Alfredo Sauce - Olive Garden PDF

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Olive Garden Alfredo Sauce

September 5, 2014 by Chungah 150 Comments
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An easy, no-fuss dish you can make right at home with ingredients that you
already have on hand. It’s also cheaper, healthier and quicker than ordering
out!
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Welcome to Damn Delicious®!
About Me
Come join me in my culinary

adventures where we'll be using
simple, fresh ingredients, and
transforming them into sophisticated
and elegant meals for the everyday
home cook.
-Chungah
1 of 29 05/06/2015 03:23 AM
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I woke up one morning with a huge craving for alfredo sauce. I don’t know
what it was but I just had to have it right then and there. But delivery was
going to take over an hour and Olive Garden was about 45 minutes away. And I
just couldn’t wait that long.
2 of 29 05/06/2015 03:23 AM
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1M+
At that point, I was almost even tempted to buy those jarred alfredo sauces.
Yes, I just wanted it that badly. I know. Shameful.
3 of 29 05/06/2015 03:23 AM
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But after perusing through my pantry, I realized that I had all the ingredients
to make the Olive Garden alfredo sauce right at home. And surprisingly
enough, it came together in just 15 minutes from start to finish. It couldn’t be
easier!
4 of 29 05/06/2015 03:23 AM
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And as always, the homemade version really knocked it out of the park. I was
thoroughly satisfied, as I devoured about 3 servings of these. Then I ran 4
miles. It’s all about that balance, right?
OLIVE GARDEN ALFREDO SAUCE

Prep Time Cook Time Total Time
5 of 29 05/06/2015 03:23 AM
10 minutes 10 minutes 20 minutes Damn Delicious®

Damn Delicious®
Yield
4 servings
An easy, no-fuss dish you can make right at home with ingredients that
you already have on hand. It’s also cheaper, healthier and quicker than
ordering out!
INGREDIENTS
8 ounces fettuccine
1 tablespoon unsalted butter
3 cloves garlic, pressed
1/2 cup heavy cream
1/2 cup whole milk, or more, to taste
1/3 cup freshly grated Parmesan
1 large egg yolk, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
In a large pot of boiling salted water, cook pasta according to package

instructions; drain well.
See On
Combine butter, garlic, heavy cream and milk in a saucepan over
medium heat. Bring to a simmer; remove from heat and stir in
Parmesan and egg yolk, whisking constantly to prevent the eggs from
scrambling. If the mixture is too thick, add more milk as needed.
Stir in pasta and gently toss to combine; season with salt and pepper,
to taste.
Serve immediately, garnished with Parmesan and parsley, if desired. All writing and photography is copyright
© 2011-2015 by Damn Delicious® unless
NOTES otherwise indicated. All rights reserved.
Damn Delicious® is a registered
*This recipe can easily be adapted for your favorite add-ins such as trademark owned by Chung-Ah Rhee.
grilled chicken or a seafood medley.
Adapted from The Slow Roasted Italian
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Filed Under: entree, pasta, quick & easy Tagged With: Italian
Comments
Cathy says
6 of 29 05/06/2015 03:23 AM
September 5, 2014 at 10:41 PM
this sounds lovely, but I got a bit confused reading the instructions where
does the flour and garlic powder come in?
Reply
Chungah says
Thank you for letting me know – the recipe has been updated.
Reply
Monica says
September 6, 2014 at 3:20 AM
I am new to your site…everything looks “damn delicious”. Thanks

for sharing.
Reply
Marg S says
Where are the shrimp in the recipe?
Reply
Chungah says
As indicated in the bottom of the recipe, this can easily be

adapted to add shrimp or chicken, cooked to desired preferences.
Reply
Marion says
What flour? I don’t see it in the recipe. This is my husbands favorite

dish at OG! Gotta try it.
Reply
Chungah says
Marion, there is no flour ingredient in this recipe.
Reply
Denis says
November 14, 2014 at 9:07 AM
This sounds all right but what about the parsley??? I don’t see t in
your instructions
Reply
Chungah says
7 of 29 05/06/2015 03:23 AM
Denis, it is included in the instructions in the very last step:
Serve immediately, garnished with Parmesan and parsley, if desired.
Reply
Averie @ Averie Cooks says

I have never once in my life craved alfredo sauce. Never. God, I wish I
could crave that. It’s so much healthier than the chocolate and peanut butter I
crave! Pinned
Reply
Mary Ann says

