This Copycat Olive Garden Alfredo Sauce recipe is a fast and easy dinner, and proof that homemade is better than going out! This recipe is made with cream cheese for an extra creamy result.
I distinctly remember making this alfredo sauce recipe in a massive batch for a group of guys/girls/myself around 3:30 am.
During my senior year in college, when I had started dating my husband and therefore taking a vested interest in cooking, I quickly gained a reputation among my husband’s roommates and friends. It was “The Girl Who Cooks at 4 am When The Bars Close.”
Let me assure you that this alfredo sauce recipe tastes even more amazing when made in the middle of the night after you’ve been out. It also ushers in the need to immediately sleep.
The alfredo sauce is arguably the best reason to to go Olive Garden, period. Dipping those garlicky, salty breadsticks in a dish of it….. Wow, look at that, my whole mouth just started watering.
Quick side story about Alfredo: Dave and I could not agree on a boys name before J was born. Actually, he didn’t even have a name for the first two hours he was in this world, because we still couldn’t agree.
Finally, I just said to David, “You know what? Any is fine. Just pick one. I’m SO tired…”
Evidently he wanted to be named Giovanni or something like that, so because we are SO funny, we told everyone that we decided on the name Alfredo- and that was what we called him for the rest of my pregnancy.
Like I said, we are SO funny.
Notes on this alfredo sauce recipe:
This is a recipe is made with a little bit of cream cheese, which may sound strange (and no, not authentically Italian), but it’s really responsible for the extra creaminess that you get in the sauce. There’s always a Monday morning quarterback in the comments here or on Pinterest telling me that they used to work at Olive Garden and they don’t use cream cheese.
It’s only supposed to taste like Olive Garden, not be made just like they do. I feel I need to stipulate that.
Can you make Alfredo sauce without heavy cream?
I used to make this with a combination of heavy cream and fat free half and half. While I am sure that it does majorly slash the calories, I have gotten away from it in recent years and just use heavy cream now.
You definitely still CAN sub half the cream for fat free half and half (or even regular half and half). The result is definitely less rich and a little thinner, if that sounds like more of what you’re going for.
Honestly, this Alfredo sauce is good either way. I mean, its Alfredo sauce. You really can’t go wrong.
What can you add to Alfredo sauce?
Man, just about anything!! It’s so versatile. When I used to make this once a week, I liked to use it with whatever I had in the fridge- grilled chicken, spinach, asparagus, mushrooms, prosciutto, broccoli, shrimp, etc. The possibilities are endless! I use it in my Chicken and Spinach Manicotti and my Million Dollar Lasagna too!
How do you make Alfredo Sauce?
It’s a breeze. Just look at the video! Traditionally, it’s made with butter, cream and parmesan, although there are about a million Here’s the equipment that you’ll need:
- Saucepan and whisk.
- If you’d really like some extra credit, try making your own pasta. I use my Kitchenaid Mixer and pasta cutters to make fresh fettuccine. Totally worth the effort!
- Chicken and Spinach Manicotti
- Loaded Tortellini Alfredo
- Four Cheese Sauce
- Mushroom Ravioli with Sherried Mushrooms, Chicken, Peas and Four Cheese Sauce
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Copycat Olive Garden Alfredo Sauce
This Homemade Copycat Olive Garden Alfredo Sauce is a fast and easy dinner, and even better than the original! This alfredo sauce recipe is made with cream cheese for an extra creamy result.
- 4 T butter
- 2 T cream cheese
- 3/4 cup half and half
- 3/4 cup heavy cream
- 1 tsp garlic powder
- fresh ground pepper
- 1 cup freshly grated parmesan cheese
- In a saucepan over medium heat, melt the butter, cream cheese, half and half and cream together
- Whisk in the garlic powder and parmesan. Season with a small amount of freshly ground black pepper.
- Simmer, stirring often, until the sauce has thickened to a creamy consistency. Serve immediately.
You can also use all cream, or ready-grated cheese in this recipe.