Description
Rich, creamy, and indulgent—this Copycat Olive Garden Alfredo Sauce brings the restaurant favorite right to your kitchen. Made with butter, garlic, cream, and a blend of Parmesan and Romano cheeses, it’s the perfect pairing for fettuccine and ready in under 30 minutes.
Ingredients
-
6 tablespoons salted butter (high quality recommended)
-
1 tablespoon garlic, minced
-
2 tablespoons all-purpose flour
-
1 ½ cups heavy cream
-
1 ½ cups whole milk (1% or 2% can be used if preferred)
-
½ cup Parmesan cheese, grated and at room temperature
-
½ cup Romano cheese, grated and at room temperature
-
Salt and black pepper, to taste
-
1 lb. fettuccine
-
Fresh parsley, chopped (for garnish)
Instructions
-
Cook the fettuccine according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
-
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
-
Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
-
Slowly whisk in the heavy cream and milk. Bring to a gentle simmer.
-
Stir in the Parmesan and Romano cheeses. Continue stirring until the cheese is fully melted and the sauce is smooth and thickened (about 3–5 minutes).
-
Season with salt and black pepper to taste.
-
Add the cooked fettuccine to the sauce, tossing to coat. Use reserved pasta water to thin the sauce if needed.
- Garnish with chopped parsley and serve immediately.
Notes
-
Use freshly grated cheese for the best texture and flavor.
-
This sauce pairs well with chicken, shrimp, or broccoli for added protein and nutrients.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American