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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.
can u use mozzarella cheese instead of parmesan
It will not turn out the best. It will have a different texture, taste and thickness.
Just tried this and I’m not going back. The pasta took longer to cook then putting the sauce together. The taste is wonderful and the texture creamy. I tossed in a few shrimp at the end and it was perfect.
OMG, Perfection!!!! I’ve never had an Alfredo Sauce so good. Sometimes I play with it a bit like frying up some tenders or a thinly sliced breast in a bread crumb crust over pasta with this sauce. Mmm, mmm good. Ocassionally I’ll add some chives,, scallions. broccoli florrets or mushrooms. Not only is it perfect on it’s own but an awesome sauce to build upon
Hey, how long can this keep after making?
This varies but it can keep for about 2 to 3 days in the refrigerator.
I mean WOW .i dont even want to tell people about it so i can be the best at Alfredo sause LOL .Ive had Gordon Ramsay’s sause at his restaurant and im telling you this is the closest thing to if not better on account that my son and i made it together .Absolutely wonderful .
How much does this recipe make? I am cooking for 70 and using the sauce in a recipe that calls for 32 oz of Alfredo sauce in a jar
It makes about a mason jar full. I am not sure how much that is in ounces.
Very easy and very delicious!
You will need to times the recipe by 18 for a group of 70…….a 32 oz jar serves 4
Awesome, Totally awesome. Easy to make and not very much more expensive than the store bought stuff and was way better. Instead of parmesan I used smoked Gouda just cause I had it and it was amazing. This is my new Alfredo sauce.
Thanks Alyssa
Delicious but lots and lots of butter. The next day when we reheated it, it had alot of butter at the bottom but we dumped it out and was still good. Very easy to make.
Never tried Alfredo sauce before and this one was amazing. I really impressed man and he is Italian!
Thank you for the recipe!
Yep, you are correct. This is hands-down, the best alfredo sauce I have ever eaten, and so easy to make! Thank you thank you thank you!
You win! When I find a recipe online I usually alter it as I’m cooking to suit it to our taste since most are close but just not quite right.
Well this one was dead solid perfect. Also, this is the first time I have ever commented on a recipe site – yep, it’s that good. Now I need to post this and go shake my wife out of her food coma.
Is this keto friendly?
Yes, I already checked and you may eat it with shiratiki noodles.
Any idea what the macro counts are?
This is the ONLY Alfredo sauce recipe I use!! Truly the most tasty and extremely easy to make. Don’t search for any other recipe, this is the one to choose.
I will never buy jarred Alfredo sauce again! So creamy and delicious!
YAY! That sounds fantastic! Thank you for sharing and following along with me!
I have a question. It sounds delicious, but how many calories and how much fat per serving? Like everyone else, I’m trying to lose weight, not gain it!
Jantique,
Thanks for following along with me. I typically use a couple of websites to track any nutrition facts. I use myfitnesspal.com and skinnytaste.com. I sure hope this helps. Please let me know how it turns out.