Olive Garden Alfredo Sauce is a fabulous alfredo sauce, and one of my favorite pasta sauce recipes. Honestly, this particular recipe was my sole reason, or at least my first really big inspiration, for creating copycat recipes. I lived in a very rural area of east Texas; the nearest Olive Garden was 90 minutes away. It was a very special treat to have this Alfredo sauce. It was for me, looking back, a magical moment that would change my life and cause me to create many more copycat recipes. I still order the Olive Garden Alfredo sauce from time to time, and honestly, it still tastes just as good to me as it did the first time I had this dish.
This Alfredo sauce has made its way onto the Olive Garden menu in several different ways. You used to be able to get this as a side dish. I don’t think this is the case any longer, but you can order a dish of the Alfredo sauce and dip your bread sticks into this for a special treat. I personally enjoy this simply over fresh cooked pasta.
We have plenty more recipes that taste like the Olive Garden available.
A lot of people ask me if they should add cream cheese to this recipe. My original recipe had you adding some cream cheese, I know think that adding cream cheese is not necessary to this recipe. I really think that with a little bit of skill you can make this dish easily.
This recipe makes a large quantity of this famous sauce. This is perfect for a large family or a party. If you want to serve up a fancy pasta bar you can easily place this sauce once it is finished in a slow cooker. By placing the slow cooker on low you can hold this sauce for a long time.
What combinations of pasta, meats, and Alfredo sauce do you like the best?
Olive Garden Alfredo Sauce
- 1 tablespoon garlic puree
- 1 pound butter
- 2 quarts heavy cream
- 8 ounces milk
- 1 pound Parmesan cheese
- 4 ounces fontina cheese
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 pound pasta cooked according to package directions
- In a saucepan, brown garlic puree, in butter. Add the cream and milk to the browned garlic. When the butter and cream becomes bubbly, add Parmesan cheese, fontina cheese, and salt and pepper. Stir on medium-high heat until sauce thickens. Turn off heat and continue to stir. Makes 1 gallon.This recipe is one that was posted on Copykat.com by chef4fun and is chef4fun's version of the Olive Garden Alfredo Sauce.