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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.
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!!