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Copycat Olive Garden Alfredo

Recreate the indulgent and creamy Olive Garden Alfredo sauce at home with this simple and budget-friendly recipe. Perfect for quick weeknight dinners or special family meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 630
Ingredients Method Notes

Ingredients
  

For the Alfredo Sauce
  • 6 tbsp salted butter Melted
  • 1 tbsp minced garlic Sautéed
  • 1 tsp garlic powder Enhances garlic flavor
  • 1/2 tsp salt To taste
  • 2 tbsp all-purpose flour For thickening
  • 1 1/4 cups heavy whipping cream For a rich sauce
  • 1 1/2 cups whole milk Can substitute with half-and-half for a lighter version
  • 1 cup shredded Parmesan cheese Freshly shredded preferred
  • Fresh parsley finely chopped For garnish
For the Pasta
  • 16 oz fettuccine Cooked and drained

Method
 

Preparation
  1. Cook the fettuccine according to package instructions; drain and set aside.
  2. In a large skillet over medium heat, melt the butter.
  3. Add minced garlic and sauté until fragrant, being careful not to burn it.
  4. Stir in garlic powder and salt to enhance the flavor.
  5. Sprinkle flour over the mixture and whisk until combined to prevent clumping.
  6. Gradually add heavy whipping cream and whole milk, whisking continuously until the sauce thickens.
  7. Stir in shredded Parmesan cheese until melted and smooth.
  8. Combine the cooked fettuccine with the Alfredo sauce, mixing well to coat the pasta.
  9. Serve hot, garnished with fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to revive the creaminess. For an even creamier sauce, substitute half of the milk with more heavy cream.