Copycat Olive Garden Alfredo Sauce Recipe
The Best Homemade Olive Garden Alfredo Sauce
Rich, creamy, and ready in under 30 minutes — this copycat Olive Garden Alfredo sauce tastes just like the restaurant (honestly, better)
Important: Updated 6/04/2026. We’ve refreshed this post with additional tips, FAQs, and serving ideas based on MANY years of reader questions — the recipe itself is unchanged.
This copycat Olive Garden Alfredo sauce recipe has been a staple in my house for so many years that my kids who have left home and are married now make it regularly on their own. That’s the highest compliment a recipe can get! Before they flew the nest, teaching them this sauce was one of my non-negotiables — it’s that simple, that reliable, and that good. I usually throw in leftover protein or veggies to use up what’s in the fridge, and it turns out delicious every single time.
— Cathy Yoder
What Is Olive Garden’s Alfredo Sauce Made Of?
Olive Garden’s Alfredo sauce is a rich, cream-based sauce made with butter, heavy cream, and Parmesan cheese. This copycat version adds a small amount of cream cheese, which gives it that extra body and creaminess you taste at the restaurant. With just six ingredients and one saucepan, you can have it on the table in under 30 minutes.
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Why You’ll Love This Copycat Alfredo Sauce
- Six ingredients, one pan. No complicated technique, no fancy equipment. If you can stir, you can make this sauce.
- Better than the jar. Once you make this, store-bought Alfredo will taste thin and flat by comparison. Our readers agree — many say they will never buy jarred sauce again.
- Incredibly versatile. Pasta is just the beginning. Use it as a pizza sauce, a dipping sauce for breadsticks, or a base for chicken and veggie dishes.
- 989 five-star reviews and counting. This recipe has been made, loved, and shared by thousands of families since 2015.
- A recipe worth passing down. It’s simple enough to teach your kids before they leave home — and they will make it for the rest of their lives.
⭐⭐⭐⭐⭐ I’ve received many 5-star ratings, and comments from readers saying this is the best Alfredo sauce they have ever made. Here are just a few:
“This is the best Alfredo sauce I have ever made!!!! Thank you for the recipe!!!”
“This is the best Alfredo sauce ever. It’s the only recipe I ever use. I triple the recipe to have enough for my big family but it’s the best.”
“I have tried over a dozen Olive Garden copycat recipes and this is the only one that has even been close. And it was perfect! A raving hit for my very picky Alfredo sauce family. I paired them with the copycat breadsticks and I have a very happy tribe on my hands. Thank you!”
Ingredients for Copycat Olive Garden Alfredo Sauce
You only need six simple ingredients — most of which you likely already have on hand:
- 1 pint heavy cream
- ½ cup butter
- 2 tablespoons cream cheese
- 1 to 1½ cups fresh Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
The secret ingredient? Cream cheese. Olive Garden doesn’t actually use cream cheese in their sauce, but a small amount is what gives this copycat its signature richness and body. It’s the trick that makes this version taste so close to the real thing — maybe better.
How to Make Copycat Olive Garden Alfredo Sauce
Step 1: Melt the butter, cream, and cream cheese together
In a saucepan, combine the heavy cream, butter, and cream cheese. Bring to a light simmer over medium-high heat, stirring frequently until everything is melted and smooth.
Step 2: Whisk in the Parmesan and garlic powder
Right after the mixture comes to a light boil, whisk in the fresh Parmesan cheese and garlic powder. Keep stirring to fully incorporate the cheese.
Step 3: Simmer until thick
Reduce heat to medium-low and simmer for 5–10 minutes, until the sauce is thick enough to coat a metal spoon. Salt and pepper to taste, then serve immediately over hot pasta, as a dipping sauce, or however your heart desires.
The Key to Perfect Alfredo Sauce: Fresh Parmesan
This is the most important tip in the whole recipe: use fresh Parmesan cheese, not the dry powdered kind from the pasta aisle. That shelf-stable stuff is often too salty, doesn’t melt smoothly, and can make your sauce grainy or cause it to separate.
Your best options:
- A wedge of Parmesan, freshly grated at home — this gives you the smoothest melt and best flavor. Use the fine side of a box grater for best results.
- Fresh grated Parmesan from the refrigerated cheese section — the bags or tubs work well as long as the only ingredient is cheese. Avoid any that list cellulose, which is an anti-caking agent that prevents smooth melting.
- Avoid pre-shredded bags — the coating that keeps shreds from clumping also prevents them from melting cleanly into the sauce.
According to the FDA’s guidance on cheese storage and selection, fresh cheeses should be kept refrigerated and used within the recommended timeframe for best flavor and safety — good to keep in mind when shopping for your Parmesan.
Tips for the Best Copycat Olive Garden Alfredo Sauce
- Don’t rush the simmer. Low and slow is your friend here. If your sauce seems runny right after you add the cheese, give it a few more minutes on medium-low heat — it will thicken up.
- If it separates, whisk fast. Drop the heat to low and whisk rapidly to bring the fat back into the cream. This fixes it almost every time.
- Let the base boil before adding cheese. If you add the Parmesan too early, before the cream mixture has reached a proper simmer, the sauce can end up thin. Wait for that first light boil.
- Use a heavy-bottomed pan. A good stainless or enameled saucepan distributes heat more evenly and helps prevent scorching.
- Stir constantly. This sauce rewards attention. Don’t walk away from it.
Variations & Serving Ideas
One of the best things about this sauce is how many ways you can use it. I almost always toss in whatever leftover protein or vegetables are in the fridge — it’s a great way to clean out the refrigerator and end up with something that tastes intentional.
- Classic fettuccine Alfredo — cook a 16-oz box of fettuccine according to package directions, toss with the sauce, and top with a little extra fresh Parmesan.
