Go Back
Homemade Copycat Olive Garden Alfredo Sauce photo

Copycat Olive Garden Alfredo Sauce

This Copycat Olive Garden Alfredo Sauce is a creamy dream! Easy to make and perfect for any pasta night.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 16 ounces fettuccine
  • 6 tablespoons salted butter
  • 1 tablespoon garlic, minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 1/4 cup heavy whipping cream
  • 1 1/2 cup whole milk
  • 1 cup Parmesan cheese, shredded
  • Fresh parsley, finely chopped for garnish

Equipment

  • Large pot
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Strainer

Method
 

Instructions
  1. Step 1: Cook the Fettuccine - Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain and reserve 1 cup of pasta water.
  2. Step 2: Melt the Butter - In a medium saucepan, melt the butter over medium heat, being careful not to let it brown.
  3. Step 3: Sauté the Garlic - Add minced garlic and sauté for 1 minute. Stir in garlic powder and salt.
  4. Step 4: Create the Roux - Sprinkle flour over the butter mixture and whisk for 1-2 minutes until thickened.
  5. Step 5: Add the Cream and Milk - Slowly pour in heavy cream and milk while whisking. Cook until sauce thickens (5-7 minutes).
  6. Step 6: Incorporate the Cheese - Reduce heat to low, stir in Parmesan until melted and creamy.
  7. Step 7: Combine Pasta and Sauce - Add fettuccine to the sauce and toss. If too thick, add reserved pasta water.
  8. Step 8: Garnish and Serve - Serve hot, garnished with parsley. Enjoy!

Notes

  • You can use olive oil instead of butter for a lighter option.
  • Substitute heavy cream with half-and-half for a healthier version.
  • This sauce can be made ahead and stored in the refrigerator for up to 3 days.