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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.
Alyssa, can I make this sauce & store in the refrigerator for another day? If so, how long before you have to use it?
JoAnn – If you read the article above the recipe, it says you can store for 5 days in the fridge and it gives reheating instructions
This is an easy and absolutely delicious pasta sauce. We added some shredded chicken and broccoli, it was wonderful.
Italian seasoning dos not belong in Alfredo sauce.Also, way too much butter.
Authentic Alfredo doesn’t have heavy cream either. If you’re gonna be an Alfredo Elitist Dont cherry pick the facts.
This really is the best homemade alfredo sauce! I get nothing but compliments every time I make it. I wanted to share a little of my experience making it often over the past 2 years.
It may be my stove, but I often have had trouble with my sauce separating cooking at medium. Medium low prevents it from separating for me, and creates a more relaxing experience. I also find that adding the parmesan a bit at a time makes the mixing a lot easier.
Also, if you enjoy garlic, you can increase the amount of fresh minced garlic significantly without overpowering it. My wife and I both like garlic a lot and have enjoyed it with up to 3x the amount of fresh garlic, but I don’t add any more garlic powder. This keeps the ambient flavor similar, but you get more pops of minced garlic flavor. However, I would start slow if you want to experiment with adding more.
Great recipe, truly!! Thank you so much for sharing.
I’ve never left a comment to recipes! You are my first! Tried it tonight for the first time and it was amazing! By far the best Alfredo sauce I’ve ever made at home. I will never by jarred stuff again.
Yay! Thanks for letting me know, I’m so glad you loved it!
I’ve made this a million times, my family loves it. I usually go buy a wedge of Parmesan but can you just use the grated parm cheese in the can?
Yes!
Wonderful recipe – made it for a family dinner and it was a huge hit. Thank you for sharing it!
I used spreadable cream cheese, and it was a bit runny – will use a block next time.
Great recipe. Been using it for a while now. I like to add a chopped shallot in with the butter and garlic. Gives a nice texture/crunch every once in a while. Also….I use 8oz of cream cheese. Family loves it!
Yum! Sounds delicious, what a great idea!
I’ve tried numerous Alfredo recipes but they always seemed to be missing something. This one is the keeper!
All 4 of my picky kids enjoyed it.
Easy and delicious.
I just made this sauce tonight and it was quick and it is delicious I made it too with my Spaghetti Squash with chicken and Shrimp on top So good having it 2morrow also thanks the recipe.
I’m making 3x and it calls for 3 pints of heavy whipping cream, so how many cups will I put into the recipe?
3 pints equals 6 cups!
This really is the best alfredo sauce ever! Its the only one I use now, my whole house loves it!! If I could give more than 5 stars I would
Great sauce. My kids loved it!
IHello the recipe calls for 2 pints? that would be 4 CUPS CORRECT?
No 2 cups or 1 pint.
1 pint=2 cups
Great sauce. Super quick and absolutely delish Thanks for posting it
This recipe by far was the best and easiest Alfredo Sauce I have ever made! I doubled the recipe and cooked one box of noodles. Grilled some chicken to go with it, and it was perfect! Next time I would use half the salt in the recipe. I thought it was a tad salty for me.
My go to recipe! It’s so delicious!