- Chicken Alfredo — add 2 cups of chopped cooked chicken breast. Rotisserie chicken works beautifully here.
- Tortellini Alfredo — cook a 48-oz package of fresh cheese tortellini for 6 minutes, drain, and toss immediately with the sauce. Add chicken if you’d like.
- Shrimp Alfredo — sauté shrimp separately with a little butter and garlic, then serve over pasta with the sauce poured over the top.
- Broccoli Alfredo — steam broccoli florets and toss them in. This is my secret weapon for getting picky kids to eat vegetables.
- Alfredo pizza sauce — swap out your usual red sauce for this Alfredo on homemade pizza crust. Top with chicken and mozzarella for a white pizza the whole family will fight over.
- Breadstick dipping sauce — serve warm in a small bowl alongside homemade Olive Garden-style breadsticks. Absolute heaven.
- Low-carb option — serve over zucchini noodles or spaghetti squash for a lower-carb meal that still feels indulgent.
Storage & Reheating
Unlike the Alfredo sauce you get at Olive Garden, this homemade version reheats beautifully — which is one more reason it’s better than the restaurant.
- Refrigerator: Store leftover sauce in an airtight container for up to 5 days (3 days if chicken or shrimp has been mixed in).
- Reheating: Warm in a saucepan over low heat or microwave in 30-second intervals, whisking between each interval to bring it back together. It will smooth right out.
- Freezing: Not recommended. Dairy-based sauces tend to separate and become grainy after freezing and thawing. Make it fresh — it only takes 10 minutes.
- Can you can this sauce? No. Cream-based sauces are not safe for home canning.
Frequently Asked Questions About Copycat Olive Garden Alfredo Sauce
Does Olive Garden actually use cream cheese in their Alfredo sauce?
No — Olive Garden doesn’t use cream cheese in their restaurant recipe. But a small amount (just 2 tablespoons) mimics that extra creaminess and body you taste when you order it at the restaurant. It makes this copycat taste remarkably close to the real thing, and many readers say it’s even better.
Why is my Alfredo sauce gritty or clumpy?
This almost always comes down to the cheese. Pre-shredded Parmesan from a bag contains an anti-caking agent (often cellulose) that prevents it from melting smoothly. Use freshly grated Parmesan from a wedge, or look for refrigerated tubs where the only ingredient listed is cheese. Also make sure your sauce has reached a proper simmer before adding the cheese.
Why did my Alfredo sauce separate?
Separation usually happens if the heat is too high or the sauce cools too quickly. Fix it by reducing heat to low and whisking rapidly — this re-emulsifies the fat back into the cream. Adding the cheese before the butter and cream have fully melted together can also cause this, so always wait for that light boil first.
How much pasta does one batch of this sauce cover?
One batch makes about 3.5 cups of sauce and coats one standard 16-oz box of fettuccine generously. For a hungry family of 4, one batch is just right. For larger crowds, double the recipe — just make it in two separate batches rather than one giant pot for best results.
Can I make this Alfredo sauce ahead of time?
Yes! Make the sauce up to 5 days ahead and refrigerate it in a sealed container. Reheat gently on the stovetop or in the microwave, whisking to bring it back together. It tastes just as good reheated — sometimes better.
Can I freeze homemade Alfredo sauce?
Technically you can, but it’s not recommended. Cream-based sauces tend to separate when thawed, giving you a grainy texture. Since this sauce takes less than 15 minutes to make, it’s always better fresh. If you do freeze it, thaw slowly in the refrigerator and whisk vigorously while reheating, adding a splash of cream or milk to help it come back together.
How do I scale this recipe for a crowd?
Double it for 8–10 people, triple it for 12–15. Make separate batches rather than multiplying everything into one enormous pot — the sauce emulsifies more reliably in smaller quantities. The recipe makes approximately 3.5 cups per batch, with a serving size of about ½ cup per person over pasta.
Is this Alfredo sauce gluten-free?
Yes — the sauce itself contains no flour or gluten ingredients. Serve it over your favorite gluten-free pasta for a completely gluten-free meal.
What pairs well with this Alfredo sauce besides pasta?
So many things! Use it as a white pizza sauce on homemade pizza crust, a dipping sauce for copycat Olive Garden breadsticks, a topping for steamed broccoli or roasted veggies, or poured over grilled chicken or shrimp. It also works beautifully stirred into our homemade spaghetti sauce for a vodka-style sauce.
More Copycat Olive Garden Recipes You’ll Love
- Olive Garden Breadsticks Copycat Recipe
- Olive Garden Zuppa Toscana Soup Copycat Recipe
- Olive Garden Pasta e Fagioli Copycat Recipe
- Little Caesars Crazy Bread Copycat Recipe
- View All Copycat Recipes
Made this? Drop a ⭐ rating below — it helps more than you know!
Copycat Olive Garden Alfredo Sauce Recipe
Equipment
- Saucepan
Ingredients
- 1 pint heavy cream
- ½ cup butter
- 2 tablespoons cream cheese
- 1 to 1-1/2 cup fresh Parmesan cheese
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a saucepan combine heavy cream, butter and cream cheese. Bring to a simmer over medium high heat, then keep it simmering until all is melted and mixed well. Stir often!
- Right after the mixture comes to a light boil, whisk in the Parmesan cheese and garlic powder.
- Simmer this for 5-10 minutes on medium-low heat, just until it thickens enough to coat a spoon.
- Salt and pepper to taste.
- Serve over hot pasta, in place of red pizza sauce, or for dipping. It's great with grilled chicken or shrimp too.
