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Olive Garden Alfredo Pasta Recipe
Olive Garden Alfredo Pasta
By Todd Wilbur

Recipe Type: Entree
Calories: 767
Cook Time: 25 minutes
Recipe Rating: 4.8 (117 reviews)
 
Heres an updated version of the Olive Garden Alfredo Pasta recipe from Top Secret Restaurant Recipes that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this sauce thickens easier and has an improved Olive Garden taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo.

Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

1/2 cup (1 stick) butter
2 cloves garlic, minced
2 cups heavy cream
1/8 teaspoon ground black pepper
pinch salt
1/2 cup grated Parmesan cheese
1 12-ounce box fettuccine pasta
(or your choice of pasta)

1. Melt butter in a medium saucepan over medium/low heat.

2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.

3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.

4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.

Makes 2 to 3 large servings.



        
Fettuccine Alfredo
Kim  
Submitted on: 03/21/14
Fabulous!! I added two extra garlic cloves, diced tomatoes, artichoke herts and spinach. It was fabulous!
Delicious
Puff.katie@gmail.com  
Submitted on: 03/10/14
This sauce was great! Came out nice & creamy:)
Haven't tried it yet...
Holly Nielsen  
Submitted on: 03/03/14
TO Laura "too much butter" 11/13 I always use a hand held blender when making an Alfredo sauce. It helps to break down the butter and makes it that much more creamy. I haven't tried this version yet, but others I've tried have turned out fine when I do this. I can't wait to try this one!
Alfredo
Olivia  
Submitted on: 03/02/14
This is a very good recipe. I made it especially for my grandson & he's a picky eater.
Try this!
kidpeace  
Submitted on: 03/02/14
I've been making this Alfredo for my boys for years. They absolutely love it. It isn't as thick as what you get at a restaurant but I make it so that it just slurps on the noodles. I try to go the extra mile and make it with cream but if we have 2% milk that's what I use. No one has every complained. And I got a homemade pasta maker for Christmas. Can't even begin to describe the flavor!
Olive Garden Alfredo Pasta
Wanita  
Submitted on: 02/16/14
Great recipe. Husband doesn't like Alfredo sauce so I asked if he would try homemade, he agreed. Sure glad he did he loved it. So glad I tried it added 3 large sliced mushrooms and 3 scallions sliced on the diagonal to the butter garlic to cook for a few minutes. I then added shrimp when they were done I removed then from the pan and continued on with the recipe. When it was almost done I added back the cooked items to just warm. Husband was so impressed he said we need to have this again...SOON.
 
Submitted on: 02/13/14
Thank you Todd. I am a newbie to cooking and pasta. This recipe is nothing but delicious.
Great Recipe
Virginia Slimm  
Submitted on: 02/13/14
I absolutely love this recipe. I added diced chicken and shrimp (precooked) to the alfredo. For the chicken I seasoned it with season salt, garlic powder and pepper. For the shrimp, I sauteed it in a little butter and Old Bay seasoning and placed to the side until I finished the alreado sauce. Once it was completed I added the meat and let it simmer on low. Delicious!!! Great with hot garlic bread.
Not quite...
Jamie  
Submitted on: 02/06/14
Got a recipe from someone who used to work at OG - he said use parm cheese and romano cheese. Makes sense as that's what they put on top when they bring it to you. Romano makes a big difference!
Quick, Simple, Delish
Jennifer  
Submitted on: 01/29/14
I rarely follow recipes to a T...I used this as a guideline, subbing a half a tub of Philadelphia cream cheese for the 2nd cup of heavy cream. I melted the butter first then sprinkled it with garlic powder (to taste), the slightest dash of ground nutmeg and a dash of ground Cayenne pepper. I added the cream cheese until it 'melted', then whisked in the cream & freshly grated Parmesan (never cut cost on cheese or buy it already grated/shredded...it loses the taste almost immediately).
Nikkie  
Submitted on: 01/22/14
Great base recipe. I added lots of garlic and mozzarella, asiago, and cream cheeses, and some onion powder. It's super creamy and delish.
