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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.
Hi! Just wondering how much pasta to use? Would you say a pound? Thank you!
Yes, a pound to two pounds is about what we use for a family of 6.
Super easy to make and SUPER delicious!!Thank you!
Have you ever made extra and froze it for next time?
Unfortunately, this Alfredo sauce is not good frozen. This is best used within 3 to 5 days. Hope that helps! Enjoy your sauce!
This was amazing and easy to make! We all loved it. So much better than anything from a jar at the supermarket. Delicious. Thank you!
I have made this recipe MANY times!! It is a huge crowd pleaser! No improvements necessary. I have made it with half n half…out of sheer desperation…it worked… A little thinner but it worked. This is a wonderful recipe to put in your arsenal. I absolutely recommend it!
This is my favorite recipe and literally the best Alfredo I have ever had. Anytime I host a function this sauce is my go to. I put it over linguine, I pour it on top of salmon and shrimp and even use it to make pizza. It’s quick, easy and delicious.
Would you be able to make this in an instapot?
Unfortunately, no. This is a must make exactly by the recipe.
This recipe was very easy to make and delicious. I’ve been looking for a homemade recipe because you just don’t know what’s in the store bought. I doubled the ingredients for one pound of fettucine – the remainder of the sauce I froze for another dinner. It freezes well – it tasted like I had just made it.
So happy I found this recipe. Thank you.
Bernadette, Thank you!
I live alone & was wondering if I could freeze the other 3 portions. I’ll be trying this in a few days.
This was absolutely deliciou, and easy! I doubled the sauce for a large family portion and we had plenty of sauce.
Just made this sauce for a chicken and fresh spinach lasagna that I’m making. Holy cow is it ever fantastic! Wow! I made a few changes. I doubled the cream cheese and garlic and added some mozzarella cheese too. Thank you for this recipe!
I was thinking of making this before I’m ready to eat it to make meals quicker and easier. Do you know how long I could store this before it would go bad?
About 3 to 5 days in the refrigerator.
Can’t beat that! As good as any I’ve ever had and better than 90%.
I wanted to know that if you make this for a large crowd (6 times the recipe), if you could put all the butter, cream cheese, seasonings, and two to four cups of heavy cream and cook this all together and then add the remaining cups of heavy cream as well as Parmesan into a crock pot to finishing blending and cooking everything….Thanks…
this really is the best and so easy. Never buying sauce again.
How long can this be stored in the fridge for?
I usually say about 3 to 5 days.
Seriously the BEST. I’ve tried many recipes before, almost all had very similar ingredients, but this one got the proportions spot on! THANK YOU for ending my search.
This is my go to for Alfredo sauce ever since my mother in law shared it with me. Literally the best ever. Started making this a couple months ago and will never go back. Wouldn’t change a thing this recipe is perfect!