Description

If you love creamy, rich pasta dishes, this homemade Olive Garden Alfredo recipe is about to become your new favorite. It delivers a smooth, velvety texture and deep cheesy flavor without relying on store-bought sauces. The secret lies in the perfect balance of butter, cream, milk, and freshly grated Parmesan cheese. This easy 20-minute recipe is ideal for busy weeknights yet elegant enough for special occasions. Once you try it, you’ll never go back to jarred Alfredo again.

Ingredients

Pasta

16 ounces fettuccine or linguine

Alfredo Sauce

6 tablespoons salted butter
1 tablespoon minced garlic
1 teaspoon garlic powder
½ teaspoon salt
2 tablespoons all-purpose flour
1¼ cups heavy cream
1½ cups whole milk
1 cup freshly grated Parmesan cheese

For Serving

Fresh parsley, finely chopped (optional)

Instructions

Cook the pasta according to package instructions, then drain and set aside
Melt butter in a large skillet over medium heat until bubbling
Add minced garlic, garlic powder, and salt, then whisk to combine
Sprinkle flour over the mixture and whisk until smooth
Slowly pour in heavy cream and milk while whisking continuously
Bring the sauce to a gentle boil
Reduce heat and simmer for 2–3 minutes until slightly thickened
Add Parmesan cheese and whisk until fully melted
Add cooked pasta to the skillet
Toss using tongs until pasta is fully coated
Garnish with parsley and serve immediately

Notes

Serve immediately for the creamiest texture
Pair with grilled chicken, shrimp, or steamed vegetables
Add extra Parmesan on top for richer flavor
Use warm plates to keep sauce from thickening too quickly
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat gently on low heat with a splash of milk to restore creaminess
Avoid microwaving on high to prevent sauce separation
Do not freeze, as cream-based sauces can break