Olive Garden Alfredo Sauce
An easy, no-fuss dish you can make right at home with ingredients that you already have on hand. It’s also cheaper, healthier and quicker than ordering out!
I woke up one morning with a huge craving for alfredo sauce. I don’t know what it was but I just had to have it right then and there. But delivery was going to take over an hour and Olive Garden was about 45 minutes away. And I just couldn’t wait that long.
At that point, I was almost even tempted to buy those jarred alfredo sauces. Yes, I just wanted it that badly. I know. Shameful.
But after perusing through my pantry, I realized that I had all the ingredients to make the Olive Garden alfredo sauce right at home. And surprisingly enough, it came together in just 15 minutes from start to finish. It couldn’t be easier!
And as always, the homemade version really knocked it out of the park. I was thoroughly satisfied, as I devoured about 3 servings of these. Then I ran 4 miles. It’s all about that balance, right?
Olive Garden Alfredo Sauce
Ingredients
- 8 ounces fettuccine
- 1 tablespoon unsalted butter
- 3 cloves garlic, pressed
- ½ cup heavy cream
- ½ cup whole milk, or more, to taste
- ⅓ cup freshly grated Parmesan
- 1 large egg yolk, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer; remove from heat and stir in Parmesan and egg yolk, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk as needed.
- Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan and parsley, if desired.
Notes
Did you make this recipe?
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Very nice flavor. Not sure if it is the same as Olive Garden’s, I never tried theirs. I was looking for a Alfredo recipe to put on pizza. The flavor here is great, but a little too thin for the pizza. I added a whole egg and l teaspoon of potato starch (you could use cornstarch) to thicken it a bit. We added it to our pizza with chicken, spinach and tomatoes. Worked very well. We then tried it on pasta and added the chicken, spinach and tomatoes. I was very good also. This recipe makes a big batch of sauce. I will be using this recipe from now on. Thanks
First time making Alfredo with egg in it. I didn’t tell my family I had used a new recipe but they noticed and went nuts for it. I used 2% milk instead of whole (it’s what I had) and it was okay. I didn’t need any extra.
Very very good ! I will make this alot My husband loved it and I loved the fact that it was easy.
i have never had alfredo so good this is better than the real olive garden im so in love with this my cousin also think the same thing
Made this for dinner and got great reviews from my little family!! Thank you so much!! I’ve made sauce from scratch in the past but recently have been buying the jars because it’s quick. lol. Will use this again!
Love! I added chicken that I had cooked beforehand with sale and pepper and added it at the end with the cooked noodles. My family ate every last bite! And our house smelt amazing!
Holy Guacamole! Is this recipe ever tasty . Made if for my church potluck and it was an absolute smash! Everybody kept going on about how good it was. My ex-husbands new girlfriend couldn’t stand the amount of compliments I was getting lol! I win this round Christina!!!! I added sun-dried tomatoes and shrimp which I thought went very well with the flavour profile. 🙂
O-M-G. Just made a double batch for the family and it was a hit. I followed your recipe to a T and it was absolutely amazing. There’s absolutely no reason to ever buy jarred Alfredo sauce again with this recipe at your finger tips.
I woke up one morning with a huge craving for alfredo sauce. I don’t know what it was but I just had to have it right then and there. But delivery was going to take over an hour and Olive Garden was about 45 minutes away. And I just couldn’t wait that long.
At that point, I was almost even tempted to buy those jarred alfredo sauces. Yes, I just wanted it that badly. I know. Shameful.
But after perusing through my pantry, I realized that I had all the ingredients to make the Olive Garden alfredo sauce right at home. And surprisingly enough, it came together in just 15 minutes from start to finish. It couldn’t be easier!
And as always, the homemade version really knocked it out of the park. I was thoroughly satisfied, as I devoured about 3 servings of these. Then I ran 4 miles. It’s all about that balance, right?
We’re so glad you found this recipe in your moment of need! Thanks for sharing, Steven! 🙂
Found this recipe after craving some Olive Garden and I just wanted to comment and let others know IT REALLY IS THAT GOOD! The recipe was easy to follow and probably one of the best things I’ve ever made (everyone loved it)! I added a little more butter and some shrimp with a little crushed red pepper on it. Fantastic with a side of asparagus!
Man this turns out even better every time i make it.
OMG, I made this for company & boy did I impress them. I have a retreat in 2 weeks & am wondering if this can be made ahead of time, reheated then served over pasta with either shrimp or chicken. Or will it curdle?
You can make this the night before as the sauce reheats very well on the stovetop.
Just wanted to let you know that this is possibly the best pasta I’ve ever made. I added sautéed mushrooms. Thank you!
That’s awesome Lydia! Thank you!
Made this tonight w bow tie pasta and man was is a hit
Found the right recipe cannot wait to use it tomorrow night !!!!!!
Delish! Very easy and only alfredo sauce I need. Egg yoke was genius for richness and thickener. 5 stars!
Hi! I want to try this using shrimp. Should I just sauté the shrimp first with butter and garlic? Or would salt and pepper be enough seasoning for the shrimp?
With butter and garlic!!!
Could you please let me know why the egg yolk in the Alfredo sauce?
The egg yolk creates a more rich, creamier consistency.
Made this according to the recipe, except I used all (1 cup) half-n-half. Had no problem getting the sauce thick enough via “simmering”, without adding flour or cornstarch. Very good, it’s a keeper!
This is by far the easiest alfredo sauce to make. I made this twice for my family and I’m no longer allowed to buy jarred alfredo sauce ever again.