Olive Garden ‘s Alfredo Sauce is one of my favorites. Love your site and
your recipes. Your recipes always look so good and the ingredients are things I
usually have around. So many blog sites use ingredients you have to run to
specialty stores to buy. Thank you. I truly enjoy your site.
Reply
Steele says
Looks delightful! I want to tell you how much I enjoys your posts and
recipes, thank you! I save almost every single email, you rock
Reply
Barbara Nichols says

Love your recipes!!! This one looks awesome too, but I don’t see
anything about the shrimp that is shown in the pictures.
Reply
Chungah says
As indicated in the “Notes” section at the bottom of the recipe, you

can easily adapt this recipe for your favorite add-ins, like shrimp or grilled
chicken. I used shrimp, roasting them at 400 degrees F for 6-8 minutes with a
drizzle of olive oil, salt and pepper.
Reply
Heather says
I’m allergic to dairy, do you have suggestions for a dairy free version, or
would that throw the recipe completely off?
Reply
8 of 29 05/06/2015 03:23 AM
Chungah says
Unfortunately, I do not recommend a dairy-free version of this.
Reply
Dee says
October 7, 2014 at 11:19 AM
I just saw on the Today show, KLG and Hoda 10/7/14, a vegan version
of alfredo made with cashews they said it was delicious.
Reply
Olivia - Primavera Kitchen says

My eyes always light up when I see a recipe with Alfredo sauce! This
looks divine and absolutely delicious! Pinned!
Reply
Karen P says
Can’t wait to try this one too!
Reply
marla says
This pasta looks wonderful!
Reply
Heidi R says
The Alfredo sauce sounds fabulous! I am just wondering how you cooked
your shrimp, showed in the pictures? Making this for dinner this week!
Reply
Chungah says
Heidi, feel free to prepare the shrimp to your taste preferences. I

personally like to roast them at 400 degrees F for 6-8 minutes with a drizzle of
olive oil, salt and pepper.
Reply
Kathleen @ Brownie and Bites says

I am new to your site and I am already loving it! Love this recipe! I
always order a side of this sauce just to dip the breadsticks in.
9 of 29 05/06/2015 03:23 AM
Reply
Chungah says
That’s genius!
Reply
Laura (Tutti Dolci) says

Love the roasted shrimp addition, this is alfredo perfection!
Reply
Jules @ WolfItDown says

Amazing! The photos look so great too 😀 Definitely worthy of a

Saturday evening 😀 x
Reply
TeaJae says
Newman’s Own has a pretty darn good jar alfredo sauce in a pinch it’s a
winner. I’m a fan of Olive Garden too that is pretty much all I get there to be
honest. I have never tried to make my own alfredo sauce before always thought
it would be complex, this looks easy I will try it. Great blog too
Reply
Al says
This may be a stupid question, but is the egg yolk a necessity? Or how
can we tell that it is thoroughly cooked into the sauce? I am 34 weeks pregnant
and tend to worry….
Reply
Chungah says
Not a stupid question at all! The egg yolk is a necessity in this dish,
and the residual heat should cook it through completely without scrambling.
But if you are concerned about consuming raw eggs, I recommend making
this dish after your pregnancy.
Reply
Fiona says
January 23, 2015 at 9:02 AM
This is the best I had by far!!!! So creamy and delicious! Thank you!
Reply
10 of 29 05/06/2015 03:23 AM
silverseale says
October 25, 2014 at 10:12 AM
If I had any question about the safety of adding egg yolk, I would just
use a candy or meat thermometer to make sure it gets to a safe temperature.
http://www.eggsafety.org/consumers/egg-safety
Reply
silverseale says
October 25, 2014 at 10:16 AM
Also, here’s a slideshow about how to temper eggs, so you don’t end
up scrambling the egg and ruining the sauce….
http://www.foodnetwork.com/how-to/photos/how-to-temper-eggs.html
Reply
Denise says
What size shrimp did you use ? This is going on the menu for this week !
Thanks so much.
Reply
Chungah says
I used medium-size shrimp, but feel free to use what you have on
hand.
Reply
Eleanor says
Your photos are so beautiful I think I’d just like to eat them !!! Never
been to Olive Garden but why go if I can make this at home? We eat out a lot but
Italiain dishes are generally made from our family recipes – that is, until I found
your web site. Everything I have prepared from your recipes has been a winner
and keeper. Here will be another. Thank You so much.
Reply
Thalia @ butter and brioche says

