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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.
Just made this sauce and it came out perfect, thick ,smooth and satisfying.
Do you have the nutritional facts (i.e. calories, net carbs, protein, fat, etc) per serving for this sauce? I want to make this tonight but following the Keto diet so want to track my carbs.
At this time I do not have nutritional information but it is in the works. I like to use myfitnesspal.com or skinny taste.com for any nutritional facts. Hope that helps! XOXO
Best Alfredo sauce I’ve ever made, by far!!
That is great to hear! Thank you so much for sharing! XOXO
This is by far the best Alfredo sauce that I have ever had and so easy to make, I have already shared the recipe with all my close friends. Thank goodness you so much!
Sweet! That is awesome! Thank you for sharing and following along with me! XOXO
It was pretty good! I made it with tortelini and my family loves it. Though, I wouldnt add as much cream cheese
Easy and so Delicious!!
Can I use shredded Parmesan cheese instead of grated?
Yes, that will work too. Enjoy! XOXO
I love this recipe but how do you keep it from separating. I’ve cooked this several times but sauce always seperate
You will not want it to over boil it. Just slightly get it warm. Hope that helps! XOXO
I don’t leave reviews for nearly anything but this recipe was sooo good that I just had to. I love alfredo but hate the store-bought jars, they’re so nasty to me that they make me nauseous. But this right here, gold…no…platinum!
Can you add spinach to this sauce?
Yes, that sounds great! Let me know how you like it! Thanks for following along with me! XOXO
Hi there!
What are the nutrition facts for this? Am I missing it?
I like to use myfitnesspal.com or skinnytaste.com for any nutritional information. Hope that helps! XOXO
Absolutely Love this recipe over any other that I’ve tried?❗
Just made this tonight, and it was delicious! Made it to use up a pack of tortellini I had in the freezer. Cooked up a couple of chicken breasts we also had in the freezer and stirred those (cut up) into the pasta and sauce. I also stirred in about a half cup or so of frozen peas with the chicken. It turned out really well – we are all very happy after eating so much creamy and savory deliciousness! Thank you for the recipe, it’s a keeper! 🙂
Made this and it is absolutely delicious and creamy! Though, did anyone have trouble getting the cream cheese to melt? My sauce has little clumps of cream cheese that just won’t melt. Maybe I used a cheap brand? It was room temperature.
Microwave the cream cheese for 20-30 seconds to get hot. Then, stir with a fork. You can take a little of the sauce out ladle at a time and whip with your fork, until loose enough to pour back into the pan. The cream cheese has to be hot.
It would be nice to know how many servings this makes
This makes about 6 to 8 servings depending on the amount each person consumes. Hope that helps! XOXO
Can this sauce be mixed with chicken, broccli, pasta and baked in the oven?
Yes, that sounds delicious! Enjoy! XOXO