Great
Glenda  
Submitted on: 01/11/14
This recipe was really good. I cut back a little on the butter and used unsalted. I also added a little red pepper and nutmeg. I also added shrimp to the sauce.
Best Ever
Meme S  
Submitted on: 01/08/14
I finally found it! This is now my "go to" alfredo sauce recipe.
Perfect!!
Sarah  
Submitted on: 12/20/13
This recipe is amazing!!! It tastes just like, if not better than, the stuff at Olive Garden. And it's so simple to make. Wonderful! I made it exactly as described and didn't have any problems
Fantastic - add any meat you want
HaroldM  
Submitted on: 12/13/13
This recipe is Better than OG's. For those who say it's too runny, just cook it longer... that will thicken it up. Don't sub milk for the cream, that will also make it runny. I never make this without some kind of meat After melting the butter, I put in chicken or shrimp, coated with garlic and onion powder, and cook until done, remove the meat, then continue on with the recipe. Also, I add the cooked pasta right into the pan with the sauce, then add back the meat, stir together.
Too much butter
Laura  
Submitted on: 11/25/13
I always read reviews before trying a recipe to see what needs to be tweaked before doing it. I was surprised when I made it because there was way too much butter- it wouldn't incorporate into the cream no matter how much I whisked it. We had to let it settle so we could soak up all the grease with a piece of bread, and even then there was too much. I didn't see any reviews mention this. Did anyone else have this problem? I would recommend only using half the butter the recipe calls for.
The best pasta ever
Jayden  
Submitted on: 11/14/13
Best pasta ever ever it was rich creamy but nothing was wrong.
Great recipe!
Christina  
Submitted on: 10/29/13
Amazing recipe! And so fast to make! The one thing it's missing is CAYENNE PEPPER. Just a dash though...I know it sounds odd but it makes a world or difference. Thanks for this recipe:)!
Delicious
Grisel M  
Submitted on: 10/23/13
I just tried and it's super easy to make, and super tasty. And the best part is that I didn't expend too much time cooking.I'm glad that I found this site, love it!!
amazing!
Owlface  
Submitted on: 10/13/13
I noticed a few people complained about saltiness, but I use unsalted butter in most recipes to keep track of how much salt goes into my dishes. (I just add it to my tastes) I also added around 1/4 cup of cream cheese. I used about 1/8 tsp. Salt and a pinch of pepper. (Im only guessing on the measurements)
Best sauce yet!
Eloy F.  
Submitted on: 10/13/13
I've been searching and trying out different alfredo sauce recipes. This recipe is by far the best one so far. Very easy to make and tastes amazing. I do confess that I added 1/4 cup of lemon juice to this recipe. For all those that commented that this sauce was missing that something something, but couldn't figure out what, I recommend adding lemon juice like I did.
Michele  
Submitted on: 10/12/13
This was the best ever...I loved it, I didn't change a thing....My family thought it was great !!!
Morons.
JAFO  
Submitted on: 10/12/13
I hate to be rude, but you people are being rude. This man offers a recipe and you morons modify it. What's the point of following a recipe? I find this very rude. Especially, when you don't follow the reciper correctly and then give it bad ratings. Follow the recipe how it was intended, you morons!!!
Great
Nancy Rabe  
Submitted on: 09/27/13
Great recipe, I added croutons on top and put it in the oven for 10 mins at 350. It was delcious.
Linda  
Submitted on: 09/26/13
I always wanted to know how to make a simple "Alfredo" sauce and it doesn't get any easier or tastier than this one. I love pasta and I have to admit I "lightened" it up by substituting "half and half" for the heavy cream...not as thick...but still delicious!!!
Pasta Alfredo Olive Garden
HE Sheikh Sultan  
Submitted on: 09/21/13
WOW what a recipe Todd. Thank you. I loved it.
Great recipe, but
Dee  
Submitted on: 08/29/13
Great recipe, but adding mozzarella cheese at the end and simmer for 10 min. makes it amazing!!!
yum!
Staci  
Submitted on: 08/21/13
I love how easy & delicious this recipe is! We add sun-dried tomatoes, roasted red peppers, broccoli & fresh spinach to the sauce after it starts simmering. So amazing!
