Olive Garden Alfredo Sauce Recipe

Introduction

This Olive Garden-style Alfredo sauce is rich, creamy, and bursting with cheesy flavor. Perfectly paired with fettuccine, it’s a comforting dish that can be made easily at home in about 30 minutes.

Ingredients

• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 4 oz grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Fettuccine pasta (typically 8 oz dry for 4 servings)

Instructions

1. Step 1: Melt the butter over medium-high heat in a saucepan. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn it.
2. Step 2: Whisk in the flour and stir continuously to form a roux. Cook for about one minute to eliminate the raw flour taste.
3. Step 3: Gradually whisk in the heavy cream and whole milk. Reduce the heat to low and simmer gently, stirring often until the sauce thickens and bubbles, about 5-7 minutes.
4. Step 4: Stir in the grated parmesan cheese and continue cooking on low heat until the cheese has fully melted and the sauce is smooth. Season with salt and pepper to taste.
5. Step 5: While the sauce cooks, boil the fettuccine in salted water until al dente, typically 10-12 minutes. Drain well.
6. Step 6: Add the drained pasta to the sauce and toss gently to coat the fettuccine evenly.
7. Step 7: Garnish with fresh chopped parsley and serve immediately for the best texture and flavor.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with more whole milk or use half-and-half.
• Add cooked chicken, shrimp, or steamed vegetables to turn this into a complete meal.
• Use freshly grated parmesan cheese for best melting and flavor.
• Avoid boiling the sauce; gentle simmer helps prevent curdling and keeps it creamy.

Storage

Store any leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on low heat while stirring to prevent the sauce from separating. It’s best to reheat with a splash of milk to restore creaminess. Leftover pasta with sauce can also be refrigerated and reheated similarly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta with this sauce?

Yes, this Alfredo sauce works well with other pasta shapes like linguine, penne, or rigatoni. Just adjust cooking times accordingly.

How can I prevent my Alfredo sauce from becoming grainy?

Use fresh parmesan cheese and melt it slowly over low heat. Avoid boiling the sauce and stir continuously to maintain a smooth texture.

Olive Garden Alfredo Sauce Recipe

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★★★★★

4.8 from 83 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Olive Garden Alfredo Sauce recipe delivers a rich, creamy, and authentic Italian-American sauce perfect for coating fettuccine pasta. Made with butter, garlic, a roux base, heavy cream, milk, and freshly grated Parmesan cheese, this sauce offers a velvety texture and indulgent flavor. Ideal for a comforting homemade pasta dinner, it’s garnished with fresh parsley to add a touch of color and freshness.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 4 oz grated Parmesan cheese
• Salt and pepper to taste

Pasta

• 8 oz dry fettuccine pasta (typical quantity for 4 servings)

Garnish

• Fresh parsley, chopped

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Instructions

1. Prepare the Garlic Butter: Melt 2 tablespoons of butter over medium-high heat in a saucepan. Add the minced garlic and sauté for 1-2 minutes until fragrant, making sure the garlic does not burn to preserve its delicate flavor.
2. Make the Roux: Whisk in 2 tablespoons of all-purpose flour into the melted butter and garlic mixture. Stir continuously to form a roux and cook for about one minute to eliminate the raw flour taste while creating a thickening base for the sauce.
3. Add Cream and Milk: Gradually whisk in 2 cups of heavy cream and 1 cup of whole milk into the roux. Reduce the heat to low and let the mixture simmer gently, stirring frequently, until the sauce thickens and bubbles, approximately 5-7 minutes.
4. Incorporate Parmesan Cheese: Stir in 4 ounces of grated Parmesan cheese. Continue to cook on low heat, stirring until the cheese is fully melted, producing a smooth and creamy sauce. Season with salt and pepper to taste.
5. Cook Fettuccine: In a large pot of salted boiling water, cook the fettuccine pasta until al dente, typically 10-12 minutes. Drain well.
6. Combine Pasta and Sauce: Add the drained fettuccine directly into the sauce and toss gently but thoroughly to coat all the pasta evenly with the creamy Alfredo sauce.
7. Garnish and Serve: Sprinkle freshly chopped parsley over the pasta for a pop of color and fresh herbal note. Serve immediately to enjoy the best texture and flavor.

Notes

• Be careful not to burn the garlic while sautéing to maintain a fresh flavor.
• Use freshly grated Parmesan cheese for best melting and sauce texture.
• The sauce thickens as it simmers; adjust heat to avoid boiling vigorously.
• To keep pasta creamy, toss the pasta in sauce right after draining before it cools.
• Feel free to adjust salt and pepper according to personal preference.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Olive Garden Alfredo Sauce, Alfredo pasta sauce, creamy Alfredo recipe, homemade Alfredo, fettuccine Alfredo, garlic butter sauce