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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.
Add a pinch of wine to the pasta. Perfecto!
I would Like to have your salmon recpise I have enjoyed reading them thank u Grace
Here are my salmon recipes for you to look over. Hope you can find some that you love! https://therecipecritic.com/?s=salmon
How long can this stay in fridge? A week?
I recommend about 3 to 4 days. Enjoy! It is the best! XOXO
Delish! Best homemade sauce I’ve had.
So your homemade Alfredo sauce is absolutely amazing!! Every time I make it I get compliments that it is the best they have ever had! My questions is that I am about to make this for 90 people!! How many batches would you say I should make? Any tips for making it in advance? Or does it need to be made right before it is served? Also any tips for cooking the noodles? Thank you so much in advance
OH! WOW! 90 people are going to be so lucky to have you cook for them. It would have to be about 8-10 batches depending on how much each person uses. It only lasts about 3 to 4 days in the fridge. I would recommend storing it in the fridge. The freezer will separate it and will not taste the same. You can put a tiny amount of oil on the noodles to keep them from sticking together. Hope that helps! That will be a great party for you! Thanks for choosing my recipes! XOXO
This sauce is AWESOME!
This is my first time not using a jar Alfredo sauce and I must say, I’ll never use store bought Alfredo sauce again. Thanks!
Hi. I am about to try your Alfredo sauce. Could you please recommend a type of Parmesan cheese and how finely it should be grated? Thank you! Please reply to my email.
Can the sauce be made, frozen and used later. If so what’s the best way to unfreeze and use ?
Unfortunately, it can not. The sauce would separate too much and leaving it not tasting the same.
The best alfredo sauce EVER!
Amazing Alfredo Sauce !!! Definitely the best I’ve ever had. Cut up grilled zucchini, instead of pasta, for my Keto lifestyle. Definitely will make again. 5 stars !
I love this recipe. I grill chicken and cut it up into pieces. I also add lemon pepper and it makes it all so delicious. No other additions required. If I’m feeding a lot more people I add some chicken broth to thin it out so we don’t run out so fast. This is a family favorite!
That sounds great! I am glad that you made it your own! Thanks for sharing! XOXO
Made this for an impromptu dinner with my in-laws. I just so happened to have everything (except I had half and half rather than heavy whipping cream). Put it over some lobster ravioli I had stashed in the freezer. It was a huge hit. My in-laws were very impressed and had several helpings of dinner. Thank God this recipe is so quick and easy. It made my Sunday evening a breeze.
That sounds delicious! Thank you for sharing! I am so glad that it all worked out for you! XOXO
Alyssa isn’t kidding. This IS the BEST alfredo sauce ever! …and up until tonight I didn’t care too much for alfredo. seriously. too cheesy. This recipe rocks!!! Made it exactly as written. Sauteed shrimp and poured shrimp & sauce over spaghetti squash-it was AMAZING!!! I added some chinese chili paste to spice it up a little. My taste buds wept with joy-not kidding. Thanks for this awesome recipe Alyssa!
HAHA!! Thanks so much! It is one of my favorites too!! Thank you so much for the rave review. You are so sweet! Thanks for choosing one of my recipes and following along with me! XOXO
This is a great recipe. Thanks for sharing. My family loved it. I added shrimp to it.
I wish I could make this recipe.
But alas, my doctor would scold me.
My nutritionist would disown me.
My diet consultant would resign.
And I would have to give up my “healthy foodie” decoder ring!!! 🙂
If nothing else Alyssa, the pictures are nice to dream about.
I love Alfredo pasta and this right here is the best thus far! Thank you so much for posting! Wayyyyy better and CHEAPER than restaurants for sure!