I love alfredo… cant remember the last time that I enjoyed a bowl.
Definitely inspired to recreate the recipe, looks delicious.
Reply
Millie l Add A Little says

Love the shrimp in the sauce – sounds great!
11 of 29 05/06/2015 03:23 AM
Reply
Thea @ Baking Magique says

Lovely post! Looks so yummy.
Reply
Donna Rivera says

This looks yummy…Glad to find this recipe. Went to a restaurant last

night and ordered Alfredo pasta..Not so happy about it
now will just prepare it myself..
Thanks!
Reply
Yvonne says
Would using half n half work instead of heavy cream? Trying to save a
trip to the store. Thx
Reply
Chungah says
Yes, that should work just fine. But be sure to substitute half & half
for both the milk and heavy cream.
Reply
Tamara Ackley says

Awesome! I printed the recipe out! Great photos! Cute Dog! Thanks!
Reply
Sharde [The Lawful Kitchen] says

That sounds fantastic! Totally agree it is all about balance. You run 4
miles, you get to eat delicious Alfredo sauce
Reply
Mimi says
I love Olive Garden alfredo but they never give you enough! Can’t wait
to make it! About the cloves of garlic, will they be chunky in the sauce?
Reply
Chungah says
12 of 29 05/06/2015 03:23 AM
That really depends on how finely you chop them. You can always use a garlic
press to avoid any kind of “chunkiness”.
Reply
vii says
hi,
just wondering, do you know an alternative to heavy cream to use in this recipe?
i was trying greek yogurt, but it totally curdled…. am i suppose to whisk it in ?
or ?
thanks,
v
Reply
Chungah says
You can certainly substitute Greek yogurt but I cannot speak for how
much this will change the overall taste/texture of the dish. It is always best to
use the ingredients listed in the recipe to obtain the best results possible.
Reply
Jackie says
Hi, I made this today but somehow It tasted garlicky in an earlier

comment someone said something about garlic powder/flour? Is that part of the
ingridients, I didn’t see them.
Reply
Chungah says
Jackie, if you are not a fan of garlic flavor, feel free to omit or reduce
this ingredient as needed.
Reply
13 of 29 05/06/2015 03:23 AM
Jackie says
I liked it a lot and I love garlic but I think since I didn’t press the garlic
maybe that made it strong. I will try it again, is flour or garlic powder part of the
ingridients ?
Reply
Chungah says
No, flour and garlic powder are not part of the ingredients.
Reply
Trish - Mom On Timeout says

I crave this stuff way too often! This is such a great recipe and it’s so
easy to make at home! Your photos have me craving it again 😉
Reply
Jackie says
Made it again and wow it was amazing this time lol Thanks for posting
the recipe
Reply
Jackie says
I’m a rookie at cooking, I didn’t get it right the first time lol
Reply
Nikki says
Jackie,
What did you do differently the second time? I tried to make it for the first
time last night and had the same experience you did with the sauce tasting
like garlic.
Reply
Gary Marshall says

This is better than Olive Garden because last time I went to Olive
Garden they couldn’t serve me Alfredo sauce because the truck with the canned
sauces had not arrived. They gave me a weird look when I suggested all the
ingredients for making fresh sauce was at the grocery store across the parking
lot. Not one person there new how to make sauce from scratch.
Reply
14 of 29 05/06/2015 03:23 AM
g.smith says
Guess I’ll add my question to the stack. Is the parmesan cheese used in
this recipe the fresh shredded kind you buy in the dairy case or the dry type that
comes in a can? Are they interchangeable? Thank you.
Reply
Chungah says
I always used the freshly grated Parmesan cheese (it’s actually a

Parmesan-Romano blend), preferably the one from Trader Joe’s. You can
certainly use the dry one but fresh is always best!
Reply
Janelle says
Made this tonight with shrimp and it’s delicious! I had to improvise with
1/2 & 1/2 and enough 2% milk to make 1 cup, but it turned out just fine. Thanks
for posting this recipe.
Reply
Dorothy says
Tried this last night & absolutely loved it!! So quick & easy..never
buying alfredo sauce from a jar again.
Reply
Ti�any @Broward Saves says

