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Olive Garden Alfredo Sauce

recipe at a glance
Rating: 5/5 5 stars
64 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 36454
cook method: stovetop
Olive Garden Alfredo Sauce Recipe
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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.

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1 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup Parmesan cheese
1 teaspoon garlic powder


In a saucepan combine butter, heavy cream, and cream cheese.

Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder.

Simmer this for 15-20 minutes on low.

You may wish to season with a little salt and pepper.

cook's notes

I have done this with half and half, but we prefer the heavy cream. I wouldn't try it with plain milk.

Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aid in thickening the sauce. Olive Garden does not use cream cheese.

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710 calories, 74 grams fat, 5 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com

Member since: March 1, 2008
REVIEW: recipe rating
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.

Guest at CDKitchen.com

REVIEW: recipe rating
I am allergic to tomatoes and found this. I rarely use sauce from a jar now.

Guest at CDKitchen.com
Jan 9, 2014

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.

Guest at CDKitchen.com

REVIEW: recipe rating
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.

Guest at CDKitchen.com
Dec 17, 2013

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.

Guest at CDKitchen.com

REVIEW: recipe rating
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.

Registered Member at CDKitchen.com

Member since: November 10, 2013
REVIEW: recipe rating
This is by far my favorite alfredo sauce. Its so creamy and actually has flavor not just like a white sauce.

Registered Member at CDKitchen.com

Member since: October 8, 2013
REVIEW: recipe rating
Outstanding and super simple!

Guest at CDKitchen.com

REVIEW: recipe rating
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!

Guest at CDKitchen.com

REVIEW: recipe rating
This tastes as good or even better than Olive Garden.

Guest at CDKitchen.com

REVIEW: recipe rating
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.

Registered Member at CDKitchen.com

Member since: November 1, 2012
REVIEW: recipe rating
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!