Olive Garden Alfredo Sauce Copycat Recipe

4.8 / 5 (28 reviews)

Cheesy, rich, and classic – this copycat for Olive Garden Alfredo Sauce Recipe is the easiest sauce you will ever make!

I love how easy and delicious this homemade Alfredo sauce is! Even if you think you can’t cook, you can make this divine sauce in under 30 minutes. In fact, watch our viral facebook video to see the recipe in action!

Need a good deal on chicken to go with your amazing Alfredo sauce? I’ve got one for you! Go HERE to see the details!

Alfredo sauce is great on pizza, pasta, chicken, and more. Any type of noodles will work with Alfredo, even the zucchini noodles or spaghetti squash variety. It’s delicious as a dip with fresh, warm breadsticks too. Yum!

Our favorite breadstick recipes:

I think a secret to a good Alfredo sauce is using fresh Parmesan cheese. The dried, grated variety can be too strong and salty. I usually buy a small wedge of Parmesan and grate it myself for this recipe.

Here’s a meal idea to go along with the homemade Alfredo sauce: Cook a 48-ounce package of fresh cheese tortellini for 6 minutes in a pot of boiling water. Immediately drain it and add it to the Alfredo sauce. Add 2 cups of chopped, cooked chicken breast, if desired, to the sauce and pasta. Serve immediately with a sprinkle of fresh Parmesan cheese and enjoy.

Check out our other favorite 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 nice for soups and stews.

You might also like this Olive Garden Zuppa Toscana Soup Copycat Recipe and the Pasta e Fagioli Olive Garden Copycat Recipe.

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Olive Garden Alfredo Sauce Copycat Recipe

4.8 / 5 (28 reviews)
Prep Time: 5 mins | Cook Time: 25 mins
Yield: 3 1/2 cups | Serves: 10

Ingredients

  • 1 pint heavy cream
  • 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. Bring to a simmer, then keep it simmering until all is melted and mixed well.
  2. Whisk in 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. Salt and pepper to taste.
  3. Serve over hot pasta, in place of red pizza sauce, or for dipping. It's great with grilled chicken or shrimp too.

Notes

Note: This sauce will separate when you reheat it.

TIP: If this sauce becomes a little too thick, thin it with pasta water. Drain your pasta, but save some water. It doesn't take much to cover your noodles!

Comments & Reviews

  • 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?

    • Tammy Lynn

      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!

  • 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?

  • Robin

    I tried this alfredo tonight and it was just like olive garden I wil never by alfredo in a jar again.

  • Judy

    Why does the butter separate when u add the parm cheese…What am I doing wrong?

  • Ken Kruse

    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!

  • Jasmine N.

    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.

  • Charlotte

    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!

  • Zombadger

    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.

  • Nicole

    How would you double or triple this recipe? I want to make it for 12 people!

  • Natasha

    This sauce is the best, just like in Olive Garden.

  • Morgan

    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?

    • Cathy

      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.

  • Lisa

    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.

    • Tina

      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.

    • 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!

  • Rosie

    Thanks so much so this recipe, first time to ever make Alfredo sauce, love this recipe it’s a keeper

  • Emily

    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! 😀

  • Kim

    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!

  • Danielle

    Absolutely the best Alfredo and so easy!!!

  • Natalie

    I am making this tonight for dinner with a pound of fettuccine noodles & grilled shrimp. Do you think this recipe will be enough? Thanks

  • Mary Davenport

    Great sauce, however it is not alfredo without grating some nutmeg into it.

  • Cristi

    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?

  • Kamoiya

    Hello , better fresh parmesan can I use the grated Parmesan from Costco

  • LAURA DONALDSON

    if you use a parmesan and romono cheese or mixed cheese it adds lots of flavor

  • Sandi

    Love, love love! This was soo good. I used fresh garlic instead of the garlic powder.

  • Aaren Acosta

    Stupid question probably but stick butter is best right?? Unsalted?

    • Cathy

      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!

  • Bob

    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.

  • Molly Brown

    Made this sauce tonight and it was amazingly delicious! Restaurant quality! Everyone had seconds! Thank you for the recipe.

  • Bronzley Goodman

    Amazing!!!! I wouldn’t change a thing about the recipe. Better than Olive garden for sure! Good bye jar Alfredo sauce. So good!

  • Theda Pittman

    For some reason the oil from the cheese causes the sauce to separate 😕

  • Ellen

    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??

  • Karrie M

    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!

  • Tabitha

    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!

  • Julia

    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. 😊

  • Theresa

    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?

  • Stacy

    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!

  • Bryan Metler

    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.

  • Tami

    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.

  • Amy

    THIs was super easy to make and better then any sauce I’ve bought at the store!

  • Susie

    Loved this recipe! Tastes great. Thank you

  • Katherine

    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?

  • Amy Shamosh

    I loved this! Would use half the butter next time but such a good recipe!!

  • Janet

    I used sour c cream instead, only because I couldn’t get out due to weather. It was AMAZING!

  • JoyDee McCorkle

    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.

  • Jessica

    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.

  • Dunia

    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! 😋

  • Ginger Munsell

    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 🙂

  • Alicia

    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!👍🏻👍🏻😃

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