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This is the most creamy and delicious homemade alfredo sauce that you will ever make! It’s a tried and true recipe that will take all of your favorite pasta dishes to the next level.
This is my most popular recipe for a good reason! If you love alfredo as much as I do try this Creamy Garlic Shrimp Alfredo Pasta, Instant Pot Chicken Alfredo Pasta or Asiago Garlic Alfredo Pasta.
Best-Ever Alfredo Sauce
This is probably one of my favorite recipes here on the blog. (It’s a reader-favorite, too!) If there is one thing I can always count on my family to eat it is my homemade alfredo sauce over pasta. With alfredo sauce this creamy, cheesy, and flavorful, it’s so hard to resist!
We recently had some company over for dinner and I made these Chicken Bacon Garlic Alfredo Roll Ups. They are always are a huge hit! This homemade alfredo sauce really makes any dish shine. It’s thick and creamy, coats pasta perfectly, and the flavor is out of the world. It is restaurant quality that you can make right at home!
Ingredients You Need to Make It
You only need a few simple ingredients to make the BEST alfredo sauce. This sauce just has a smooth, creamy texture that melts in your mouth. For the best possible flavor, using the freshest ingredients is key! Fresh parmesan cheese grated off the block is one of those key ingredients. This will create a smooth textured sauce rather than a grainy one.
- Butter: Both unsalted or salted work for this alfredo sauce recipe. If using salted butter, then just adjust the extra salt you use or omit it entirely.
- Heavy Cream: A must-add so your sauce is rich and creamy.
- Cream Cheese: My secret ingredient! This adds a nice, thick consistency to your alfredo sauce.
- Minced Garlic: For the best flavor, use fresh garlic.
- Garlic Powder: Because you can never go wrong with too much garlic! Add some of this in so your sauce has a little extra savory flavor.
- Italian Seasoning: My favorite blend of herbs! They make the sauce smell and taste amazing.
- Salt and Pepper: Add both to taste.
- Grated Parmesan Cheese: Using freshly grated parmesan cheese is best. Powdered cheese will create a grainy texture and does not melt through when heated. This is because of all the preservatives that are added.
How to Make Alfredo Sauce From Scratch
Not only does this alfredo sauce recipe use super simple ingredients, but it’s so quick and easy to make! Simply combine all of your ingredients in a skillet and achieve creamy, cheesy goodness. It’s so good!
- Whisk Dairy Ingredients Together: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Then cook over medium heat and whisk until melted.
- Add In Seasonings: Add the minced garlic, garlic powder, Italian seasoning, and salt and pepper. Then continue to whisk until smooth.
- Stir in Cheese: Add the grated parmesan cheese.
- Thicken Your Sauce: Bring to a simmer and continue to cook for about 3-5 minutes until it starts to thicken.
- Toss With Pasta: Toss alfredo sauce with your favorite pasta! I always go for fettuccine noodles to make the best fettuccine alfredo ever!
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.
Alfredo Sauce FAQ
This thick, cheesy, and flavorful sauce is a reader favorite for good reason! These are a few common questions I get asked, I hope they help you create the homemade alfredo sauce of your dreams!
- Can I Make Alfredo Sauce With Milk Instead of Cream? Adding milk is always an option. You will end up with a lighter and less thick consistency but it will work. Half and half is another option you can use. If you need to thicken your sauce up a little more, then add 1 to 2 teaspoons of flour until you reach your desired consistency.
- How Do I Make My Sauce Thicker? When adding cream cheese, slowly cut chunks of cream cheese as you are stirring. This helps create a thicker and creamier sauce. You can also use a roux by using an equal amount of butter to flour, about 1 teaspoon.
- Is This Alfredo Sauce Gluten-Free? This recipe is considered gluten-free! It has an amazing flavor without substitutions.
- Is Alfredo Sauce Made With Cheese? This is a cheese-based pasta sauce that is rich in flavor. It does not harden like cheese though.
- Can I Make it Dairy-Free? There are substitutions to make this dairy-free but I do not recommend it if you are looking for an authentic alfredo sauce. Having dairy in the recipe makes it rich, creamy, and smooth. If you absolutely must, then swap out the heavy cream for a dairy-free creamer or nut milk and use dairy-free or vegan cheese crumbles. Keep in mind that the texture may end up slightly different.
- What Protein Can I Add? Alfredo sauce goes so well with chicken or fish. Try this crispy parmesan chicken or garlic brown sugar salmon!
Tips and Variations
I think this sauce is even better than any restaurant that I have been to and the best part is- you can make it yourself! It’s thick, creamy, and rich. The perfect sauce for your favorite pasta. I know that you will quickly agree that it is the BEST! This will be a recipe that you make again and again, just like I do!
- Use a Whisk: Avoid separating your alfredo sauce when mixing it by whisking it together rather than stirring with a spatula.
