- PRO Tips For Making Olive Garden Alfredo Sauce:
- How to Make Alfredo Sauce:
- Melt the butter. Add the garlic and cook for 1 minute.
- Whisk in the flour. Add heavy cream and milk. Gradually whisk in the cheese.
- Add cooked Fettuccine. Sauce will continue to thicken upon standing.
- Tips for Extra-Creamy Sauce
- Making Alfredo Sauce Ahead of Time
- How to Reheat Fettuccine Alfredo
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Make Olive Garden’s Alfredo Sauce Recipe at home in just 20 minutes! Pair it with Fettuccine for an easy dinner idea the whole family will love!
Love Olive Garden Copycat Recipes?! Try these Chicken Gnocchi or Zuppa Toscana Soup recipes next!
I know it’s a restaurant chain, but honestly, Olive Garden’s Alfredo Sauce recipe is just perfect in my book. Hands-down. Chain or no chain, I love it.
(And you won’t believe how easy it is to make at home!)
PRO Tips For Making Olive Garden Alfredo Sauce:
- Olive Garden’s Alfredo Sauce recipe is made with Parmesan and Romano Cheeses, however you can also incorporate Mozzarella, Gruyere, Gouda, or Asiago. You can also just use Parmesan.
- You can use half and half instead of half heavy cream/half milk.
- If you only have evaporated milk, just use half the amount of milk and replace the other half with water. You won’t compromise flavor or consistency by doing this in creamy sauces like this one.
- You can even experiment with different pastas. I like fettuccine because the noodles soak up that thick sauce well, and Tortellini Alfredo with Broccoli is delicious as well!
How to Make Alfredo Sauce:
Melt the butter. Add the garlic and cook for 1 minute.
Whisk in the flour. Add heavy cream and milk. Gradually whisk in the cheese.
Add cooked Fettuccine. Sauce will continue to thicken upon standing.
Tip: I like to use 3/4 lb. of fettuccine for saucier pasta, but this recipe will satisfy a full pound as well.
Tips for Extra-Creamy Sauce
- Use blocks of (high-quality) cheese and shred it yourself for extra creamy, non-grainy results.
- Let the cheese come down to room temperature before adding it to the sauce.
- Sprinkle in the cheese gradually, the sauce should be warm but not too hot.
- High-quality butter is important. I like Land O’ Lakes brand.
Note: Bagged shredded cheese has cellulose added to it to prevent the cheese from sticking together in the bag. Cellulose repels moisture, which makes it melt poorly in comparison to shredding the cheese yourself.
- Alfredo sauce continues to thicken upon standing, and thickens even more when it’s added to pasta. Refrain from adding additional cheese to thicken it up.
Making Alfredo Sauce Ahead of Time
- Alfredo sauce is a convenient make-ahead and freezable sauce. Unlike some other cheese sauces, the flour in this recipe helps it to maintain it’s consistency when cooled and reheated.
- It can be stored in the refrigerator for up to 3 days.
- It can also be frozen and is best if used within 1-2 months.
How to Reheat Fettuccine Alfredo
- For best results, reheat cold fettuccine in a double boiler with the lid on. The consistency, texture, and flavor is much better than microwaving. (Here’s how to make your own double boiler.)
- Frozen Alfredo sauce should be thawed overnight in the fridge before reheating.
- It’s always best to freeze sauce by itself and boil fresh pasta before serving.
- If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out.
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