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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

Pouring alfredo sauce into a glass jar.

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!

  1. 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.
  2. Add In Seasonings: Add the minced garlic, garlic powder, Italian seasoning, and salt and pepper. Then continue to whisk until smooth.
  3. Stir in Cheese: Add the grated parmesan cheese.
  4. Thicken Your Sauce: Bring to a simmer and continue to cook for about 3-5 minutes until it starts to thicken.
  5. 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.

4-photo collage of sauce ingredients being mixed together in a skillet.

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!
Top-down view of alfredo sauce being whisked in a blue and white skillet.

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.

Ways to Use Homemade Alfredo Sauce

With how easily this alfredo sauce comes together, you will never go back to the jarred sauce again! It’s awesome on top of just about any pasta but is also delicious used as a dip or even spread on pizza.

Using tongs to pick up fettuccine alfredo.

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.

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The Best Homemade Alfredo Sauce Ever!

4.91 from 723 votes
By: Alyssa Rivers
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.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 servings

Ingredients 

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

Updated on May 2, 2023
Original Post on February 18, 2016

Nutrition

Calories: 329kcalCarbohydrates: 3gProtein: 6gFat: 33gSaturated Fat: 21gCholesterol: 111mgSodium: 347mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 1218IUVitamin C: 1mgCalcium: 159mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Italian
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating




1,575 Comments

  1. 5 stars
    The cream cheese is the key to this being the best, creamiest Alfredo sauce ever! I included grilled chicken breast, broccoli crowns, green onion and parsley with angel hair pasta and it was simply amazing. True comfort food! Thank you!

  2. 5 stars
    We love this Alfredo Sauce. The only one my son will eat now. I had to give all the jars of Alfredo sauce away that I had in my pantry

  3. Can you make this in a crockpot? Thinking of making a big batch for Christmas and a crockpot would make that so much easier

    1. I’ve frozen it in ziplock bags for my son and it re heats fine… Needs stirred quite a bit as it can separate but flavor and texture are still wonderful

  4. 5 stars
    I have had my son make this. It is his favorite dish. Sometimes plane, sometimes chicken, tonight leftover ham and asparagus. Best Alfredo ever!!!

    1. Yes you can, but the texture might be slightly different when you reheat it. The ingredients tend to separate.

    1. Yes! You can cook all of the ingredients on low for an hour or two. Just make sure to give it a stir every now and then.

  5. 5 stars
    It’s an excellent recipe. I make it all the time but I don’t use a stick of butter. This time I used 3/4 of a stick and it was much better. It just doesn’t need that much butter.