You'll Love it!
GHJosie  
Submitted on: 08/16/13
This is comfort food at its best! I took the recommendations of others and thickened the sauce with a cornstarch roux. I have a husband and 3 teenage boys to feed so I added broccoli florets, 16 oz bag of shrimp, and 8 ounces of imitation crab flakes. I sauteed about 2/3 cups of finely diced white onion to the butter and garlic (2-3 tablespoons of minced garlic from a jar). I also doubled the cheese. Fantastic! This is a new addition to our dinner routine line up. Couldn't have made it without Todd
Excellent recipe
Kelly  
Submitted on: 08/03/13
I made this recipe for my family this last year for Christmas and it was WONDERFUL! Everyone loved it and my crew loves Olive Garden, so if it will pass their taste test then this will definitely be made many times!
Fantastic Sauce
A. Martinez  
Submitted on: 07/18/13
Highly recommend this recipe. You will not be disappointed. Following instructions exactly made it so simple to make. The taste was tremendous. Made it for Sunday dinner and it was a hit with the family. The only thing I recommend is if you are going to make double do 2 batches of the sauce and separate the batches in 2 plates. Already gave my co-workers the simple recipe.
Absolutely love it!!
Roxana R.  
Submitted on: 04/14/13
I've made this several times already and everyone who tries it loves it! After reading the reviews I use Parmesan cheese from a bag, not a "can" like you put on pizza. Also, I add a tad bit of corn starch, no salt, and double the amount of cheese.
Good Stuff
Tim Williams  
Submitted on: 12/21/11
This is a good recipe. It needs just a little MSG to kick it up a notch, but otherwise, very similar.
Dana DeLong  
Submitted on: 09/01/11
I make this recipe ALOT! Its so awesome... I do one thing different I add ALOT of garlic and brown it first then add the heavy cream etc...... Its more tasty with the browned garlic...
Kevin Burns  
Submitted on: 08/27/11
This dish is awsome!!!! I tweaked it a little by tripling the cheese and I used white pepper instead of black. No extra salt because I used salted butter. We Seasoned chicken breast with cajun spices and grilled outside then tossed with pasta and sauce to complete the meal. This will definatly be a regular at our house.
Sherry K
Cheryl Knisley  
Submitted on: 05/04/11
I made a double recipe and took it to a Pasta Pot Luck (twice) and it was the biggest hit! EVERYONE wanted the recipe. I make it for my family and they also love it. Good Job!
adam  
Submitted on: 04/30/11
Adding precooked shrimp to this recipe along with cedar cheese in the sauce is delicious!
D H  
Submitted on: 12/22/10
This recipe is amazing. It's very simple, and can easily be changed to your liking. I added 1 cup of fresh parmesan, extra salt and pepper, and half a teaspoon more garlic. The texture stayed the same. I recommend buttering the noodles before adding the sauce. Right as the noodles are finished, place a pat of butter on the plate, and then toss a serving on noodles on the butter until coated. (Use more or less to your liking)
Mary Beth  
Submitted on: 07/14/10
I add shrimp & snow-peas & sprinkle a little paprika or chili powder on top!!
Jean  
Submitted on: 07/14/10
I have been using this recipe for a couple of years now...I found that using fresh grated parmesan reggiano works much better than "parm in a can"...thanks for sharing, Todd!
Denise  
Submitted on: 05/30/10
This is great. I add broccoli and chicken and to the sauce I added some corn starch to thicken it a little.
Lyn - Hawaii  
Submitted on: 02/27/10
Awesome! Add some sauted mushrooms and shrimp. Mouth watering! Thanks for the recipe!
Clarissa  
Submitted on: 01/01/10
Delicious! My daughter goes to Olive Garden especially for this dish. When I made it at home she was so excited! It tastes exactly like what we get at the restuarant!
Jennifer  
Submitted on: 12/04/09
I made this for the first time last night and wow! was it good. I doubled the cheese, and next time I think I will add a little cornstarch to thicken the sauce. It made a huge batch for just 2 people. I also sauteed chicken to add to mine. It was wonderful!