Recipe Notes
Nutrition
Final Thoughts
This copycat Olive Garden Alfredo sauce is one of those rare recipes that earns a permanent spot in your rotation — the kind you make so often it becomes second nature, and eventually pass on. Six ingredients, one pan, under 30 minutes. Whether it’s a weeknight pasta dinner, a dipping sauce for breadsticks, or the base for a leftover chicken scramble, it delivers every single time.
⭐⭐⭐⭐⭐ If you try it, I’d love to hear how it turned out! Please leave a comment and a star rating below — your reviews help other readers find recipes worth making, and they mean the world to a small business like ours. ❤️
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This is the best Alfredo sauce i have ever made!!!! Thank you for the recipe!!!
I’m so glad you like it!! It’s one of the favorites around here!!
how much pasta for this recipe?
Any regular size package of pasta should work. 🙂
So this recipe should work with a pound of Fettuccini? Or would you recommend doubling?
Hi George! Yes, this will be plenty for 1 16oz box of fettuccine!
Can you make a large batch and store some for later?
You sure can! I’m not sure it would freeze and thaw out well… if you try it, I suspect you’ll need to stir it well to combine. Let us know how it goes!
My 2 year old loves this Alfredo and we store it now just for him. It actually freezes and thaws pretty well. I usually just add a little milk in it to break it up. Once it reaches a melting temperature its just fine.
Sweet! Thanks for letting us know James! My family is too big to ever have leftovers to freeze, so I appreciate you letting me know! 🙂
How much will the recipe feed? I have family of 3 boys plus myself .. do you recommend doubling it?
i noticed above ingredients there is a place that has serving sizes it was set on 10 .. i tried and it can be higher or lower servings hope helps ya
This is the best Alfredo sauce ever. Its the only recipe I ever use. I triple the recipe to have enough for my big family but omg it’s the best
Seems like this sauce would be a little thin with out a chicken stock , flour rue.
Give it a try, you’ll be surprised! The heavy cream and cream cheese and parm cheese bring it to the perfect consistency!
Wow! So good! Poured sauce over noodles on each individual plate instead of mixing. Also cooked shrimp and chicken seperate put shrimp or chicken on top of noodles then spooned alfredo over the top heavily. Used a block of parmesan and used the very fine grate on cheese grater if you ask me perfecto!!!! I definitely would use good parmesan.
Very very nice, Amber! Way to rock the Alfredo dinner!!
Can I make extra and eat the rest for breakfast?
This is a big hit every time I make it. Thank you so much!!
You are welcome! Glad you’re enjoying! 🙂
How much sauce does this recipe make? I am very excited to make it but I am trying to figure out how much I need to make for a large crowd! Thank you so much!
It makes about 3.5 cups!! 🙂
Generally a serving is 1/2 cup, but in this case, I would probably serve generously on each portion. It depends on if you are ladeling it over a chicken breast or mixing it in with pasta. I would say about 4 or 5 servings.
Because I learned something new, I figured i would share: Add up the the liquids for a sauce to get the general amount. 🙂
How much of each ingredient should I incorporate if I’m making to serve 2-3 people?
It’s about 4-5 servings, so you could half the recipe.
I doubled the 1st time and had way too much. Feeding 4, regular recipe should be good.
Oh yes, the sauce really does go a long way! 🙂
I have tried over a dozen Olive garden copycat recipes and this is the only one that has even been close. And it was perfect! A raving hit for my very picky Alfredo sauce family. I paired them with the copycat bread sticks and I have a very happy tribe on my hands. Thank you!
So happy to hear this Traci! Thanks for taking the time to share your experience! 🙂 Glad your fam approves too!
I made this alfredo sauce tonight and it was sooooo good! I will definitely make again
i am pretty picky about Alfredo Sauce. Olive Garden is one of the few that I like. This recipe was awesome!! The only problem I had was stopping myself from eating too much! Can it be reheated at all? I noticed you said it separates. Thanks for the yummy recipe!
This came out amazing!!! Thank you so much for this recipe!!! I enjoyed it so much that I even mixed it with homemade tomato sauce and it was divine!!! So great for making pizza too!!!
This is seriously so good! My favorite pasta sauce now.
I found this recipe on Pinterest and have made it about 5 times since then. It is SO delicious! I used an off brand cream cheese the first few times. Tonight I made it with Great Value cream cheese and it’s the tastiest batch so far! Love it, Love it, Love it! Thank you for posting it!
You are welcome!!
Hi, can this sauce be canned?
Hi Don,
No, you can’t can this sauce. I don’t recommend it for freezing either. However, it does work out fine to reheat it after you’ve cooked it and can store in the fridge for about 5 days (unless you have chicken in the sauce). Hope that helps!
Delicious sauce..
This is a delicious sauce, mine was a touch runny, but it was full of favor. It was easy to put together. I’ll be making this again, and again….
It should thicken up when you let it sit a bit! 🙂
Tasty but it’s important to note that it works better with powdered parmesan instead of shaved like used. Otherwise it tastes kinda gritty and chunky. Will try the powdered next time!
I’ve always used fresh Parmesan, not powdered… maybe yours didn’t get melted down enough? I’ve never had a gritty texture from it…
I literally JUST made this. And I saw your comment was very recent. Mine turned out awesome! I actually used a bag of the shredded Parmesan you can find in the shredded cheese aisle. It melted down very well and I found it tastes exactly like Olive Garden! I would like to taste them side by side and see if there is any difference, because I don’t think there is. My question is how do you store extras? Because I mainly use this for dipping.
I would suggest you put it in the fridge. You should heat it back up in the serving size you are going to use. I would either use the stove or microwave it. I would stir every 30 seconds.
Thank you!! I just sealed what was left in a Mason jar and placed it in the fridge. Thanks again!!
