Are you as obsessed with Olive Garden’s Creamy Mushroom Sauce Pasta as my family is? Since we can’t eat out seven nights a week, I decided I needed to create a copycat recipe of this mushroom Alfredo sauce.
This mushroom sauce for pasta tastes like the real thing, the same dominant flavor and seasoning. But I’ll be honest, I’m pretty sure mine is better. Even the kids agree!
And you know what? When eating at home, every meal is a Never Ending Pasta Bowl! All you need to do is make a quick salad with Italian dressing, defrost some Italian breadsticks, and voila!
And of course, don’t forget the white wine 😉
Shall we get cooking?
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What’s in the creamy mushroom sauce at Olive Garden?
In Olive Garden’s creamy mushroom sauce you have the typical ingredients and flavors of Alfredo sauce:
- Heavy cream or whipping cream
- Butter
- Pasta (linguini, fettuccine, shells, etc.)
- Garlic
- Mushrooms
- Parmesan cheese
- Flour
The thing about my recipe, though, is that I’ve made a few adjustments to make the flavor even more delicious! Instead of messing with cream or milk, this mushroom sauce for pasta uses pre-made cream of mushroom sauce.
This substitution makes the dish easier to make and the flavor even better.
How can I thicken my mushroom sauce?
Learning how to make any sauce thicker is a crucial part of any recipe and home-cook’s tool belt. The good news? It’s easier to thicken mushroom sauce (or any sauce) than you’d think.
All you need is a few tablespoons of flour slowly whisked into your sauce.
Kitchen tools for Creamy Mushroom Sauce
Microplane (for the nutmeg)
Saucepan
Saute pan
Cutting board
Chef’s knife
Garlic press
Ingredients for Olive Garden Creamy Mushroom Sauce
- 16 ounces sliced fresh White Button Mushrooms (or Shiitake. I’ve used both.)
- 2 tbsp. Extra Virgin olive oil
- Three cloves of garlic
- 3 tbsp. butter
- 1 18 ounce can Progresso Cream of Mushroom Soup (not concentrated)
- 3/4 cup Parmesan cheese
- 2 tbsp. chopped parsley
- ½ tsp. Freshly ground nutmeg
- 1 lbs. chicken tenderloins (1 package)
- 2 tbsp. Parsley and then more for plating
- ¼ cup sun dried tomatoes (optional)
- ½ tsp. truffle salt (optional)
- 2 tbsp. flour (optional)
Instructions for Creamy Mushroom Sauce
- Slice mushrooms and mince your garlic (or use a garlic press), set both aside.
- Remove chicken from the package and salt and pepper both sides liberally.
- Heat 1 tbsp. olive oil in a sauté pan over medium/high heat
- Add mushrooms and sauté
- When mushrooms are about half of the way cooked, add garlic and sauté until soft
- When mushrooms are brown and soft, add 1 tbsp. butter and let it melt. When butter is melted, remove from heat and set aside.
- In a saucepan on medium heat add your can of cream of mushroom soup, let it come to a simmer and then add parmesan cheese, cooking until cheese is melted and incorporated into the soup.
- Stir in parsley and nutmeg.
- Let simmer for 5 minutes and then add mushrooms.
- If you prefer a thicker sauce, slowly add 2 tbsp. Of flour and stir.
- Add tomatoes and truffle salt (if using). If not using, taste sauce and add salt to taste.
- Move to the back burner and leave on low heat, stirring periodically to make sure the bottom doesn’t burn.
- In the same pan you sautéed your mushrooms, heat 1 tbsp. olive oil on high and cook chicken tenderloins on one side for three minutes, flip and cook for another three minutes. Remove from the pan and place on a cutting board to rest.
- While your chicken is cooking, boil and cook your pasta. (Don’t forget to salt your water!)
- When chicken is cool enough to handle, cut into pieces and add to sauce, stirring to incorporate.
- Toss pasta and sauce together, sprinkle with parsley and more Parmesan and serve. You can also plate your pasta and add sauce on top. Just in case some people want a saucier experience than others. Enjoy!
