If you love the Alfredo sauce at The Olive Garden then you'll really enjoy making this copy cat recipe at home. It uses all the traditional ingredients with optional cream cheese added for an extra creamy texture. Serve it with your favorite pasta, bread sticks and a salad for a complete meal.
This tasty Italian classic from the Olive Garden is great over a variety of pastas. Use it on pizza instead of tomato sauce to have some variety on pizza night. Anyone on a low carb diet who misses pasta can use this sauce on many different vegetables as an alternative.
Olive food January 30, 2014 REVIEW:
I am allergic to tomatoes and found this. I rarely use sauce from a jar now.
cybrkitn January 9, 2014 COMMENT: Every alfredo sauce I've made prior to using the recipe from Olive Garden, have always separated after refrigerated. Olive Garden uses 6 egg yolks in their recipe. I believe that is what makes the difference and keeps the sauce from separating. Every time I've made it with the egg yolks, I've never had a problem with left-overs separating.
Broken January 7, 2014 REVIEW:
My sauce never combined in the first place. It was broken from the start. I used fat free half and half instead of heavy cream and real butter (which, as I type this I realize fat free and butter sounds funny), so I am not sure why it separated. Any ideas? The flavor was great, but totally separated.
CDKitchen Staff Reply: It's a common problem when using fat free dairy. You can use fat free half and half in this recipe, you just need to stir it in at the very end and only gently heat it through. It will break down too much if you add it as directed for regular heavy cream.
Alfakatt December 17, 2013 COMMENT: To the Guest Foodie, the sauce "breaks" (seperates) because of the butter, it can be saved, but you have to basically whip it back together with a whisk while reheating it on the stovetop. It will break everytime you try to reheat it, but just whip it back into submission.
cher November 13, 2013 REVIEW:
I used heavy whipping cream, couldn't find heavy cream, and i'm not cook and don't know if it's the same or not. It was really good, I bought a pint but took out about half cup, and used half a butter stick, but kept everything else the same, and it was perfect. So simple to make, even for me (my husband usually does the cooking). I felt that a whole pint would have been to much for 2 people, and I'm glad I cut some of it out, because I had plenty of leftover sauce so I froze the rest. I would definitely recommend this recipe to other people.
Member since: Apr 7, 2003
franticfoodie November 11, 2013 REVIEW:
This is by far my favorite alfredo sauce. Its so creamy and actually has flavor not just like a white sauce.
Member since: Sep 6, 2001
rumrunner October 8, 2013 REVIEW:
Outstanding and super simple!
Guest Foodie July 27, 2013 REVIEW:
I love this alfredo sauce. I always add the cream cheese because it adds extra creaminess to the sauce without affecting the flavor. I often add some cooked shrimp and bacon to this and serve it with whatever pasta I have (usually fetttucini if I have it but I've also used everything from rotini to orzo!). It's a pretty foolproof recipe and can be made very quickly so it's good for those nights when you don't have dinner planned and the family is getting hungry!
Joan June 5, 2013 REVIEW:
This tastes as good or even better than Olive Garden.
Guest Foodie November 13, 2012 REVIEW:
Great recipe. Instead of garlic powder though, I add the same amount of garlic salt which takes care of both the garlic and the salt the recipe recommends adding. I also forgot to get cream cheese one time and added plain yogurt and it still came out awesome.
Member since: Nov 1, 2012
catiepat11 November 6, 2012 REVIEW:
This is my go-to alfredo recipe now! I think its even better than Olive Garden. Even my fiance who hates alfredo sauce, went back for seconds. It's rich, creamy and delicious!
Guest Foodie June 27, 2012 COMMENT: I was wondering what went wrong with the batch i made. it tasted great the first night, but after refrigerating it seperates. that sucks because i would make a huge batch and freeze it but dont know how to keep it from seperating. any help with this??? thanks
Ginny April 27, 2012 COMMENT: I'm pretty sure Olive garden uses egg yolks too for flavor. About six for that size.
dog farmer January 27, 2012 REVIEW:
Delicious recipe! Have been making this for years! Always turns out!!! I usually chop up some imitation crab or add some little salad shrimps to it! Extra Yummmm-o!
