Olive Garden Alfredo Sauce

This Olive Garden Alfredo Sauce uses butter, cream, garlic, and Parmesan for a creamy, rich, totally comforting pasta sauce that’s easy to make at home.

this Recipe

So picture this: it’s 7:12 p.m., I haven’t grocery shopped in five days, I’m still wearing yesterday’s socks (don’t judge), and my family is circling the kitchen like mildly cranky wolves. I open the fridge. Half a stick of butter, milk that might be okay, and a lonely chunk of Parmesan in the cheese drawer. Not promising.

And then, like some carb-fueled epiphany, I remember the Olive Garden Alfredo Sauce. You know the one. Creamy, dreamy, clings to pasta like it was born for it. The kind of sauce that makes you forget the salad ever existed.

I’d been meaning to try making it from scratch for months, but kept putting it off because… life. But on this particular night, with nothing but desperation and a frying pan, I did it. I winged the whole thing, spilled garlic butter down the front of my shirt, and accidentally made the best Alfredo sauce I’ve ever eaten. Like, ever. Even my picky kid asked for seconds. I almost cried.

Why You’ll Love This Olive Garden Alfredo Sauce Recipe?

You know how some recipes look easy but end up being weirdly stressful? This isn’t one of those. This Olive Garden Alfredo Sauce is like a warm, cheesy security blanket for your noodles. It’s cozy and indulgent and doesn’t ask for anything fancy. No heavy culinary lifting, no fancy gadgets, and zero shame if your cheese came pre-grated.

Also? You get full-on restaurant vibes without the awkward “Would you like to hear about our specials?” while your stomach growls. Just creamy, garlicky pasta, made in your own kitchen. In sweatpants. With wine if you’re into that.

Ingredient Notes:

Here’s what you need to make this Olive Garden Alfredo Sauce, with a few honest notes from someone who has absolutely messed this up more than once.

• Butter – Start with this. It sets the tone. I use salted because that’s what I always have, but unsalted is more “correct.” Do what you feel.

• Garlic – I’ve used fresh cloves, jarred, even that squeezy garlic from a tube once. It all works. Just don’t walk away while it’s cooking. That stuff burns fast.

• Flour – Just a little bit, to make the sauce thick and silky. I once used too much and ended up with Alfredo-flavored paste. Don’t be like me.

• Milk + Heavy Cream – The combo keeps it rich without putting you in a cheese coma. Whole milk is best, but honestly? I’ve used 2%, and no one complained.

• Parmesan – If you’ve got a wedge and a grater, great. If not, even the pre-shredded stuff works. Just… maybe avoid the green shaker bottle. You know the one.

• Salt & Pepper – Add last. Cheese is salty, and nobody wants over-seasoned Alfredo. Okay, somebody might—but it’s not me.

• Fettuccine – Classic pairing. But I’ve also used penne, linguine, and—don’t come for me—bowties once. They all work. You do you.

How To Make Olive Garden Alfredo Sauce?

I’ll walk you through it like a friend sitting on your counter with a glass of wine, cheering you on while the pasta boils.

Step 1: Melt that butter

Toss 6 tablespoons of butter into a skillet over medium heat. Let it melt down gently. No browning, no sizzling—just warm, melty goodness.

Step 2: Garlic time

Add 4 teaspoons of minced garlic and sauté for about a minute. Keep it moving so it doesn’t go bitter. If you smell toast? Abort mission.

Step 3: Flour it up

Sprinkle in 2 tablespoons of flour and whisk like your sauce depends on it. Because it kind of does. This is what gives it that creamy Alfredo body.

Step 4: Add milk and cream

Slowly pour in 1½ cups each of milk and heavy whipping cream. Keep whisking. Don’t worry if it looks a little thin—it’ll thicken. Give it a minute.

Step 5: Cheese it

Add 1 cup of grated Parmesan and stir until it melts into silky oblivion. Simmer for another minute or two. You’ll know it’s ready when you find yourself “tasting” it directly from the pan for the third time.

Step 6: Season + mix

Salt and pepper to taste. Then toss in your cooked fettuccine noodles and mix until coated. The sauce should hug the pasta. If it’s sliding off, simmer a bit longer. If it’s clumping, add a splash of milk. It’s all fixable.

