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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 will be trying this recipe. Glad you add spices…most alfredo sauce is so bland.I like to top my pasta and sauce with ground Italian sausage. DEElish!
Amazing!!!!!!! My all time favorite dish and now I can make my own sauce ??!!!!! Sooo creamy and rich !!!
I never usually leave reviews but this recipe was too delicious not to! I’ve been craving Alfredo for the past couple of weeks and I stumbled across this recipe. The cream cheese made me nervous because I don’t like it usually, but I didn’t want to alter the recipe. I’m glad I didn’t because this was AMAZING! I added shrimp and it was so creamy and rich. And very easy to make!
I just finished making and eating and there was no disappointment. Delicious ?
This recipe does not disappoint. Every time I serve it everyone (and I mean everyone) asks for the recipe, and I happily share.
I’m going to make this because it has cream cheese in it. Yum.
I added some lemon zest to mine for extra brightness and zing. It was AM-AZ-ING!
I followed this recipe exactly, and the sauce came together well and has amazing flavor! I can’t wait to serve this as part of our Christmas meal! Thank you for sharing!
I LOVE this recipe, it is a flavorful and flexible recipe. It serves as a good base, where you can add more spices and protein. I’m so happy I found this on google, now I have something to make this Christmas.
Be careful when using measures such as pint or quart. The terms mean different things depending on where you live. In the US a pint means 16 oz. Everywhere else it means 20 oz. In the US a quart means 32 oz. everywhere else it means 40 oz. The world has also gone metric with the exception of the US. there is no ambiguity with metric.
This is the best ever. Taking it for a family Christmas party tomorrow. By request from the host. Because “it’s the best Alfredo she’s ever had.”
Would like to use for spinach lasagna. Will this recipe work.
Spinach lasagna is one of my favorites. Let me know how it works out!
I used this recipe as part of a pasta bar at my daughter’s graduation party. We made a bunch of sauce a few days before the party, let it cool, then stored it in gallon sized zip bags in the refrigerator. We then reheated it slowly just before the party. It worked amazingly well! I was worried about how it would reheat and how it would keep in the server. It was a perfect consistency and we received a ton of compliments.
I loved this recipe. It is my al time favorite alfredo sauce to make!
Hey I was wondering if you could use half and half instead of whipping cream?
It will alter the taste and texture but that will work well.
Of course !!! I’ve made it both ways. They both taste great. I do half whipping cream and half 1/2&1/2
Best pasta alfredo ever!! I love my garlic so I go crazy with that!! I do have a question: If I put it on a crockpot on the lowest heat will that stay well?
Yes, stir it often though.