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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 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.