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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 use this recipe all the time!! NOTHING TOUCHES THIS RECIPE!!! It is the BOMB!!!
Forgot to give the 5 star rating!
I make this again and again and again. It’s my favorite and I can’t get enough. Follow directions exactly, as it does make a difference or your sauce will break…so simple, so incredibly delicious. Your people will swear you cooked for hours
So yummy! My whole family loves it!
Excellent recipe. Easy and tastes great!
Thanks for sharing.
Fantastic!
This had that ingredient that was always missing from my other homemade alfredo sauce. Delicious!! Thank you for sharing it with us!
As the other reviews state, this is an absolutely delicious and super simple recipe!! I fried up some shallots, asparagus and mushrooms first then added the sauce followed by some broccoli and baby spinach. Wouldn’t change a thing..total comfort food and just incredibly delicious…yum yum YUM! Thank you for sharing!! PS my fiance said it’s by far the best white sauce pasta sauce he has ever tried and that I must never forget this recipe 😉
I found that fresh alfredo does freeze well. I have yet to have it break on me in freezer. I however use a different cheese in lieu of cream cheese. Low and slow to reheat, I do add a splash of HC if needed.
I couldn’t get it to thicken. Any thoughts?
The thickening process does take a few extra minutes. Be patient and continue to stir until it starts to thicken. It is best to keep the temperature medium during this part.
I think this sauce is overly and utterly immpecible so yummy! My 2 kids love this yummy and tasty sauce!
Thank you for the recipe! I made it once and my kids loved it. I use milk ? in it. It’s a staple in our home now.
I’ve been using this recipe for 7 years now. It is soooo good! I didn’t realize how good until i went to my sisters for dinner and she made a homemade Alfredo sauce it was so bland and not nearly as good. Can’t wait to show her this!?Thank you!
I read this review to my husband and he was like “I knew you were going to say something about your sister’s alfredo” hahahaa
100 times better than any alfredo I’ve eaten at restaurants!
This is hands down the best alfredo sauce!
This was an EXCELLENT recipe! Loved the Italian seasoning in it. We used 2 cloves of garlic (equivalent to 1 tsp) and added a 1/2 cup of shredded Pecorino Romano. The cheese still melted down perfectly and the sauce thickened nicely. Also added some precooked rotisserie chicken. This will be a staple for us for sure!
Thank you for your review – I will be adding chicken also. AND I too was like, oh Italian Seasoning!
Next week I make fresh pasta for the first time and this! will be our topper with some hard crust bread and salad.
Your review sold me. 🙂
I made this for my boyfriend because he loves chicken alfredo. I made chicken thighs in a skillet and then I made this recipe pretty much to the T of the recipe. It turned out great and he loved it so much he said can you put the left overs in a container so I can take it with me to work for lunch this week. So I know it was hit with a request like that. So easy to make too considering I never made alfredo sauce before but it was certainly worth making.
Fiyaaaaaah!! Dis buggah was da best alfredo sauce I’ve made. Family loved it.