Olive Garden Copycat Alfredo (Whipped, No-Cook Recipe)

This Olive Garden Copycat Alfredo sauce requires NO COOKING! Whipped to a  mousse-likeconsistency and made with real parmesan cheese. This version came out just the way I anticipated, after bringing home their buy one take one Alfredo dish.

I started searching for a way to replicate Olive Gardens version of the Buy One Take One Alfredo Sauce; after analyzing that theirs looked like a whipped scoop of mouse that melted to a sauce. I came to realize that if you beat heavy cream long enough you get butter.

This isn’t butter! I beat my cream for only a certain amount of time with a stand mixer, adding the remaining ingredients and came to the consistency of a thick mouse that’s seasoned and ready for use.

This makes a great make-ahead sauce especially for bigger crowds as you can prep the pasta and melt the “Alfredo mousse” right before serving. With only 4 ingredients you can achieve a sauce that didn’t even require a pot!

Also, check out my easy One-Pot Alfredo Recipe!

Ingredients for Olive Garden Copycat Alfredo:

• 1 cup heavy whipping cream
• 3/4 cup finely grated fresh parmesan cheese
• 1 tsp garlic salt
• 1 tsp dried parsley

Directions to make Olive Garden Copycat Alfredo:

1. Beat heavy cream for 3-4 minutes over high speed until stiff. Add the parmesan cheese, garlic salt, and parsley and beat for 1 more minute.

2. Refrigerate or freeze until ready to serve.

3. To serve, scoop whipped alfredo with 1 lb of warm cooked fettuccine noodles or heat through separately and toss with ready to eat noodles.

5 from 1 vote

Olive Garden copycat Alfredo Sauce (Whipped, No-Cook Sauce)

Prep Time: 5 minutes

Total Time: 5 minutes

Author: Alyona's Cooking

This Olive Garden Copycat Alfredo sauce requires NO COOKING! Whipped to a mousse-like consistency and made with real parmesan cheese. This version came out just the way I anticipated, after bringing home their buy one take one Alfredo dish.

Print Recipe Review

Ingredients

• 1 cup heavy whipping cream
• 3/4 cup finely grated fresh parmesan cheese
• 1 tsp garlic salt
• 1 tsp dried parsley

Instructions

• Beat heavy cream for 3-4 minutes over high speed until stiff. Add the parmesan cheese, garlic salt, and parsley and beat for 1 more minute.
• Refrigerate or freeze until ready to serve.
• To serve, scoop whipped alfredo with 1 lb of warm cooked fettuccine noodles or heat through separately and toss with ready to eat noodles.

Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!