How To Make Homemade Olive Garden Alfredo Sauce

Recreate the beloved Olive Garden Alfredo Sauce at home with “Creamy Perfection: Olive Garden Alfredo Sauce.” This rich and velvety sauce is perfect for drizzling over pasta, dipping breadsticks, or adding a creamy touch to your favorite dishes. With simple ingredients and an easy preparation, you can enjoy the taste of restaurant-quality Alfredo sauce in your own kitchen.

Why You’ll Love Olive Garden Alfredo Sauce:

  • Rich and Creamy: The perfect blend of cream, butter, and Parmesan cheese.
  • Simple Ingredients: Uses basic pantry staples for a quick and easy sauce.
  • Versatile: Ideal for pasta, vegetables, chicken, or seafood.
  • Quick to Prepare: Ready in just a few minutes for a delicious meal.

Ingredients Notes For Olive Garden Alfredo Sauce:

  • Butter: Unsalted butter for a rich base.
  • Heavy Cream: Provides the luxurious creamy texture.
  • Garlic: Freshly minced for an authentic flavor.
  • Parmesan Cheese: Freshly grated for the best melting and flavor.
  • Salt and Pepper: To taste, for seasoning.
  • Nutmeg: A pinch for subtle warmth and depth of flavor.

Recipe Steps:

  1. Melt the Butter:
    • In a medium saucepan over medium heat, melt 1/2 cup (1 stick) of unsalted butter.
  2. Add the Garlic:
    • Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant. Be careful not to let the garlic burn.
  3. Add the Cream:
    • Pour in 1 pint (2 cups) of heavy cream and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until it starts to thicken.
  4. Incorporate the Cheese:
    • Gradually whisk in 1 cup of freshly grated Parmesan cheese until melted and the sauce is smooth. Continue to cook and stir for another 2-3 minutes until the sauce reaches the desired consistency.
  5. Season:
    • Season the sauce with salt, pepper, and a pinch of nutmeg to taste. Stir well to combine.
  6. Serve:
    • Toss the sauce with your favorite cooked pasta, or use it as a topping for vegetables, chicken, or seafood. Garnish with extra Parmesan cheese and freshly chopped parsley if desired.
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Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of cream or milk if the sauce becomes too thick.


  • 1/2 cup 1 stick unsalted butter
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 clove garlic minced
  • 2 cups freshly grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • Salt and pepper to taste
  • Pinch of nutmeg optional
  • Fresh parsley chopped (for garnish, optional)


Melt the Butter:

  • In a medium saucepan over medium heat, melt the butter.

Add Garlic:

  • Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

Stir in Cream and Milk:

  • Add the heavy cream and whole milk to the saucepan. Stir to combine and bring to a simmer.

Add Cheese:

  • Gradually whisk in the grated Parmesan and Romano cheeses until the cheese is fully melted and the sauce is smooth. This should take about 3-5 minutes.

Season the Sauce:

  • Add salt and pepper to taste. If using, add a pinch of nutmeg for an additional layer of flavor. Continue to simmer for another 2-3 minutes, stirring frequently, until the sauce thickens to your desired consistency.


  • Remove the sauce from heat. Serve immediately over cooked pasta, garnished with fresh parsley if desired.

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