Olive Garden Alfredo Sauce

Years ago I was introduced to fresh cheese tortellini with Alfredo sauce at a lovely restaurant at London’s Heathrow Airport. I’ve been a big fan ever since.  I don’t indulge too often, but I’m often tempted to.  Cheesy, rich, and classic, this copycat, Olive Garden Alfredo Sauce, is the easiest sauce you will ever make!  I cringe at the pricey bottled  stuff at the market.  Even if you think you can’t cook, you can make this divine sauce in under 30 minutes.

Olive Garden Alfredo Sauce

Sauce any kind of pasta, with grilled chicken or shrimp, and on pizza instead of tomato sauce.  It’s winning as a dip with hot bread sticks and is will be long gone if you add it to a pasta bar at your next dinner party too. 

Olive Garden Alfredo Sauce

See the recipe here:

I think the secret to a good Alfredo sauce is using fresh Parmesan cheese.  The dried, grated, variety is too strong and salty. I cooked a 48-ounce package of fresh cheese tortellini for 6 minutes in a pot of boiling water.  I immediately drained it and added it to my Alfredo sauce.  I also added 2 cups of chopped, cooked, chicken breast to the sauce and pasta. Serve immediately with a sprinkle of fresh Parmesan cheese and enjoy.

Olive Garden Alfredo Sauce

Rating: 51

Olive Garden Alfredo Sauce

Cheesy, rich, and classic, enjoy a divine copycat version of Olive Garden Alfredo Sauce. Actually, it's better than theirs!

Ingredients

  • 1 pint heavy cream
  • 1 stick (1/2 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

  1. In a saucepan combine heavy cream, butter and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon. Serve over hot pasta noodles, in place of red pizza sauce, or for dipping. It's great with grilled chicken or shrimp too.
  2. Note: This sauce will separate when you reheat it.

Notes

TIP: If this sauce becomes a little too thick, thin it with pasta water. Drain your pasta, but save some water.

This sauce is gluten-free.

https://fabulesslyfrugal.com/olive-garden-alfredo-sauce-2/

Enjoy this recipe with…

olive garden zuppa toscanacopycat recipe olive garden bread sticks homemade image

Check out our 40 restaurant copycat recipes

My go to pasta/steamer pot is much like this Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Pot.  It’s perfect for cooking and draining large amounts of pasta, steaming fresh veggies, seafood and boiling eggs.  Large or small, the strainer baskets do the job and having a clear lid with an 8 quart stainless pot is marvelous for soups and stews.

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Comments

  • jessica

    This is the best Alfredo sauce i have ever made!!!! Thank you for the recipe!!!

  • Dawn

    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. 🙂

  • Dee

    I made this alfredo sauce tonight and it was sooooo good! I will definitely make again

  • Heather Barnes

    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!

  • Darnisha

    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.

  • Tina

    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!

  • Recipe Olive

    Delicious sauce..

  • Robin Zech

    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….

  • Kayla

    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!

    • Becky

      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…

    • Jessica

      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.

  • Cathy Danhoff

    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!!

    • Becky

      Oh Cathy, I’m so glad you liked it!! We love the recipe, and how quick and easy it is! 🙂

      • MIRANDA

        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?

  • Miranda

    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?

  • Linda Hughes

    Will not let me pin, says it may lead to spam.

  • Sherrii

    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!

  • Ellie

    To make more do I double up on everything?

  • Callie Gibbons

    I’ve made this recipe 4 or 5 times now and have had issues getting the cheese to melt down all the way. Everybody loves how good it tastes but the texture is not very appealing! Any suggests on preventing the lumpy texture?

    • Becky

      Hey Callie, Are you making it with a block of Parmesan cheese that you grate yourself, or are you making it with the shredded kind from a bag? Pre-shredded often has a coating to help keep it from sticking together and can keep it from melting as well sometimes (but not always).

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