The Best Homemade Alfredo Sauce Ever!

The most creamy and delicious homemade alfredo sauce that you will ever make!   This is a tried and true recipe and you will agree that it is the best recipe out there! homemadealfredo2

I just had to post my favorite alfredo recipe that I have created here on the blog.   There are a few secret ingredients that set it apart from all of the rest.  If there is one thing I can always count on my family to eat it is my homemade alfredo sauce over pasta.  We recently had some company over for dinner and I made these Chicken Bacon Garlic Alfredo Roll Ups and they always are a huge hit!

This alfredo sauce is thick and creamy and the flavor is out of the world.  It is restaurant quality that you can make right at home.  It has delicious garlic flavor and italian seasonings.  I like to add cream cheese to my alfredo for that extra creamy flavor and texture.  This alfredo sauce always gets raved about whenever I make it!

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This alfredo sauce comes together pretty easily and you will never go back to the jarred alfredo sauce again!  Ick!  This alfredo sauce is awesome on top of just about any pasta but is also delicious used as a dip or even spread on pizza.

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I think this sauce is even better than any restaurant that I have been to and the best part is that you can make it yourself!   It is thick, creamy, and rich and the perfect sauce on top of your favorite pasta.

I know that you will quickly agree that this is the BEST!  This will be a recipe that you make again and again, just like I do!

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The Best Homemade Alfredo Sauce Ever!

4.97 from 97 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Course Main Course
Cuisine Italian

Ingredients

  • ½ cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • ½ teaspoon minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese

Instructions

  1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.  

  2. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

  3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

 

 

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More delicious recipes using the alfredo sauce: 

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Three Cheese Chicken Broccoli Alfredo

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Chicken Bacon Garlic Alfredo Roll Ups

parmesan_garlic_crusted_chicken_with_creamy_garlic_alfredo_shells

Parmesan Garlic Crusted Chicken with Garlic Alfredo Shells

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
CheesePasta Dishes

Comments

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  1. The best Alfredo sauce I’ve ever tried! Better then at any restaurant I’ve tried too!! I’m never going back to store bought. It’s so easy to make. Thanks for the wonderful recipe!


  2. Love this sauce! I use about 4x the amount of fresh, minced garlic. Also, be sure to sautee the garlic in the butter for a couple minutes before adding the heavy cream and cream cheese. It gives it a slightly more nutty flavor and smoothes out the sharpness of fresh garlic.


  3. Yes! This was the best. So so good. My husband made a comment about it as well. It was a hit. I did do a few things different – I didn’t notice the chopped garlic in the ingredients so that was not added this time (powder was though). I also did not add any salt as the Parmesan cheese made it salty enough. I also threw in an additional 1/2 – 1 tsp of Italian seasoning. I didn’t measure the pepper either and just did a hefty dose of fresh ground black pepper.

    I even used Commercially pre-grated Parmesan Cheese (yes, the Kraft stuff) instead of doing the fresh grate from a block of cheese thing. It was all I had so I just went with it.

    I melted the butter with a splash of the cream and seasonings added, then poured in small batches of the Parm’ and cream blending with an immersion blender each time until completely smooth. Once all the cream and Parm were added I threw in the Cream Cheese and blended again. It simmered a little more until thickened and… yum!

    This sauce was incredible! Thank you for sharing it.

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