Do you love Olive Garden’s creamy dreamy alfredo? Today is your lucky day! This is a Copycat Olive Garden Alfredo Sauce that is made with just 7 simple ingredients. I guarantee it tastes so much better at home.

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If you’ve ever wished you could recreate the creamy, rich Alfredo sauce from Olive Garden in the comfort of your own kitchen, this recipe is here to make that dream come true! With just a handful of simple ingredients like butter, cream, whole milk, garlic, and Parmesan cheese, you can whip up a sauce that’s every bit as indulgent and flavorful as the restaurant favorite.

A dish this indulgent calls for a simple Fresh Salad with homemade vinaigrette!

This sauce is perfect for drizzling over pasta, dipping breadsticks, or elevating your favorite dishes like Chicken Broccoli Stuffed Shells, this copycat Olive Garden Alfredo sauce is a must-have recipe for any food lover.

Be warned: you’ll never want to buy jarred alfredo sauce again!

I always thought homemade alfredo was so complicated and it was daunting, but I assure you, it’s super easy (and quick!) to make at home.

Need a homemade marinara sauce recipe? Try this one! It’s ready in 30 minutes.

Serve with a side salad

What you need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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Large pot or skillet to cook the sauce
1 1/2 cup heavy cream and 1 1/2 cup whole milk– this is a decadent sauce, which is why it tastes so good! You can substitute the whole milk for 2% milk. I have not tried this with plant based cream or milk.
1 1/4 cups parmesan cheese, shredded
6 tablespoons unsalted butter
2 garlic cloves, minced plus 1 teaspoon of garlic powder
2 tbsp all purpose flour – to thicken the sauce
Salt and black pepper to taste- I add it at the end

Try family friendly stuffed shells

How to make it

Melt the Butter:

In a large pan over medium heat, melt 6 tablespoons of unsalted butter.

Cook the Garlic:

Add the minced garlic and garlic powder to the pan. Stir and cook for about 30 seconds, until fragrant.

Add the Flour:

Sprinkle in 2 tablespoons of flour and whisk for about 1 minute, allowing the flour to cook through.

Add Cream and Milk:

Slowly whisk in the heavy cream and whole milk, ensuring the mixture is smooth.

Bring to a Boil:

Continue whisking constantly as you bring the mixture to a gentle boil.

Thicken the Sauce:

Reduce the heat to low and whisk in the Parmesan cheese until fully melted and the sauce has thickened. Season with salt and pepper to taste.

Toss the Pasta:

Add 1 pound of cooked fettuccine to the sauce and toss until the pasta is evenly coated.

Garnish and Serve:

Sprinkle with fresh parsley before serving.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

You know what’s incredible with homemade alfredo sauce? Homemade fettucine! Heaven!

This recipe by Damn Delicious is easy and beginner friendly!

Tips for Perfect Sauce

Use High-Quality Ingredients– Opt for freshly grated Parmesan cheese instead of pre-shredded. Fresh cheese melts more smoothly and prevents a grainy texture.
Use heavy cream for the richest, creamiest consistency. Avoid substitutes like half-and-half, which may result in a thinner sauce.
Low and Slow is Key-Cook the sauce over medium-low heat to prevent the cream from scorching or curdling. Patience is crucial for a silky finish.
Don’t Overheat the Cheese-Add the Parmesan cheese on low heat or take it off the heat. High temperatures can cause the cheese to clump or become stringy.
Season Gradually-Parmesan cheese is naturally salty, so taste the sauce before adding additional salt. I don’t typically add any salt, but I love fresh cracked pepper.
Whisk Continuously-Keep the sauce smooth by whisking constantly as you add the cheese and other ingredients. This helps the ingredients emulsify into a velvety sauce.
If the sauce is too thick, add a splash of reserved pasta water or milk to thin it out. If it’s too thin, let it simmer a bit longer to reduce.
Serve Immediately-Alfredo sauce thickens as it cools, so serve it right away. If reheating, add a little cream or milk to restore its creamy texture.

More Pasta Favorites

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