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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.
Thank you for the recipe. I followed it as written and it was creamy and good, and most of all, easy to make.
Amazing!
Trying this! Thanks for the comprehensive guide.
I don’t leave comments often but this recipe is deserving of the recognition! This sauce was so simple to make, prepped everything ahead of time, and the suggested tips like grating your own quality Parmesan cheese & using the heavy whipping cream vs milk only added to the creamy goodness! I will add a pinch of chili flakes to add a kick next time. My family loved it and I added chicken which helped soak up some of the extra sauce. Thank you for the delicious recipe!
I made it. It was excellent. Does it freeze well or store?
This Alfredo Sauce does not freeze well unfortunately. It can be stored in an air tight container in the refrigerator for 3 to 4 days.
I froze mine and it reheated perfectly fine! I thawed it in the fridge and warmed slowly. Once it begins to warm whisk continuously (somewhat vigorously) and it works perfectly, believe it or not!
I have frozen it several times and it is just as good as the first time. Some have said it separates but I have never had that issue. Hope this helps.
Made this tonite, added broccoli. Delicious!!
I never leave comments on recipes but this recipe is bookmarked and favorited a thousand times over. I love this recipe. It is guilt free, easy to make and dangerously delicious. I use this recipe for pizza, for actually fettuccine alfredo and anything I can think of. It’s a cheesy, white butter sauce in my opinion. It isn’t very salty, just enough flavor and very versatile. Don’t pass on the chance to use this recipe.
This is such a good one. If you find two comments the first one was having trouble going thru but kept saying it did
I make this for supper with asparagus and shrimp and oh my so creamy and stayed right on the noodles. I started eating it right off the spoon before I got it on the fettichini. I have a ton left over because I don’t know how to cook in small batches, so I will have some for lunch and as a side for supper again tomorrow, that is if I can stay out of it between supper and lunch haha
I was in heaven when I ate this. I started eating it right off a spoon before it even got on the noodles. I made it with fettachini, fresh asparagus and frozen shrimp. I loved that the sauce didn’t penetrate the noodles as fast as other sauce does, it stayed right on the noodles and coated them so creamy. This will be a mainstay in my kitchen. I have a hard time making just a little of anything so I have enough for Lunch tomorrow and maybe a side dish for supper, that is if I can leave it alone long enough for supper. Great recipe for sure. keep them coming. Always looking for new recipes.
Delicious , what can I do if I don’t have cream cheese. Only thing I forgot at the store
This sauce was incredible! I doubled the fresh garlic and used fresh herbs from the garden: rosemary, thyme, basil, and oregano, equal parts to equal 1tsp. The sauce was quite thick, insanely rich, and came out better than most restaurants. Thank you!
I used your Alfredo recipe with sautéed mushrooms, asparagus, zucchini and peas to make a wonderful primavera. Your recipe is wonderful! Thank you!
Outstanding ?
My hubby and I love this with grilled shrimp!! My go to for Alfredo sauce!!
I had some left over crab meat that I wanted to use in something other than a crab cake. Decided to use in an Alfredo sauce. I made this recipe and it was phenomenal! I loved it and can’t stop raving about it. I used Toscano cheese since that’s what I had on hand. Warning it is super rich and a little addictive.
This is the BEST recipe! I added grilled chicken and green peas. I cooked frozen green peas and added them and the chicken at the end. It was better than Carraba’s fettucine alfredo.