Copycat Recipe for Olive Garden Alfredo Sauce
This Copycat recipe for Olive Garden Alfredo Sauce is easy to make and enjoy at home in under 30 minutes. Pair it with Fettuccine for an easy dinner idea for any night of the week.
We don’t go to Olive Garden very often but when we do, I always have to decide between their creamy and decadent Pasta Alfredo or Shrimp Scampi. I typically settled for the Alfredo with shrimp. Once I found this recipe for making Olive Garden’s Alfredo sauce at home, I love making it when we are craving it.
It’s an easy recipe to make and it makes quite a bit of sauce. Plenty of leftovers for lunch the next day. I will also add leftover chicken or cook up some shrimp or broccoli to add to the pasta. Serve with a couple slices of cheddar cheese quick bread and you won’t even miss those breadsticks. It’s not a meal for those who are watching their calories but let’s be real – you need this dish in your life from time to time. It’s just that good.
How to Make This Copycat Recipe of Olive Garden Alfredo Sauce
The first thing I do is get the water boiling for the pasta and cook it according to the package directions. Drain and keep warm.
While the pasta is cooking, you’ll need to heat a medium pan or large skillet over medium heat. Melt the butter and add the garlic allowing it to heat for about a minute or so.
Add the heavy cream and cream cheese, stirring it while it melts. You don’t want the mixture to boil. Add in the Parmesan cheese and season with pepper. I don’t add salt since the cheeses have some in it.
Stir the Alfredo sauce until the Parmesan cheese is melted and the sauce is creamy and smooth. This is also when I would add the chicken, shrimp, or broccoli to the sauce and heat until hot. If the sauce gets too thick, add a bit more cream or milk to thin it out.
Plate your pasta and add some of the delicious Alfredo sauce on top and enjoy! It’s so good!
Have your favorite Olive Garden Alfredo sauce at home – make it yourself in minutes.
Copycat Recipe for Olive Garden Alfredo Sauce
Ingredients
- 1 lb Fettuccine, cooked according to package directions
- 1/2 cup butter. unsalted
- 1 - 2 cloves minced garlic
- 2 cups heavy cream
- 2 - 3 tbsp cream cheese
- 1 1/2 cups grated Parmesan cheese
- pepper to taste
Instructions
- First thing I do is get the water boiling for the pasta and cook it according to the package directions. Drain and keep warm.
- While the pasta is cooking, you'll need to heat a medium pan or large skillet over medium heat. Melt the butter and add the garlic allowing it to heat for about a minute or so.
- Add the heavy cream and cream cheese, stirring it while it melts. You don't want the mixture to boil.
- Add in the Parmesan cheese and season with pepper. I don't add salt since the cheeses have some in it. Stir the sauce until the Parmesan cheese is melted and the sauce is creamy and smooth. This is also when I would add the chicken, shrimp, or broccoli to the sauce and heat until hot through. If the sauce gets too thick, add a bit more cream or milk to thin it out some.Plate your pasta and add some sauce on top and enjoy!
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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