Ebony October 23, 2011 REVIEW:
I tried this recipe for the first time last night and its came out fantastic. The olive garden recipe on there web site is long and difficult but this is easy and fast.I never made alfredo sause before but I will be make it for my kids now.Thanks .
Guest Foodie August 16, 2011 COMMENT: TO POSTER "GUEST NJM"
Your recipe is a completely different recipe! lol Anything that far off from the original recipe is a new/different recipe.
Guest Foodie July 12, 2011 COMMENT: I am not clear on the cheese amount. My 3/4C of cheese weight only 1/4oz which was hardly any cheese. I ended up putting in 100g of finely grated cheese which was about 4 cups. So by weight, how much cheese is the recipe calling for?
Rickys Mommy April 22, 2011 REVIEW:
I LOVE THIS RECIPE!!! I use it all the time... I put some xtra cheese sometimes but either way its fantastic!!! BIG THUMBS UP!!!!
NJM March 9, 2011 REVIEW:
This recipe turned out fantastic. First I have never made alfredo sauce from scratch so I wasn't sure how things would turn out. Thanks to those who advised not to use Kraft Parmesan Cheese in the green jar! I had to make a quick grocery store run to get fresh grated Parmesan. Anyway, I made a couple of alterations: 1. I doubled the recipe and used 1 cup parmesan and 1/2 cup romano. 2. I added a little lemon juice as recommended in another recipe for smoothness. 3. I did not use the cream cheese, but instead used about 1 1/2 teaspoons of flour for thickness. 4. I used 1 pint of heavy whipping cream and 1 pint of half and half. 5. Finally I added a couple dashes of pepper.
This recipe was wonderful! My family loved it! I will never use alfredo sauce out of the jar again!
Melly January 20, 2011 COMMENT: As an olive garden employee for over seven years I can tell you that one of the missing ingredients is white american cheese
11Mary Beth January 3, 2011 REVIEW:
I've made this alfredo for as many as a 100 people. I can always count on it. The option to change the servings is a great way to change a recipe without messing up. Tonight I'll be serving dinner for 20,
senora30 December 30, 2010 REVIEW:
I just made this recipe for the first time tonight. I've made many different recipes for alfredo and I liked this one a lot. I doubled the recipe (which ended up making a ton of sauce). I used 1/2 pint of light cream mixed with 1 1/2 pints of skim milk and used margarine instead of butter. I used a little cornstarch for thickening and it came out delicious.
Member since: Jul 19, 2010
Neetsy July 19, 2010 REVIEW:
This recipe nails the Olive Garden alfredo sauce!! The only thing I did differently was add 1/3 cup Romano cheese instead of the cream cheese and increased the Parmesan cheese to a little over 1 cup. DELICIOUS!!!!! The sauce thickened as it simmered and was just the right thickness after about 25 minutes. Beware though, the sauce reduces if it's simmers too long.
Guest Foodie May 19, 2010 REVIEW:
I LOVED this sauce. However, I had two issues with the recipe which maybe someone can help me with. Since this was my first time with this recipe I followed it exactly to the letter (without the cream cheese). 1st - the sauce was gritty. I could not get the cheese to melt completely. I used the real grated cheese not the stuff in the green container and let it simmer for about 45 minutes - but it still would not melt completely. 2nd - when I re-heated the sauce the next night it separated into solid and butter. Any suggestions? Over all the taste was awesome and I really enjoyed this recipe. I'm thinking it might just be practice makes perfect but would appreciate any feedback - Thanks.
Guest Foodie May 6, 2010 REVIEW:
My husband told me before he knew about this recipe that the Alfredo Sauce tasted like the Olive Garden's and then when my 4 yr old tasted it, he said that he likes the Olive Garden sauce and wondered when I brought it home! This recipe is right on! It's AMAZING
Neenah March 25, 2010 REVIEW:
AMAZING!!! This was so incredible & EASY to make!!!! I used EVERYTHING this recipe calls for & was SO IMPRESSED!!! It is VERY COMPERABLE to Olive Garden, but not BETTER. I HATE all the store bought versions of alfredo sauce, but THIS is TOTALLY WORTH making from scratch. I doubled the recipe & it made a LOT. Be ready to serve once sauce is finished otherwise it starts to separate once it is cold. You CANNOT go WRONG with this recipe!!!!! YUMMY!!!
