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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.
This was my first time making alfredo sauce, and I served it over fettuccine. The sauce was awesome! I followed the directions exactly, and it was very easy to make. The flavor was rich and creamy. The garlic and Italian seasoning add a nice amount of flavor. This will be my go-to alfredo sauce!
Made it tonight and came out great. Thanks for sharing it with us.
Really good! First time making Alfredo sauce and it was great! I will make again, thank you!
Great. Followed recipe exactly but did a tad less of cream cheese and used half and half instead of heavy cream. Glorious. Added chicken and broccoli.
I’ve been using this recipe for quite a while now, and refuse to make my alfredo sauce any other way! I absolutely love this recipe ❣ and so do my friends and family… Best ever!!!!
Love the recipe! It is amaaaazing
I rarely comment on recipes but I’ve made this now 4-5 times and it is INSANELY good, best Alfredo I’ve ever tasted. My whole family loves it- and it is SO easy to make. Followed the recipe exactly each time.
I have been using this recipe for a while now. However, more recently, I have noticed something has changed. What is different from the first time this was published? It doesn’t seem as flavorful as it once was.
I have not changed anything to the recipe. I have only updated photos and my writing structure. Still the same!
I made this last night..Amazing is all I have to say…best recipe..ever
I tried it this past weekend. It is indeed…hands down…the best alfredo sauce I’ve ever tasted. My daughter wanted chicken in it for her birthday, but it didn’t need anything in it. Just a vegetable or a salad and garlic bread if you want to. Broccoli would be a good vegetable. Thank you so much for sharing.
Add me to the growing legion as a fan of your recipe. For way too long I would strictly follow the recipes that were touted as being the ONLY authentic Alfredo….the ones where you just emulsify butter with high quality Parmesan. These pastas were good enough, but never gave me the same feelings as when I was a kid, enjoying restaurant Fettuccine Alfredo. I made your recipe for the first time last night, and instantly, I was that happy kid again. Let anyone say that “cream cheese” is totally a no-no for true Alfredo…I believe this allows the sauce to remain creamy and emulsified. Anyway, last night I mixed in some cooked chicken thigh, and was in heaven. My next iteration will be your sauce, and then shower crispy bacon over the dish. Thank you, thank you, thank you for this!
The star rating isn’t working,anyway, this is great! Easy and tastes fantastic!! Thank you for sharing I will Be making this again and again.
Hi,
I love this sauce and wouldn’t change it for the world. Your right , reheating on high separates the cream and tastes like hell.
I need your expertise .
… I plan to make fresh home made cannelloni and it calls for a mixture of Alfredo sauce and tomato sauce as a topping. Im wondering if this recipe will separate the cream if I bake it ? Would substituting 1/2 & 1/2 resolve this issue . Thanks
Tony
This recipe was excellent! My husband and kids are SUPER picky and they all loved it!! Thank you 🙂 I will definitely make this again
I never leave reviews but I had to for this one. This is by far the best tasting Alfredo recipe. My whole family loves it even my picky two year old. Thank you for such a great recipe.
Hi,
We just love this sauce. I recently started making my own pasta as well. My adult kids have asked for the recipie and I refuse to give it to them for FEAR of not being invited back for supper again LOL.
I was wondering if you can double this recipe or it best to make one batch at a time.