- Cook Low and Slow: The most important rule is to not overheat your alfredo sauce. Slowly add ingredients on a low heat and for a short period of time. Melted cheese will break and separate once it gets too hot leaving your cheese clumpy. Do not boil or overheat. Boiling will separate and ruin the alfredo sauce. If you are worried about overheating, then add your parmesan with the heat off. This will also prevent clumping!
- Protein Choices: Grilled chicken, fish, shredded rotisserie chicken, or shrimp are great with this sauce!
- Extra Seasonings: Add in more spices and seasonings like red pepper flakes or paprika so your alfredo has a kick of heat, similar to this One Pot Cajun Chicken Alfredo Pasta.
- Different Cheese: To switch up the flavor, use half Romano cheese or asiago cheese instead of parmesan cheese.
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! Here’s how to store any leftovers so you can enjoy it again and again.
- Storing in the Refrigerator: I like to store my alfredo sauce in an airtight jar in the refrigerator. It will stay good for about 5 days. The ingredients may separate as it sits, so give it a quick stir before you use it.
- Reheating: Slowly is key! Use low temperatures and stir often. If it starts to separate, slowly whisk it back together over low heat on the stovetop. It is best not to microwave this sauce. It becomes more oily and separates just as easily, if not more.
More Amazing Alfredo Recipes
If you love everything alfredo, here are a few more great dishes to try. They’re easy, cheesy, and picky eater approved! What could be better than that? So go ahead, try them out with that tasty batch of alfredo sauce you just made!
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The Best Homemade Alfredo Sauce Ever!
Ingredients
- ½ cup butter
- 1 pint heavy whipping cream or 2 cups
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
Instructions
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make and so delicious!
How much of this would you recommend making if I was catering for 50 people using Penne instead of Fettuccini. I’m going to be testing it tonight for the first time. Very excited to try it.
One batch of this serves about 10 people so you may have to make a few batches of this to serve that many. It’s SO good, you are going to love it! Let me know what you think!
Was so easy to make! Not a heavy Alfredo sauce. I added rotisserie chicken and it was delicious!
Love this sauce and it’s so easy to make! Thank you!
I absolutely love this sauce! I’m normally not a big alfredo fan but my family wanted me to make it and wow, it’s a weekly meal for us now and we never even have leftovers cause everybody is fighting for the last bite. Overall, amazing recipe!
I have been using this recipe for at least 2 years now, and any other alfredo is a disappointment in comparison. Hands down, the best sauce!
I love hearing this! It’s a favorite at our house too!
Hi, I am making 3 lbs of tortellini, how much sauce would I need to make, ? I love all your recipes
I would at least double the recipe for the sauce!
Can u please tell me how many lbs of pasta is sauce for, I am making 3 lbs of tortellini, would I have to double triple
I make this sauce a lot! It’s so good and easy to make! Definitely a keeper.
Can the sauce be refrigerated and reheated without the fat separating from it?
Thanks.
Yes! Just make sure to stir it up and it should be just fine.
It says the serving is for ten , but how much is one serving ?
That depends on how much pasta you have served up! I would say about 1/2 cup!
Adding all the ingredients up, I come up with approx. 4 cups,which would be about 3 oz. per serving.
I am considering making this sauce with chicken and broccoli to be put in a lasagna. Can I assemble the lasagna with all ingredients the day before and then cook it the next day? Will the sauce separate when I cook it the next day? Thanks in advance
The sauce should be fine but since I haven’t tried it with your particular recipe, I can’t say for sure! Let me know how it turns out!
I’ve made this & put it in a casserole dish with cooked & seasoned chicken tenderloins cut in smaller pieces,
frozen or fresh broccoli & fresh sliced mushrooms. I bake it at 350° for 25~30 minutes & it is perfect. I cover mine with foil. I also add a tsp. of nutmeg to my sauce & a tbsp of basil & skip the garlic powder.
The sauce might not separate but it will soak in the noodles so it may give a different outcome after cooking the next day.
I am considering making this sauce with chicken and broccoli to be put in a lasagna. Can I assemble the lasagna with all ingredients the day before and then cook it the next day? Will the sauce separate when I cook it the next day? Thanks in advance
Very tasty and easy to make. It’s my go-to and my whole family loves it! I alter the recipe since it calls for way too much butter…a heart attack in the making! I reduce the butter by using only a couple tablespoons and it still tastes great and definitely not greasy like it would be if using 1/2 cup.
Can I say impressed! Wow this recipe will stay with me forever. I used the grated parm because it was all i had and it still was amazing!
WOW! First of all, I read a lot of recipes online and sometimes wonder if the hundreds of comments are fake. I took a chance on this one and can confirm it is indeed the kind of dinner that you are still talking about the next day
Made this for a special occasion. I followed the recipe exactly and took the advice of another commenter and made it one day in advance. It was noticeably better the next day and even better than that on Day 3.
It’s absolutely perfect. Also bonus points for how well it works as a make-ahead sauce. You can take it out of the fridge, warm it up real quick and have dinner ready in the few minutes it takes to boil pasta.
I’m so glad that you loved it! It really is the best alfredo sauce!!