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Olive Garden Alfredo Sauce

A rich and creamy homemade Alfredo sauce that rivals the restaurant version, made with butter, cream, and Parmesan cheese. Perfect for coating pasta and delivering authentic flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Pasta
  • 16 ounces fettuccine or linguine Cook according to package directions.
Alfredo Sauce
  • 6 tablespoons salted butter Melt in skillet.
  • 1 tablespoon minced garlic Fresh garlic enhances flavor.
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons all-purpose flour Used to stabilize the sauce.
  • 1 ¼ cups heavy cream
  • 1 ½ cups whole milk
  • 1 cup freshly grated Parmesan cheese Freshly grated melts best.
For Serving
  • Fresh parsley, finely chopped, optional Adds freshness and color.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook your fettuccine or linguine according to the package directions. Aim for al dente.
  2. Drain the pasta thoroughly and set it aside.
Cooking
  1. In a large skillet, melt the butter over medium heat. Keep an eye on it to avoid burning.
  2. Stir in minced garlic, garlic powder, and salt. Whisk until combined and fragrant.
  3. Sprinkle flour over the mixture, whisking continuously to form a smooth paste.
  4. Slowly pour in heavy cream and whole milk while whisking to avoid lumps.
  5. Turn up the heat slightly, and bring the sauce to a gentle boil. Then reduce to simmer for 2 to 3 minutes until it thickens.
  6. Remove from heat and whisk in freshly grated Parmesan cheese until melted and smooth.
  7. Add the drained pasta to the skillet and toss until fully coated with the sauce.
Serving
  1. Sprinkle fresh parsley on top and serve immediately on warm plates.

Notes

Use freshly grated Parmesan for the best texture. Whisk continuously when adding liquids to prevent lumps. Warm your plates beforehand to keep the sauce creamy.