🙂
If you use pre shredded/ shaved/cubes cheese it will have that gritty texture and won’t be smooth due to the coating preservative. Always use fresh and grate yourself for cheese sauces
This is the best sauce I’ve ever eaten, let alone made. It took literally no time and I made this dish for the first time for a party of 50 and everyone asked for the recipe. Thank you so much for this!!
Oh Cathy, I’m so glad you liked it!! We love the recipe, and how quick and easy it is! 🙂
Using shredded cheese instead of grated it doesn’t melt as well, I made it one time and it was like the cheese never melted and it was stringy .. is there a way to not have that or should use grated?
Cathy I see you made this sauce for 50 people and you said it turned out great. Could you please share how much of each ingredient you used? I need to make this for a church event and to serve 100. Thank you so much.
I’m not sure that she’ll get your comment since it’s been about two years now. I suggest you make this up one time, just one batch, and determine how much sauce you want per person. Then calculate how many batches to make. The recipe makes 3.5 cups, and if each serving was 1/2 cup, it would serve 10. Depending on your meal, you could probably get away with 1/4 cup or 1/3 cup per serving. I’d also recommend just doubling the recipe each time, rather than multiplying it by 5 and making it in one large batch. Good luck!
Hi how many times did u double the recipe to make for 40 people?
Hi I made an Alfredo sauce with shredded cheese before and it never melted all the way down, it was very stringy and weird texture. Is there a way to have it all melt or should you use grated cheese?
Mine came out like that too 🙁 but I think is because I didn’t let it cool down and I probably put more then one cup of cheese 😬
Let us know how it turns out for you next time!
I was always told you should grate your own cheese from the block to avoid the clumsiness. There is an anti-caking agent in bagged cheese to prevent it from sticking together in the bags. This is what causes it to never completely melt smoothly.
When you buy shredded or sliced parmesan for a recipe, be sure the ingredients don’t include cellulose(chemical that prevents the cheese from clumping but can mess with this type of use).
Great feedback, Kristi! Thanks!
Will not let me pin, says it may lead to spam.
You can view and pin the original pin here: https://www.pinterest.com/pin/119415827594209407/
or you can pin it from the recipe here: https://fabulesslyfrugal.com/olive-garden-alfredo-sauce/
Hummm, I see the problem now! We’ll get with pinterest to fix it!
We got it all worked out! Thank you SO MUCH for letting us know! Clear your cache, and you’ll be able to pin again! 😀
Made it today with a few modifications to make it lower fat; half & half instead of cream, low fat cream cheese and about 1/4 less butter, also threw in some fresh parsley. I tossed it with sautéed chicken, broccoli and whole wheat fettuccine. It was wonderful. Even my picky husband loved it!
I’m so glad!
To make more do I double up on everything?
I tried this alfredo tonight and it was just like olive garden I wil never by alfredo in a jar again.
Where do you buy fresh parm to shred? I cannot find it anywhere. They say don’t use the dry parm
Miranda – In the fancy cheese section. 🙂
Yay!!! So glad you love it!
Why does the butter separate when u add the parm cheese…What am I doing wrong?
Are you using pre-grated Parmesan cheese? If so, it’s probably the coating on it to keep it fresh. We recommend using Parmesan cheese you grate yourself.
I am currently having this same issue! Idk how to fix it and my in laws will be here any second!!
Bummer Myrte! How did it end up? What kind of cheese did you use?
I found the butter and the cream cheese curdled when whisked together but was ok after the cream was added
I’ve made it with powdered parm in the past, and fresh is the way to go. I also ❤ the zuppa toscana soup, can’t wait to try it!
Enjoy! Glad you found us Ken!
This is by far the easiest alfredo sauce to make. I made this twice for my family and I’m no longer allowed to buy jarred alfredo sauce ever again.
So glad to hear it Jasmine!!
I am always sceptical about trying online stuff because I usually end up with a Pinterest fail. But I thought what the hay, I’ll try tonight. I modified just a touch with whole milk and butter (i didn’t have heavy cream) and OMG! Phenomenal ! Hands down, best I have tried. No more canned sauce for me! Thank you for posting
Ha ha – love this! Glad you tried it! And yes, we think pinterest fails stink around here… we try to post “real mom” recipes that anyone can do! 🙂 Thanks for coming back and letting us know how it went Charlotte!
Had a hankering for white sauce pasta. Clicked this one because lol random.
Holy cow. So good. A wizard doesn’t follow recipes, and here was no exception… but it was close.
Maybe I used less butter, perhaps I added some oregano. I might have started with a roux.
BUT THE FUNDAMENTALS WERE THERE.
Still delicious years after it was posted. Thanks a ton for putting this one out there.
Glad you enjoyed it!
How would you double or triple this recipe? I want to make it for 12 people!
Just double it and it should be enough! 🙂 Just multiply everything by two and use a larger pot!
This sauce is the best, just like in Olive Garden.
Yay! Glad you enjoyed it Natasha!
This is on the stove now. I hope it turns out, as I had high hopes. Almost 15 minutes of simmering and the cheese doesn’t seem to be melting down properly. I couldn’t find any in the deli section, but the did have some in just the normal cheese section. It was a wedge, which required grating. I just don’t know if it’s going to work. 🙁 did I miss something?
How did it turn out? I’ve made it successfully with the fresh grated parm cheese (found in the bags in the cheese section) with no issues in the past.
Nothing like olive gardens. Very runny but good taste. Used fresh parmesan and it wouldn’t melt down all the way. Even boiled it, still wouldn’t melt down. For what it costs to make this, Ragu is better.