Ada  
Submitted on: 11/15/09
Just made this today. OMG! It's like I was eating at Olive Garden!!! Everyone loved it. Todd Wilbur, you are a GENIUS!
Kristina Boston  
Submitted on: 06/08/09
555! This WAS Olive Garden's. It was delicious, thank you. I've been searching for the perfect Alfredo Sauce for awhile because we love it.
Brandi  
Submitted on: 04/23/09
I loved this recipe- as well as my family. I have to make it once every two weeks to keep them satisfied. LOL! I added double the cheese, fresh grated of course. I also added just a touch of cornstarch to thicken it up a bit. LOVE it!
Sabrina  
Submitted on: 12/24/08
OG uses no salt for this recipe.They also add what they call "white sauce mix", flour mix of some sort. It's white pepper not black.Parm/reg cheese and lots of it. Not minced garlic , it's finer like garlic paste.
Sjana  
Submitted on: 12/23/08
Thanks so much for posting this recipe. I have your book, but misplaced it during a move. I love this recipe! Great job! the best part is it is so easy!!!
Katie  
Submitted on: 12/23/08
I have found that a parmesan-romano blend of cheese helps improve the bland flavor. I also saute about 1/2 of an onion (cut finely, not chopped)and add it to the sauce before simmering. These changes really improve the blandness.
Juli  
Submitted on: 12/02/08
I have recently started a new tradition at our home and every Wed. night is Italian night, with the homemade food, glass of wine, candles and the whole bit. Busy lives of today can't eat together every night of the week, or we can't anyway so this was a way for us to be together. It's been a blast. My menu for tomorrow night's dinner is Fettuccine Alfredo, shrimp scampi, of course the great salad(my recipe), french bread and artichoke dip. So....I'm trying this sauce tomorrow but after reading reviews, I will adding more garlic, fresh shredded parmesan and I'm thinking a little red pepper. We'll see....
Lindsey  
Submitted on: 10/23/08
Enjoyed it very much. To make it a little lower on calories I traded out one cup of the cream for one cup of milk and added 1 tbsp of cornstarch to thicken it (the milk kinda thins it out). I also added rotiserie chicken, more garlic and more parmesan for more flavor, cause it is a little bland. But still really good and easy!
Danielle  
Submitted on: 09/25/08
I was really looking forward to this as I'm an American living in England and can't get this dish. I am somewhat disappointed. It's the best fet alfredo I've made at home, but it doesn't taste like OG's version. I was an employee there so I have a good idea of what it tastes like. Something was missing from this recipe...it tasted a bit bland. I'll give it another try, but next time I won't use as much butter, will put in some more garlic and at least double the cheese.
Momhay  
Submitted on: 09/20/08
I think this is even better than OG. My teenage son makes it at least once a month, it has become "his" signature dish to impress friends and family.
Lara  
Submitted on: 09/09/08
This is the best. I've been making this for my family now for ages. It is soooo good. I add chicken or shrimp to make a variety sometimes. I love it and so does my kids!
Jack and Mar  
Submitted on: 08/13/08
OH MY GAWD!! This was soooo good! We had high expectations after reading the reviews and the final result far exceeded the expectation. As luck would have it, we went to OG shortly after making this and they no longer had the dish we went for (Tuscan Chicken - any recipes for that one out there??) so we ordered the Alfredo Pasta. (Not good to eat again so soon, but...) There was no comparison - this TSR version was MUCH better. I used "real" Parmesan cheese, no salt and added grilled chicken and broccoli to make it healthy. ;)
Michelle  
Submitted on: 06/09/08
It's nice to finally see a recipe for this that works! The others that I have seen all call for cream cheese. I used to work at the OG and I know that there isn't any cream cheese in the recipe, I just couldn't remember the rest! Thanks!!!
Jacqui  
Submitted on: 04/27/08
I wonder if Diana used real Parmesan or the fake pre-grated stuff. If you use real, fresh Parm and unsalted butter, the recipe isn't salty. It sure tastes good, but don't eat too much!
Amber  
Submitted on: 02/19/08
One word...Yummy! This is so good. I bought an already cooked rotisserie chicken which I cut up and added to the sauce before tossing, it was amazing. This will definitly be a regular in our house.
