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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.
This is amazing!! My 4 year old yelled “I LOVE THIS DINNER” after his first bite! Then before he went to bed he requested to have it again the following night. We ended up going out to eat the next night and he was actually mad because he wanted more “pasta and white sauce!”
Just made your Tuscan garlic chicken. Made a few changes. Changed broth to white wine. It was so good you could eat this stuff for soup and I made it in my crock pot. Will be making this sauce ahead and freezing it. Thank you and can’t wait to try more.
How do you reheat without it separating?
Nice recipe. Family enjoyed it. I added shrimp, fresh parsley, and broccoli. Next time I would use less butter; maybe 1/4 or 1/3 cup.
Perfect. Super easy. Wonderful flavor!
FANTASTICO
Hey, question. The sauce is great, but I cannot get it to thicken. We are probably about 2,000 – 3,000 ft lower than you in elevation. Thoughts?
Oh bummer! That elevation will tend to get you sometimes. Usually things cook quicker at a lower elevation but I am surprised this had and issue. I hope that it tasted okay for you!
Followed the recipe with minor alterations and it was hands down the best alfredo sauce I’ve had in a while!!! Including dishes from restaurants and other recipes I’ve tried offline. Only things I did different was eyeballed the spices and cut back on the cream cheese. Delicious!!!!
This is so good. I tried using it on a Philly steak pizza for the base as a white sauce. Taste good but it does separate as I cut my pizza at close to 500. What could I do to hold it together a little better? Maybe add a little more cream cheese, or maybe just add a little flower to the butter to make a roux first? What do you think?
Both those ideas are great! I am not sure why it was separating for you. I am so glad that it still tasted good! XOXO
What would the cream cheese measurement be in tablespoons?
On the conversion chart here is what it says: 3 ounces of cream cheese equals 6 Tablespoons. 8 ounces of cream cheese equals 1 cup. Hope that helps! XOXO
Followed the recipe and it was looking fine until it came time to simmer. Too much butter I’m assuming, since it all unbounded into a mess of mostly butter.
This was so delicious! My whole family and I loved it.
This is our new go-to recipe for Alfredo sauce. I am definitely motivated to make it homemade from now on. 🙂 Thank you SO much for sharing!
Thank you for the recipes.
Would chive cream cheese work?
It would work but I am not sure the taste would be that great with the chive. You are always welcome to try it and make it your own. Let me know what you think! XOXO
Thanks for this delicious recipes.Love it!!!!!
This definitely is the best alfredo sauce I have tasted in a long time. Rainy day so I made it and put it over pasta. really really good. Next time going to add broccoli florets and bacon.
Would love to be on your recipe E mail !
Thank you
Rhonda Lee
Yes, please do! You can sign up on my site at therecipecritic.com. Thanks so much! XOXO