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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.
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!
Rita, are you mentally ill?
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!