Janis  
Submitted on: 01/08/08
The 'too salty' taste that Diana was talking about depends on whether or not your butter is salted. If you buy salted butter, you don't need to add extra salt. This recipe is awesome!
Diana  
Submitted on: 10/19/07
I thought this recipe was OK. I was really excited about making it due to the rave reviews of everyone else, but I was a little disappointed with the results because it tasted quite salty. I don't think I will make it again unless someone tells me that doubling the cheese and cutting out the salt makes this recipe heaven.
Tanya  
Submitted on: 09/27/07
This is an AWESOME recipe. I have made this for several people and they have all said that it is better than Olive Garden!
Gina  
Submitted on: 09/25/07
I made this for my family and my In-laws tonight and EVERYONE loved it! I had to double the recipe but it was soooo easy and delicious! I will make this again and again.
Sherry  
Submitted on: 09/14/07
This is the best recipe. It Tastes just like Olive Garden! All we need are the bread sticks & salad recipes!
Bekka  
Submitted on: 08/23/07
Love this ! Make it for all my company and my hubby! I add about double the cheese, thats the only alteration I do to the recipe! GREAT and a lot cheaper than going to OG everytime we have the craving!
Mary  
Submitted on: 07/20/07
My hubs and I love this recipe! He asks for it once every other week. It is so like OG that no one that has tasted mine can tell the difference. I have only made three changes; 1) used about 3/4 of the stick of butter rather than the whole stick (otherwise your leftovers will look like they are swimming), 2) I used about 2 teaspoons of the already minced garlic and 3) used a full bag of parm cheese rather than the 1/2 cup it called for. Makes the dish much cheesier. :) This item has definately become a staple in my recipe book!!
Mel  
Submitted on: 06/18/07
I thought that this was very similar to Olive Garden. Although I used more cheese than it called for. I put about 2/3 to 3/4 more depends on how much cheese you like. I also put let garlic. I made it for my husband and did not tell him I made it and he thought I went to Olive Garden and bought it. It is a very good recipe.
Dana  
Submitted on: 02/07/07
Great recipe! I have made it 2 times now, and to be honest me making it, it was alot better then Olive Gardens, I am sure due to the spices, I added more then called for. Last night I made it again and try something different I took the chicken and blackened it and it was the BEST... You must try it... You won't believe how Great it was...
carla  
Submitted on: 01/12/07
My husband and his friend loved this recipe. It tastes alot like the olive garden chicken alfredo and i know it's the only thing i eat at OG. I love it.
Anonymous  
Submitted on: 01/10/07
Do this when you are pressed for time and WOW your friends!!!! This great! Have fun with it and season to taste. I use extra red pepper and add seafood and mushrooms.
Mary  
Submitted on: 01/04/07
My hubby loved it. It was a little stronger than OG, but I think it was because I added more garlic than recommended (I used the already minced stuff). Other than that, I would definately eat again and again and again....
Nicole  
Submitted on: 12/20/06
I made this the other night for dinner, and it didn't taste anything like the original. It was ok, but still nothing like the original...
Amy  
Submitted on: 11/20/06
We made this for a baby shower and was a huge hit! So good...would be even better with some shrimp added.
Allison  
Submitted on: 10/28/06
This is the best recipe ever. It's easy to make when you're in a rush or just want a good dinner.
Hannah  
Submitted on: 10/26/06
My family loves this recipe. They want me to make it at least once a week!
Christine  
Submitted on: 10/21/06
My son made this and it came out better than Olive Garden's!
Marisa Glasby  
Submitted on: 08/04/06
This was a great recipe. It tasted like the real thing. My family loved it!
Sherry  
Submitted on: 06/14/06
My friends think this is better than Olive Garden's. I use fresh garlic and fresh parm. I also add 1/2 cup of freshly grated romano for added flavor.
Lori  
Submitted on: 06/03/06
I love the Olive Garden Alfredo... this recipe tastes even better with grilled chiken in it. And I didn't spend $50 on the meal. Thank a bunch!!!!
