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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.
Great sauce, very thick and cheesy. This is not a sauce for those who want light cheese. I made the sauce according to recipe, then tossed in a few red pepper flakes for a little spice. I served it over sauteed Bell peppers, broccoli, and pasta and it was delicious. Easy and fairly quick to make, too!
Sounds good, but what is the generic ingredient “Italian seasoning”? What spices do I actually use?
If you don’t have all the ingredients on your spice shelf, you can blend just a few of them with good results. Try substituting 1/4 teaspoon each of basil, thyme, rosemary and oregano for each teaspoon of Italian seasoning called for in a recipe.
I love this recipe!
Can I sub half-and-half for cream? I happen to have that on hand instead of cream.
Yes, that will work great! Enjoy!
it looks yummy. i want to try with unsalted butter. would that taste just as good?
Yes, that will still taste great! Enjoy!
Just made this for the 1st time tonight with linguini pasta and shrimp. My family went crazy over it!! Absolutely delicious!! Thank you!
amazingly delicious! my daughters loved it!
THIS IS SO GOOD I FEEL LIKE A FRICKEN CHEF uwu
This is the best Alfredo Sauce ever! I added shrimp to the pasta and tossed with the sauce. It was definitely a hit with my family.
I made this sauce…..WOW!!! It is delicious. Quick, easy & sooooo good. Thank you for sharing this recipe.
Yummy!!! I put cooked bacon slices in mine? this was delicious to make!!!!
YUM! That sounds delicious! Thanks for sharing!
It really is outstanding. Nothing I’d make every week with the fat content but an absolutely wonderful treat/indulgence.
Make the sauce. Boil a big pot of water for pasta, cook chicken then remove. Cut two crowns of broccoli into stalk parts and floret parts, small pieces. Cook desired type of pasta, adding the stalk parts 7 minutes before the pasta is cooked, and the florets for 5 minutes. Retain one cup of pasta water to thin sauce as needed, drain. Cut up chicken while pasta is cooking. Add chicken, pasta and broccoli to sauce. Thin if needed with pasta water.
How can i thin this sauce to not be as thick? To be more saucy…add water????
Milk may work or even a little water. I am not sure how it would taste by diluting it though.
Perfect timing! I’ve been wanting a good recipe for Alfredo sauce without flour. I’ll try this one out.
Srsly, so good. Sooo good. Omg so good. My go to everytime.
Tried this tonight and it did NOT dissapoint!!! So good, thanks foe sharing!
I absolutely LOVE this recipe! It has definitely replaced jar sauce. My only concern is the butter separation. Each time I make it, the butter separates and it becomes very greasy. Is there anyway to fix that?
Stirring is the best way to get rid of the separation and not over heating it when warming it up.