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Alfredo sauce is one of my most popular recipes EVER! This sauce is ultra creamy and belongs on everything. It’s so much better than store-bought and only takes 20 minutes to make!
A Reader’s Review
This was BY FAR the best alfredo recipe I have yet to find! If any of you are looking for online alfredo recipes, you can quit looking. This one is the richest/creamiest/most appetizing one I’ve found yet. I’ve trialed with several and this one beats them all. EXCELLENT recipe!! My husband cannot stop talking about how much ‘better’ my alfredo is this time!
Why You Need to Make This Alfredo Sauce Today!
- It’s so good, I eat it with a spoon! I “test” it so many times while cooking that I’m usually full before dinner even starts. It’s that creamy, cheesy, and irresistible.
- Cream cheese makes it next-level! This is my secret ingredient! It adds the perfect tang and smooth texture that most Alfredo sauces are missing.
- You won’t believe how simple and fast this is! It tastes fancy, but it’s so easy. One pan, a few ingredients, and 20 minutes later, you’re a dinner hero.
Ingredients Needed
- Different Cheese: To switch up the flavor, use half Romano cheese or Asiago cheese instead of Parmesan cheese.
- Do I have to use cream cheese? You can omit the cream cheese, but I suggest replacing it with 1/2 cup of additional heavy cream.
- Fresh or canned Parmesan? Freshly grated Parmesan is a must! The stuff in a can will make the sauce grainy, and the pre-shredded kind will end up very clumpy.
- Can I substitute the heavy Cream? You can use milk or half & half instead. The sauce will be lighter, but still tasty.
- Make it spicy! You can add in more spices and seasonings like red pepper flakes or paprika so your Alfredo has a little kick to it! Similar to this Cajun Alfredo pasta!
- What protein can I add? Alfredo sauce goes so well with chicken or shrimp.
How to Make Alfredo Sauce from Scratch
Not only does this Alfredo sauce use simple, everyday ingredients, but it also comes together in minutes.
- Melt: Add the butter, cream, and cream cheese to a medium pan and whisk over medium heat until melted.
- Whisk: Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper and whisk until combined. Make sure to whisk it together rather than stirring with a spatula. This will help your Alfredo sauce not to separate.
- Gradually Add Cheese: Continue to whisk until smooth before gradually adding the Parmesan cheese. (Overheating can cause the cheese to break and turn clumpy. Keep the heat low, stir gently, and avoid boiling. For best results, add the Parmesan off heat to help it melt smoothly.)
- Simmer and Serve: Bring to a simmer and whisk for about 3-5 minutes or until it thickens. Toss it with fettuccine noodles and serve immediately.
Alyssa’s Pro Tips
Want a thicker sauce? Cut the cream cheese up into cubes and add in small amounts at a time while stirring. It melts evenly and enhances the texture. If needed, whisk together 2 teaspoons of cornstarch with 1 tablespoon of water and stir it in to thicken further.
How Many Cups Does It Yield?
When you are done making your Alfredo sauce you will be able to fill a tall canning jar. This is about 14 to 16 ounces (1 pound) of pasta or 2 cups of sauce. I like to reserve a little sauce on the side for dipping breadsticks in.
Storing Leftover Alfredo Sauce
Alfredo sauce is a favorite at our house and I know that it won’t last long, even if I double it!
- In the Fridge: Store your homemade Alfredo sauce in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat your sauce on the stovetop over low heat, stirring often. It is best not to microwave this sauce because it can cause the sauce to break and turn oily.
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Homemade Alfredo Sauce Recipe
Ingredients
- ½ cup unsalted butter
- 2 cups heavy whipping cream 1 pint
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup freshly grated parmesan cheese
Instructions
- Add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese to a medium saucepan and whisk over medium heat until melted.
- Add ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon ground black pepper Continue to whisk until smooth before gradually adding 1 cup freshly grated parmesan cheese.
- Bring to a simmer and continue to whisk for about 3-5 minutes or until it thickens. Toss it with your favorite pasta and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for my son’s family and my 14 y/o granddaughter said it was the best ever, and I have to agree! It was easy to make and super good! I only wish I had made more, next time I will know!
My family begs for this! So so good and very easy to make.
I have been using this recipe for years with a couple tweaks because it’s so delicious. I made it for a small gathering of friends last night and of course it was a hit! My tweaks are that I brown the butter first before adding any other ingredients, I measure the minced garlic with my heart because 1/2 tsp is not nearly enough (I also sometimes roast a fresh garlic bulb to use that instead of pre minced), I usually use fresh herbs not dried, and I buy premium aged Parmesan and Asiago cheeses in blocks from a deli. I grate them, mix them together and then measure how much I need. Mmmm so good!!
Love this recipe! I made the addition of a 1/2 tsp of cream of tartar which makes it silky and shiny even when re-heated:)
I found this a long time back , all I ever make ! It’s so good I tell every one ! The best recipe for Alfredo you will ever find!!
I’m hesitant to use heavy cream because of the fat content but this sounds delicious.
Looks great can’t wait to try it I know I will love it
I am making this 8 of us. 6 guys and 2 women. Is two pounds of pasta and should I double the sauce? It says 1x for 8 but I’m afraid the pasta will soak up the Alfredo.
Should I make for 2x??
I would double the sauce, it’s always better to have extra than not enough!
Yes double it! I make it for my family which is 2 women, 2 men, a teen, and a 5 year old. They all go back for seconds. “If” there’s any left they take it to work the next day!
This sauce is absolutely delicious! So easy to make and much better than the canned sauce. This is the first time I have ever made Alfredo Sauce because I was craving it with pasta and had no sauce in the house. Came across this recipe and so glad I did. Can’t go wrong with it. Uses most items you would have on hand and much cheaper than buying the canned stuff at the grocery store. Thanks for the recipe.
THIS IS MY ONLY AND ABSOLUTE GO-TO ALFEDO RECIPE!! I stumbled upon this treasure about five years ago when searching for an Alfredo recipe to host a team of 28 high school swimmers for a pasta party. It was such a hit that I had parents reaching out for the recipe after their teen went home raving about it. I cannot count how many times I have shared this recipe link. Everyone asks if it’s ‘Sheila‘s Alfredo’ when there is a pasta party. You will not be disappointed! **THIS RECIPE FREEZES AMAZINGLY WELL!! I make this in large batches (6xs the recipe) and freeze when I’m preparing for parties. It does not separate, and warms up to a smooth consistency with no sacrifice to taste.
I put my leftovers in the fridge overnight and it did in fact separate out something, was not sure if it was the butter or what, it still was good and I didn’t care but some people might not like it. I did not add any olive oil but that is what it looked like. Not sure if I did something different or what, I followed her recipe other than I added some chicken to it.
The chicken juices might have made it separate. You can reheat your sauce on the stovetop over low heat, stirring often, this should bring it back together.
This actually is the best homemade alfredo sauce. Since I have made it, my kids won’t eat any other!
Best Alfredo EVER!
If I make this in the morning can I reheat it later that day for supper?
Yes! Reheat your sauce on the stove on low heat and stir often. If it starts to separate, slowly whisk it back together over low heat on the stovetop. It is best not to microwave this sauce because it can cause the sauce to break and turn oily.
hey! i LOVE this recipe and i have done it so many times. however, i wanna make it today and i dont have any cream cheese. so question: do we have to use cream cheese, or can the recipe go without?
You can definitely try making it without the cream cheese. I would just add a little extra heavy cream to make up for the volume. It won’t be quite as thick or creamy, and you’ll miss that subtle tang the cream cheese adds. Still tasty, just slightly different! Let me know how it turns out!