Lauri  
Submitted on: 05/21/06
LOVED IT!! My husband said that it was my best alfredo yet. This recipe is amazing. I added some shrimp and that made it even better.
Luhweez  
Submitted on: 05/16/06
This is a great recipe. Its rich and creamy. (great with tortelini as well)
Ness  
Submitted on: 04/26/06
This recipe is awesome! I have most all your books and just cant get enough of them! My friends have had me make it for them like a ZILLION times! keep up the great work Todd! Youre the best! <3, Ness and many other satisfied tummies in SoCal!
Kel  
Submitted on: 04/18/06
This was the best recipe! I added Chicken and Broc. as well and it was VERY good. Thanks
Ethan  
Submitted on: 04/10/06
This recipe was great. We made it in a foods class and the teacher thought is was phenominal! We made a caijun flavored chicken to go with it. excellent recipe!
P & J  
Submitted on: 03/03/06
Awesome! Tastes great. I made it with chicken & broc. My husband never wants me to buy the Alfredo sauce in a jar again. Some of the reviews indicated it was a little runny. Try using more Parmesan cheese....about 1 cup or more until you get it where you want it.
Jackie  
Submitted on: 02/08/06
This recipe turned out great!!! Chicken Alfredo is my fiance's favorite dish from Olive Garden and he thought it tasted exactly the same! The sauce was a little runny but he didn't seem to mind. We also topped it with chicken sauteed in minced garlic and butter. It added a great flavor!
Shelley  
Submitted on: 01/29/06
This is great. I made a double batch for the guys working on our roof, and there were NO leftovers. They were going for 2nds and thirds. It is a perfect recipe.
Dawn  
Submitted on: 01/23/06
Awesome! My family loved it. We added shrimp, but it was great without them also.
Tawney Boot  
Submitted on: 01/20/06
I love alfredo so I am so digging this recipe but I want to suggest putting chicken in it.
p and g  
Submitted on: 01/15/06
This recipe was great. It is one of the best alfredo sauces we have ever had!!!!
lisa everett  
Submitted on: 12/19/05
I have made this recipe many times. It is so wonderful. I find sometime the sauce may be runny but not always. I let it sit a few minutes before serving helps. I add precooked shrimp heated in a little butter and minced galic. Oh so good.
Tonya  
Submitted on: 12/09/05
This recipe is the best using heavy whipping cream and extra parmesan cheese, about 1 1/2 cups. My neighbor and I have made this numerous times and half and half is horrible and whipping cream is okay. However, heavy whipping cream is the best. We use it for breadstick dipping, pizza sauce topping, and pasta!
RIANNAH  
Submitted on: 12/09/05
THIS RECIPE IS VERY GOOD!!!! THE CHEESE IS WHAT MAKES IT THICK. IF YOU ADD MORE CHEESE AND LET IT SIT FOR 5 TO 10 MINUTES AFTER YOU COOK IT, THAT WILL HELP. WHEN I MADE THIS RECIPE IT WAS NOT RUNNY AT ALL.
Brian  
Submitted on: 12/06/05
*** Make it thicker, Put the sauce in a blender with 1 teaspoon of cornstartch blend for 30 seconds, and wallah!!! BAM BAM BAM!!!
charta  
Submitted on: 12/05/05
Really good, but a little runny. Does anyone know a good way to thicken it up?
backSeatcook  
Submitted on: 11/28/05
Love this recipe! For those who want to reheat pasta with a cream sauce, just put some in a bowl, add a bit of milk and then microwave. Stir it up and the sauce should rebound. Not too much milk though! It's trial and error. I've always done this, for all non red sauces.
Rachelle  
Submitted on: 11/23/05
This is the best thing I have ever tasted...I got this recipe about 2 weeks ago and have already had it at least 15 times!! It is amazing...a bit runny but the taste makes up for that.
Laurie Decker  
Submitted on: 11/22/05
We are military living in England and we really miss all the chain restaurants in the states. This is the best!!! My family loves it and it is sooooo easy to make!!! It is not good re-heated though!!!