Birdie March 25, 2010 REVIEW:
MM...There's the Olive Garden memory! Thank you. We added chicken and it was still great!
Guest Foodie March 9, 2010 REVIEW:
This was great! I halved the recipe and left out the cream cheese, and it was suitably thickened in about ten minutes. This recipe was much simpler than my older one (which was from Olive Garden's website, mind you), and tasted just as good. Thanks for sharing!
Member since: Feb 15, 2010
kelstar February 15, 2010 REVIEW:
This was the easiest and best alfredo sauce I have ever made. Not exactly the Olive Garden's, but close enough!!!
tyates326 January 19, 2010 REVIEW:
this is the easiest recipe in the world!!! it is excellent and is better than olive garden
Guest Foodie December 20, 2009 REVIEW:
My family LOVES this recipe! I do leave out the cream cheese and let the slow simmer do its magic. What doesn't get devoured I store in a container and put in the fridge - it's even BETTER a day or two later!
Guest Foodie December 14, 2009 REVIEW:
This was wonderful and soooo easy to make. Tastes identical to Olive Gardens. I omitted the cream cheese and it thickened upon standing. I even saved the rest and reheated the next day and it tasted just as good!
jwilliams0219 September 27, 2009 REVIEW:
wow this was crazy tasty but had a problem with thickening so i made the recipe w/o the cream cheese and just added a can of cream of mushroom soup and a cup of sliced fresh mushrooms... perfect! Make sure you let it simmer the 20 mins or it will be gritttyyyy!
Guest Foodie August 29, 2009 REVIEW:
I have been using this recipe for 2 years now and each time it gets better. Now, I start by sauteing onion in some butter, salt and pepper with a little mince garlic, then I add mushrooms and let them cook down for about 5 minutes. At this time, I add about 3/4 cup of chicken broth to add some flavor. After letting this all cook together for another 10-15 minutes, I add the heavy cream and butter from the recipe. Again, let it cook a bit. Add the cheeses and let it simmer for about 25 minutes. season with more salt, pepper and garlic if you wish. Because of the broth, I have to thicken it with a bit of corn starch, but the flavor is amazing. I serve with sliced grilled chicken over Penne pasta. This is such a hit that my daughter's boyfriend and her best friend come over every time I make it.
Mom-at-home May 28, 2009 REVIEW:
Big hit with our family. I used bow tie pasta and add some cooked chicken and crumbled bacon. I have added a bit of corn starch to make it a little thicker.
Doubting Thomasina May 21, 2009 REVIEW:
Okay... WOW!!! I thought for sure that NOTHING could come close to OG Alfredo sauce! My tastebuds stand corrected!!! I was pleasantly shocked and it's very true... all in the simmering on lower heat. Take the time, it's WELL worth it! Oh and use the cream cheese too! Mangia!
A+Mommy January 11, 2009 REVIEW:
My family loves this recipe and its so easy. I serve it with bow ties pasta fresh tomatoes, grilled chicken and green onions. I have tripled the recipe and kept it in a crock pot on low for potluck big success!!!!!
ravnrev December 11, 2008 REVIEW:
EASY!! I added a whole block of cream cheese and a dash of nutmeg, and served with Crab Legs. My wife loved it!
Guest Foodie September 4, 2008 COMMENT: Would a crockpot be good to use? Set it on low after all mixed so it won't burn?
CDKitchen Staff Reply: I'd be worried about it curdling (if you have a reliable crockpot that doesn't overcook things). And this recipe is ready in under 30 minutes so it seems like a crock pot might be overkill for such a simple recipe. If you try it though, please report back so we know how it turned out!
Guest Foodie March 4, 2008 REVIEW:
Amazing. Just like Olive Garden
Guest Foodie November 1, 2007 REVIEW:
Awesome... we all loved it!
