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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.
I made this. It was nice and creamy but then butter separated from dish when I took away from heat – making it look oily. Any suggestions? Should I have cooked longer? Shorter? Higher temp?
Hi Julianna! Make sure to cook low and slow, if you overheat the butter and cheese they’ll separate. Also make sure to mix everything together slowly and give it time to incorporate. Patience is key! ? Hope this helps, if you decide to make it again let me know how it turns out!
This is delicious. I eyeball instead of measuring, did not use the italian spice plus i used half and half instead of heavy whipping cream because that’s what i had. The best ever. So good on spaghetti with the red sauce.
I read comments before trying this recipe to see if anyone suggested adding or omitting anything. One person said it had a bland flavor and wasn’t happy with the recipe. Most people said it was perfect as written and a few said add more cheese. I followed the recipe as written but halved it. I served it on lobster ravioli with a salad and garlic bread. All I can say is WOW! This is a delicious recipe as written. I can see this on a homemade chicken pizza, as a dipping sauce for fried ravioli, etc. thanks for sharing your recipe!
I’m planning on making this recipe tonight. Can I freeze the leftover sauce for a later day?
Definitely! Just pop it in a freezer bag and store for up to 2 months. Also, I recommend letting it thaw in the fridge before you reheat it so it keeps its nice texture.
This is my go-to alfredo and it’s made often. I have cut down on the butter… at first to 6 Tbs and then to 4 Tbs. It’s still great! I’ve also used half cream, half milk (this started out as an emergency substitution) and it was fine!
Very bland. No taste. Need more Italian seasoning garlic and salt.
It was perfect! Great consistency and easy to follow. Added some fresh lemon juice and shrimp!
I have been using this recipe for years! The kids love it! I add fresh garlic, broccoli, and bell pepper.
Thank you for sharing your recipe for a great tasting sauce!
You said, “the flavor is out of the world.”
Actually the correct phrase is this: “the flavor is out of this world.”
This phrase has been like this for Decades. Thank you!
Wow…just wow. Do you know how to keep scrolling? So rude!
This was my first time making this recipe however I added 1c of grated asiago cheese & grated fresh garlic & top it with fresh parsley. I’m glad I choose this recipe among others it was delicious….definitely a keeper!!!!!!
You can never go wrong with more cheese, herbs, and of course all the garlic! Thanks for trying out the recipe!
I love this recipe. I am hosting a large dinner party and want to serve this Alfredo Sauce. Can I make a large batch the night prior in my butch oven, refrigerate over night and slowly reheat the next evening and serve with the pasta and chicken?
Yes! It’s great for making ahead!
I have been maki by this recipe for years I come back every time it is the best and creamiest and yummiest sauce!
“10 servings” is meaningless. How many cups does this yield?
The recipe makes about 2 cups!
I love the grace with which Alyssa replied. How about commenting, “thank you for a great recipe! Would you mind telling us the volume this yields?”.
I think This is THE BEST Alfredo sauce I’ve ever tried and tried to make …. Better than anything on the shelves. Definitely my official go to ! Thank you for sharing. God bless !
This is tasty, but I find it to be too herby for a classic Alfredo, and upon reflection, the Alfredos I’ve eaten my whole life at Italian-American restaurants in NYC are actually very peppery, and don’t use Italian seasoning at all. If you want that classic flavor, my recommendation would be to skip or add the Italian seasoning little by little to taste.
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! lol
Very good recipe! This will be my go to Alfredo sauce!