Hi Lisa. I’m not the author of this or any other blog, but I have made this version of alfredo sauce over and over again since finding it a year or so ago. I make it on a very low temperature and it takes a minimum of 20 minutes every time. I have an electric stovetop and I cook it on “#2” and stir it frequently to be sure I don’t burn it (I used to have a roommate that burned his every time!). I’ve used a few other alfredo recipes that cook up faster, but this one is by far my favorite when I have the patience to do it slowly.
Great advice Tina, thank you!
Sorry you had a poor experience Lisa. We love it around here. If you decide to try it again, Tina gave some excellent advice below!
Thanks so much so this recipe, first time to ever make Alfredo sauce, love this recipe it’s a keeper
So glad you enjoyed it!
Wondered if I could freeze this? also what have you found is the shelf life if refrigerated? Wanting to take it on a trip already made. Thank you!
Hmm, haven’t tried freezing it before, and would hesitate just because of all the cream. I’m not sure how well it would thaw out. BUT I think it would be good for 3ish days in the fridge, you’d just need to get it blended up again. Good luck! 😀
I made this tonight for the first time. It was fanfreakingtastic! My super picky daughter who LOVES the Olive Garden gobbled it up. Then my teenage boys fought over her leftovers, lol!
Awesome Kim!! 😀 It’s so fun to make a dinner that everyone loves!
Absolutely the best Alfredo and so easy!!!
Glad you enjoyed it!
I am making this tonight for dinner with a pound of fettuccine noodles & grilled shrimp. Do you think this recipe will be enough? Thanks
This recipe makes 3 1/2 cups! So I would suggest doubling, maybe tripling it just to be safe!
Great sauce, however it is not alfredo without grating some nutmeg into it.
Do you think this would work as a baked CHicken alfredo for a sports team of 20-25 teenage boys? Assemble and Bake or maybe assemble and just keep it warm?
If it were me, I’d put it all together and keep it warm in a slow cooker. Maybe test it out on your family first to see how it does?
Hello , better fresh parmesan can I use the grated Parmesan from Costco
Yes you can, as long as it’s the fresh grated from their refrigerated section!
Just to make sure. Do i use the fresh grated parm from the deli section with the select cheeses or the bags of parm like sargento from the refrig section of cheeses?
I always use the bag of parm from the refrigerated cheese section! 🙂
if you use a parmesan and romono cheese or mixed cheese it adds lots of flavor
Oh excellent tip, thank you!
The parmesan and romano cheese mixture is exactly what I have been using for the last 2 years as well. It does taste great.
I’ll try that next time I make this!
Love, love love! This was soo good. I used fresh garlic instead of the garlic powder.
Great substitution! Glad you enjoyed!
Stupid question probably but stick butter is best right?? Unsalted?
it’s not stupid! We get it all the time! And yes, stick butter is best! We have never tried it with any other form, but give it a try and let us know how it goes if you are feeling adventurous!
There is a difference between shredded and grated cheese. The grated will be smaller – if you use the small holes in a box grater. Shredded will be in chunks. Read recipes carefully and do as they say and you won’t have problems.
Made this sauce tonight and it was amazingly delicious! Restaurant quality! Everyone had seconds! Thank you for the recipe.
I am so glad you loved it!
Amazing!!!! I wouldn’t change a thing about the recipe. Better than Olive garden for sure! Good bye jar Alfredo sauce. So good!
So happy that this worked for you! This is one of my favorites!
For some reason the oil from the cheese causes the sauce to separate 😕
Question I plan to make this for dipping sauce for breadstick. Could I put it all on the crockpot and cook down or do I still need to cook it on the stove then put it in the crock pot??
I’d for sure cook it up first then keep it warm in the crockpot for dipping sauce. YUM!
Just made this tonight and it was amazing! Made it with Kroger brand shredded Parmesan cheese in the bag and it cooked down perfect! Will definitely make it again!
Awesome!! So glad you enjoyed it! Thanks for coming back and letting me know. 😀
Hi! Thanks for saying “one pint of heavy cream” instead of 2 cups. I hate standing in the dairy aisle trying to translate. Like, don’t make me math! Y’know? 😘
Can’t wait to make some sauce!
Ha ha! I hear ya girl! Enjoy!! 😀
I completely forgot heavy cream at the store and I was wondering what the best substitute is for this recipe in your opinion? Thank you in advance. 😊
Oh bummer! The best hack that I can find would be to substitute 3/4 cup milk plus 1/3 cup butter for 1 cup of heavy cream. Good luck! Let me know how it turns out!
I would like to make this for a baby shower. Have you ever made it in a crock pot? Or do you know if it hold up and not separate in crock pot?
I made this on the stove, and then I kept it warm in the crockpot foseveral hours.
Hi Theresa, Ellie is right… make it ahead of time and then keep it warm in the slow cooker! Enjoy!
Do you think this could be frozen or made ahead to use?
I don’t know that cheese sauces and creams tend to freeze very well, for that reason, I’ve never tried freezing it. If you decide to do it, please report back and let us know!
Great recipe. I would like to suggest using a block of Freshly grated Romano cheese. This is what Olive Garden uses in their recipe. Parmesan tends to be salty.
I would love to make this for my best friend’s daughter’s wedding can you help me out on how much I would need to feed 75 people. I think we’ll have chicken also.
For sure make a single batch first and determine how much sauce should be on each serving. You might get 12-15 servings if you’re making them a little smaller. Then I would test out tripling the batch to make sure everything works well. And then I’d make it the day before for sure.
Here is a great blog post w/ some tips for feeding a crowd! https://fabulesslyfrugal.com/recipes/feeding-a-crowd-menu-ideas-and-tips/
Good luck and let me know how it goes!
THIs was super easy to make and better then any sauce I’ve bought at the store!
You are so right about that!