Storage Options:

Leftovers? Bless. Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream and warm it low and slow. Don’t just microwave it into oblivion. We’ve all done it—but we can do better.

Can you freeze it? Technically, yes. Will it thaw perfectly? Probably not. It’s Alfredo. It’s happiest fresh.

Variations and Substitutions:

This recipe is weirdly flexible. Here’s how I’ve messed with it (on purpose and by accident):

• Add chicken or shrimp – Just toss it in at the end. Cooked, obviously.

• Use a different pasta – I’ve used rotini. Was it traditional? No. Was it delicious? Also yes.

• No flour? Skip it. The cheese and cream thicken on their own if you’re patient.

• More garlic? Always more garlic.

• Want to sneak in veggies? Spinach or broccoli work great. Toss them in with the pasta.

What to Serve with Olive Garden Alfredo Sauce?

This Olive Garden Alfredo Sauce is the star, but if you want to build a meal around it, here’s what I’ve paired it with:

• Garlic bread – Because dipping carbs into creamy carbs is a love language.

• Simple salad – For balance. Or illusion of balance.

• Wine – Chardonnay or Pinot Grigio if you’re fancy. Sweet tea or Diet Coke if you’re real.

• More cheese – No explanation needed.

Frequently Asked Questions:

Can I make it ahead of time?
Yep! Just reheat it slowly and stir in extra milk or cream to keep it smooth.

Can I use half-and-half instead of cream?
Sure. It won’t be quite as rich, but it’ll still be lovely.

What if it gets too thick?
Add milk. Stir gently. Breathe. You got this.

So that’s my go-to, make-it-in-your-sleep version of Olive Garden Alfredo Sauce. It’s the recipe I turn to when the day’s been long, the fridge is sad, and I just want something warm and creamy that doesn’t ask too many questions.

It’s not perfect every time. Sometimes the garlic browns. Sometimes I over-salt. Sometimes I just eat it standing at the stove because I’m too hungry to plate it. But it always hits the spot.

Try it. Tweak it. Make it yours. And if it ends up saving dinner one night? Well, that makes me a little happier than I expected.

Tag me if you make it. Or don’t. But at least tell me your Alfredo story. I know you’ve got one.

Keep the Flavor Coming – Try These:

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Olive Garden Alfredo Sauce

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

This rich and creamy Olive Garden Alfredo Sauce features butter, garlic, milk, heavy cream, Parmesan cheese, and fettuccine for a classic Italian-inspired pasta dish made at home.

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6 Servings

Ingredients

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• 1 pound fettuccine noodles
• 6 tablespoons butter
• 4 teaspoons minced garlic
• 1½ cups heavy whipping cream
• 1½ cups whole milk
• 2 tablespoons all-purpose flour
• 1 cup Parmesan cheese finely grated
• Salt and black pepper to taste

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Instructions

 

Cook the pasta:

1. Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package directions until al dente. Drain and set aside.

Prepare the Alfredo sauce base:

1. In a large skillet, melt the butter over medium heat. Once fully melted, add the minced garlic and sauté for approximately one minute, stirring constantly to prevent burning.

Incorporate the flour:

1. Sprinkle the flour over the butter and garlic mixture. Whisk thoroughly to form a smooth roux. Continue to whisk for 1–2 minutes to remove any raw flour taste.

Add the cream and milk:

1. Slowly pour in the heavy cream and milk, whisking continuously to ensure a smooth consistency. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer and allow it to cook until slightly thickened, about 5–7 minutes.

Stir in the Parmesan cheese:

1. Reduce the heat to low and add the grated Parmesan cheese. Stir until the cheese is fully melted and incorporated into the sauce.

Combine with pasta and serve:

1. Add the cooked fettuccine to the skillet and toss to coat the noodles evenly with the Alfredo sauce. Serve immediately while hot.

Notes

To prepare this recipe gluten-free, substitute the traditional fettuccine with certified gluten-free pasta and replace the all-purpose flour with a 1:1 gluten-free flour blend suitable for thickening sauces. Always verify that the Parmesan cheese and other packaged ingredients are labeled gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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