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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.
Just made this tonight & it was delicious! My 17 year old thinks he’s Gordon Ramsay and critiques any new recipe I make but he liked this one. Best part is that it doesn’t take long to whip up! Thank you for sharing!
That is awesome to hear! I love your 17 year old! I am glad it passed his test:)! Thanks for sharing! XOXO
Such a great recipe Alyssa! Quick and easy, but so rich and decadent! I made a batch of sauce on Saturday, froze it for a week, then let it defrost overnight and re-warmed it on the stop top the following weekend – it came back together with typical whisking and tasted just as it did when I first made it – no loss of quality. I served it with a pound of fettucine and some chicken and bacon tossed in to four hungry golfers and it was a smashing success. I’ll never use jarred sauce again –
this is too good and easy to pass up. Thanks so much!
That is great to hear! I am so glad you made ahead and it stayed so well. I will note that and remember that for me when I make it next. Thanks so much for sharing this! XOXO
I didn’t have enough whipping cream so I changed it up a little. I sautéed the garlic in the butter then added a little white wine and continued with recipe as instructed this is the best by far of any alfredo I’ve attempted and I’ve tried my fair share. It’s so creamy and smooth. Thank you!
That is SO great to hear! I love your substitutions and think you are very creative!! Way to go! I am so glad it turned out and you enjoyed it! Thanks for sharing! XOxO
This sauce was amazing
YAY! Happy dance! So glad you loved it! XOXO
This Alfredo sauce is amazing! It’s thick, creamy and very flavorful. I have the recipe saved to make again!
That is great to hear! We LOVE this sauce! You described it perfectly! XOXO
If you’re like me and don’t really care for cream cheese all that much, never fear! I just left the cream cheese out and added about 1/4 cup more parm and it was the best Alfredo we have ever had!
I just made the alfredo sauce,and OMG it was so delicious!!!! Thank you for sharing this amazing recipe.
SO GOOD, RIGHT!?!?! I LOVE it and we make it weekly. I am so glad you love this as much as I do! Thanks for sharing! XOXO
Salted or unsalted butter?
I usually like unsalted butter but if you prefer one over the other it won’t change the sauce. Hope that helps!! XOXO
I see some were freezing it. Can you “can” it in jars? I would think you can “can” anything but wanted to see if anyone has?
I have heard both yes and no answers for it. I would not recommend it since there is cream cheese and heavy cream in it. Hope that helps! XOXO
Thanks for the recipe. It was easy to make, with nearly all of the ingredients already in my pantry. (I just happened to have some cream cheese on hand). It was full of flavor, and even my 12-year-old son loved it. Thanks again.
It is so simple and delicious!! We make this on a weekly basis! Glad your son enjoyed it! Thanks for sharing! XOXO
This was friggin excellent. I sautéed some chicken and broccoli and poured the sauce on top. Low-carb friendly and simple to make!
That is SO good to hear! I am so happy that you enjoyed it! Thanks so much for sharing! XOXO
Thought it was a bit salty. Followed it to the directions, but I used salted butter and salted my water before making the noodles. I think without the salted butter and not salting the noodles, then the sauce could be seasoned to taste. I agree that the parm should be fresh ground and not Kraft or other manufactured “stuff”.
Thanks for sharing your wonderful recipe. I followed it exactly as you have it written and used it tonight to make a quick and easy chicken alfredo with a rotisserie chicken, baby spinach, and spaghetti squash. You really do have the perfect recipe.
AWE! Thank you SO much! I really appreciate that! We actually made this for our family tonight too! I am so glad you were enjoying the same rich and creamy meal we were! XOXO
This was so amazing ! ! I’m never going back to the alfredo sauce in the jar. I was a little skeptical on trying a recipe like this but now this will be my go to !
AWE!! YES! I am so happy you love it as much as I do!! I make this weekly! Thank you so much for sharing! XOXO
YUM! Making this tonight. I follow a low carb diet so I am glad I found your recipe with no thickeners! I will serve mine over broccoli 😛 Thank you!!
Made this for lunch today, put it over my spaghetti squash and chicken. I’m on the ketone lifestyle change so everything it was allowable. I have to tell you it was amazing. Thank you so very much.
That sounds delicious! I love this idea! Thank you for sharing! XOXO