Jenn  
Submitted on: 11/18/05
Wow! I made this for a carry-in at work- and thought I would have whatever was left over for my dinner- but it was ALL GONE! (glad I got a taste at the carry-in!) I was so excited that it was such a hit- and SO EASY!!! As for the fat content- I figure as long as you don't eat alfredo every night- enjoy it when you can- the butter and cream is what makes it SO GOOD!
Good Witch of the South  
Submitted on: 11/18/05
I make this recipe quite often. It is a little runny. You could make a roux if you want, but I do not. I use real garlic cloves, smashed, and freshly grated Romano cheese. Instead of using salt and pepper, I use a McCormick Steakhouse Grinder. It is a blend contaning salt, pepper, garlic, onion, red pepper and some others. It sounds funny to use the grinder, but it tastes so good!
olive garden alfredo pasta  
Submitted on: 11/17/05
This is the BEST recipe EVER!!!! Tastes almost exactly the same!! Trust me I would know!!!
Gwen  
Submitted on: 11/15/05
LOVED THIS RECIPE!!! We don't have an Olive Garden in our town and I crave their alfredo sauce. Sometimes I add cooked chicken or scallops. Yum, yum!
UnprofessionalFoodCritic  
Submitted on: 11/12/05
I bought Todd Wilbur's first book with the goal to cook every single recipe in it. I was a little disappointed in this recipe because it never did thicken. In my book, it only calls for 1/4 cup Parmesan cheese, I ended up doubling that, which improved it to taste more like the original, I see now this site did that too. One day I added imitation lobster while heating it. That was really good.
Sheri  
Submitted on: 11/05/05
Was an excellent recipe it is a little runny. I added broccoli, matchstix carrots and chopped tomato. YUMMY YUMMY YUMMY!!!
Gina  
Submitted on: 10/29/05
Definitely one of the best I'd tried..it's one of my familly's favorites..I like to make it with chicken..tx..Gina
Mrs. Ruggles  
Submitted on: 10/27/05
My husband and I loved it. It tasts just like the real thing. The only thing is it is a little runny so I'm going to try corn starch to thicken it up.
Celia  
Submitted on: 10/16/05
This was a great recipe. We made it with our own homemade pasta and some grilled chicken. Fantastic!
Jim G  
Submitted on: 10/09/05
Very good... but I cut out 1/2 cup of heavy cream and added 3 FRESH garlic cloves...it's that garlic oil that does it for me...along with a hint of basil!
Eva  
Submitted on: 09/26/05
I make this with grilled shrimp. My husband says he hasn't tasted anything equally comparable to my version. Thanks Todd for giving me the basic, and I just took it from there!
Tonya  
Submitted on: 09/14/05
This recipe is the best! I've made this for my friends for years. It's great with grilled chicken, or our favorite, chicken parmesan!
ANN  
Submitted on: 09/01/05
This is really yummy, but because it's so fattening instead of butter I use Smart Balance. You can find in the grocery store. And I use fat-free half-and-half. Plus, I add shrimp. It is so good you can't even tell it's low fat.
Kendall  
Submitted on: 08/13/05
I love this recipe. I actually use garlic powder, but it comes out the same. The only thing is when you reheat it, all you can taste is butter. However, when it is just cooked, it taste just like the real thing. I always double the recipe. YUMMY!
Mik of Alaska  
Submitted on: 07/28/05
This is great stuff. I make it often but I usually fry a couple of boneless skinless breasts and dice them in to the sauce for an added kick.
Kristy  
Submitted on: 07/21/05
This was so delicious. I'm just learning how to cook and my husband was extremely impressed!! I mixed steamed broccoli in there and put the AppleBee's blackened chicken on top. It was fantastic!!
momma.cats  
Submitted on: 07/20/05
I love this recipe! I make it quite often at our house. YUM!!!
Laurie  
Submitted on: 07/20/05
This is the best clone recipe that I have ever tried!! Too bad it is fattening, but is it SOOO good!! Bravo on the minced garlic versus garlic powder.
EMPRESSoftheUNIVERSE  
Submitted on: 07/18/05
YEAH!!!!! This is THE BEST!!!!!! Tastes almost exactly like the original..and i would know(LOL).