My husband is in love with Alfredo Sauce. He loves Olive Garden’s Alfredo Sauce in particular. I decided to try my hand at making a copycat Olive Garden Alfredo Sauce and he gives this one two thumbs up!
Through the years, I have tried a number of different recipes that claim to be “THE Olive Garden Alfredo Sauce” copycat recipe. I’ve finally settled on this version as being the perfect copycat recipe. It is creamy and cheesy and soooo comforting.
I typically use a shortcut pasta like the cavatappi pasta I used here, because it’s easier for kids to eat than the longer fettuccine noodles, but you can use whatever pasta you have on hand. And, ahem, if you toss in some peas, you can even pretend like it’s healthy. You can put them in straight from the freezer when you toss the hot sauce and hot pasta together. Trust me, they’ll thaw, but still stay bright green and not get mushy like they would if you cooked them.
One more note to make this recipe a success: Don’t buy the bag of shredded Parmesan. It is tossed with a coating to keep the shreds from sticking together, and it won’t melt smoothly into the sauce. Either grate the Parmesan yourself off a block, or buy the shaved Parmesan you’ll find in plastic tubs in the deli section of your supermarket. (And none of that powdery green can stuff, you hear me? It’s just not good enough for this recipe.)
Best of all (well for me anyway) this recipe is gluten free when served with gluten free pasta 🙂 Happy Dance!
Did you know that you can freeze cream cheese? It works great and saves money! I like to purchase cream cheese in bulk on sale and stockpile it for recipes. Check out this post Can You Freeze Cream Cheese to find out how!
- 1 pint heavy cream (whipping cream)
- ½ c. butter (1 stick)
- 2 oz. cream cheese
- ¼ t. salt (or more to taste – this partly depends on how salty your cheese is, so I start with a little in the beginning and add more when the sauce is done if needed)
- ½ t. pepper
- ¼ t. nutmeg (this is optional – I prefer the warm flavor it gives the sauce, but you don’t have to have it)
- ½ t. garlic powder
- 4 oz. Parmesan cheese (1 cup grated or shaved – see note above)
- Heat cream, butter and cream cheese in a medium saucepan over medium heat, stirring constantly.
- When butter and cream cheese melts and mixture reaches a simmer, add salt, pepper, nutmeg and garlic powder.
- Reduce heat to low and simmer 15-20 minutes until reduced by about ¼th and slightly thickened. (Sauce will thicken more upon standing.)
- Gradually add in the Parmesan cheese a handful at a time, mixing well after each addition.
More Copycat Recipes: