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This is the most creamy and delicious homemade alfredo sauce that you will ever make! It’s a tried and true recipe that will take all of your favorite pasta dishes to the next level.
This is my most popular recipe for a good reason! If you love alfredo as much as I do try this Creamy Garlic Shrimp Alfredo Pasta, Instant Pot Chicken Alfredo Pasta or Asiago Garlic Alfredo Pasta.
Best-Ever Alfredo Sauce
This is probably one of my favorite recipes here on the blog. (It’s a reader-favorite, too!) If there is one thing I can always count on my family to eat it is my homemade alfredo sauce over pasta. With alfredo sauce this creamy, cheesy, and flavorful, it’s so hard to resist!
We recently had some company over for dinner and I made these Chicken Bacon Garlic Alfredo Roll Ups. They are always are a huge hit! This homemade alfredo sauce really makes any dish shine. It’s thick and creamy, coats pasta perfectly, and the flavor is out of the world. It is restaurant quality that you can make right at home!
Ingredients You Need to Make It
You only need a few simple ingredients to make the BEST alfredo sauce. This sauce just has a smooth, creamy texture that melts in your mouth. For the best possible flavor, using the freshest ingredients is key! Fresh parmesan cheese grated off the block is one of those key ingredients. This will create a smooth textured sauce rather than a grainy one.
- Butter: Both unsalted or salted work for this alfredo sauce recipe. If using salted butter, then just adjust the extra salt you use or omit it entirely.
- Heavy Cream: A must-add so your sauce is rich and creamy.
- Cream Cheese: My secret ingredient! This adds a nice, thick consistency to your alfredo sauce.
- Minced Garlic: For the best flavor, use fresh garlic.
- Garlic Powder: Because you can never go wrong with too much garlic! Add some of this in so your sauce has a little extra savory flavor.
- Italian Seasoning: My favorite blend of herbs! They make the sauce smell and taste amazing.
- Salt and Pepper: Add both to taste.
- Grated Parmesan Cheese: Using freshly grated parmesan cheese is best. Powdered cheese will create a grainy texture and does not melt through when heated. This is because of all the preservatives that are added.
How to Make Alfredo Sauce From Scratch
Not only does this alfredo sauce recipe use super simple ingredients, but it’s so quick and easy to make! Simply combine all of your ingredients in a skillet and achieve creamy, cheesy goodness. It’s so good!
- Whisk Dairy Ingredients Together: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Then cook over medium heat and whisk until melted.
- Add In Seasonings: Add the minced garlic, garlic powder, Italian seasoning, and salt and pepper. Then continue to whisk until smooth.
- Stir in Cheese: Add the grated parmesan cheese.
- Thicken Your Sauce: Bring to a simmer and continue to cook for about 3-5 minutes until it starts to thicken.
- Toss With Pasta: Toss alfredo sauce with your favorite pasta! I always go for fettuccine noodles to make the best fettuccine alfredo ever!
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.
Alfredo Sauce FAQ
This thick, cheesy, and flavorful sauce is a reader favorite for good reason! These are a few common questions I get asked, I hope they help you create the homemade alfredo sauce of your dreams!
- Can I Make Alfredo Sauce With Milk Instead of Cream? Adding milk is always an option. You will end up with a lighter and less thick consistency but it will work. Half and half is another option you can use. If you need to thicken your sauce up a little more, then add 1 to 2 teaspoons of flour until you reach your desired consistency.
- How Do I Make My Sauce Thicker? When adding cream cheese, slowly cut chunks of cream cheese as you are stirring. This helps create a thicker and creamier sauce. You can also use a roux by using an equal amount of butter to flour, about 1 teaspoon.
- Is This Alfredo Sauce Gluten-Free? This recipe is considered gluten-free! It has an amazing flavor without substitutions.
- Is Alfredo Sauce Made With Cheese? This is a cheese-based pasta sauce that is rich in flavor. It does not harden like cheese though.
- Can I Make it Dairy-Free? There are substitutions to make this dairy-free but I do not recommend it if you are looking for an authentic alfredo sauce. Having dairy in the recipe makes it rich, creamy, and smooth. If you absolutely must, then swap out the heavy cream for a dairy-free creamer or nut milk and use dairy-free or vegan cheese crumbles. Keep in mind that the texture may end up slightly different.
- What Protein Can I Add? Alfredo sauce goes so well with chicken or fish. Try this crispy parmesan chicken or garlic brown sugar salmon!
Tips and Variations
I think this sauce is even better than any restaurant that I have been to and the best part is- you can make it yourself! It’s thick, creamy, and rich. The perfect sauce for your favorite pasta. I know that you will quickly agree that it is the BEST! This will be a recipe that you make again and again, just like I do!
- Use a Whisk: Avoid separating your alfredo sauce when mixing it by whisking it together rather than stirring with a spatula.
- Cook Low and Slow: The most important rule is to not overheat your alfredo sauce. Slowly add ingredients on a low heat and for a short period of time. Melted cheese will break and separate once it gets too hot leaving your cheese clumpy. Do not boil or overheat. Boiling will separate and ruin the alfredo sauce. If you are worried about overheating, then add your parmesan with the heat off. This will also prevent clumping!
- Protein Choices: Grilled chicken, fish, shredded rotisserie chicken, or shrimp are great with this sauce!
- Extra Seasonings: Add in more spices and seasonings like red pepper flakes or paprika so your alfredo has a kick of heat, similar to this One Pot Cajun Chicken Alfredo Pasta.
- Different Cheese: To switch up the flavor, use half Romano cheese or asiago cheese instead of parmesan cheese.
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! Here’s how to store any leftovers so you can enjoy it again and again.