Loved this recipe! Tastes great. Thank you
Awesome Susie! Glad you enjoyed! 😀
I want to make this tonight but all I have is pre grated and ore shredded Parmesan, should I chance it? Or make something else and try when I can get fresh cheese? If I do make it, any tips on keeping the sauce from separating?
If it’s the pre-grated parmesan from the refrigerated section (in a bag), you should be just fine! And I think your sauce will be great too! Just mix it up good!
Wow thank you for the quick reply! Okay – I’m going to try. I’m using cheese tortellini like you suggested! I can’t wait! 🙂
You are so welcome! Come back and let us know how it turned out!
Just made it and am eating it now! This is the best sauce I’ve ever made! The Parmesan worked out great and I also added some fresh havarti (just a tad – it has a strong flavor!) I will absolutely be making this again. Thanks for the recipe!!
Awesome! That Havarti throw in sounds YUM. Glad it turned out good!
I loved this! Would use half the butter next time but such a good recipe!!
I used sour c cream instead, only because I couldn’t get out due to weather. It was AMAZING!
Sweet! So cool to hear your modification worked! I’m assuming you used the sour cream for the cream cheese?
Our nephew is a chef. He always adds about 1/4 cup of white wine to hjis alfredo. I now do the same. Its just a lovely addition to an already wonderful sauce. I thought the wine would cause curdling but it does not. Give this a try and you won’t be disappointed…especially when guests come.
Thanks for the tip JoyDee!
This was sooo good! I’ve tried a few alfredo sauces, and they haven’t turned out. It was the perfect amount for a pound of pasta.
I skipped the cream cheese because I didn’t have any. Next time I’ll add a bit more garlic powder (we love garlic!) and salt.
Thank you for the feedback and modification ideas, Jessica! Glad to know it was still good without the cream cheese! 🙂
I had only half of the cream cheese it called for but YUMMO, this is a wonderful sauce. Thank you so much for this recipe! 😋
NICE modification Dunia! Thank you for sharing, so glad you loved it!
This is truly a dead on copy cat of Olive Garden, only better! My forever go to recipe for the last year or so. Wouldn’t change a thing about the recipe, although we go ahead with the 1 cup of Parmesan cheese versus the 1.5 cups. It’s creamier this way, in our opinion 🙂
Thank you for your review Ginger! And so interesting that less cheese makes it creamier. Great tip!
Ok I was a little hesitant as I LOVE Olive Garden Alfredo sauce & to be honest I almost always spend the $2 for a boat of it for my breadsticks & such, but this was Amazing!!! I was looking for a recipie to add to some leftover Olive Garden fettuccine alfredo that was brought home & unfortunately put into a plastic bag , where most of the sauce clinged. Man I lucked out in finding this recipe, I have Never had leftover fettuccine alfredo from them taste so good & fresh!!! I might have to do this Every time I bring some home. I did break it down into 3rds for my small amount & it took a lot less time, I also added a dash of Oregano & parsley but I honestly don’t think it would be necessary even though I don’t think it took away at all. Thanks So Much for this!👍🏻👍🏻😃
Love that it pulled a picture from who knows where of me in high school.😄
Alicia! So glad you enjoyed it!! Thanks for your nice review! And you’re welcome!
ps – you probably created a profile here years ago and can change your image if you want to. 😀 https://gravatar.com/
Omg, I’ve found the one! I’ve literally tried different Alfredo recipes for years. This is by far THE best alfredo I’ve ever eaten, much less made myself:) I will DEFINITELY be making this again!
Yay!! Thanks for reviewing Brittany! 🙂 Glad you found us!
This was the best Alfredo sauce ever… And easy to make… Thanks for sharing…
So glad to hear you enjoyed it! Thanks for reviewing!
If you add an egg yolk, it will keep sauce from separating.
Great tip! Thanks Diane!
Made this yesterday, loved it!!! Don’t really get Alfredo sauce in the uk so it’s something I crave and this delivered
Glad you found and enjoyed this, Lisa!
THIS. WAS. AWESOME!!
This was the best and easiest Alfredo recipe I’ve tried. The only change I made was that I used half-and-half instead of heavy whipping cream, and that was only because that was all I had. I did notice that the cream cheese curdled a little bit, but everyone is right, as soon as you add the liquid, it all blends beautifully. I used freshly grated Parmesan I bought at Trader Joe’s, and it melted perfectly. I’ve noticed in the past, when I use pre-shredded cheese, it gets stringy. The freshly grated is the way to go! And, the freshly grated was actually less expensive per ounce than the pre-shredded, so that was a win! I sautéed some shrimp in garlic and butter, put those on top of my noodles, and ladeled two scoops of the sauce over the noodles, because why not? LOL
😀 😀 😀 Love it Tracy! Thanks for your awesome review and sharing your modifications! I’ve never thought to check out the price per ounce on freshly grated vs pre-shredded. Great observation!
I coat parmesan cheese with a tiny amount of flour before I add it; prevents sticking & clumping.
Thanks for sharing this tip!
This was SO good! My daughter asked me for pasta with alfredo sauce and I decided to try making it. Found your receipe and my daughter goes, “you’re now allowed pack on pinterest because this alredo sauce is SO good!” I tend to mess up recipes I find here, but not this time! Thank you!
That is so awesome! So glad your daughter loved it enough to unground you! 😀 😀 😀
Easy to make & delicious!! I added a cup of milk to lessen the thickness of the sauce & it was perfect.
Thanks for sharing your modification Nikki! Did you slowly add that in after you had the completed product?
I did not make any modifications to this recipe, and it turned out perfect!! My entire family devoured it and wanted more!! Plus it is super easy to make so its a Win-Win for me!!!
YES! It’s crazy easy! So glad it was well received!
