Copycat Recipe: 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.
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 breadsticks and it will be long gone if you add it to a pasta bar at your next dinner party too.
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.
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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.