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This is the most creamy and delicious homemade alfredo sauce that you will ever make! It’s a tried and true recipe that will take all of your favorite pasta dishes to the next level.
This is my most popular recipe for a good reason! If you love alfredo as much as I do try this Creamy Garlic Shrimp Alfredo Pasta, Instant Pot Chicken Alfredo Pasta or Asiago Garlic Alfredo Pasta.
Best-Ever Alfredo Sauce
This is probably one of my favorite recipes here on the blog. (It’s a reader-favorite, too!) If there is one thing I can always count on my family to eat it is my homemade alfredo sauce over pasta. With alfredo sauce this creamy, cheesy, and flavorful, it’s so hard to resist!
We recently had some company over for dinner and I made these Chicken Bacon Garlic Alfredo Roll Ups. They are always are a huge hit! This homemade alfredo sauce really makes any dish shine. It’s thick and creamy, coats pasta perfectly, and the flavor is out of the world. It is restaurant quality that you can make right at home!
Ingredients You Need to Make It
You only need a few simple ingredients to make the BEST alfredo sauce. This sauce just has a smooth, creamy texture that melts in your mouth. For the best possible flavor, using the freshest ingredients is key! Fresh parmesan cheese grated off the block is one of those key ingredients. This will create a smooth textured sauce rather than a grainy one.
- Butter: Both unsalted or salted work for this alfredo sauce recipe. If using salted butter, then just adjust the extra salt you use or omit it entirely.
- Heavy Cream: A must-add so your sauce is rich and creamy.
- Cream Cheese: My secret ingredient! This adds a nice, thick consistency to your alfredo sauce.
- Minced Garlic: For the best flavor, use fresh garlic.
- Garlic Powder: Because you can never go wrong with too much garlic! Add some of this in so your sauce has a little extra savory flavor.
- Italian Seasoning: My favorite blend of herbs! They make the sauce smell and taste amazing.
- Salt and Pepper: Add both to taste.
- Grated Parmesan Cheese: Using freshly grated parmesan cheese is best. Powdered cheese will create a grainy texture and does not melt through when heated. This is because of all the preservatives that are added.
How to Make Alfredo Sauce From Scratch
Not only does this alfredo sauce recipe use super simple ingredients, but it’s so quick and easy to make! Simply combine all of your ingredients in a skillet and achieve creamy, cheesy goodness. It’s so good!
- Whisk Dairy Ingredients Together: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Then cook over medium heat and whisk until melted.
- Add In Seasonings: Add the minced garlic, garlic powder, Italian seasoning, and salt and pepper. Then continue to whisk until smooth.
- Stir in Cheese: Add the grated parmesan cheese.
- Thicken Your Sauce: Bring to a simmer and continue to cook for about 3-5 minutes until it starts to thicken.
- Toss With Pasta: Toss alfredo sauce with your favorite pasta! I always go for fettuccine noodles to make the best fettuccine alfredo ever!
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.
Alfredo Sauce FAQ
This thick, cheesy, and flavorful sauce is a reader favorite for good reason! These are a few common questions I get asked, I hope they help you create the homemade alfredo sauce of your dreams!
- Can I Make Alfredo Sauce With Milk Instead of Cream? Adding milk is always an option. You will end up with a lighter and less thick consistency but it will work. Half and half is another option you can use. If you need to thicken your sauce up a little more, then add 1 to 2 teaspoons of flour until you reach your desired consistency.
- How Do I Make My Sauce Thicker? When adding cream cheese, slowly cut chunks of cream cheese as you are stirring. This helps create a thicker and creamier sauce. You can also use a roux by using an equal amount of butter to flour, about 1 teaspoon.
- Is This Alfredo Sauce Gluten-Free? This recipe is considered gluten-free! It has an amazing flavor without substitutions.
- Is Alfredo Sauce Made With Cheese? This is a cheese-based pasta sauce that is rich in flavor. It does not harden like cheese though.
- Can I Make it Dairy-Free? There are substitutions to make this dairy-free but I do not recommend it if you are looking for an authentic alfredo sauce. Having dairy in the recipe makes it rich, creamy, and smooth. If you absolutely must, then swap out the heavy cream for a dairy-free creamer or nut milk and use dairy-free or vegan cheese crumbles. Keep in mind that the texture may end up slightly different.
- What Protein Can I Add? Alfredo sauce goes so well with chicken or fish. Try this crispy parmesan chicken or garlic brown sugar salmon!
Tips and Variations
I think this sauce is even better than any restaurant that I have been to and the best part is- you can make it yourself! It’s thick, creamy, and rich. The perfect sauce for your favorite pasta. I know that you will quickly agree that it is the BEST! This will be a recipe that you make again and again, just like I do!
- Use a Whisk: Avoid separating your alfredo sauce when mixing it by whisking it together rather than stirring with a spatula.
- Cook Low and Slow: The most important rule is to not overheat your alfredo sauce. Slowly add ingredients on a low heat and for a short period of time. Melted cheese will break and separate once it gets too hot leaving your cheese clumpy. Do not boil or overheat. Boiling will separate and ruin the alfredo sauce. If you are worried about overheating, then add your parmesan with the heat off. This will also prevent clumping!
