sauce and where the garlic flavor blooms. If you only have unsalted, add a pinch more salt to make up for it.
Heavy cream and whole milk: Using both is what gives this sauce its texture. Cream alone gets heavy and thick, and the whole milk keeps it silky and pourable. I do not recommend skim or 2 percent, since the lower fat makes the sauce thin and more likely to break.
All-purpose flour: A little flour whisked into the butter is the quiet workhorse here. It thickens the sauce so it clings to the pasta instead of running to the bottom of the bowl.
Fresh Parmesan: Grate it off a block. A good Parmesan is most of the flavor in this sauce, so it is worth using a real wedge instead of the canister kind.
How to make Olive Garden Alfredo Sauce
Step 1: Cook the Fettuccine Boil the fettuccine in well-salted water to al dente, then drain and set it aside. Scoop out about half a cup of the pasta water first in case you need it later.
Step 2: Melt the Butter and Garlic Melt the butter in a large skillet over medium heat, then whisk in the minced garlic, garlic powder, and salt. Adding the salt here spreads the seasoning through the whole sauce instead of leaving it sitting on top at the end.
Step 3: Build the Sauce Sprinkle the flour over the butter and whisk it smooth. Slowly pour in the heavy cream and whole milk while whisking, bring it to a gentle boil, then drop the heat to low and simmer for 2 to 3 minutes until it thickens slightly.
Step 4: Add the Parmesan Lower the heat and whisk in the Parmesan a little at a time until the sauce is smooth and glossy. This is the step where patience pays off, so do not rush it.
Step 5: Toss with the Pasta Add the drained fettuccine to the skillet and use tongs to toss until every strand is coated.
Step 6: Garnish and Serve Top with fresh chopped parsley and serve right away while it is warm and creamy.
Message from Jenn
“After this many rounds in my kitchen, this is one of the few recipes I make without thinking twice. I know the sauce will come out smooth, I know there will be enough to go around, and I know my family will clean their plates.”
More Ways to Use This Alfredo Sauce
This sauce does a lot more than coat fettuccine.
Spread it on a pizza crust with chicken and cheese for a quick chicken Alfredo pizza. Use it in place of jarred sauce in my chicken Alfredo bake, or roll it up with chicken and noodles in my chicken Alfredo lasagna rollups.
What I’ve Learned Making This
- Add protein or veggies: Cooked chicken or shrimp turn this into a full dinner. Broccoli, mushrooms, or asparagus stirred in at the end add color and a little crunch.
- Season the pasta water well: Salt the water generously before the fettuccine goes in. Well-seasoned noodles make the whole dish taste better.
- Finish with extra Parmesan: A little fresh Parmesan and cracked pepper over the top right before serving goes a long way.
How to Store and Reheat
Refrigerator: Store leftovers in an airtight container for up to 6 days. I like to keep extra sauce in a jar, separate from the pasta.
Freezer: Freeze the sauce on its own for up to 6 months in a freezer-safe container. Thaw it in the fridge before using.
Reheating: Warm it gently. Microwave in short bursts and whisk, or heat on the stovetop over low. Add a splash of milk if it has thickened too much.
Browse all my copycat recipes for more sit-down favorites made at home
More Copycat and Pasta Recipes
- Better Than Takeout Fried Rice
- Shrimp Alfredo Pasta
- Olive Garden Pasta e Fagioli
- Copycat Starbucks S’mores Bars
Olive Garden Alfredo Sauce
Ingredients
- 6 tablespoons salted butter
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1¼ cups heavy whipping cream
- 1½ cups whole milk
- 1 cup Parmesan cheese shredded
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 16 ounce package fettuccine
- Fresh parsley finely chopped
Instructions
- 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, garlic powder and salt. Whisk together to combine.6 tablespoons salted butter, 1 tablespoon minced garlic, 1 teaspoon garlic powder, ½ teaspoon salt
- 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.2 tablespoons all-purpose flour, 1¼ cups heavy whipping cream, 1½ cups whole milk
- Add Parmesan cheese and whisk together.1 cup Parmesan cheese
- Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce.16 ounce package fettuccine
- Garnish with fresh parsley and serve.Fresh parsley
Jenn’s Notes
- Refrigerator: Store any leftovers in the refrigerator for up to 6 days.
- Freezer: Freeze the sauce for up to 6 months. Place it in a freezer-safe container and thaw it prior to use in the fridge.
- Reheating Instructions: Reheat your alfredo sauce by microwaving it (time varies depending on the quantity) and then whisking until smooth. To reheat on the stovetop – heat up over low heat until warmed through. To make sure that sauce doesn’t get too thick, add a little splash of milk or chicken broth when reheating for an extra creamy texture.
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.
I am making this tonight. My question is flavor wise which do you prefer? Older or New version. Olive Gardens Alfredo is so yummy. I want to make whichever is closest. I have all ingredients for either version. Thanks
I am making this tonight. My question is flavor wise which do you prefer? Older or New version. Olive Gardens Alfredo is so yummy. I want to make whichever is closest. I have all ingredients for either version. Thanks
I would LOVE for you to try both and let me know which you prefer!
Hi! I feel like crying over here… I’ve made your delicious recipe a few times and I could’ve sworn there was cream cheese in there? I think it was 2 tablespoons?
This is a revised version. Her original recipe does call for 2 tablespoons of cream cheese, and Italian blend cheese.
I agree. I want the old recipe back or a posted alternate version.
The old recipe can actually be found in the notes section of the recipe card above! But for your convenience here it is again!
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.
Very very salty! Followed recipe exactly. The mixed cheese may be better replaced with fresh parmigiana. Cut way back or eliminate the salt. Should be enough salt in the cheese.
By Italian cheese blend, are you referring to the plastic canister of Parmesan/romano or do you mean the bags of shredded cheese with mozzarella and other Italian cheeses in it?
Would this be ok frozen?
States it freezes well.
recipe calls for one pint of cream…what kind of cream? Heavy whipping cream?
What kind of cream?
I used heavy cream. It was phenomenal
This tasted EXACYLY like Olive Gardens alfredo sauce! So delicious! Whole family loved it! Thank you for the recipe!
This was amazing. I doubled the recipe and it came out a bit buttery so I added a bit more cheese and wow. I mean wow. The whole family of 7 loved it!!!
That is not Alfredo sauce. Alfredo sauce contains three ingredients…butter, heavy cream and parmesan cheese.
Well duh. This is OLIVE GARDEN Alfredo Sauce. Completely different and way better. Don’t be a jerk. If you don’t like it move on and stop being rude. ??????
Yes!!! Just move on and don’t be rude Maggie
This sauce is so easy and so good! I served it over linguini pasta and shrimp for myself, grilled chicken for my husband.
So glad you liked it!
You do realize there’s more than one way to make almost everything! Stop being so negative and realize this sounds amazing for people who want something delicious! Go crap on someone else’s day!
Maggie why would you feel the need to say that? It’s petty and disrespectful. It’s her recipe, she took the time to test it, she took the photos and posted it for others so she can call it whatever she wants. And if you know what’s in Alfredo sauce make your own recipe instead of tearing someone else’s down.
Amen!!
Exactly! Well said..Thanks Jenn for sharing this and all your other amazing copycat recipes.