Copycat Olive Garden Alfredo Sauce (Creamy, Garlicky, Ready in 20 Minutes)

Craving that restaurant-style Alfredo without leaving home? This copycat Olive Garden Alfredo sauce is rich, silky, and perfectly garlicky—with a smooth finish that clings to fettuccine, chicken, shrimp, or roasted veggies. It comes together fast in one saucepan, using simple pantry staples.

Why you’ll love this Alfredo sauce

• Ready in under 20 minutes

• Creamy and smooth (no gritty cheese)

• Garlic-forward like the restaurant version

• Great for pasta, chicken, broccoli, or casseroles

Ingredients

• 6 tbsp salted butter

• 1 tbsp minced garlic

• 2 tbsp all-purpose flour

• 1¼ cups heavy whipping cream

• 1½ cups whole milk

• 1 cup grated Parmesan cheese

• 1 tsp garlic powder

• ½ tsp salt (adjust to taste)

• 16 oz fettuccine, cooked

• Fresh parsley (optional)

Best results tip: freshly grated Parmesan melts smoother than pre-shredded.

How to make Copycat Olive Garden Alfredo Sauce

1. Sauté garlic: Melt butter in a saucepan over medium heat. Add minced garlic and sauté 30 seconds (don’t brown it).

2. Make a quick roux: Stir in flour and cook 1 minute, stirring constantly.

3. Whisk in dairy: Gradually whisk in heavy cream and milk until smooth.

4. Season + simmer: Add garlic powder and salt. Simmer gently until slightly thickened (avoid a hard boil).

5. Add Parmesan: Lower heat and stir in Parmesan until fully melted and creamy.

6. Toss + serve: Toss with hot fettuccine and garnish with parsley if you like.

Pro tips for smooth, restaurant-style texture

• Don’t boil after adding cheese (high heat can make Parmesan clump).

• Keep whisking when adding milk/cream to prevent lumps.

• If sauce gets too thick: add a splash of warm milk.

• If it’s too thin: simmer 1–2 minutes longer (gentle heat).

Easy variations

• Chicken Alfredo: add sliced cooked chicken or rotisserie chicken.

• Veggie Alfredo: toss in steamed broccoli, peas, or sautéed mushrooms.

• Extra cheesy: add 2–3 tbsp more Parmesan (slowly).

• Spicy kick: a pinch of crushed red pepper.

Storage & reheating

• Store in an airtight container in the fridge up to 3 days.

• Reheat low and slow on the stove, adding a splash of milk/cream to loosen.

• Freezing isn’t ideal (cream sauces can separate).