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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.
Omg!!! This sauce is amazing! My new favorite recipe!! Thank you so much
I made this recipe today and is so easy and delicious!!! My family and friends enjoyed it very much!!!
This recipe has become a family favorite for us! It’s absolutely perfect! I also add mushrooms and baby spinach!
My significant other can not eat anything tomato based but loves pasta so I thougt I would try a white sauce for him and I made “The best homemade Alfredo sauce ever!” It was better than anything I have ever eaten in a restaurant. Thank you so much and oh by the way the other half LOVED IT!
Is this recipe good for 2lbs pasta?
Yes, that will work great! Enjoy! XOXO
Made this tonight for dinner tonight and worth every calorie ?
I added real crab ( canned) and jumbo prawns and choice of pasta was fettuccine for three hungry adults ????
Elaine!
So happy that you all loved it. Thanks for the feedback and for following along with me! Also, I agree, it really is worth every calorie!
WOW THIS IS THE BEST! Threw together last min and only had Half and Half and it was amazing! No changes needed! Can imagine even better with full cream! My husband loved! Halved the recipe since just the two of us! Used over egg noodles with meatballs. Yum yum! I hate the jar stuff!
Oh my goodness gracious! Hands down this was the most easiest delicious alfredo I have ever had/made in my life. Thanks for sharing!
I was wondering if you have ever used coconut milk (full fat) in this instead of the cream?
Linda!
You are welcome to try the coconut but I would suggest using the cream to maintain the thickness and taste. Please keep me posted if you use coconut and how it turns out! Thanks for following along. xoxo
This was fabulous! I just decided to throw it together at the last minute using some ingredients left over from Christmas. I did not have heavy cream but I had about 1 1/2 cups of sour cream so I used that. Hubs heated up a frozen shrimp entree… and we threw it on top. Quick, easy and delicious !
Let me tell you. Usually I am skeptical of anything that says “best…” because it usually never is but THIS RECIPE!!! I added 10 oz of cheese instead of a cup and it was absolutely the cheesiest and most wonderful. Better than any type of supermarket out of the jar recipe. I need everyone to know about this. I don’t usually make reviews but this is my second time making it and I’m extremely obsessed!
OMG! I made this and my husband LOVED IT!! The best recipe hands down!
Delicious sauce, so easy, had it with shrimp and garlic bread. My new fav, go to recipe.
I don’t have any heavy whipping cream what can I substitute it with instead?
You can use ¾ cup milk and ¼ melted butter thoroughly mixed. It won’t whip but otherwise will work well in any recipe that calls for heavy cream. Hope that helps! XOXO
Can I make this and stick in the oven if I am making a large portion?
You will want to be careful that it does not over heat and separate the sauce. Enjoy! It is a popular recipe! XOXO
I made this and then added sautéed shrimp to it. I also had to make a little separate side dish for my dad who doesn’t eat shrimp—using some leftover jerk chicken wings that I shredded up. Everyone killed it. Thanks for the great recipe!