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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.
I made this sauce last night with homemade pasta and chicken. I made a double batch of sauce after reading the comments. Today I used my leftover sauce and chicken on a homemade pizza. I added a little extra parm on top and some spinach, just so I can say it was healthier, lol
fabulous. I will make sure to always made a double batch. Thanks for the recipe.
Very filling! Great tasting gots to try this recipe. One of the best I have maid and will be using this as my main recipe for Alfredo!
Thank you
Can I use whipping cream and blend?
Yes, that will work. It will have a different consistency, taste and texture.
I never imagined that a recipe this simple could turn out so delicious! I don’t think I’ve ever even had Alfredo this good in a restaurant. I was about to use another recipe on another website but of the reviewers rated it 1 star. At first I thought she was being a negative Nelly but then she explained in her comments that she’s had Alfredo pasta in Italy so I continued looking and stumbled on this recipe. So glad I did!!
This sauce was amaaaaazing!! Added mushrooms and brocolli to it and tasted fantastic. So glad I tried this recipe! 🙂
Interested in making the Alfredo Sauce but I need to freeze it for a week. Is that possible with your recipe?
Unfortunately, this recipe is not good frozen. You can make it ahead of time and have it last in the refrigerator for about 5 days.
I don’t like parmesan cheese. Would cheddar be okay to use.
Unfortunately, no, it will not work out the same and have the same great flavor.
I never leave reviews, Like many of you I’m sure, I was a bit skeptical about trying this one vs another recipe. I went with this one based on the ingredients, and reviews! I’m so glad I did! This is now my favorite alfredo sauce! It’s the best and easy to make. I high recommend this recipe.
I love love love this Alfredo! I’ve been making it for a while now and everyone who’s tried it has loved it too. I tried the jarred version after a couple months and couldn’t finish my plate, it was so bleh compared to this.
I love this recipe because it’s really flexible. Once I was at my sister’s house and needed to come up with a quick meal. She didn’t have butter or heavy cream, so I used olive oil and whole milk and it still came out delicious! I’ve also used low fat cream cheese and it worked too.
The only changes I’ve made is adding a pinch of nutmeg, and sometimes a little more cheese has been requested so I add another 1/4 cup or so. Thanks for the delicious recipe!
Can i use cooking cream instead ?
Yes, it will do the same as whip cream.
Love, love, LOVE! Will definitely be saving this recipe! Thank you so much for sharing! ❤
How much sauce does this make ? I read last for 2-3 days is that just If you keep the sauce by itself because I plan to meal prep with chicken Alfredo.
It will make a jar full of sauce. It is great for meal prep. Just warm it up slowly and not overheating it.
I’ve tried a few different alfredo recipes and this one is hands down the best one I have tried so far!
Doubled the reciept and added chicken the family loved it!! Thanks for sharing
Hello. Could I just use heavy cream?
Yes, that will work too.
Pretty good recipe, but way too dairy-laden. You don’t really need the cream cheese with 2 cups of cream. I used store-bought refrigerated shredded parmigiana–definitely too cheesy. That, plus not as flavorful as I wanted. Next time, I am going to try a different recipe. (Docked 1 for too much dairy, docked 1 for not enough flavor).
How much noodles?
It really depends on how much sauce each person likes on their noodles and/or breadsticks. I like to do a package of noodles to this sauce or 1 to 2 pounds. I do have 2 growing boys and a family of 6 I am feeding though.
Can this be made and kept in crockpot for hours w/o it separating?
Unfortunately, this does not do well in a crockpot. If it gets overheated it will separate and will not be able to whisk back together.