169 Reviews of Olive Garden Garlic Alfredo Sauce

From: Davide Martino

On Jul 10, 2004

As someone of Italian descent, I must point out that cream-based 'alfredos' are an Americanization. A true Alfredo is quite simple: a lot of butter, and a lot of parmigiano, with the butter being added to the still-warm pasta, coating everything quite well, then adding the formaggio and tossing until blended. You can add olio, and perhaps a bit of aglio, but cream or cream cheese or milk are not traditional Italiano ingredients. Sorry, those are just a means of keeping the people of America fat. Oh, and use fresh garlic, rather than powders or especially garlic salts. Trust me, the flavor is much better. Not just my opinion, since I'm sure all Italiani would agree with me. Dave

From: Cullinaryjudge

On Mar 19, 2003

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.

From: Muffin Goddess

On Apr 19, 2003

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.

From: michele frank

On Mar 2, 2003

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

From: Michelle S.

On Sep 6, 2003

It's not Olive Gardens but it is fantastic! I got a little worried when it looked like my butter and cream cheese were curdling, and again when it seemed like it would never thicken...but everything turned out perfect! I did use 3 T. cream cheese and 1 1/2 t. garlic powder and a bit of parsley. I was always afraid of homemade Alfredo sauce, but NO more! Thanks Di for the decedent treat!

From: Caryn Gale

On Jun 8, 2003

This was great. I searched all over for a cheese sauce that didn't have a flour base since I am on Atkins. This was perfect. We were celebrating a holiday that it is traditional to eat lots of dairy products. I made this sauce for people to put on pasta, but I poured it on my salmon and my cauliflower and everything else because I loved it. Thanks.

From: Nat Da Brat

On Feb 28, 2003

Oh Di, this is delicious! I used 1/2 and 1/2 cream, because that's what I had on hand, and fresh grated parmesean. Used 1 tsp of garlic powder, then added a fresh clove (grated).Served on penne pasta and topped with fresh parsley.

From: seesko

On Nov 18, 2007

I know this really does not need another review, but I just have to. I made this tonight along with garlic bread and it was a superior meal. My husband couldn't get enough. Needless to say we are all very full. I am surprised at how easy it was to make. I followed the recipe exaclty execept that I used regulary old ground pamensan. I can imagine it would be even better with the fresh good stuff. Thanks for a keeper.

From: Camzmom

On Mar 25, 2005

This was Wonderful! I love alfredo sauce but never made one of my own. It was easy and tasted fantastic. Thanx

From: SweetOlive

On Sep 14, 2009

This is delicious..I followed the recipe exactly except I used canned parmesan....I did not have fresh on hand...I cut up in chunks, lightly seasoned and fried 2 boneless chicken breast and added to the sauce....So good!!!! Thank you for posting!