Creamy Olive Garden Alfredo Copycat
A quick and creamy Olive Garden-style Alfredo sauce made with butter, cream, and Parmesan for a rich, comforting pasta dish in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup reserved pasta water (optional, for thinning)
- Cooked pasta of choice (e.g., fettuccine)
Instructions
- In a medium saucepan over medium heat, melt the butter without letting it brown.
- Add the heavy cream and whisk to combine. Bring to a gentle simmer without boiling.
- Reduce heat and gradually whisk in the Parmesan cheese until fully melted and creamy.
- Season with salt and pepper. Stir in garlic or nutmeg if using.
- If the sauce is too thick, add a splash of reserved pasta water or extra cream to thin.
- Meanwhile, cook pasta in salted water until al dente. Reserve 1/4 cup of cooking water before draining.
- Toss cooked pasta with Alfredo sauce, adding reserved water if needed for consistency.
- Serve immediately topped with extra Parmesan, black pepper, or fresh parsley if desired.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Do not let the sauce boil; gentle simmering helps maintain creaminess.
- Reheat leftovers gently over low heat with added cream or milk.
- This sauce is best served fresh and does not freeze well.
- Customize with proteins or vegetables for added variety.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 140mg
