161 Reviews of Better Than Olive Garden Alfredo Sauce

From: Chef #291560

On Jun 30, 2006

After makling this recipe for a couple months now, I have made a couple of tweaks in the recipe to create the PERFECT alfredo sauce. Firstly always use shredded parmesan, this may be harder to melt, so when I first put the cheese in, I take the heat up to a boil, then quickly reduce it so the cheese doesn't burn. Also I do not use the entire stick of butter, I take off about one tblsp. If not the sauce will not be thick enough. Last but not least, I add one tblsp. of sour cream. I also suggest using oragnic half and half as it has much more flavor. In my opinion this is the best alfredo sauce I've ever had, and my husband would have to agree!

From: Chef #580576

On Sep 6, 2007

Absolutely DELICIOUS, simple to make and not time consuming! Tip: Don't use fresh mozzarella packed in water as the sauce will not thicken properly. Also, the sauce doesn't reheat very well (but is still tasty); the butter tends to separate from the cheese when reheating. BUT any leftover sauce chills nicely into a smooth consistency and is quite wonderful as a cheese spread the next day! I could not stop slathering it on my garlic bread! mmmmmm....

From: UmmHumza

On May 13, 2006

This was good- but I think next time I will add more garlic and some fresh ground pepper.

From: Juanda Chef #821965

On Apr 20, 2008

I made this recipe for my husband and me this afternoon and we both loved it! I did double the amount of garlic and added just a dash of onion powder. I also served mine over penne pasta and added store grilled chicken strips. For those who had trouble with the sauce curdling, it may be helpful to warm the cream in the microwave before adding it to the butter. Cold milk will almost always curdle when added to hot liquid.

From: Chef Erika's Kitchen

On Mar 15, 2009

Excellent Recipe. I used fat free half and half and added mushrooms with the garlic. Also added grilled chicken breast. Fabulous!

From: Chef #813039 Big Cheesy

On Apr 9, 2008

it is great. followed recipe twice then made it into my own. I used shredded parmesan, I/'2 stick butter, doesn't curdle. started with sauteing shallots and garlic in 2 tsps olive oil and butter, added 1 lb crawfish tails, 1 pint of halfed fresh mushrooms, then parmesan and mozzerella put cooked spagetti in pan with sauce and cooked it there for 2 minutes till sauce was completely adhered to spaghetti. also made extra sauce and put it over fresh steamed broccoli.

From: Heather Reynolds in Virginia

On Apr 16, 2006

Yummy! My family Loved this. I cut chicken breasts into small pieces, soaked in milk then rolled in a flour, salt and pepper mix and fried to add on top and my family scarfed it up!

From: Chef 565650 Jim

On Sep 19, 2008

A very tasty but simple recipe. Don't get hung up on making the full recipe if you are concerned about calories. I used 2 Tbsp. of butter, 1/2 cup of whipping cream, regular black pepper, romano cheese, fontina cheese (in reduced quantities), a spot of corn starch to make sure it would thicken properly, and stirred a Tbsp. or so of sour cream in at the end to give it a smooth taste. The sour cream is much lower in butter fat than butter is and it will create a little more quantity of this delicious cheesey sauce. We had plenty for two people for pasta and vegetables. My wife thought the sauce was one of the best she had ever tasted. My point is to use what you have available at home at the time, keep the proportions approximately the same, and it will turn out wonderful. Yes I know, the black pepper I used will leave telltale "black specks" in your sauce, but turn down the lights and ENJOY!!

From: Tennessee Nickie

On Jan 31, 2006

Ok, this recipe was SUPER easy and absolutely delicious. I've tried the "olive garden" recipes and this was definately BETTER than Olive Garden recipes. It was so easy tasted scrumptous!!

From: AngiGrrrl

On Jan 23, 2009

My picky 10 year old and hubby both loved this. I doubled the garlic, took out one tbsp. of butter and added a dash of Adobo. YUM! Thanks, this was my first attempt at Alfredo. I'll never use another recipe.