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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.
I love this sauce but I added 1/2 a cup of Romano. The Romano cheese will make it taste so much better.
Great idea! I will have to try that too! Thanks for sharing! XOXO
Hi this is my second time making this alfredo Sauce. Let me say this is the best of them other recipes. Hands down. I believe the cream cheese makes it taste droolicous. Thanks this is the only recipe I will use if I want homemade for sure. Thanks so much for sharing.
Susan
That is so good to hear! Thank you so much for sharing! XOXO
SEARCHING For THE BEST ALFREDO SAUCE!
Great recipe! I used half and half because that was all I had on hand. It was still delicious enough that I will be buying less jarred Alredo in the future! Thanks!
Tasted delicious but could have use about half the amount of butter than what is called for.
Hi! I was wondering if this recipe would be good made the night before? I want to have this for dinner tomorrow night but was wondering if I could make it today and jar it for tomorrow?
Yes, you can make it the night before but it only lasts about 2-3 days once it is made. Hope you enjoy it! XOXO
Exactly how I make mine.. 🙂
I love your recipies
Hi,
This looks delicious!!!
I am wondering if it would terrible if made without the cream cheese? This is only because I have none.
Yes, the cream cheese is a must for this recipe. I am sorry I would hate for you to ruin all your ingredients.
Just made this and it is delicious!! Used it on 4 cheese tortellini and it was perfect!
Easy and delicious! I was craving ravioli alfredo (my local supermarket had Ranna ravioli by-one-get-one-free) and stumbled upon your recipe, and I had all of the ingredients on hand, including a wedge of parmigiana Reggiano, which I grated; that made the sauce especially decadent. The cream cheese seemed to keep the butter and heavy cream together better than other recipes I have tried. I was careful not to over-heat it. I agree, freezing is not a good idea, and GENTLE reheating for leftover sauce so as not to break the emulsion. This will become a staple in my kitchen. It makes a great alternative to standard cheese sauce on vegetables like broccoli, Brussel sprouts, and cauliflower, and it is also a great dip for breadsticks. You could even use it as fondue or as an alternative to Welsh Rarebit ( a favorite for weekend brunch (pour it over toast and bacon).
I made it for dinner tonight it was great I used 1 box Angel hair pasta it absorbed all the sauce now it is dry should I cut down on pasta
Have to agree…. best Alfredo sauce I’ve ever had. Thanks for the awesome recipe.
I am a big fan of this recipe! I don’t enjoy overly creamy alfredo, so I only added one miniscule handful of parmesan cheese instead of the full cup. I also added in a teaspoon of red pepper flakes and it gave it a nice kick. Would recommend to anyone who loves a flavorful, creamy sauce without that almost pudding-like consistency most alfredo sauces have!!
I’m on a lazy keto diet and made this tonight, over sauteed mushrooms and zucchini. Absolutely amazing!
Delicious! I just made it yesterday, a real treat! I’m keeping the recipe. Thank you so much Dear.