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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.
What exactly is Italian seasoning
you can purchase this in any supermarket. it has oregano, basil, pepper marjoram etc. lots of italian spices. easier to buy than to make.
I would add a teaspoon of lemon juice to the recipe.
Has anyone put this in a crockpot for a crowd? Wondering if it would get too thick?
It’s not the best ever! I have made better before! It’s good but just not a fan of using cream cheese! It really makes it to powerful! I give it 3 stars! I tried to click on the three stars but it automatically selected 5 stars!
I made the sauce for dinner tonight. I doubled the recipe and used fresh garlic and fresh oregano instead of Italian seasoning, it was truly amazing. I also splurged to use fresh grated Parmesan ……yummy. Well worth it. I wasn’t sure the original recipe amount would feed my family of six, but after doubling it, I have some extra sauce for another meal. Thank you for this delicious recipe.
That is my sauce exactly! And I get rave reviews too!
Can it be stored in the Refrigerator or Freezer for another Day?
OMG! This sauce is Gluten Free!! No flour thickener! Just pour it over my gluten free pasta and… heaven. You need to post this on gluten free sites and share it on Explore Cuisine (gluten free and amazing pasta.) Thank you!
What is sprinkled on top after tossed with the pasta. Is that parsley?
It is garnished with fresh parsley.
I would love to make this but I don’t use the heavy cream and don’t even know what to buy. Maybe u can advise me.
Half and half will work, also milk will work. It just won’t be as creamy and thick. You may have to use a roux to help thicken it up.
Looking forward to making this! I was just diagnosed with Celiac Disease so I can no longer order in restaurants. I can only have use rice pasta but at least I can still have Chicken with Alfredo sauce at home now, thanks!
How would this work if I used half and half instead of heavy whipping cream?
I actually have a recipe here made with milk here https://therecipecritic.com/skinny-fettuccini-garlic-alfredo/
I could not believe how delicious this sauce was!! I used it in a casserole with linguini, cut-up chicken, broccoli, bacon and mushrooms. I would hold it up against any Alfredo dish I’ve had in a restaurant!! A definite repeat!!
I understand that 16 fluid ounces makes 1 pint in the US. Here in England it’s 20 fluid ounces to a pint. I love your recipes and think it might be a good idea to list the pint in fluid ounces or the recipe would turn out wrong if we used the English measurements. Many thanks and keep on sending us your wonderful recipes.
4 ounces extra of cream is not enough to make it “turn out wrong”. 4 ounces is only about a 1/2 cup.
I always made my Alfredo sauce but never added the cream cheese to it. I did it and it was so good. I also added sliced mushrooms to add a little chunk and boy was it delicious! ? Thank you for showing me a different way.
cooking cream or whipping cream? whipping cream that use for cake can pie topppings?
or cooking cream used for sauces on meats and pastas etc?
Heavy whipping cream that is in liquid form in the milk section.