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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.
Will never order Alfredo sauce from a restaurant again. This is better, and so easy. So happy I found this website! Will try shrimp and grits next.
I made this for my Granddaughter’s 21st Birthday dinner….she loves Alfredo! I prepared some with sautéed chicken and some with sautéed shrimp and the family absolutely loved it! The only change I made was using a creamier European butter. Thank you! It was out of this world!
Been making this recipe for a while. I use light cream and a little less cream cheese .
I also sautés baby Bella mushrooms and add ham cut into very tiny cubes and add to recipe . My family can’t get enough.
The name for this Alfredo sauce is spot on!! It is THE best Alfredo sauce ever! I’ve been making this for my family for about a year and they absolutely love it. This last time I found some homemade fettuccine noodles, and it was amazing. Thank you soooooo much for sharing this award winning recipe!
I grew up on Alfredo sauce made from packets and I will never go back to them! This recipe is very simple, fast & delicious. My whole family absolutely loves it. I’ve never made it using cream though, I’ve used whole milk and other times I’ve used half and half. it’s obviously much thinner using milk, but it tastes so good we don’t mind. Plus there’s always left overs & by the next day the sauce absorbs & thickens. I’ve tried a few other Alfredo recipes and was always disappointed. This one has so much flavor. Try it, you won’t regret it.
Best Alfredo sauce! Most I have made are very bland and don’t have much flavor. Even my hard to please husband really liked it. I’ll use this again! Maybe add chicken or lobster. I used it over ravioli and loved it.
Roughly how much in ounces does 1 batch make? I’m trying to make this bulk to can it.
About 16 ounces, a jar full.
This is my go-to recipe for Alfredo that I have been using for years. Not sure where I first saw it. I usually use salted butter and increase the salt to 1/2 tsp. I found it bland if I followed the original recipe. I also usually add more Parmesan than the recipe calls for. This helps thicken it more and gives it more cheesy flavor.
Sorry but I found this sauce far too thick. But thank you you pointed me in the right direction.
Actually found it still a bit thick even after omitting the cream cheese but adding just a bit of 3% milk got it right were I wanted it. Probably less than a quarter cup. Sorry didnt measure.
The result. Fabulous !!!
Best alfredo sauce I’ve ever made. I always get compliments on it! Thank you.
You’re the best indeed! I followed your Recipe for making Alfredo sauce with a twist since I used part pecorino cheese and of course, parmesan cheese. I also used half of the cream cheese block with Irish butter. I used the sauce for seafood fetucini. It is an awesome treat, thanks to you, Alyssa!
You’re the best indeed! I followed your Recipe for making Alfredo sauce with a twist since I used part pecorino cheese and of course, parmesan cheese. I also used half of the cream cheese block with Irish butter. I used the sauce for seafood fetucini. It is an awesome treat, thanks to you, Alyssa!
My goodness. Made this for the first time tonite. Followed the recipe exactly, simple to put together but soooo delicious and rich. Used it over spinach fettuccine, slices of Beyond Sausage, sautéed mushrooms, and some broccoli. The sauce was perfect, better than in a restaurant. My husband couldn’t get enough of it, he loved it. Thank you for this wonderful recipe! ?
The tips and recipe for this Alfredo Sauce are absolutely the best. I want to marry you. Oh, I already have the perfect wife. Seriously you are a Saint.
This was a great recipe I use all the time . My only problem was gritty . I had a gritty texture but mixed with pasta and veggies it was fabulous
Try grated Parmesan, or better yet, Pecorino Romano. I’ve been making fettuccine Alfredo for about 40 years, and this is very similar to the one I learned when I was 16 working at an Italian restaurant. The biggest thing that I can tell everyone is to watch your heat, you’ll curdle the cream and butter with too high of a heat, so keep it down and continue to stir or whisk until everything is incorporated and melted as Allyssa said.
The original Alfredo does not have garlic, but I have always added garlic as she does. I haven’t added cream cheese yet, so I think I’ll try it! One last thought, maybe the Italian seasoning is adding the grit? I’ve never added that before, just ground pepper, as the cheese has enough salt to carry it through.
Made this for the second time and added broccoli! LOVE
I am starting to cook and this would be a good idea to try. I love Pasta with Alfredo sauce and I guess this is a good time to try making some.