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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.
Oh Lord! This is so delicious! I will never buy Alfredo sauce in a jar!?
I made this recipe and added a little more whipping cream for thickness. It was awesome. My family’s favorite!
The hype is real, this is Amazing! It’s the closest I’ve been able to find to duping the Olive Garden Alfredo sauce. Delicious!
I no longer purchase Alfredo sauce in the jar. This is now my go-to recipe. My boyfriend absolutely loves it.
I have made this several times since discovering you recipe a few weeks ago. So look good, never going back to jar again. Thank you from me and everyone else who I’ve made it for.
Oh my word!! It tastes SO amazing!! It tastes exactly like the Alfredo at my fav pizza place !! So good ??
Have you ever tried adding Asiago?
I haven’t but that sounds great!
How much does this make?
It will serve about 6 to 8 people. It usually makes about a jar full. Hope that helps and you love it! XOXO
Yesssssssss thanks so much for this omg
Great Recipe! I’m going to lightly sauté the garlic before putting in the sauce. It was a bit too raw tasting for me. Thank you!
Thank u this recipe is the Best!
I just made this and added roasted chicken my goodness it is light, delicious and so easy to make! It is an Amazing recipe love it!!!
I have made this a few times and always get Rave reviews! I stick it in the blender at the end to avoid the parmesan chunky & the texture is perfect.
Alfredo Sauce just out of this world!!!!
Where can I find your carb count? Or do I just brake it down by ingredients??
I like to use myfitnesspal.com for more nutritional information. Hope you are able to find what you are looking for.XOXO
Can You use margarine or do you have to use butter ?
Peggy,
You are welcome to use either one. They both will work out just fine. Just depends on what you prefer. Thanks so much for following along with me!
ive made a few different recipes over the years for Alfredo sauce. Everyone agreed this is hands down the best one. It’s a keeper. Thanks!!
I followed the instructions very carefully but my sauce separated into curd-like parmesan clusters and thin oily liquid. Is there some trick or skill required. Please share.
Me too! Trying to figure out what I did wrong. Used milk instead of heavy cream, cuz that’s what I had, but otherwise followed the recipe… curdy, oily mess! (Well, I guess buttery is more accurate and more appealing! Ha.) Delicious!! but not pretty. I could tell while it was still cooking that it was “broken”. Used real grated Parmesan, not “sprinkle cheese” as it was known in my childhood. Lol. Did I get it too hot? Or is it because I used milk? I’d love some advice!
For those having an issue with it separating, I would suggest getting the cream cheese and butter close to room temperature first. I kept mine out for about 20 minutes. Begin cooking the butter, heavy cream, and the cream cheese on low hot and constantly stir. Add the grated Parmesan (not the powder stuff!) after its well mixed. Hope it helps someone! Also this recipe is so delicious and good!
I believe that happens when you get it too hot. Low/medium to get that parmesan melted