- Protein Choices: Grilled chicken, fish, shredded rotisserie chicken, or shrimp are great with this sauce!
- Extra Seasonings: Add in more spices and seasonings like red pepper flakes or paprika so your alfredo has a kick of heat, similar to this One Pot Cajun Chicken Alfredo Pasta.
- Different Cheese: To switch up the flavor, use half Romano cheese or asiago cheese instead of parmesan cheese.
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! Here’s how to store any leftovers so you can enjoy it again and again.
- Storing in the Refrigerator: I like to store my alfredo sauce in an airtight jar in the refrigerator. It will stay good for about 5 days. The ingredients may separate as it sits, so give it a quick stir before you use it.
- Reheating: Slowly is key! Use low temperatures 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. It becomes more oily and separates just as easily, if not more.
More Amazing Alfredo Recipes
If you love everything alfredo, here are a few more great dishes to try. They’re easy, cheesy, and picky eater approved! What could be better than that? So go ahead, try them out with that tasty batch of alfredo sauce you just made!
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The Best Homemade Alfredo Sauce Ever!
Ingredients
- ½ cup butter
- 1 pint heavy whipping cream or 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The alfredo sauce is wonderful, thank you!!
YES! I am so happy you liked it! It can go on just about anything! XOXO
I love this recipe but when I reheat the pasta or cook it in the oven, the sauce breaks and the butter makes it greasy. Why is this happening and how do I fix it.
The heat breaks up the sauce when warmed up. You can always try using milk instead of the cream or stirring it for a few minutes usually brings it back to the alfredo looking sauce. Hope that helps! XOXO
Help!! My sauce totally separated. I’ve been stirring and stirring but it’s just a greasy coating on top. Any way of fixing it or do I have to start over???
Is “one batch” of this recipe the amount for like one pound of pasta, or how much of the sauce per pasta would you recommend?
Yes, I usually use 1 pound of pasta with this. Hope that helps! Let me know what you think! Thanks so much! XOXO
I agree, it is fantastic. My son said, “This dish is on the flavor train!” Worry about the high fat, but it is delicious. Glad that the pendulum has swung back and fat is good for us again!
That is great! I am so happy to hear he loved it! Thanks so much for sharing! XOXO
Alyssa, this recipe is right on the money. I could tell by looking at your proportions. I tend to cook on the fly and have used cream cheese to improve jarred alfredo sauce in the past. Your recipe provides a great template to get away from jar sauces. You call for less butter than most alfredo, which I believe is good, because I like a creamy sauce for alfredo not a greasy sauce. I found out the “real alfredo” in Italy is actually just butter and parmesan cheese, but I think most of us Americans are looking for a creamy sauce and this one is tops!!! I’m going to try out more of your recipes.
You nailed it! I will be using this for my Alfredo sauce permanently, it is like when I accomplished my first excellent gravy 25 plus years ago, I can adjust for different types of meat in gravy recipes but this recipe is perfect and will go with everything. I wouldn’t change a thing. Thank you.
AWE!! You are SO sweet! I really appreciate it! I am so glad that you LOVED it! Thank you for sharing! XOXO
Excellent recipe, I loved it! I added roasted red pepper to one batch and used my immersion blender to make it smooth and creamy.
That sounds delicious! I love roasted red pepper! Thanks for sharing! XOXO
Hands down, the best alfredo sauce I’ve ever made! I’m from NM so I added green chile, but I will never make another base sauce. So delicious.
YES!! That is what I love to hear! I am so happy that you love it! It is one of our very favorite simple meals! XOXO
want to try this recipe. do i need fresh parm or can i use shaker kind???
Can you make this with milk instead of cream? If so what changes need to be made?
I have made this twice thus far and absolutely love it! So rich and creamy, and so very easy.
That is so great to hear! I am so happy you have tried it twice! It is so simple and delicious!! Thanks for sharing! XOXO
Sounds delicious! How much pasta do you use with this amount of sauce and how many people would you say it feeds? Thank you!
Usually we cook up about a pound of noodles. It will feed 4-6 adults. Hope that helps! XOXO
I made the alfredo sauce tonight. Thank you for this wonderful recipe!! I added some noodles , some leftover cooked chicken and frozen peas. Served with a side salad. Such a flavorful dinner. Thanks again:-)
YAY! WE love this alfredo sauce! It is so perfecta and goes on everything! I am so glad you loved it! XOXO
Can’t wait to try!!! Sounds fabulous…
Won’t allow me to type a comment.
Hope to receive your recipes in the future.
My son sent me these…
Can’t wait to try!!! Sounds fabulous…
Just made this Alfredo sauce for the second time! It’s so good! I use a Parmesan, Romano, Asiago mix from Trader Joe’s and love the flavors it provides!
It is SO good!! I could drink it on bad days;) LOL! I love your additions to it! Thanks for sharing! XOXO