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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.
Amazing Alfredo sauce. I was looking for a way to never have to buy the jarred stuff again. That stuff is terrible. Thank you so much for this recipe. Absolutely wonderful
Yay! I’m glad that you loved it. It’s a favorite at our house!
Best sauce I have ever had, made it and everyone loved it, it was delicious. Thank you for sharing.
Made this last night. It was delicious; will certainly use this recipe again. Thanks for sharing!
This doesn’t taste like alfredo sauce at all. Italian seasonings make for a goop that is the flavor equivalent of garish. Please don’t put all that excess seasoning in an alfredo, all you really need is the parmesan and some black pepper to add enough flavor to the thickened cream and butter.
I forgot to buy cream cheese so I was looking at recipes that didn’t have them. I decided to go back to the store to get it, and SO GLAD I DID. This was the best Alfredo I’ve ever had. Way better than Olive Garden. Will definitely be saving and making often.
First time I’ve ever homemade alfredo sauce. Oh. MY. god. Literally tastes JUST like Olive Garden if not better. Will be trying it with Parmigiano-Reggiano next time to see if I can somehow make this delicious recipe any better.
I’ve tried a LOT of alfredo recipes including Italian cookbooks and other highly-rated ones online, and this is our favorite. And as promised, very easy!
Hands down the best Alfredo sauce I’ve ever had! I used half/half because I didn’t have any heavy cream and added salt/pepper at the end to taste and boy was it delicious. So light for an Alfredo sauce. And the recipe made PLENTY which was the best part. So many times sauce recipes barely make enough even doing a double batch. DELICIOUS, thank you for sharing. Will be adding this to my recipe box for sure and telling all my friends to make it.
This was super easy, and SUPER delicious. Tossed some chicken in mine, and shrimp in my mom’s, and we had a quick, easy dinner.
This was so good. I’ve never made Alfredo sauce from scratch but I will from now on. I made this last night and it’s all I can think about today. I followed the recipe exactly then mixed it with spinach fettuccine, veggies and chicken. I was truly impressed and will be pinning this for sure.
Really is the best! And easiest!
This recipe was as easy-to-follow and as delicious as promised. It was suggested somewhere in a review or in the recipe itself that making it ahead of time and letting the flavors “meld” enhanced the flavors. I tried that, and it turned out beautifully. I changed only one thing–I omitted the minced garlic altogether. This allowed the other seasonings and parmesan cheese to “shine.” This recipe is a keeper, and I’m sharing with other friends who like to cook from scratch.
Its funny because all the comments say its the best sauce and I was doubtful til I made it, and it was literally the best Alfredo sauce I ever had LOLL. Make this sauce!
This has become a family favorite! It has spoiled us away from jarred Alfredo sauce. Once you’ve made this simple dish, jarred sauce will never taste good again!
I totally agree. I made this for my husband 6 years ago and I had a screenshot saved on all my phones lost a phone and lost the recipe. Out of no where my husband asks me today to look for it. So to the store we go and making it tonight!!! Can’t wait!!!!
We used this recipe to make my daughter and her husband’s birthday dinner. They’re both January babies.
Everybody **LOVED** this sauce!
The most important thing I learned about using this recipe was to make it ahead of time for enhanced *FLAVOR*
I had about a quarter cup leftover sauce. Hours later when I went to put it away in the fridge I took a taste of it, the flavor was so rich I couldn’t believe it. But it does make sense because the ingredients had a chance to meld. So next time I make this sauce I will make it one to two hours ahead of time, and then reheat it just before meal time.
Also I was asked for the recipe ??
Thanks so much for sharing with us.
Believe the hype- this is THE BEST EVER. I have made it adding salmon, or chicken, or shrimp, or mushroom ravioli. It’s very easy, foolproof, and everyone loves it and asks for the recipe.