Stace September 16, 2007 REVIEW:
WOW!!!!!!!!!!! This is Awesome!!!! I made this today for my boyfriend - added some chicken with the fettucine and I was just amazed!! Excellent recipe. Will never make another alfredo sauce after this!! This one is for keeps in the recipe book!!!!
jerrica June 21, 2007 REVIEW:
The sauce is delicious! If you like, you can put small diced tomato and chopped mushroom and it's even better:) Great recipe!
Member since: May 2, 2007
ebonyeyes May 2, 2007 REVIEW:
This was the best alfredo sauce I have had a in a very long time. I am not even a huge fan of creamy parmeasean but, this was absolutely delicious :)
riceletsmom April 28, 2007 REVIEW:
Making this for the prom kids to eat, was excited it was so good and easy to make!! Wonderful :)
Member since: Apr 1, 2007
northernreward April 1, 2007 COMMENT: I'm looking forward to trying this recipe tonight. I'm making gluten-free chicken alfredo pizza for my boyfriend who has celiac sprue. Most canned alfredo sauces contain some form of gluten as either a preservative or thickening agent. I'm learning alot about cooking from scratch... lol.
Member since: Mar 7, 2007
jeremyandkristi March 16, 2007 REVIEW:
This is so exciting! I have looked for many years for a recipe close to Olive Garden's Alfredo Sauce. My husband couldn't believe how close it was. I followed the recipe as is except for the amount of half and half. A little less did the trick. Just remember, let it sit for quite a while before eating.It does take some time for the cheese to melt down to sauce consistency.
Guest Foodie March 10, 2007 REVIEW:
Wow...this sauce is amazing!
I adjusted the recipe for ten servings (2.5 batches of the regular recipe) to serve at a potluck. Love that feature on the site. I used 4 parts cream and 1 part skim milk instead of straight cream (I didn't want to buy more than a quart), reduced the butter by 1/4 cup (just cause that was easier than using partial sticks of butter), and cut the garlic in half (the full amount would've been too much, in my opinion). It was the best alfredo I've ever made! Definitely a keeper.
Tapanga McCarthy March 8, 2007 REVIEW:
Tasted yummy and rich !
Guest Foodie February 15, 2007 REVIEW:
Very good, I will add more garlic next time. I added romano cheese to the sauce and poured it over shrimp and broccoli.
Guest Foodie February 14, 2007 REVIEW:
Using a double boiler helps not to burn the sauce.
Bring the butter/cream to a slight boil and then add the parmesan, stirring frequently so it doesn't burn and turning the heat down. Also you can add white sauce (powder) to thicken it up. This is about the same as the Red Robin recipe when they served alfredo. Great stuff.
Jan January 26, 2007 REVIEW:
This sauce is awesome! I have a question though. I tried it using the Kraft grated parmesan in the jar from the refrigerated cheese section. The cheese refuses to melt, even after whipping with an electric whisk. What kind of cheese do you use?? I would love it even more if it was smooth. Thanks.....
CDKitchen Staff Reply: Don't use the stuff in the jar, use the shredded or grated parmesan you can find with the other shredded cheeses at the grocery store. Once you use it, you'll never buy the stuff in the green jar again!
kmfleet January 17, 2007 REVIEW:
I made this exactly as posted, adding only the noodles and grilled chicken and it was WONDERFUL! My family loved it. I will make this easy dish often! Thanks so much for sharing.
Brookie November 29, 2006 REVIEW:
I made this for my parents and siblings last night, it was so delish i loved it. I can't beleive how much it tasted exactly like the olive garden which i LOVE! Thank you so so so much!
Member since: Oct 5, 2006
lillianclair November 13, 2006 REVIEW:
Absolutely AMAZING! I cook for competitions and this is absolutely suburb! I actually added chicken, and it sill tasted amazing!
