Copycat Olive Garden Alfredo Sauce Recipe - Creamy & Cheesy Goodness
There’s something about that rich, creamy Alfredo sauce from Olive Garden that sticks with you. Maybe it’s the way the garlic sneaks in, soft and buttery, or maybe it’s how the parmesan melts into this silky, dreamy finish. I’ve made this sauce more times than I’d like to admit—midweek pasta cravings are real in our house.
This version is my go-to, especially when I want something that feels fancy without requiring a culinary degree. It’s thick, smooth, and clings to fettuccine like a charm. And if you’re wondering whether this tastes like the real deal? Let’s just say, you won’t be fighting for the breadsticks.
Whether you’re chasing those Olive Garden food memories or just craving a bowl of pasta that doesn’t skimp on flavor, this one’s worth it. From Olive Garden Lasagna Recipe nights to quick Olive Garden Italian Chicken Pasta dinners, this sauce has you covered.
Servings: 6 servings
Ingredients
- 1/2 cup unsalted butter
- 2 tablespoons minced garlic
- 2 cups heavy cream
- 1/4 teaspoon ground white pepper (or to taste)
- 1/4 teaspoon salt (adjust to taste)
- 1 1/2 cups grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Chopped parsley (optional, for garnish)
- Cooked fettuccine pasta, for serving
Instructions
- In a large pan, melt the butter over medium heat.
- Stir in the garlic and sauté for 1–2 minutes, just until fragrant. Don’t let it brown.
- Pour in the heavy cream, salt, and white pepper. Stir it up and let it warm for about 2–3 minutes.
- Slowly whisk in the parmesan cheese, stirring constantly until it’s fully melted and smooth.
- Add in the mozzarella and continue stirring until you have a thick, creamy sauce.
- Serve over hot cooked fettuccine and sprinkle with chopped parsley if you’d like.