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!


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.


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!


The Best Homemade Alfredo Sauce Ever!

4.9 from 370 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Course Main Course
Cuisine Italian


  • 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


  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!




More delicious recipes using the alfredo sauce: 


Three Cheese Chicken Broccoli Alfredo


Chicken Bacon Garlic Alfredo Roll Ups


Parmesan Garlic Crusted Chicken with Garlic Alfredo Shells




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.

Read More Posts by Alyssa

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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.

  4. Can this sauce be canned and if yes, for how long. I like to make things ahead, am a busy workerbee and grandmom. Hoping for a yes.

    1. I’ve noticed that if you over heat it, it will separate upon initial making. I’m having trouble with it separating when I reheat it later, though. I’ve tried different methods – stovetop slow heat up to microwave. It is amazing sauce, so any thoughts on reheating or the separating would be greatly appreciated! My son loves this!

  5. This is my family and friends favorite alfredo sauce. I have people beg me for the recipe. I use it for my Chicken Alfredo. I do saute my chicken, and garlic with a dry white wine, It adds so much flavor to the chicken. I also use fresh herbs. Hands down best Alfredo sauce I’ve ever had and that includes authentic Italian restaurants.

    1. Used this recipe with a few tweaks, but it was amazing. Chopped fresh garlic, melted butter added fresh garlic for a few minutes. I also added fresh granulated parmesan cheese. Made for my Chicken Alfredo stuffed shells and let me just say everyone went back for thirds. 😋

  6. This sauce is amazing! Thank you for the recipe. I have made it several times now and will never use jar sauce again.

  7. Amazingly good! Added a full chopped up rotisserie chicken and served over fettuccine noodles. I’ve never made an Alfredo sauce from scratch and I never need another recipe.

  8. I found a similar recipe years ago, and lost it. When I came across this one my heart jumped! Tried it the same night and just as I suspected, it was a WINNER. No leftovers. I even started an office debate when I mentioned using cream cheese in alfredo sauce. I left one poor guy fuming when I said, “Don’t knock it til you’ve tried it” and walked away smiling. : ) Thanks!

  9. The best Alfredo sauce! It’s super easy to make and I use this recipe every time. I cut up chicken thighs and marinate in Italian dressing and cook until crispy, cook the noodles and Walla! Pair with salad and you have yourself better than restaurant fettuccine chicken Alfredo!

  10. Ooooh so good. I’ve made it several times. Suggest taking it slow to avoid separation. Gotta be high on the cholesterol scale, I mean whipping cream, butter and cream cheese! But worth it, good stuff.

  11. My hubby said “Babe make sure you keep this recipe!” Definitely a hit in our home. Quick and easy. I made it exact to the recipe. I will definitely make it again.

  12. Holy smokes!!! This recipe is a 10/5 star! Chicken alfredo is my favorite dish to order when I go out for Italian food, and I get very distraught by the overall creaminess/taste of most canned alfredo sauces. This recipe was AMAZING and the ingredients cost less than a can of the store bought sauce! I topped it with grilled chicken (that had been marinated with balsamic, olive oil and lemon juice) and it was a great compliment to this dish. Will definitely be making this from now on!

  13. I like to make my own “frozen do-ahead” dinners. If I mix the sauce into noodles can I freeze each serving? Or will the sauce separate?

  14. This is a great recipe, simple and amazing flavor. I always cook this on a low to medium-low heat to avoid separation, also used a little extra fresh garlic (3 cloves) and a splash of whole milk. However if u follow the instructions word for word it will still be great. I’ve topped with sauteed shrimp and pan fried chicken breast (separately) and served over fettuccine, both were awesome! If u want an easy recipe to impress someone, this is it.

  15. This is my favorite alfredo sauce recipe. I usually have leftovers and the sauce ends up separating so I just cut the butter in half if I plan to have leftovers. I just used this recipe as a base for sun dried tomato alfredo sauce and it turned out AMAZING!!! I did everything the same, but I added 1-2 table spoons of tomato paste in step one, then before I added the cheese, I mixed in about about a cup of smoked sundried tomatoes and let it cook until they dehydrated and got really fragrant, then I just finished it up. Sooooooo good ❤❤

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