This looks amazing! I love Olive Garden and I am sure this version taste
better than the original. The inclusion of the Parsley takes this dish to another
level.
Reply
Rachael says
I have 2% milk, can i use that instead of whole milk?
Reply
Chungah says
Yes, that should be fine!
Reply
Lyle says
October 5, 2014 at 6:31 PM
15 of 29 05/06/2015 03:23 AM
Thanks for making this available!
Since the sauce is named after Alfredo Di Lelio I, perhaps you should capitalize
“Alfredo”.
Reply
Chelsey says
Excited to try this! Can I use salted butter instead of unsalted?
Reply
Chungah says
Yes, absolutely! Just be sure to control the salt content in the actual
recipe since your butter already contains salt.
Reply
Yesenia says
I guess it’s safe to say that I should not have come here while I’m
soooooooo hungry and in the middle of a research paper that’s due no later than
midnight tonight (yes, I know I shouldn’t be online at such a time as this) LOL.
This looks delish! Will retain it for a less busy evening, thanks!
Reply
Katie says
Made the this tonight for dinner with chicken and shrimp and it was
delicious! However we thought that the sauce was really thin. Is there a way to
make it thicker? Does that mean we messed something up or is it supposed to be
thin?
Reply
Chungah says
I am not too sure if something went wrong as this sauce does tend to
get thicker as it cools. You can certainly add certain ingredients to make it
thicker but without further recipe testing, I cannot give you the appropriate
recommendations.
Reply
Steven says
December 8, 2014 at 6:35 PM
I had wanted it thickened as I usually find the sauce always thin. I

added 1 tbsp. of corn starch and it was perfect… .
I also love veggies in mine. I added some sautéed onions/mushrooms

/broccoli with either chicken or shrimp….. It is amazing a filling with the
added veggies….
16 of 29 05/06/2015 03:23 AM
I also substituted 1 tbsp. Of roasted granulated garlic for the 3 cloves of

fresh garlic!!!!!!!
Reply
Nick says
December 14, 2014 at 10:56 AM
Add more cheese to thicken the sauce and let it rest on a hot burner
with the heat off.
Reply
Khalia says
I tried out this recipe today and found that my sauce was pretty watery
and I had to cook it down some more, but it tasted pretty good especially with
the shrimp. I cooked them like you recommended and was not disappointed, and
I do not usually like shrimp. Thanks for the fantastic recipe!
Reply
Ti�any says
This recipe looks amazing. I’m having a birthday party next week and
plan to have shrimp Alfredo. I would prefer to make it rather than buy jarred.
Could this recipe be doubled or even more? I need to make enough for at least
20 people or more.
Reply
Chungah says
October 24, 2014 at 12:29 PM
Yes, absolutely, this can definitely be doubled!
Reply
luke says
How much kolser salt
Reply
Chungah says
Please add kosher salt, to taste.
Reply
Kim says
Hey, just wanted to say that if you use all heavy whipping cream you can
definitely omit the egg. Heavy cream will thicken without any additional help as
17 of 29 05/06/2015 03:23 AM
it cooks. If you need to make it a bit ahead of time, you can add a little more
cream at the end to thin it if need be.
Reply
LeeAnn Badgett says

Could you use minced garlic? Of so how much?

Thanks
Reply
Chungah says
LeeAnn, you can use however much you see fit, although I
recommend starting at 2 tsp and adding more, to taste.
Reply
Wendy says
Love you personality in your recipe. I am a follower now! Can’t wait to

try your recipes!
Reply
Reema says
This is my first time attempting to make Alfredo and it was absolutely

delicious! Tastes better than olive gardens Alfredo. I added some chicken to this
and it tasted wonderful. I can’t stop eating it! Thanks so much for sharing
Reply
Jessie says
November 11, 2014 at 5:44 PM
So I made this tonight, tasted just like the olive garden sauce. However
the garlic(had to mince myself) and parmesan was lumpy, idk how to get it to not
do that except to really grate it better. Never attempted to melt parmesan
before. That was mainly my fault however the recipe barely covered two dishes.
I will probably quadruple the recipe! Other then that very yummy. I highly rec
making way more then the original recipe.
Reply
meelz says
I just made this…and I couldn’t even wait until my husband came home
to have dinner. I had a pre-meal and it tasted great! I didn’t use any precise
measurements…just averaged and I doubled your recipe. I think I put a wee bit
too much parmesan because the sauce came out a little grainy. But hey it tastes
delicious! Cant wait to have dinner when my husband comes home!
Reply
18 of 29 05/06/2015 03:23 AM
Stephen says
This is basically how I make my Alfredo at home minus the heavy cream
and whole milk. 2% all the way. I am going to make this tonight with chicken
and shrimp. Might throw in some cayenne pepper on the chicken.
I am going to try roasting the shrimp for the first time. It sounds like a good
idea.
Also, I love the 4 mile run at the end. I am adding that to mine except it will be
at the beginning.
Thanks
Reply
Ruth Lupa says

