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Alfredo sauce is one of my most popular recipes EVER! The secret is a little cream cheese, and ohhh my gosh, the tangy creaminess takes it to the next level. You and your kids will inhale it, I promise!
A Reader’s Review
All I can say is OMGawd, Finally! Alfredo is my daughters favorite and I have tried so many “best” Alfredo recipes and none of them have been even close. This recipe is the end to a 10 year search! The sauce is super creamy and the flavor is spot on…better than your favorite restaurant. Thank you for sharing the recipe!
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.
- Freshly Grated or Canned Parmesan Cheese? 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 fish. Try this shrimp, crispy parmesan chicken or garlic brown sugar salmon!
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? Add the cream cheese in small chunks 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 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.
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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.
Do you use fresh Parmesan or the one in the can?
How many servings is one recipe?
About 2 cups. 🙂
How does it work with being on the pasta and heated up later? I work night shift and usually don’t eat until 130am. Should I put the sauce in a separate container then put it on the pasta later?
Absolutely the BEST alfredo sauce ever! So simple to make too!! I will NEVER buy the jar again. Thanks for the great recipe. I forwarded it to both my daughters too!
Delicious
This was a big hit with my husband and me. I had to improvise a bit, and use what I had on hand, but it was still delicious! I used whipped cream cheese, garlic powder, and grated Parmesan cheese from the canister. I can only imagine if I had used the real stuff! Thank you! This recipe is a keeper!
This is definitely the best alfredo recipe. I absolutely love Olive Garden’s Fettuccini Alfredo, and guess what? This stuff tastes just like it!!!! SCORE! Looking at the other recipes on her FB page, they all look great too!
How much does this yield?
Just over 2 cups. 🙂
The title of the recipe says it all…This is hands-down the BEST alfredo sauce recipe! My whole family loved it. I don’t think I’ll ever try another recipe, this is perfect. My only tip is to be sure to use freshly grated Parmesan; it melts much more smoothly than the kind in the jar.
Thanks for the tip, Laura Eve. I was wondering which Parmesan to use.
Thanks for the tip on the freshly grated parmesan. Will try that next time.
Yes. Always use fresh grated! The crap you get pre-grated is sprayed with cellulose to keep from clumping. Waxy sawdust would taste better. I would also recommend Reggiano Parmesan. Pricey, but SO worth it!
I love the bottled Parmesan In this sauce. I think it’s what makes it. Has that yummy gritty texture. This is a really good sauce. Haven’t bought jarred since!
This was so delicious. Just made it tonight for dinner and my family loved it. Thank you so much for sharing
I noticed that in one pic the sauce is in a jar (the one with the wooden spoon)….Can you make this ahead and keep it in the fridge? I live alone and one of my main problems is recipes are usually made for two or four…Cutting them down to a one-person recipe is—interesting to say the least…LOL
I actually just received a comment that said they freeze it and it works great! I think that you would be fine leaving it in the fridge for up to a week. If it starts to separate, just whisk it and heat it on the stove. 🙂
Went on to your page to grab the recipe, as it came across as a facebook post. Saw the Chicken Bacon Garlic Alfredo Roll ups that use this sauce and……new family favorite. Halved the batch…but now wishing I had left overs. so YUMMY! looking forward to trying more on your site!
Scroll back up and you will see the FB, Pinterest and others you can click on to choose the pic you want and this recipe.
This looks absolutely delicious! I will definitely be trying this recipe out!
This looks like it makes about 3 cups of sauce. There are only 2 of us. How long and in which way should I keep it? Alfredo is my husband’s favourite but I wouldn’t want to serve it too too often. Do you think it would freeze or should I just cut down the recipe amounts?
I made it last night and bumped up the Parmesan a good bit. But that’s why we all cook to tweak to our own personal taste. Very nice Alyssa.
You can never go wrong with more parmesan in my book! 🙂
What cheese could you use if your hubby doesn’t like Parmesan?
romano
Looks great! Do you know if this would freeze well?
I haven’t tested it yet in the freezer. I am sure it would separate but I will have to try it and see.
This is the exact recipe I use and it freezes really well. I put my leftovers in a ziploc and remove the excess air, then freeze it flat.
Thanks for letting me know Julie!
Can this be made in the microwave?
I enjoy cooking pots of soup and chili on Sunday afternoons and canning jars of it. What do you think of making this sauce and canning it?
Hmmm. I have no idea if it can be canned! That would be awesome if it could. I should look into it. 🙂
FYI about canning the Alfredo Sauce. It is not recommended to home can anything that is dairy based. Home canning doesn’t reach a high enough temp to make it safe.
Good to know! Thank you!
I thought the same. However, you can not can cream or milk, the heat when canning actually causes the bacteria, including botulism to grow…
You can freeze it in jars. This makes it easier when thawing.
It does freeze well! I tried. Reheat on low.
LOVE this recipe!!!! I added garlic and onion flavored cream cheese, and bam its even more amazing. Love to use the leftover sauce for bacon chicken pizza a couple days later. One sauce two dinners lucky i have a small squad. Thanks Alyssa
To make a serving for 8 people do I just double up on the ingredients
Yes, that would be perfect!! Enjoy your meal! XOXO
oh yummy! this looks really good!
I wouldn’t call myself a lover of Alfredo. In fact, most of the recipes I’ve tried, I don’t really care for, even the canned stuff. But I like to pretend I cook like the Olive Garden – since there isn’t one remotely close- And dip breadsticks in alfredo… so I tried this recipe. IT. IS. AMAAAAZING!! WOW! Absolutely incredible!! Love it! If I had this all the time I might say I like Alfredo Sauce!
I stopped liking Alfredo since I moved away from NY. And the store stuff wasn’t remotely near it. But this honey! Added a little Goya sazon with portabello and shataki mushroom sauté chicken. Add the sauce with Noddle’s . I’m not missing home as much anymore. Now I just gotta find the perfect pizza lol!
You will probably end up making that yourself too. LOL. After learning to cook better, I now find my own cooking and recipes are better than store or restaurant bought. Sarry.
Lol ..I hear ya..grew up in Chicago and now in Alabama…search for good pizza is s struggle.