cookthisup.com

Creamy Copycat Olive Garden Alfredo Sauce: Make It at Home!

If you’re a fan of creamy, delicious Alfredo sauce (and who isn’t?), this Copycat Olive Garden Alfredo Sauce recipe is sure to become a family favorite. With just a few simple pantry ingredients, you can make a mouthwatering dish that tastes like it came straight from the restaurant. So the next time you’re craving Olive Garden, forget the takeout and whip up a batch of this sensational copycat recipe in the comfort of your own kitchen!

Why You’ll Love this Recipe

  • Enjoy the amazing taste of Olive Garden’s Alfredo sauce without leaving the house!
  • Impress your loved ones with this simple yet impressive dish that makes a ton.
  • Find all the ingredients easily at your local store; many are pantry staples. Plus, making this dish at home costs around $15-$20 for the whole family compared to Olive Garden’s $7.95 per serving!

Creamy Copycat Olive Garden Alfredo Sauce Ingredients

  • Butter
  • Flour
  • Garlic
  • Heavy Cream
  • Milk
  • Parmesan Cheese
  • Romano Cheese
  • Salt
  • Pepper
  • Fettuccine
  • Parsley

(See recipe card for exact amounts)

How to Make Creamy Copycat Olive Garden Alfredo Sauce on the Stove

Step 1: Boil a pot of water and cook the fettuccine al dente according to the package instructions. While the noodles cook, let’s make the sauce.

Step 2: In a large saucepan on the stovetop, melt butter over medium heat. Once melted, add minced garlic and cook for about a minute, until the garlic sizzles and turns light golden brown.

Step 3: Create a roux by sprinkling flour into the pan and whisking it together with the butter and garlic.

Step 4: Slowly pour in the heavy cream and milk, continuously whisking as you pour, until a smooth sauce forms.

Step 5: Bring the Alfredo sauce to a simmer, allowing it to thicken. Gradually add the cheese, whisking and melting it down until fully incorporated.

Step 6: Season the sauce with salt and pepper to taste, then add the drained fettuccine noodles to the Alfredo. Toss together until the noodles are coated with the sauce.

Step 7: Serve the creamy pasta dish warm, topped with freshly grated Parmesan and parsley.

Storage and Reheating Tips

Though it may be hard to resist, you might have leftovers from this incredible dish. Don’t worry; you can enjoy it for days!

  • IN THE FRIDGE: Store leftovers in an airtight container and savor them for up to four days.
  • IN THE FREEZER: Once completely cooled, pour the Alfredo sauce into freezer bags and freeze for up to three months.
  • REHEATING INSTRUCTIONS: Reheat individual portions in the microwave for about a minute or until warmed through.

Helpful Tips & Substitutions

Do I have to use whole milk to make this copycat Alfredo sauce recipe?

Whole milk adds richness and creaminess to the sauce, creating a silky smooth texture. While low-fat or skim milk can be used, whole milk helps prevent the sauce from separating or becoming too thin.

What are some vegetables I could add to this dish?

Classic options include broccoli, peas, and mushrooms. You can also try in-season vegetables like roasted bell peppers, cherry tomatoes, or spinach. For extra color and nutrition, thinly sliced zucchini or yellow squash work beautifully. Adding toasted almonds or pine nuts provides a delightful crunch.

How can I make a low-fat version of this recipe?

To reduce the fat content without sacrificing flavor, use low-fat milk or half-and-half instead of whole milk and low-fat cream cheese or Greek yogurt instead of heavy cream. You can also incorporate pureed vegetables like cauliflower or butternut squash to achieve a creamy texture. Experiment with combinations to find your balance of flavor and consistency.

Fun Fact about Alfredo Sauce!

The sauce is named after Alfredo di Lelio, who is said to have created it at his restaurant in Rome in the early 1900s. It has become a popular sauce in Italian-American cuisine ever since.

EQUIPMENT

  • Pot
  • Saucepan
  • Cheese Grater

INGREDIENTS

  • 8 tbsp butter, 1 stick
  • 3 tbsp flour
  • 2 tbsp minced garlic
  • 2 cups heavy cream
  • 1 cup milk
  • 1 1/2 cups Parmesan cheese, freshly grated
  • 1/2 cup Romano cheese, freshly grated
  • 1 box fettuccine
  • Salt, to taste
  • Pepper, to taste
  • Freshly chopped parsley

INSTRUCTIONS

  1. Begin by boiling a pot of water and cooking the fettuccine al dente according to the package instructions. While the noodles cook, let’s make the sauce.
  2. In a large saucepan on the stovetop, melt butter over medium heat. Once melted, add minced garlic and cook for about a minute, until the garlic sizzles and turns light golden brown.
  3. Create a roux by sprinkling flour into the pan and whisking it together with the butter and garlic.
  4. Slowly pour in the heavy cream and milk, continuously whisking as you pour, until a smooth sauce forms.
  5. Bring the Alfredo sauce to a simmer, allowing it to thicken. Gradually add the cheese, whisking and melting it down until fully incorporated.
  6. Season the sauce with salt and pepper to taste, then add the drained fettuccine noodles to the Alfredo. Toss together until the noodles are coated with the sauce.
  7. Serve the creamy pasta dish warm, topped with freshly grated Parmesan and parsley.

NOTES

  • I prefer using whole milk in this recipe to make it extra creamy.
  • If you want to add some vegetables to this recipe, add spinach to the sauce when you add the fettuccine. The heat will wilt the spinach.
  • I recommend using freshly ground pepper in this recipe for extra flavor.

Enjoy creating this heavenly dish in your own kitchen