Sadly mine didn’t turn out this evening. I had to double it…maybe I
should not have. U am not sure what I did wring but u can tell it would’ve been
good…it just didn’t turn out right. If you have any suggestions let me know
thank you!
Reply
Chungah says
Unfortunately, it is really difficult for me to answer what went wrong

as I was not in the kitchen with you. That being said, I must ask – did you
follow the recipe exactly as is without any substitutions?
Reply
Ruth Lupa says

I didn’t use substitutions but I doubled everything. Next time I will

not double. Thank you. My daughter said it just needs more salt and pepper
Thank you so much!
Reply
Chungah says
Yes! You would be amazed as to how a little bit of salt and pepper
can go a long way.
Reply
Tia says
This receipe looks delicious! I have a few questions about it.. how much
does 4 servings make? can this be made ahead of time and put in the fridge? We
are looking to do a pasta bar for my sons birthday and want to be able to put an
alfredo sauce in a crock pot to keep it warm
Reply
19 of 29 05/06/2015 03:23 AM
Chungah says
Tia, this is best when served immediately. I have never tried warming
this in a slow cooker so please use your best judgement if you decided to
utilize a slow cooker. Additionally, this recipe is enough for 4 standard
servings.
Reply
daniella deleon says

Hi my name is daniella. I was gonna make linguine pasta with Alfredo

sauce but don’t have cream. Can I substitute the cream with something else
perhaps half & half? That’s all I have besides regular milk and evaporated milk
in a can. Please let Me know.
Reply
Chungah says
The half and half would be a more suitable substitute than either the
milk or the evaporated milk.
Reply
nicole says
How do you suggest I cook the chicken breasts for the alfredo dish?
Reply
Chungah says
You can grill it, bake it, poach it, etc. – it’s really up to you!
Reply
meredith says
This was exactly what I was craving for lunch today – it tasted just right,
and was quick & easy. Thanks!
Reply
wildlifeheather says
I had to make a couple minor alterations to the recipe in order to make

it work for my family. I had to double everything and then had to add an extra
egg yolk and cook over low heat to get it to thicken properly. I have made this
twice and had to do it each time. I don’t know what I am doing wrong?? But
everyone LOVES this sauce!! Thank you
20 of 29 05/06/2015 03:23 AM
Reply
Chungah says
I actually don’t think you’re doing anything wrong. If the extra egg
yolk gives you a consistency that your family loves, that’s great!
Reply
Riza says
I will try to cook this for my aunt’s upcoming birthday on the 8th.. I
hope i make it all right!!
Reply
Maria says
Just cooked for our dinner tonight, it was awesome, I utilized chicken
breasts, my husband told me it was so scrumptiously delicious, that I am not
cooking tomorrow night because we have left over. Yummy to our tummies,
thanks a lot.
Reply
Hana says
I already have pre chopped garlic I did at home, how much would I
need? Also do I pour i the milk after the butter and garlic cook or at the same
time? Do I pour the milk in while the pan is hot or all at once before turning on
the stove?
Reply
Chungah says
The recipe calls for 3 cloves garlic, but please use your best judgment
on how much pre-chopped garlic you would like to use, to taste. You can pour
all the ingredients (butter, garlic, heavy cream and milk) at the same time
over medium heat. You can do it before or after the heat has been turned on –
it really doesn’t make much of a difference.
Reply
VERNEE says
I made this recipe the other day and it was ok, it was a little lose and the
cheese settle to the bottom but everyone enjoyed it. But I will say the second
day was even better! I mean the sauce was perfect. The first night I didn’t mix
the pasta and the sauce together, because I wasn’t sure how thick it would turn
out. The next day the sauce was solid so I chopped up so chicken breast and
blacken them in a wok, added some steamed broccoli, then I threw the pasta in.
Once everything was mix together I scoped the sauce in and it just melted like
butter. My husband said it taste like we were at the Olive Garden. This is truly
21 of 29 05/06/2015 03:23 AM
one of the best recipe I have ever tried.
Reply
Rory says
I worked at The Olive Garden and I helped make the Alfredo sauce as
well as the other sauces and soups. The soups and sauces are made in the
restaurant every day, using fresh ingredients. Not a single sauce or soup is
canned. Those sauces & soups are made in large batches, using fresh
ingredients, several times a day.
Reply
Joanne Sullivan says

