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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.
I made this last night for myself and the guys in my firehouse. It was delicious!! I tripled it, and it came out great! I used fresh Italian parsley instead of Italian seasoning I added a little onion powder as well. It was perfect! Super creamy. I added steamed broccoli and put grilled chicken on top. Excellent recipe. Thank you!! 🙂
My family loves this alfredo and it is super easy to make. Will definitely be putting this in rotation with zoodles to make it low carb.
Do you know if the sauce freezes well and if so for how long?
This alfredo sauce does not freeze well.
Hello,
I was wondering if this recipe can be made gluten-free.
I am not a gluten free blogger but I would be happy to learn how you made it GF for other followers to learn about too. Thanks so much for following along with me!
I made shrimp fettuccine tonight with this sauce and my son, who I have to force to eat, had seconds. This is really the BEST Alfredo sauce I have had. It deserves the name. Thank you for sharing it!
I made this for dinner tonight, and it was absolutely amazing! I followed the recipe exactly as written, and it turned out perfectly. I will definitely make this again!
We made this tonight, used half n half and whole milk because I didn’t have heavy cream. It was still nice and thick and oh so delicious! The addition of Italian seasoning was what made it much better than any other alfredo sauce recipe I’ve tried. Thank you for sharing
I freaking love this recipe! I’ve used it for years bc it’s so eastbound to make. Wondering what the nutritional numbers are, has anyone broke it down yet?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope that helps you find what you are looking for.
I’ve used the same ingredients with different amounts for years. A dash of nutmeg will make even store brand out of this world!
Haven’t tried this yet, because I have a question: In the recipe I’m unsure about the amount of butter. Do you mean melted butter (ie. liquid) or solid butter?
You can stick the 1/2 cup or 1 stick of butter into the sauce pan to melt with the other ingredients. Enjoy your alfredo!
This sauce is Deeeelicious!! The Italian Seasoning really sets it off. I substituted the Heavy whipping cream with evaporated milk.
This sauce is delicious! Glad I decided to make it. Heating it up for leftovers without oil & butter separating is a big plus! The only thing I changed was I added milk to keep it from getting to thick.
Is it 1 pint plus 2 cups of heavy whipping cream?
It is 1 pint or 2 cups of heavy whipping cream. Hope that helps!
Amazing recipe!!!!!! So perfect! I added chicken and asparagus and it was delicious! Very good sauce and easy to make! Xoxo
Is this recipe for a 16 oz box of fettuccine or an 8 oz?
Really either way works depending on how much you are wanting to make for your family. We use about 2 pounds for 6 people. I have 3 males though that are growing boys.
Is it one pint and two cups of is it one pint aka two cups for the heavy cream?
It is one pint or two cups for the heavy cream.