Olive Garden Alfredo Sauce

Jane Crompton

This rich and indulgent Alfredo sauce is inspired by the beloved Olive Garden classic. Creamy, garlicky, and decadently smooth, it’s a must-have comfort food that elevates pasta, chicken, or vegetables. Recreating the warmth of Italian-American dining at home, this recipe honors tradition while offering gourmet depth with simple, quality ingredients.

5 from 2 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Sauce & Condiment

Cuisine American

Servings servings

Calories 766 kcal

Equipment

Saucepan
Whisk
Microplane or fine grater
Measuring cups and spoons

Ingredients

½ cup unsalted butter preferably European-style for richer flavor
2 cloves garlic minced fresh, not pre-minced
1 pint heavy cream use full-fat cream for best results
1 ½ cups Parmesan cheese freshly grated, not pre-shredded
¼ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper optional, but enhances balance
⅛ teaspoon ground nutmeg freshly grated for warm depth

Instructions

In a medium saucepan over medium heat (about 175°F / 80°C), melt the unsalted butter until it begins to foam but does not brown — around 1–2 minutes.
Add the minced garlic and sauté gently for 30–60 seconds until fragrant. Do not let the garlic brown to avoid bitterness.
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it reduce slightly for 3–4 minutes to thicken naturally.
Lower the heat and stir in the freshly grated Parmesan cheese in small portions, whisking continuously to avoid clumps. Wait until fully melted before adding more.
Season with kosher salt, black pepper, and grated nutmeg. Continue stirring gently until smooth and velvety, about 2–3 more minutes.
Remove from heat and let the sauce stand for 1 minute to thicken further before serving over your dish of choice.

Notes

For a lighter version, you may substitute half of the heavy cream with whole milk, though the sauce will be slightly less rich.
A dash of lemon zest at the end adds brightness and cuts the richness slightly.
Vegetarians should confirm the cheese is made without animal rennet.
Fresh Parmesan is essential — pre-grated won't melt the same and can create a gritty texture.

Nutrition

Calories: 766kcalCarbohydrates: 9gProtein: 15gFat: 76gSaturated Fat: 48gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 227mgSodium: 837mgPotassium: 196mgFiber: 0.1gSugar: 4gVitamin A: 2773IUVitamin C: 1mgCalcium: 420mgIron: 0.3mg

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