by Alyssa Rivers
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! 
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!
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
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
- 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
I’m sold. Seriously yummy sauce. Made it exactly as written.
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!
Hands down, the ABSOLUTE BEST alfredo sauce I’ve ever had. It’s not even this good at fancy restaurants! Thank you!
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.
I just made it! This is delicious!
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.
I am planning to do chicken alfredo for about 15 people. Should I quadruple the recipe?
Doubling it or tripling it would be best but quadrupling it would for sure be plenty and everyone will love you since there is so much to go around!
We fed 10 people by doubling it. So I’d definitely triple it
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.
I am sorry to have to tell you it does not get canned. It will separate and has to be refrigerated.
I make a version similar of yours. When I need to stretch it out I’ll add a jar of my favorite tomato basil pasta sauce. It’s always a hit!
It was delicious and quick but mine separated. Not sure what I did wrong…
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!
All you do is get a pot below and boil water and let the steam heat it not the stove
I did that once as well. I cooked it too long was what I found out on an Italian food channel.
If at any point during the cooking process of candies such as caramel if you drastically change the temperature, the butter and other fats will cause the candy to separate. Maybe it’s the same concept as Alfredo sauce? Also, I have read that adding 2 tablespoons of flour to your Alfredo can reduce separation as well! It acts as a binding agent!
How long can I store this sauce in the fridge?
This will last around 2 to 3 days.
Best white sauce! Plus easy to make! 😊 good with pasta paired with baked chicken 😊 thanks!!
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.
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. 😋
Best Alfredo EVER!!!
Does this sauce break down? Does it have to be served as soon as it is cooked? Thank you.
It does break down if it is overheated. Keep it on low, stirring occasionally is the best for this Alfredo sauce. Enjoy!
Can I make this ahead and make the same day or refrigerate without it separating?
Yes, you can make this ahead. You will want to refrigerate. Reheat on low setting not overcooking it.
This sauce is amazing! Thank you for the recipe. I have made it several times now and will never use jar sauce again.
How much pasta do you make A pound.
I usually use a whole bag or box for my family.
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.
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!
haven’t tried this yet but wondered how long, once made, can it be kept in a jar in the fridge for?
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!
I love this recipe! How could I do this in the instant pot?
The only way I can think of using an instant pot for Alfredo sauce in on the sautee mode. You always have to be careful when cooking fats to stir enough to prevent scorching.
Yummy sauce!! Next time I will add shrimp and broccoli. So quick and easy to prepare! Thank you!
Amazing!! Best sauce ever!! Thank you so much for providing the recipe.
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.
The best sauce I’ve ever made. So good!
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.
This is the clostest to a “Real sauce”. Just add 2 teaspoons of lemon juice and it’s perfect.
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!
The absolute best sauce!
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?
Hey Claudia!
Thanks so much for following along with me! Unfortunately this sauce does not freeze well and will separate. I hope that you love it as much as I do!
This is the only Alfredo sauce recipe I’ll use. Ten starz girl!!!
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.
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 ❤❤
Simply the VERY BEST!! A must try!! My kids beg me all the time to make this recipe!!
Omg
Omg omg hands down the best sauce , and Better than any restaurant wow , thank you!
Made this once before and it was great! If I make it for a party, can I cook it as instructed then transfer to a crockpot to keep warm, without it separating? Thanks!
Oh that is a good idea. I haven’t tried that yet but I would keep it on warm like you said!
has anyone tried this using half and half , if so did u up the cheese or use a bit of flour to thicken?
Made it the first time per recipe. Family and sister loved it. Made double batch the second time adding more garlic, cause if your friends don’t like garlic, get new friends. Sister took leftovers home.Everyone loved it. Made it the third time for family adding a few shots of liquid smoke. Great tasing. Sent sister home with recipe!
I’m guessing it’s a given that the butter and cheeses should be at room temp before beginning the process…? That would have made it easier had I known, but using the whisk & not turning up the heat saved me, I think. I’m starting to enjoy cooking now that this came out so well! Cheers!!!
This recipe is absolutely to die for! I do also make an alfredo lasagna. Could I use this recipe for a lasagna or will it split from being refrigerated and recooked?
Hi Alyssa,
Lovely recipe by the way, can’t wait to try it. I was wondering if it’s possible to substitute the heavy whipping cream for cooking cream? Would the measurement still be the same? Thank you.
I have not tried that yet but you are welcome to try it with the cooking cream. Let me know what you think and how it turns out!
This looks delicious! I am making this tonight and I want to add chicken breast. Would 1lb be too much? Thanks!
1 pound is perfect! Enjoy!
My family loved this sauce.
Hi Alyssa, thank you so much for sharing such a delicious and easy recipe. I make it a lot, but I just pour a couple of spoonfuls of alfredo over the fettuccine on the individual plates for the kids. I was wondering if this amount is enough for 1 pound of Fettuccine pasta? And if so do you think this 1 pound will feed 6 high school girls. I’m serving it with a salad and garlic bread.
I learned from our chef in the family to add 1/4 cup of white wine to this alfedo sauce. It really takes it up another notch w/o tasting like alcohol. Give it a try.
So good. Followed the recipes as is.
This is absolutely the best! My family loves it and it’s easy to whip together on a busy week night!
You were nòt kidding when’s you said best ever!!!!! My husband and I loved it!!!!!!!
Made this because I couldn’t find it on Woolies shelf. Glad I couldn’t as I know what has gone into it.I used ricotta cheese instead of cream cheese. Used in a cauliflower and Tortelinni dish. Great. Thanks a lot.
easy to read & make, best alfredo sauce!