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Copycat Olive Garden Alfredo Sauce: Rich and Creamy Perfection

A close-up of fettuccine pasta coated in rich, creamy Olive Garden Alfredo Sauce, topped with grated cheese and pepper.
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You can make the rich, creamy, and cheesy Alfredo sauce from Olive Garden right in your kitchen. This easy copycat recipe delivers restaurant-quality flavor quickly, perfect for tossing with fettuccine or using as a dipping sauce.

Ingredients

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  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of ground nutmeg

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the minced garlic to the melted butter and cook for about 1 minute until fragrant. Do not let the garlic brown.
  3. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  4. Whisk in the Parmesan cheese slowly until the cheese melts completely and the sauce is smooth.
  5. Stir in the whole milk, salt, pepper, and nutmeg. Continue to cook on low heat for 3 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Do not allow the sauce to boil.
  6. Remove the sauce from the heat. If the sauce seems too thick, add a splash more milk until you reach your desired consistency.
  7. Toss immediately with hot, cooked fettuccine or serve warm as a dipping sauce for breadsticks or vegetables.

Notes

  • Use freshly grated Parmesan cheese for the best melting quality and flavor; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • If you plan to reheat leftovers, you may need to thin the sauce slightly with a little milk or cream, as it thickens considerably when chilled.
  • This sauce is excellent served over grilled chicken or shrimp for a complete meal.

Nutrition

Find it online: https://cookingbyjade.com/olive-garden-alfredo-sauce-recipe/