Olive Garden Creamy Mushroom Sauce (Copycat Recipe)
Ingredients
- 16 ounces sliced fresh White Button Mushrooms
- 2 tbsp. Extra Virgin olive oil
- Three cloves of garlic
- 3 tbsp. butter
- 1 18 ounce can Progresso Cream of Mushroom Soup not concentrated
- 3/4 cup Parmesan cheese
- 2 tbsp. chopped parsley
- ½ tsp. Freshly ground nutmeg
- 1 lbs chicken breast tenderloins 1 package
- 2 tbsp. Parsley and then more for plating
- ¼ cup sun dried tomatoes optional
- ½ tsp. truffle salt optional
- 2 tbsp. flour optional
Instructions
- Slice mushrooms and mince your garlic (or use a garlic press), set both aside.
- Remove chicken from the package and salt and pepper both sides liberally.
- Heat 1 tbsp. olive oil in a saute pan over medium/high heat. Add mushrooms and saute.
- When mushrooms are about half of the way cooked, add garlic and saute until soft.
- When mushrooms are browned, add 1 tbsp. butter and let it melt. When butter is melted, remove from heat and set aside.
- In a saucepan on medium heat add your can of cream of mushroom soup, let it come to a simmer and then add parmesan cheese, cooking until cheese is melted and incorporated into the soup.
- Stir in parsley and nutmeg. Then let simmer for 5 minutes and then add mushrooms.
- If you prefer a thicker sauce, slowly add 2 tbsp. Of flour and stir.
- Add tomatoes and truffle salt (if using). If not using, taste sauce and add salt to taste.
- Move to the back burner and leave on low heat, stirring periodically to make sure the bottom doesn’t burn.
- In the same pan you sautéed your mushrooms, heat 1 tbsp. olive oil on high and cook chicken tenderloins on one side for three minutes, flip and cook for another three minutes. Remove from the pan and place on a cutting board to rest.
- While your chicken is cooking, boil and cook your pasta. (Don’t forget to salt your water!)
- When chicken is cool enough to handle, cut into pieces and add to sauce, stirring to incorporate.
- Toss pasta and sauce together, sprinkle with parsley and more Parmesan and serve. You can also plate your pasta and add sauce on top. Just in case some people want a saucier experience than others. Enjoy!
Nutrition
Other popular Copycat Recipes
Looking for additional delicious copycat recipes? Check out a few Daily DIY Life favs below:
Additional Olive Garden Copycat Recipes
Olive Garden Stuffed Shells – There is no denying that Olive Garden’s Cheese Stuffed shells are one of their most popular dishes. Cheesy, delicious with just the right amount of sauce. Or try our Olive Garden Chicken Piccata.
Olive Garden Tiramisu {A Better than Copycat Recipe} – Olive Garden’s Tiramisu is a delicious rendition of the classic Italian dessert.
Bread-y Copycat Recipe
Need something bread-y and delicious to go with this Olive Garden’s Creamy Mushroom Sauce Pasta? Try my Auntie Anne’s Copycat Pretzels with Cheddar Dipping Sauce Recipe.
Or, try these Red Lobster Copycat Cheddar Biscuits.
Still not satisfied? Then try my family’s ultimate favorite, this King’s Hawaiian Copycat Bread Recipe.
South of Border Copycat Recipe
When you need something salty for game night (or date night), try these Taco Bell Copycat Loaded Potato Grillers.
Side Dishes Copycat Recipe
When you’re craving Kentucky Fried Chicken but not the chicken, try this KFC Copycat Coleslaw Recipe.
How about something healthy like P.F. Chang’s Chicken Lettuce Wraps?
Something Sweet Copycat Recipe
Check out our Olive Garden Tiramisu or our Olive Garden Lemon Cream Cake!
Living the keto life? Try this Copycat Starbucks Keto Pink Drink.
Or, looking for a splurge? Try this McDonald’s Copycat Minty Marvelous Shamrock Shake Recipe.
Still looking for more? Check out our entire list of copycat cat recipes.
I hope you enjoy making this creamy pasta dish as much as I do. Have questions? Leave them in the comments below. Until next time, stay salty and sweet 😉
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This came out really delicious. I didn’t have the sun dried tomatoes and am honestly not a fan. But I can see how they’d go great with the dish if that’s you’re thing.
This was delicious but it left me wanting bread sticks! Any chance you can do their breadsticks too?!?!
Great suggestion! Adding it to my to-do list!
Made last night. My daughter actually finished her dinner and mumbled something about good dinner. That’s a huge win in book. Thanks for making dinner time with a teen more pleasant.