This is amazing! Thank You for posting this. I made it last week for the first time. I did alright with it. But then made it again a few days ago…oh my Alfredo Sauce! It was sooo good! I added some to a smaller container and put it in the fridge. Spread some on english muffins, oh it’s awesome! Hubby has been using it on sandwiches too. Thank You again!!
You are so welcome Andra! Love the idea of using it as a spread!! Thank you for sharing!
Made this tonight! Absolutely delicious!!! I doubled the recipe but only used 2/3 of the butter and garlic powder.. everything else I doubled.
Awesome! How many did it feed?
Making this for 300. Just a question about a previous post. You said it served 4 or 5, but later in some of the posts, I notice you said it is about 10 servings. Think I’m going to serve about 2 cups of pasta per plate. Can you help me out on this. I originally multiplied by 5 but then read the later posts. Didn’t see in any of the posts how much pasta anyone used. There is a huge difference if I need to multiply by 60 or by 30. Thanks so much….can’t wait to do this for our church!
Wow Sue – so awesome! What I recommend doing is making 1 batch for yourself first. It will really depend on how much sauce you put on each serving. In my opinion, the sauce goes a long way… it almost seems too rich to douse the noodles in it. But other people really like a LOT of sauce! You could get away with 1/4 cup of sauce if you had other things on the menu. But if you’re doing a large plate of pasta and just a side salad, you may want to plan on 1/3-1/2 cup of sauce per person. Does that help?
I have made this many times and it is wonderful!
Renee, how many does this feed? I’m looking at about 2 cups fettuccini per person.
1. This is DELICIOUS!
2. A little tip I learned from an Olive Garden server, if it hasn’t already been posted: reheat on the stove with a little milk or cream and it comes back together nicely!
Great tip, thank you Cecily!
my family loves this we no longer need to go out to olive garden for great food this is a famiy favorite, thanks for sharing
Woot woot! Awesome! Glad to hear it Rosie!
I am one who reads reviews before trying anything. After reading the reviews I tried my hand at a version of this recipe. I started with a roux as Zombadger did (to avoid cheese separating/curdling) i added 1-2 cups of whole milk (what I had on hand) to make it into a sauce. Then I melted in the butter and a whole block of cream cheese. I stired until everything was melted then added 1/4 cup buttermilk, 2tbs minced garlic and 1/2 bag of shredded cheese. Salt and pepper to taste. This turned out aewsome. My family thoroughly enjoyed it.
My whole family loved it. So easy to make. The babies even devoured it. Thank you
Woot! That’s a WIN!!
So easy and oh so yummy!!!! Never going to Olive Garden again!! Haaaaa Thank you for sharing.
Woot woot! Talk about a money saving recipe then! 😀
What heavy cream should I buy?
Just heavy whipping cream… found in the dairy section near the creamers. 🙂
My family loves this recipe…….
Yay!! Thank you for taking the time to share!
I made the recipe for my husband and I and we both loved it. Few weeks later made it for my Daughter-in-laws birthday dinner. I had to quadruple recipe to have enough for our family. Added some shrimp and asparagus, so delicious, everyone loved it. Thank you for this wonderful recipe.
Yay! I’m so happy to hear you quadrupled it with success!! Thanks for the review!
I have made this recipe 3 times now and my family loves it. It is so creamy and the only way I will make ALFREDO now. Thank you for the recipe.
Thank you for sharing your review Pam! I’m so happy that the family likes it too… that’s always a extra great bonus! 🙂
This was my first try at homemade Alfredo sauce and it turned out great. I cut the recipe in half because I was only making it for a couple of people and based on the amount, I could have definitely had 4 servings with the amount of sauce I made. I also sautéed fresh asparagus and a tomato cut in cubes with some minced garlic in olive oil and tossed it in the sauce with the pasta. It was very tasty and pleasing to the eye. Thanks for the great recipe!
Oh man, those additions sound divine AND beautiful! 🙂 Thank you for sharing and I’m glad you enjoyed!
I have used the recipe so many times and it is amazing. Now, im doing Keto so i have to be cognizant of my nutrition. Can you tell me if the nutrition facts a per 1/10 serving of the sauce?
Hi Carmen! Glad you’re still loving it! According to the nutrition facts in the recipe box above, it is 310 calories, 32 g of fat, 2 carbs, and 6 protein. I would use myfitnesspal.com and plug in the exact brands of ingredients to determine more accurate numbers based on your ingredients. Hope that helps!
It Was Great! it Honestly Taste Better Than Olive Garden!! I Honestly wasn’t exspecting it to taste so well I Added More Cream Cheese abut It was PERFECT. My Family Loved It❤️
Yay! Glad to hear it exceeded your expectations!
OMG!!!! This is the best alfredo sauce ever!!!! I doubled the recipe because I have a family of 5 and we eat leftovers as well. We had chicken alfredo with broccoli and my 6 year old son hates the broccoli. But not tonight!!! To my surprise, all he wanted to eat was the broccoli, thanks to this sauce!! Thank u so much for this recipe!! It’s definitely going into my meal planner as a family favorite!
What a win!! Love it! Thanks for sharing Kimberly! 🙂
It’s so easy to make and it tastes AMAZING
Still will definitely be my good to alfredo sauce loved it yummy…added shrimp and linguine
Sooooo yummmmy!!! Thanks for sharing!
Glad you enjoyed it, Casey! Thanks for the review! 🙂
This recipe is GREAT!!! I loved it! It was my first time making it and it was delicious! The only question I have would it be okay to mix it with the noodles and leave it for next day’s lunch or just pack each separate? Thank you for a great recipe!!
