This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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.
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.