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The Ultimate 20-Minute Copycat Olive Garden Alfredo Sauce: Creamy and Clinging

Close-up of fettuccine pasta coated in creamy Olive Garden Alfredo Sauce, lifted by a fork.
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Make restaurant-style pasta at home with this copycat Olive Garden Alfredo Sauce recipe. It is rich, creamy, and achieves a velvety texture that clings perfectly to pasta.

Ingredients

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  • 1 cup unsalted butter
  • 1 ½ cups heavy cream
  • 2 cups freshly grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon cream cheese (optional, for extra gloss)
  • ½ cup reserved pasta water

Instructions

  1. Cook your fettuccine pasta according to package directions. Before draining, reserve at least ½ cup of the starchy pasta water. Drain the pasta and set aside.
  2. In a wide sauté pan over medium heat, melt the butter completely.
  3. Whisk in the heavy cream, salt, pepper, and garlic powder. Bring the mixture to a gentle simmer, stirring often. Do not let it boil rapidly.
  4. If using, whisk in the cream cheese until it is fully melted and the sauce is smooth.
  5. Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, whisking constantly until the cheese is fully incorporated and the sauce is thick and smooth.
  6. If the sauce seems too thick, slowly whisk in the reserved pasta water, one tablespoon at a time, until you reach a velvety consistency that coats the back of a spoon.
  7. Add the cooked fettuccine directly to the sauce and toss gently to coat every noodle evenly.
  8. Serve immediately for the best texture.

Notes

  • Use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • For an even richer sauce that truly clings, use the optional cream cheese.
  • This sauce pairs well with chicken Alfredo or shrimp scampi.

Nutrition

Find it online: https://cookerycommand.com/olive-garden-alfredo-sauce-recipe/