Alfredo Sauce – Easy Olive Garden Copycat

This homemade Alfredo sauce is a rich, creamy pasta sauce made with butter, cream, garlic, and fresh Parmesan — it’s simple, fast, and comes together in one pan. Great for when you need something cozy but can’t deal with a complicated recipe. Plus, it only takes about 20 minutes start to finish.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: creamy, garlicky, buttery
• Great for: tired nights, last-minute dinners, comfort food cravings

Why I Like This Recipe

No chopping ten things. No long list. Just butter, cream, garlic, cheese… pasta. That’s it. I needed a sauce that just worked and this one always shows up. I’ve made it on some not-great nights and yeah — it held me.

Ingredients

• 4 cups heavy cream
• 8 oz salted butter
• 1½ cups Parmesan cheese (fresh grated)
• 1 tsp garlic puree
• 1 lb pasta (fettuccine works great)

How To Make Alfredo Sauce

• Start with the butter: Melt it in a pan over low heat. Add garlic and stir until fragrant — maybe 30 seconds or so.
• Add cream: Pour in the cream. Stir gently, don’t boil it. Just warm it through.
• Time for cheese: Toss in the Parmesan a little at a time. Keep stirring until it’s melted and smooth. If it’s too thick, splash in some pasta water.
• Bring in the pasta: Add your cooked pasta. Stir until everything’s glossy and coated. Salt and pepper to taste.

Tips for Success

• Use fresh Parmesan — the pre-grated stuff clumps
• Keep the heat low or the sauce goes grainy
• Save a cup of pasta water — it helps loosen thick sauce
• Don’t let it boil. Just… let it vibe

Storage and Reheating

• Fridge: Keeps well in a sealed container up to 3–4 days
• Freezer: Skip it. The cream texture doesn’t bounce back
• Reheat: Low heat, add a splash of milk or cream to bring it back

Frequently Asked Questions

• Can I use milk instead of cream?
  You can, but it won’t be as thick or rich. Full-fat milk is your best bet.
• What kind of pasta works best?
  Fettuccine or linguine. Something flat holds sauce well.
• How do I fix clumpy sauce?
  Whisk in a little pasta water, keep it over low heat, and stir like you mean it.
• Can I add protein?
  Totally. Chicken, shrimp, even broccoli if you want something green.
• Is this really like Olive Garden?
  Honestly? Yeah. It’s close. A little more buttery, a little more real.

Common Mistakes and How to Dodge Them

• Using pre-shredded cheese: It won’t melt smoothly. Fresh-grated only.
• Boiling the sauce: Breaks it. Always go low and slow.
• Too much heat when adding cheese: Wait until the cream is warm — not boiling — or the cheese gets stringy.
• Not saving pasta water: That starchy water is a secret weapon. Use it.
• Pouring sauce over pasta instead of tossing together: Coating the pasta in the pan helps everything bind — and it just tastes better.

Nutrition Facts (Per Serving)

• Calories: 780 kcal
• Total Fat: 66g
• Saturated Fat: 41g
• Cholesterol: 225mg
• Sodium: 530mg
• Potassium: 170mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 17g

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