By Irene Wilcox on November 09, 1999
Photo by FrenchBunny
Photo by FrenchBunny
"Recipe from the Olive Garden Cookbook"
Serving Size: 1 (191 g)
Servings Per Recipe: 4
"We enjoyed this recipe very much. This was inexpensive, yet produced a very satisfying dish in just minutes. This sauce is quite rich and just a little too thick - as some of the previous reviewers have suggested, I think I'd prefer it just a bit thinner - perhaps adding a little more milk next time, or even reducing some of the cream cheese."
"I cooked at the Olive Garden in Vancouver, Washington for about 3 years during high school. I don't remember the recipe exactly, but this is definately as close as I could do trying to come up with it again. It sure tastes like it. Very good."
"This is very quick and we liked the taste. I thinned it down a little. I stir fried chicken bites and poured it over them. Very good!"
"This was delicious. I added minced garlic to the sauce. Then added crabmeat and shrimp and served over fettucini. FANTASTIC!"
"after adding more milk to thin it out a bit, this dish is just wonderful."
"This sauce was pretty tasty but a little too thick. I added a little more milk and a little more butter to make it creamier. I also add salt and pepper to taste. I was surprised on how easy it was to make alfredo sauce. :-)"
"This was a really good dish. I made it for my husband on Valentines Day. We dont drink so we had Welchs sparkling grape jucie and a salad and a dark chocolate cake. It was quick and easy it took 10 to 13 minutes for the pasta to cook, but its not like you have to sit and watch it, so you can prepare the other parts of the dish. It took me about 5 minutes to make the sauce. I added a litlle more milk and i used parmensan and romano chesses and added shrimp.Im making it again tonight. It was great."
"I knew I'd got the idea for puting cream cheese in milk from somewhere...Makes a perfectly acceptable cheese sauce in a hurry..."
"Wonderful...rave reviews in my house. Added left over lemon pepper rotisserie reinvented (adding white wine and more lemon pepper and sautÃ©ing)...bringing those flavors in with this excellent Alfredo was just awesome. I was told to put this in the keeper file. The only thing I added was black pepper (1/4 tsp) to the Alfredo and used 1/2 & 1/2."
"I cut the cream cheese in 1/2, added about 1/4 C more parmesan, about 1/4 C romano, black pepper, and a pinch of nutmeg. I mixed it with penne, chicken, and sauteed broccoli. It was delicious!"
"I doubled this recipe for company and made two 12 oz boxes of fettucine noodles. It was delicious. Next time I will reduce the amount of butter. It had butter floating around the outside of the pot. There was plenty of sauce for that amount of pasta. I did add a little more milk, too. I will make it again!"
"At last! I love the Olive Garden's alfredo sauce and I've been looking for a good version to make at home. This is it! Thank you very much for posting this. I would suggest using a little bit of pasta water to thin it for those who want it thinner. That way it won't get to "milky." Thanks again!"
"It was good. I don't think it tasted like Olive Garden but maybe that's because this one I had to make myself. Everything tastes better when someone else sits it down in front of you. :) I like this and would make it again."
"I added some garlic and herbs into the butter before adding the cream cheese and milk, and also thinned the sauce down quite a bit (probably closer to 1 1/4 cups of milk). It was delicious though, super fast and easy to put together and tasted more like an authentic alfredo sauce than I expected. Will definitely make again."
"A quick and easy meal you can put on the table fast. I added some cooked chicken breast pieces, about 1tsp garlic powder, a dash of basil and some freshly ground pepper at the end. I also added more milk as it reduced down. The sauce for the recipe as is might be a little thick for most but is pretty close to Olive Garden's. My 12 year old step-daughter said it was the best meal she'd ever eaten."
"This is a simple recipe and we have it frequently. I double Parmesan and milk to get a little more out of it, but the original recipe is great."
"Eh. This was okay. As everyone else said, the sauce is way too thick. Less cream cheese and more milk. I like the idea of using cream cheese in a cream sauce, but the texture ended up weird. Maybe a different kind of cream cheese would be better?"
"Pure Heaven! I have never made an alfedo sauce that tasted better then this one."