Description

Ditch the store-bought jars! Our kitchen-tested Olive Garden Alfredo sauce uses a specific ratio of heavy whipping cream to whole milk to achieve the ultimate silky, restaurant-quality texture. This easy, from-scratch recipe is specifically formulated so it won’t separate or break, perfectly coating your favorite fettuccine every single time.

Ingredients

Scale

16 ounces fettuccine or linguine pasta
6 tablespoons salted butter
1 tablespoon minced garlic
1 teaspoon garlic powder
½ teaspoon table salt
2 tablespoons all-purpose flour
1¼ cups heavy cream
1½ cups whole milk
1 cup freshly grated Parmesan cheese
Finely chopped fresh parsley (optional)

Instructions

Step 1: Cook the fettuccine according to package directions. Drain and set aside.
Step 2: In a large skillet over medium heat, melt the butter until it’s bubbling.
Step 3: Add the minced garlic, garlic powder, and salt. Whisk to combine.
Step 4: Sprinkle the flour over the butter and garlic mixture. Whisk until smooth.
Step 5: Slowly whisk in the heavy cream and milk.
Step 6: Bring the sauce to a gentle boil.
Step 7: Reduce the heat to low and simmer for 2 to 3 minutes, until slightly thickened.
Step 8: Whisk in the parmesan cheese until melted.
Step 9: Add the cooked fettuccine to the skillet.
Step 10: Use tongs to toss the pasta in the sauce until coated.
Step 11: Garnish with fresh parsley and serve.

Notes

For the best results, use freshly grated Parmesan cheese to avoid the grainy texture found in pre-shredded versions. Let the cream simmer for a full 3 minutes before adding cheese to prevent the sauce from breaking.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Italian

Nutrition

Serving Size: 1 serving
Calories: 677 kcal
Sugar: 5 g
Sodium: 622 mg
Fat: 39 g
Saturated Fat: 23 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 61 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 179 mg

Keywords: Olive Garden, Alfredo sauce, copycat, creamy pasta, fettuccine alfredo