I need to make for 20 people. Could you help me with that recipe? In
one recipe I seen you can add broth. What flavor broth would you add and how
much? Is the broth a good idea?
Reply
Chungah says
Joanne, this recipe yields 5 servings so please make the adjustments

accordingly. Also, this recipe does not include broth so I do not recommend
adding it in as you may be altering the overall taste/texture of the dish.
Reply
tom vallier says

can you can alfredo sauce
Reply
Chungah says
Unfortunately, I have never tried canning alfredo sauce so I cannot

answer this with certainty. Please use your best judgment for canning.
Reply
aliza says
January 5, 2015 at 11:27 PM
how much shrimp?
Reply
Chungah says
Aliza, that really depends on how much shrimp you want, although I
generally estimate about 1 pound for 4-6 people.
22 of 29 05/06/2015 03:23 AM
Reply
Nikki says
Hi,
I tried making this last night and it was a major fail. I followed your recipe, but
used minced garlic (because that was all I had on hand), and the garlic taste was
way too strong, so it didn’t taste like alfredo at all. Does the garlic press really
make a difference in the taste?
Reply
Chungah says
Yes! If you have huge chunks of garlic in your sauce, it certainly won’t
be very appetizing. It is best to either press the garlic or finely chop them. You
can also reduce the amount of garlic to fit your taste preferences.
Reply
Nikki says
Thank you! One last question, did the sauce thicken as you cooked
it? Looking back I don’t think I gave the sauce enough time to thicken
because I was distracted by the garlic smell. I am determined to make this
again!
Reply
Chungah says
Yes, the sauce thickens up just fine as it cools. I hope you get a
chance to give it another go!
Reply
Gloria says
January 13, 2015 at 12:01 PM
I am using your recipe tonight. I can’t wait! I’m going to steam some
broccoli and sauté some mushrooms to add to it with pan fried chicken tenders.
Nom, nom!!
Reply
Holly says
I doubled this and made it just as the recipe states. It was perfect and
we sliced grilled chicken over it. Thanks for another great recipe!!
Reply
Sandy says
23 of 29 05/06/2015 03:23 AM
I’m going to try this tonight! One question can garlic powder be used
instead?
Reply
Chungah says
Yes, of course! But remember that the ratio of dry to fresh is typically
1:3.
Reply
Jnay says
Love this recipe! I added grated Romano Cheese, no shrimp grilled

chicken instead & it was AWESOME. My boyfriend loved it too!
Reply
Brenda says
January 19, 2015 at 12:28 PM
This sounds amazing and I plan to make it for supper tomorrow night.
Have you ever tried freezing the sauce? I was thinking of making a double batch
and freezing some for next time.
Reply
Chungah says
Unfortunately, I cannot answer this with certainty as I have never

tried freezing this myself – there were no leftovers left to freeze! Please use
your best judgment for freezing and reheating.
Reply
Robin Follette says

I didn’t know Alfredo sauce was this simple. I’ll never buy it again. I’m
going to make the sauce to use for supper tonight!
Reply
Langdon says
January 22, 2015 at 11:58 AM
Hi! I’m trying to eat healthier but I LOVE Alfredo so I was looking over
your recipe and trying to find substitutes to make it just a bit healthier. Would it
be okay if I use 1/2 and 1/2 and 2% or just half and half. i’m new to this cooking
thing so Ill take all the help I can get. Also, I have the garlic like powder would
that be okay to use instead of the whole cloves? Not that it’s necessarily
healthier than the cloves but it is what I have currently. Thanks!
Reply
24 of 29 05/06/2015 03:23 AM
Chungah says
January 22, 2015 at 12:25 PM
Half and half would be a more acceptable substitute for the heavy
cream. Garlic powder should also work just fine but please note that the ratio
for dry to fresh herbs is typically 1:3.
Reply
Langdon says
okay awesome. thank you! and i can use 2% milk instead of whole?
Reply
Chungah says
Yes, that should be fine. But please note that with these
substitutions, it may not be as creamy and thick as the original recipe.
Reply
Kelly James says

