Copycat Olive Garden Alfredo Sauce
If you’re a fan of creamy, delicious Alfredo sauce -and who isn’t – this Copycat Olive Garden Alfredo Sauce is sure to become a family favorite. With just a few simple pantry ingredients, you can make a delicious dish that tastes like it came right from the restaurant. So next the craving strikes, forget the takeout and whip up a batch of this copycat recipe in the comfort of your own kitchen!
Table of contents
Why You’ll Love this Recipe
- You can enjoy the amazing taste of Olive Garden’s Alfredo sauce without having to leave the house!
- This recipe is simple but so impressive and makes a ton.
- The ingredients are easy to find at your local store; many are pantry staples. The price of Olive Garden’s Alfredo Sauce will depend on the location, however, typically the Alfredo sauce is around $7.95 per serving. You can feed an entire family making this dish for around $15-$20 bucks!
Copycat Olive Garden Alfredo Sauce Ingredients
- Heavy Cream
- Parmesan Cheese
- Romano Cheese
*see recipe card for amounts
How to Make Copycat Olive Garden Alfredo Sauce on the Stove
Step 1: Begin by boiling a pot of water and cooking the fettuccine al-dente based on the package instructions. As the noodles cook, begin making the sauce.
Step 2: In a large saucepan on the stovetop, melt butter over medium heat. Once melted, add minced garlic and cook for about one minute or until the garlic begins to sizzle and turns light golden brown.
Step 3: Next, make a roux by sprinkling flour into the pan and whisking it together with the butter and garlic.
Step 4: Once the roux is formed, slowly add the heavy cream and milk, continuously whisking as you pour.
Step 5: Bring the Alfredo sauce to a lower simmer and let it thicken. Then add the cheese ½ a cup at a time, slowly whisking and melting it down until it’s incorporated.
Step 6: Salt and pepper the sauce to your taste, then add the drained fettuccine noodles to the Alfredo. Toss together to coat.
Step 7: Top with freshly grated Parmesan and parsley, then serve warm.
Storage and Re-heating Notes
We don’t usually have leftovers in our house, but this dish can be enjoyed for days after making it.
IN THE FRIDGE: Store leftovers in an airtight container and enjoy for up to four days.
IN THE FREEZER: Once completely cooled, pour the Alfredo sauce into freezer bags and freeze for up to three months.
REHEATING INSTRUCTIONS: Reheat individual portions in the microwave for one minute or until warmed through.
Helpful Tips & Substitutions
Whole milk is often used in Alfredo sauce because it adds richness and creaminess to the sauce. The fat in the milk helps to create a silky smooth texture and also helps to enhance the flavor of the sauce. Additionally, using whole milk instead of low-fat or skim milk can help to prevent the sauce from separating or becoming too thin.
Some classic options include broccoli, peas, and mushrooms. You could also try adding other vegetables that are in season, such as roasted bell peppers, cherry tomatoes, or spinach. Another option is to add some thinly sliced zucchini or yellow squash for a pop of color and added nutrition. If you want to add a bit of crunch to your dish, you could try sprinkling some toasted almonds or pine nuts on top of the pasta before serving. Ultimately, the best vegetables to add to your fettuccini Alfredo will depend on your personal preferences and what you have available.
There are several low-fat substitutions that you can use in Alfredo sauce to reduce the fat content without sacrificing flavor. Some options include using low-fat milk or half-and-half instead of whole milk, using low-fat cream cheese or Greek yogurt in place of heavy cream, and adding pureed vegetables such as cauliflower or butternut squash to the sauce to give it a creamy texture. You can also try using a combination of these substitutions to find the right balance of flavor and consistency for your Alfredo sauce.
Try Some of My Other Favorite Copycat Recipes
Fun Fact about Alfredo Sauce!
The sauce is named after Alfredo di Lelio, who is said to have created the sauce at his restaurant in Rome in the early 1900s. It has since become a popular sauce in Italian-American cuisine.
Copycat Olive Garden Alfredo Sauce
- Cheese Grater
- 8 tbsp butter 1 stick
- 3 tbsp flour
- 2 tbsp minced garlic
- 2 cups heavy cream
- 1 cup milk
- 1 1/2 cups Parmesan cheese freshly grated
- 1/2 cup Romano cheese freshly grated
- 1 box fettucine
- salt to taste
- pepper to taste
- parsley freshly chopped
- Begin by boiling a pot of water and cooking the fettuccine al-dente based on the package instructions. As the noodles cook, begin making the sauce.
- In a large saucepan on the stovetop, melt butter over medium heat. Once melted, add minced garlic and cook for about one minute or until the garlic begins to sizzle and turns light golden brown.
- Next, make a roux by sprinkling flour into the pan and whisking it together with the butter and garlic.
- Once the roux is formed, slowly add the heavy cream and milk, continuously whisking as you pour.
- Bring the Alfredo sauce to a lower simmer and allow it to thicken, then add the cheese ½ a cup at a time, slowly whisking and melting it down until it’s incorporated.
- Salt and pepper the sauce to your taste, then add the drained fettuccine noodles to the Alfredo. Toss together to coat.
- Top with freshly grated Parmesan and parsley, then serve warm.
- I prefer using whole milk in this recipe to make it extra creamy.
- If you want to add some vegetables to this recipe, add spinach to the sauce when you add the fettuccine. The heat will wilt the spinach.
- I recommend using freshly ground pepper in this recipe for extra flavor.