Littlefoot November 1, 2006 REVIEW:
So I just made this tonight for my girlfriend. All I can say is WOW! The sauce was delicous and I complimented the dish with some grilled chicken. I suggest using a few shakes from your italian seasoning jar and one or two shakes of crushed red pepper to add to the flavor. If you are a novice in the kitchen COOK THE SAUCE AT A VERY LOW TEMPERATURE. Milk based dishes burn very easily and once it burns, everything is ruined. any way all in all this sauce was superb although while I was making it, I feel horrible reading the fat content of the dish. So be sure to not make this all the time or you will get fat.
Wisconsin October 30, 2006 REVIEW:
Extremely easy to make, and delicious!! I also thought mine was a little thin. I mixed my cornstarch and water, dumped it in, and to my surprise....THE BUTTER SEPARATED OUT!! Frustrated after 45 minutes of stirring, I used a wire wisk to get it as best I could, then scooped it onto the noodles. Still tasted great. If anyone knows why this happened, I would love to hear it.
Yvonne October 27, 2006 REVIEW:
I could not believe how easy this recipe was and it really taste just like Olive Garden...I couldn't believe it. It is better then that stuff comes from the bottle. All I can say is THANK YOU, THANK YOU, THANK YOU and THANK YOU
Chef Dave October 18, 2006 REVIEW:
this is a good recipe that is very close to the real deal.if you want the le cordon bleu version -omit the cream cheese and reduce the cream with a 1/2 a small onion with a bayleaf stuck in a slit.when it starts to thicken slightly temper in a egg yolk to thicken the rest of the way(be sure to temper it in -if you just add it directly in will become clotty)
mary October 10, 2006 REVIEW:
this sauce was very good and easy to make. I did use the cream cheese, and I also substituted chopped garlic for the powder. I would suggest if possible that you let it cook longer if possible to thicken. I added some cooked, chopped bacon and some cooked fresh mushrooms at the very end. SOO GOOD!
loves2cook September 25, 2006 REVIEW:
Simple and delicious. You can't mess this one up. We even liked it better than Martha Stewart's Alfredo Recipe!
noncook August 27, 2006 REVIEW:
This is the only alfredo recipe I've tried that seems to come out great time and time again. It's so simple even I can't foul it up. For those who've had trouble getting the sauce to thicken, try adding a tablespoon of cornstarch mixed with a small amount of cold water at the end. Heat until thickened. MMMM!
auntiemomo August 16, 2006 REVIEW:
Make this just the way the recipe
states. Perfection. If only I could bathe and live in this concoction. Truly sinful, no way this can be good for anyone, but man, we all gotta go sometime, just buy or make some breadsticks and indulge!!!!
Loren003 August 9, 2006 REVIEW:
This receipt was great!! I love the Olive Garden and would only go there for thier Alfredo Suace!I made this suace with pasta and shrimp for my husband and we both loved it! It was great, we had it for ,lunch and dinner. Yummy!
Member since: Jul 31, 2006
alonagym July 31, 2006 REVIEW:
I have had the taste for olive garden alfredo sauce for the longest. I kept trying to fix up the jared alfred sauce, It just didn't taste right,,Until I tried this recipe it is excellent.
Wolf May 28, 2006 REVIEW:
It was easy to make and it tasted great also! However, mine seemed a heck of a lot thinner than I expected. I'm a novice in the kitchen and I'm not sure what went wrong. I let the sauce simmer for 20 minutes, then 30, then 40...it never got thicker...still tasty though!
Mike April 10, 2006 REVIEW:
Excellent recipe. They hit it right on the head: the trick is making sure you let the sauce simmer for at least 20 minutes.
loved the recipe. We added a bit more garlic powder. But overall this was EXCELLENT!!!!!
Mama Ashey January 25, 2006 REVIEW:
Simple and superb!
Member since: Jan 7, 2006
gretchen1115 January 7, 2006 REVIEW:
This is delicious! I used minced garlic in place of the powder, and added a little more parmesan because we love cheese! I also didn't use the cream cheese, so it took a little longer than 30 minutes, but it was outstanding.
Member since: Dec 30, 2005
semien929 December 30, 2005 REVIEW:
Before finding this website I had tried many different pre-packaged alfredo sauces and even some recipes, this one hit the nail right on the head. It was DELICIOUS!!!