How many does your recipe serve? I want to make enough to serve my
Homeless Ministry.
Reply
Chungah says
January 30, 2015 at 10:39 PM
This recipe yields about 4 servings.
Reply
soogood! says
February 5, 2015 at 9:32 PM
Just a tip.for all you new cooks from a self taught “old” cook. Trust your
recipe, its creator , in this case, Chungah, and yourself. Don’t be afraid & try
again. Re-read your questions after you’ve succeeded and gain confidence in
that you can cook. Anything. Soon you’ll have favs your family asks for. My
son’s? Creamed petite onions. Food is the best family time together and always
make time for making it with your family. Cook on!
Reply
Mindy says
Made this tonight and it was great!! I doubled it, and almost ran out!
Next time I will have to triple the recipe!! loved it, thanks for posting it!
Reply
25 of 29 05/06/2015 03:23 AM
Lauren says
Made this. It was very runny. Is it not supposed to be thick?
Reply
Chungah says
Yes, it is supposed to be thick. It thickens up as it cools.
Reply
Elvia says
February 13, 2015 at 9:25 AM
Best Alfredo recipe, ever!
Reply
marla says
In the early years of my marriage, I made a lot of processed, easy to

make ‘foods’. Fast forward 20 years, My 10 year old daughter started watching
all of the cooking shows on tv. She was always wanting to make things that she
saw on tv. I have learned that it is easier and tastes so much better than the
boxed, processed stuff. She asked for pasta alfredo for lunch today. I don’t have
a “go to” recipe for it, so google is a good friend of mine. the first recipe to show
was the pioneer woman so that is what i made. eh, not so good. was missing
something. you were next on the list, garlic. that is what was missing. I have
landed here many times when searching for a recipe. You never disappoint!!
Thanks for the inspiration!!
Reply
Leo says
Would Gruyere be an ok substitution for the recipe? I only have a

pecorino/Romano blend and it doesn’t melt as nicely. Please advise!!!
Reply
Chungah says
Leo, it may be best to actually use the Pecorino/Romano blend rather

than the Gruyere.
Reply
Leta says
Great pictures. I am planning on making alfredo sauce next week. My

recipe is the same as yours, same directions and I use fresh grated Parmesan
cheese but it either clumps or is grainy. Have any idea what may cause this?
Sometimes I add diced Proscuitto ham and fresh peas or small pieces of broccoli
to the sauce but I am going to try the mushrooms too.
26 of 29 05/06/2015 03:23 AM
Reply
Chungah says
It could be the Parmesan cheese – perhaps it’s too finely grated?
Reply
Monica says
Hi! Quick question- how do you not go crazy from people asking you
stupid questions? Questions that can easily be answered by simply *reading*.
Reading the comments or even, gasp!, the original post itself!
Reply
Debra says
March 3, 2015 at 5:19 AM
Made this last night and it came out perfect! Not too thick or thin. I
spooned the sauce over each portion instead of adding to the bowl of Tortellini –
so if you’re adding to noodles that are not drained well I can see how it may get
runny or thinned out.
Thank you!
Reply
Nanci says
March 18, 2015 at 3:50 PM
I am making this tonight with asparagas and shrimp
Reply
Heather says
March 28, 2015 at 2:43 PM
Made this tonight, added shrimp to it, and it was fantastic! My husband
and kids loved it. Thank you for sharing this! This sauce was so easy to make.
Look forward to making more of your recipes!
PS- I’ve also made your cheddar bay biscuits before and they are excellent!
Heather
Reply
Rex says
April 4, 2015 at 8:09 PM
So question, I made this and like previous times I made alfredo sauce
the whole sauce just get chunky. Like basically all turn to kinda really mushy
cheese. I know alfredo in store and stuff all have smooth texture so I’m
wondering why its happening. I think might be what I’m using does pre graded
cheese make that happen? I also use heavy whipping cream as thats the only
heavy cream I could find is that correct? Thanks for any help.
Rex
27 of 29 05/06/2015 03:23 AM
Reply
Chungah says
April 5, 2015 at 9:23 AM
Yes, pre-shredded cheese will make a difference. As mentioned in the

recipe, freshly grated is always best!
Reply
Des says
April 13, 2015 at 9:40 PM
Just made it for dinner tonight and it was delicious(even my picky

roommate liked it) though I accidentally got Romano cheese instead, whoops. I
thought it was going to be too runny but it thickened after sitting for a bit. Will
definitely make again.
Reply
Aida Navarro says

