Olive Garden Garlic Alfredo Sauce

"This recipe is posted by request and was found on the net-no name attached."
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell
photo by Stacers626 photo by Stacers626
photo by Kharah photo by Kharah
photo by lazyme photo by lazyme
photo by Andrew Purcell photo by Andrew Purcell
Ready In:
1 pint




  • In a medium to large saucepan melt the butter over medium heat.
  • Add the cream cheese and whisk to smooth and melted.
  • Whisk in the heavy cream.
  • Season with the garlic powder, salt and pepper.
  • Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes.
  • Remove from heat and stir in cheese.
  • Taste and adjust seasoning's.

Questions & Replies

  1. My cream cheese curdled in the butter, so I didn’t get too far with this recipe. How do I prevent this from happening again?
  2. Can this sauce be frozen and if so, for how long?
  3. How long will the sauce keep in the frig?
  4. How many servings will this be?
  5. Is this recipe enough to cover one pound of linguine, or should I double it


  1. Next time, I would add more cream cheese, as the sauce was a little too thin. Otherwise, very good and easy to make. Added grilled chicken strips to the pasta, then slathered on this yummy sauce.
  2. This is very good. I cut the recipe in half. I added fresh minced garlic to the butter before I added the cream. I also added a pinch of cayenne pepper, crushed red pepper, chili powder, and italian seasoning since I was making a cajun alfredo. I added 1/2 cup of parmesan, asiago, and mozzerella because parmesan is really expensive where I live. It took about 25 minutes as expected, but it was worth it. The boyfriend said it was the best alfredo he had ever had.
  3. I don't normally care for alfredo sauce - sometimes it's very heavy and bland. This one was very flavorful, though. I used light cream cheese (all I buy), and I actually increased the amount to four ounces. I didn't have a full pint of cream, so I topped off what I had with fat-free half-and-half. Mixed this with some Garlic and Herb frozen shrimp that I buy at BJ's, broccoli, carrots, green beans, and served it over fettuccine. When the fancy strikes me, I also add a tsp. of Chipotle chili powder. I'm impressed, and so were all the people I served it to.
  4. I made this sauce and it is great!!!!!!! I ate it with rice. Even my childeren ate it and they are very picky eaters. Thanks for the recipe. Michele Frank
  5. I made this but I used fresh garlic and added chicken , put it in a casserole dish with spaghetti and covered with panko crumbs. put in the oven until browned on top very good and easy dinner


  1. My family loves when i make this Alfredo. The only things I do different is I use fresh garlic instead of garlic powder, and I grate my own cheese rather than using the shaker jars or any pre-grated cheeses. Also, a bit of Italian seasoning just to give it a little more flavor. Sooo good!
  2. I finely chop the leaves of a sprig of fresh rosemary and throw it in with the butter. It's a hit at my house. The kids and the hubs love it. Not to mention, it makes the kitchen smell so good.
  3. I love this recipe so much! In fact, I'd rather have this alfredo sauce than go out for Italian. It is THAT good. It is also quick and easy to make. I used minced garlic instead of powder, kraft Italian blend cheese instead of just plain parmesan, and Philadelia Italian Cooking Creme instead of plain cream cheese. Essentially the same as the recipe but with a more personal flair. I like to serve over angel hair with grilled chicken. Kraft also makes a good parmesan seasoning if you want some flavorful chicken.
  4. This is a great alfredo sauce! I used minced garlic instead of garlic powder and it gives so much more flavor! This is definitely a hit in my house!
  5. Yummy, My brother who works at Olive Garden said to substitute real garlic chopped up for the garlic powder. I might try half of each next time.



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