- Storing in the Refrigerator: I like to store my alfredo sauce in an airtight jar in the refrigerator. It will stay good for about 5 days. The ingredients may separate as it sits, so give it a quick stir before you use it.
- Reheating: Slowly is key! Use low temperatures and stir often. If it starts to separate, slowly whisk it back together over low heat on the stovetop. It is best not to microwave this sauce. It becomes more oily and separates just as easily, if not more.
More Amazing Alfredo Recipes
If you love everything alfredo, here are a few more great dishes to try. They’re easy, cheesy, and picky eater approved! What could be better than that? So go ahead, try them out with that tasty batch of alfredo sauce you just made!
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The Best Homemade Alfredo Sauce Ever!
Ingredients
- ½ cup butter
- 1 pint heavy whipping cream or 2 cups
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
Instructions
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was delicious and quick but mine separated. Not sure what I did wrong…
I’ve noticed that if you over heat it, it will separate upon initial making. I’m having trouble with it separating when I reheat it later, though. I’ve tried different methods – stovetop slow heat up to microwave. It is amazing sauce, so any thoughts on reheating or the separating would be greatly appreciated! My son loves this!
All you do is get a pot below and boil water and let the steam heat it not the stove
When you are going to reheat just add a little water. It should not separate then.
I did that once as well. I cooked it too long was what I found out on an Italian food channel.
If at any point during the cooking process of candies such as caramel if you drastically change the temperature, the butter and other fats will cause the candy to separate. Maybe it’s the same concept as Alfredo sauce? Also, I have read that adding 2 tablespoons of flour to your Alfredo can reduce separation as well! It acts as a binding agent!
Can this sauce be canned and if yes, for how long. I like to make things ahead, am a busy workerbee and grandmom. Hoping for a yes.
I am sorry to have to tell you it does not get canned. It will separate and has to be refrigerated.
I make a version similar of yours. When I need to stretch it out I’ll add a jar of my favorite tomato basil pasta sauce. It’s always a hit!
I am planning to do chicken alfredo for about 15 people. Should I quadruple the recipe?
Doubling it or tripling it would be best but quadrupling it would for sure be plenty and everyone will love you since there is so much to go around!
We fed 10 people by doubling it. So I’d definitely triple it
Yes! This was the best. So so good. My husband made a comment about it as well. It was a hit. I did do a few things different – I didn’t notice the chopped garlic in the ingredients so that was not added this time (powder was though). I also did not add any salt as the Parmesan cheese made it salty enough. I also threw in an additional 1/2 – 1 tsp of Italian seasoning. I didn’t measure the pepper either and just did a hefty dose of fresh ground black pepper.
I even used Commercially pre-grated Parmesan Cheese (yes, the Kraft stuff) instead of doing the fresh grate from a block of cheese thing. It was all I had so I just went with it.
I melted the butter with a splash of the cream and seasonings added, then poured in small batches of the Parm’ and cream blending with an immersion blender each time until completely smooth. Once all the cream and Parm were added I threw in the Cream Cheese and blended again. It simmered a little more until thickened and… yum!
This sauce was incredible! Thank you for sharing it.
I just made it! This is delicious!
Love this sauce! I use about 4x the amount of fresh, minced garlic. Also, be sure to sautee the garlic in the butter for a couple minutes before adding the heavy cream and cream cheese. It gives it a slightly more nutty flavor and smoothes out the sharpness of fresh garlic.
The best Alfredo sauce I’ve ever tried! Better then at any restaurant I’ve tried too!! I’m never going back to store bought. It’s so easy to make. Thanks for the wonderful recipe!
Hands down, the ABSOLUTE BEST alfredo sauce I’ve ever had. It’s not even this good at fancy restaurants! Thank you!
I’m sold. Seriously yummy sauce. Made it exactly as written.
I finally found a sauce I love!!! Thank you! It’s so good. I made it for dinner tonight and the only thing I changed was the Italian seasoning. I put in like two little pinches because my husband doesn’t like it that much. I’m sure it would still taste amazing with the recommended amount too!
LOVE IT!
Not to comment on this sauce would leave the culinary profession in disrepute. Ive made this sauce several times with always the same great tasting results. Ive served it to neighbors and family who have provided nothing but positive comments. Ive kept it in the fridge and freezer without problems. Yes it is better the day ya make it. This sauce rocks my world LOL
I’ve been using your recipe for over a year now. Hands down my favorite version of hearty alfredo sauce anywhere!
Usually I make my sauce with flour and not cream cheese but tried this recipe and WOW!! Going to stick with this one from now on. It was the best sauce I’ve ever had!!!
I’m curious how you would season your chicken for Chick Alfredo?
I made this once and since then if I ask my 6 person family what they want for dinner? They ALWAYS scream ALFREDO!!
So thank you! Thank you so much for adding a great classic to our dinner menu!
If you haven’t tried this recipe, HOW ARE YOU LIVING???
That is amazingly awesome! I am so happy for you! Thank you for sharing that and following along with me! I really appreciate it!
This alfredo sauce has such a rich cheesy taste. Simply awesome! Served it with sauteed fresh mushrooms over fresh noodles. Thanks so much for sharing.
I look for recipes all the time. I race through the blog and never leave a comment. That being said, this is absolutely the best Alfredo sauce I’ve ever eaten including in a restaurant. I did double the fresh garlic and didn’t add powder but I don’t think that changed the integrity of your basic recipe. Good job, this will be my forever Alfredo sauce.
Love this sauce so much! Just curious! How long can this sauce keep in the fridge or freezer? Made a double batch and I dont want it to go to waste!
This is not a great sauce to freeze but it does well in the refrigerator. It lasts about 3 to 4 days. To warm up, warm slowly so it does not separate.