The Alfredo sauce from Olive Garden is superior to that from the well-known chain of Italian restaurants. I’ve always loved Alfredo sauce, whether it’s in chicken or pasta dishes. This is a basic and straightforward recipe for Italian appetizers. For a finishing touch, scatter some freshly chopped parsley across your plate. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons sweet butter
- 2 tablespoons olive oil
- 2 cups heavy whipping cream
- 2 cloves garlic, minced
- ¼ teaspoon ground white pepper
- ½ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- 1 (12 ounce) package angel hair pasta
Instructions
- Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
- Stir Parmesan cheese into cream mixture; simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese; cook and stir until melted, about 5 minutes.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until cooked through but firm to the bite, 3 to 5 minutes.
- Drain and transfer pasta to serving plates. Spoon sauce over pasta.
- If you have a rotisserie chicken just waiting to be used, I suggest cutting some of the breast meat into bite-size pieces and stirring them into the finished sauce. This could take your dish to the next level.
- Please note the difference in pasta type when using the magazine version of this recipe.
Nutrition Facts
| Calories | 883 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 208 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 38 g |
| Sodium | 561 mg |
| Sugars | 2 g |
| Fat | 68 g |
| Unsaturated Fat | 0 g |
Reviews
Grate your own cheese. It’s less oily! 🙂
TRYING TO COOK, give Half and Half or evaporated milk a try
I made this for my family and they all really liked it. They are a hard crew to please. I substituted black pepper for white pepper and guyere cheese for mozzarella. It was hardly clumpy but we stirred constantly when it called for stirring and frequently when it didn’t.
Mine came out too thin, like water and the flavor was not Olive Garden. Bland. I’m ok with messing up, but I was disappointed. Family still liked it though.
I have literally been making this recipe since I was 16 and it is the BEST recipe – every time I make it my husband raves. And its definitely better than Olive Garden. The only difference is I add a bit of Italian seasoning to it but that’s it. I am 29 now and I’m making this for dinner tonight with a blue berry cobbler for dessert.
We love, love this recipe! It is so simple but so flavorful!
Awesome recipe & I used shrimp! DELISH
This recipe is overcomplicated. Stick to the original.
Added cooked chopped bacon peices’s at the end and it was wonderful! Thanks
Best Alfredo sauce I’ve ever made or eaten.
I really like the flavor and ease of this recipe. However, it always gets too thick. It doesn’t pour. What can I do to thin it out just a bit?
I made the recipe as written. It came out perfect! Mild, smooth and delicious! Love this recipe! So easy to make!
Definitely not as good as Oliver Garden, but not bad. I’m not sure if I quite like the white pepper in it, and before I was through eating it as it was cooling, it did not maintain its creamy texture it got a little bit more thick.
This turned out great. This sauce turned out better than many restaurants. Thank you!!!
one tip missing in reviews is to make sure individual bowls are heated to avoid congealing soon after plating – immerse in hot water, then dry or use heat dry cycle in dishwasher.
Loved this it tasted really good and was easy to make.
This is so easy and much better than any Alfredo sauce you can buy in a jar. For years I’ve made a roux first then added milk and cheeses but this is just pure cream and cheese. I do add a dash of nutmeg to the sauce.
add slap your mama Cajun seasoning with final noodles
FOR THOSE OF YOU WHO HAVE “CHUNKY” SAUCE READ THE END… I was making my usual alfredo sauce recipe, when I realized half of my parmesan had disappeared (my other half loves to eat it), so I didn’t have enough, but had a bag of shredded mozzarella on hand when I Googled “alfredo sauce with Parmesan and mozzarella” to see of I could use that. Came across this recipe which was pretty similar to mine (except I use 8 to 10 ounces of shredded parmesan, garlic powder cuz I love garlic, salt, and sometimes nutmeg too. I do not use the olive oil and I saute the minced garlic with the butter) this had less parm and had mozzarella. It was good. I will make it again cuz mozzarella is much cheaper. It did turn out a lil chunky, but I have had that happen before with my regular recipe and I have learned it happens when I have the heat too high so it kind of scorches the cheese…it will melt smoothly then end up “chunky”. While I was trying to figure out what to do with my cheese issue, I got my cream too hot added my parmesan cheese (didn’t turn it down enough as I am learning my new stove), Googled, then added the mozzarella and ended up scorching a lil bit. I did have to add a lil milk because it was very very thick, but I didn’t follow recipe measurements because I had began with my recipe…
Excellent sauce. Easy to make. No need to make any changes.
It was easy to follow and tastes great!