April 14, 2015 at 10:14 AM
Thank you!!! it looks delicious! Your web looks so pretty by the way
Reply
Laura says
April 24, 2015 at 12:41 AM
I made this tonight, but unfortunately I didn’t have fresh parmesan

cheese, only the green shaker bottle. I used extra amounts of that and evened
out thickness with milk/flour. It still came out good, but I’m sure it doesn’t
compare to fresh cheese 😛
Reply
Lluvia says
April 28, 2015 at 3:06 PM
Is it possible to add greek yogurt instead of heavy cream?
Reply
Chungah says
April 28, 2015 at 3:10 PM
You can certainly try substituting Greek yogurt but without further
recipe testing, I cannot speak for how much this will change the overall
taste/texture of the dish. Using a substitution may also result in a mediocre
outcome.
Reply
Evelyn says
May 3, 2015 at 4:25 PM
Flour? Mine was extremely runny even after sitting for 45 minutes.
Smells heavenly but I needed a straw for the “sauce”.
28 of 29 05/06/2015 03:23 AM
Reply
Chungah says
May 3, 2015 at 4:33 PM
Evelyn, what kind of Parmesan cheese did you use?
Reply
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Alfredo Sauce - Olive Garden PDF

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Olive Garden Alfredo Sauce - Damn Delicious http://damndelicious.net/2014/09/05/olive-garden-...

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Olive Garden Alfredo Sauce

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Welcome to Damn Delicious®!

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OLIVE GARDEN ALFREDO SAUCE

10 minutes 10 minutes 20 minutes Damn Delicious®

In a large pot of boiling salted water, cook pasta according to package

Adapted from The Slow Roasted Italian

121K+ Share 916 Tweet 17 Udostępnij 370

September 5, 2014 at 10:41 PM

I am new to your site…everything looks “damn delicious”. Thanks

Where are the shrimp in the recipe?

As indicated in the bottom of the recipe, this can easily be

What ﬂour? I don’t see it in the recipe. This is my husbands favorite

Marion, there is no ﬂour ingredient in this recipe.

Denis, it is included in the instructions in the very last step:

Serve immediately, garnished with Parmesan and parsley, if desired.

Averie @ Averie Cooks says

Mary Ann says

Barbara Nichols says

As indicated in the “Notes” section at the bottom of the recipe, you

Unfortunately, I do not recommend a dairy-free version of this.

Olivia - Primavera Kitchen says

Can’t wait to try this one too!

This pasta looks wonderful!

Heidi, feel free to prepare the shrimp to your taste preferences. I

Kathleen @ Brownie and Bites says

Laura (Tutti Dolci) says

Love the roasted shrimp addition, this is alfredo perfection!

Jules @ WolfItDown says

Amazing! The photos look so great too 😀 Deﬁnitely worthy of a

Thalia @ butter and brioche says

Millie l Add A Little says

Love the shrimp in the sauce – sounds great!

Thea @ Baking Magique says

Lovely post! Looks so yummy.

Donna Rivera says

This looks yummy…Glad to ﬁnd this recipe. Went to a restaurant last

Tamara Ackley says

Sharde [The Lawful Kitchen] says

Hi, I made this today but somehow It tasted garlicky in an earlier

Trish - Mom On Timeout says

Gary Marshall says

I always used the freshly grated Parmesan cheese (it’s actually a

Ti�any @Broward Saves says

I have 2% milk, can i use that instead of whole milk?

Yes, that should be ﬁne!

Thanks for making this available!

Excited to try this! Can I use salted butter instead of unsalted?

I had wanted it thickened as I usually ﬁnd the sauce always thin. I

I also love veggies in mine. I added some sautéed onions/mushrooms

I also substituted 1 tbsp. Of roasted granulated garlic for the 3 cloves of

Yes, absolutely, this can deﬁnitely be doubled!

How much kolser salt

Please add kosher salt, to taste.

LeeAnn Badgett says

Could you use minced garlic? Of so how much?

Love you personality in your recipe. I am a follower now! Can’t wait to

This is my ﬁrst time attempting to make Alfredo and it was absolutely

Ruth Lupa says

Unfortunately, it is really diﬀicult for me to answer what went wrong