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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.
Love it! Even my husband who is not a cheese fan gobbled it up. First time and I added shrimp. I don’t usually purchase grated Parm. My husband got it for me, not sure it’s a good brand but added about another 1/2 cup to the sauce, oh and a bit more garlic. Really great recipe. I read not to microwave it, to heat it slowly. I guess in a sauce pan??
Thanks so much! New menu item in our house.
This was fire! I added Cajun seasoning instead of Italian…. with shrimp and lump crab meat, super yummy!! Thanks for sharing!
I was initially intimidated by the process of making Alfredo sauce, but this was so simple and came together so fast. I didn’t actually measure anything, I just eyeballed the ingredients going light on the heavy cream at first and adding if I felt I needed to. The consistency was perfect and my pizza came out so good. I made 2 pizzas to split between 3 people and don’t have any leftovers.
I made this for a family get together, and I was told by multiple people that it was the best alfredo sauce they’ve ever had!! It was SUPER easy to make and was loved by everyone who tried it.
My first time making alfredo sauce and it was amazing! I was a little worried because my daughter is super picky about her alfredo pasta but the family loved it. I did add extra garlic, chicken and spinach.
Soooooo good! It is very easy to make. Everyone in my house loved it.
Amazing!
I make this as directed, and it is phenomenal. OUTSTANDING actually. I don’t have one complaint! So, many thanks for the best recipe… i just want to say, i have made this several times, and freeze the leftovers. I have never had a separation issue. Tastes just as good the second time as the first!!!
I typically don’t leave replies on these types of recipes sites, but I think this recipe warrants it.
It has been hands down our favorite Alfredo recipe in the house. Even my wife, who had a long history of dating Italians before unfortunately settling for me, said that the sauce I made with this recipe rivals hers.
Don’t worry, she knows it isn’t my recipe. Lol. I gave full credit to you and we’re thankful for it. It has livened up so many meals.
I love this recipe!! I usually eat it with chicken and cauliflower rice. I do have a question about the nutritional info. Is the calorie count and other info for the whole amount made, or 1/10th portion? I find that I use about a cup and I’m just trying to figure out how to log it.
Thank you!!
I just made this for the first time, and it was amazing, and my family loved it! I doubled the recipe, used a 16oz box of penne rigate pasta, and a whole rotisserie chicken. We’ll get a couple meals out of it. It really is the best, I’ll never buy alfredo sauce in the grocery store again!
Made this recipe and everyone LOVED IT!!! Other then adding the salt at the end to make sure it wasn’t too salty after adding the cheese, followed recipe as written and it came out so yummy. We added grilled chicken and roasted asparagus with the pasta and sauce. Thank you for the recipe. Will be making this again very soon.
The name is no lie: this is quite possibly the best Alfredo sauce I’ve ever tasted. I was initially puzzled by the call for cream cheese, but it adds SUCH a great flavor and consistency. This is the first recipe I’ve ever taken the time to rate, that’s how good it is.
Made it last night. Hubby loved. far better than any recipe that I have tried. Added some fresh steamed broccoli and chicken. Simple and delicious
My granddaughter is a fettuccini fanatic. She just turned ten and for her birthday she wanted Alfredo. I was going to just buy it from a restaraunt but it would had ran me 250 plus. So I decided to make it myself. 30 recipes later I picked yours. I dont know why but I’m so glad I did. This was hands down freaking yummy!!! I never follow a recipe to the T but I did this one and glad I did. The only con is I struggled following your descriptions which It almost made me find a different recipe. But then I watched the video and I went from that and it was very easy to make.
This one will be saved and used again! I would even say it’s better than most Restaraunt’s. Thank you!!
JUST WOW .. finally a trust worthy recipe. I HIGHLY recommend this, also I HIGHLY recommend to leave the salt out, butter and the cream have so much in it already. EASY TOO do it!