Hi Jessica, glad you loved it! 🙂 Alfredo sauce is always a little tricky for day two… I think it still tastes great, it just looks weird. So either way works… whichever is easiest for your heating up method on day 2! Let us know how it goes with the leftovers. 🙂
This recipe came out amazing! To serve my family of 5, I tripled the recipe. Sauce was seperate slightly until i are the cooked chicken and it came out perfectly creamy! Thanks for sharing!!! Cheers😋
Sweet! Glad you loved it! It’s definitely a family favorite here! Lately I’ve been making it on spaghetti nights and it’s so yummy when combined with this homemade Spaghetti Sauce recipe! 🙂
Can I use whole milk instead of heavy cream in this recipe?
Hi Nikki! You can give it a try… may not be quite as thick? I’ve found the key to getting it nice and thick is letting it almost boil before adding the cheese. You could thicken with flour too, if it seems to runny w/ just using whole milk. Let me know how it goes!
This alfredo was absolutely like Olive Gardens and so easy!!!
I will make it again for sure!!
Thanks for leaving a review Kristin! I 100% agree with you!
I haven’t tried this recipe yet but can’t wait to. I wanted to know what app you are using. I apologize if you already shared it but I read thru all comments and didn’t see it.
Hi Diane – this is the app I’m using in my video: https://www.prepear.com/?ref=fabulessly-frugal
My Family is very picky for alfredo sauce. So far only eating the Bertoulli Classic Alfredo. But after making this recipe, omg everyone loved it so much and so fresh, This is our favorite from now and so easy to put together. Would love to know if anyone has tried to store/refrigerate and then use it? Thank you so much
Hey Nikey! So glad it was a hit with the fam! Previously I thought this would not do well reheated, but we recently had extras from making it for Pizza Sauce and we reheated it the next day and it worked out great! Just had to do a little whisking to re-incorporate the butter. So go for it! 🙂
Hi On your recipe for Olive Garden Alfredo Sauce recipe. What Tablet or you using ? I liked the app. you are using, but I don’t know how to get there & I do not have a tablet, but I am looking for one. I have not tried the recipe yet , but I plan to.
Hi Roxanne!
This is the app I was using: https://www.prepear.com/?ref=fabulessly-frugal
And this is the tablet I was using: (although the app will work on your phone, laptop, or computer): https://amzn.to/2OIu2Il
Hope that helps!
This recipe is the best non authentic Alfredo recipe ever. I made this recipe years ago and now Im using it for my new family. My husband LOVED it! Thank you!
Yay! So glad to hear your fam loved it! 🙂 And thanks for taking the time to share your review!
So I think this is my first review on any recipe because I hate to leave negative feedback on a dish someone enjoys enough to share it… with that said I didn’t have high expectations for this one… I’ve been searching for a good alfredo sauce for years… recently found a decent one but was still looking for better… but man was I wrong… this is such an easy delicious alfredo sauce!!! I grilled and diced some chicken and mixed it in and I also topped my dish with small diced cherry tomatoes and all four of my children (ages 13-5) inhaled it… fasted finished meal by my 5 year old that wasn’t delivered!!!
Oh yay! I’m so happy to hear this! Thank you for taking the time to share your experience Sheryl! xoxo
If you add 2 teaspoons of Nutmeg, that will release that “Olive Garden” flavor which is absent in every online Alfredo Sauce receipe. Nutmeg is the secret ingredient. In fact, Olive Garden is so protective about their recipe, i bet this comment will not post.
Hello, thanks for the tip. Olive Garden does not use nutmeg, but I know some who do add a bit. I always add nutmeg to my macaroni and cheese sauce, and it definitely perks it right up.
This was so good done so.e of your air fryer recipes as good but then seen unheralded sauce made this tonight very good just like oligarchs now,as t to try your olive garden breadsticks but I don’t have a mixed with a songbook thanks for your recipes
Now you gotta teach us how to.make their salad
So glad you enjoyed it, Pat. This is not the copycat salad, but it is good: https://fabulesslyfrugal.com/recipes/green-salad-recipe-with-homemade-zesty-italian-dressing/
FOR ANYONE HAVING TROUBLE WITH THE PARM CHEESE AND SAUCE COMING OUT “GRITTY”. I make a lot of different sauces that rely on parmmesan cheese to thicken as well as flavor. There are 2 things you’ll need. 1) a good quality block of cheese. 2) a microplane. If in a pinch use the small hole side on a stand grater, but a microphone works like magic. It shreds the cheese so finely it literally melts as soon as it hits the liquid. I don’t like the flavor of canned or pre shred cheese. And more than once I’ve shredded cheese too thick only to wind up with a stringy sauce or worse gritty. A micro plane has so many more benefits. Garlic.. oo wow. Use garlic on a microplane and add 1/4 tspn to alfredo sauce! It melts into the sauce so beautifully its like they were meant to be together! Happy cooking to y’all. Hope this works for y’all!
Thanks for the tips, Nicole!
I love this recipe! You can also make it Cajun style by adding a tbsp of Cajun seasoning to the sauce, adds a little kick and then blacken the chicken on the grill!!
Tasty suggestion, Amy! Thanks so much for sharing!
So easy and absolutely delicious
Thanks for the review, Susan!
I probably tried over a dozen homemade Alfredo sauce recipes before finding this one. It is easily our favorite. We have used it for several years now and every time I make it for someone they ask for the recipe.
Thanks, Traci! It’s still one of our favorites after all these years!
This is amazing sauce!!! I like it better than Olive Garden, the price for sure! My family loves it! The first time I made it as written, the 2nd time I 1.5x it and subbed 1 of the 3 cups of cream for milk with 2 tbs of flour whisked in. No noticeable difference! Will definitely be making this one regularly! Thank you so much for sharing!!!
Glad your family loves it! Thanks for sharing, Anne!