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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.
Excellent! I’ve never been satisfied with the flavor of any Alfredo that I’ve made before. This was fantastic! Thank you.
Absolutely delicious! Love love loved this recipe, so easy and so yummy ❤
I’m so glad you love it! It’s a favorite of mine for sure! Thanks for the review Zoe!
This is my go-to recipe EVERY TIME for ALL THINGS ALFREDO SAUCE!!!! Even if a recipe has its own version, uh-uh- I’m using this one!! Thank you so much for insight and knowledge. Thank you for sharing!!
Ive made used this alfredo recipe for a few years now. My families favorite and I always come back for it!
I’ve made this recipe several times now and it is absolutely delicious. I usually take it to our church dinners. I triple the sauce and use2 packages of fettuccine noodles, everyone loves the extra sauce. Excellent recipe, thank you.
So Good! The texture and flavor were just how I like it! Plus it’s so easy!
I made your recipe tonight for my granddaughter who loves chicken alfredo. She is used to jarred sauce. I tried to explain homemade from scratch is so much better and made this recipe for the very first time on her. She was sold! Said it was much better than that stuff in the jar. Thank you for your recipe. I need not try any others with the reaction I got from my granddaughter. And of course I tried it too and absolutely loved it. Everything was perfect!
The best Alfredo Ever! This is the only recipe I will use now, family absolutely loves it and personally I find it better than any restaurant!
Yay! I am so glad you and your family love it! It is seriously so good!
Butter just keeps separating and floating on top. Cannot eat fresh like this… Very disappointing. Going to try cooling and see if we can get the butter to mix in when it cools.
Hi, I am sorry this happened, the butter separates when the sauce has been heated at too high a heat for too long, causing water to evaporate. You can fix the broken sauce by reducing the heat and whisking in a little cold cream until the sauce comes back together. The cold cream will help lower the temperature while also adding more water content to the sauce which helps the butterfat emulsify back in. I hope this helps!
Super easy, super tasty! I did omit the Italian seasoning (that’s just how I roll). This is now my go to recipe!
10/10- the best!!! My fussy kids love it. THANK YOU!!
Best Alfredo sauce I’ve ever had. And I’m old !!!!
Love this recipe!! I make this for my family monthly sometimes more and it’s always a favorite. Best alfredo sauce I’ve ever made. I could literally just eat the sauce Alone!! I always double the revipe to store for later it stays great in freezer and reheats perfect in sauce pan.
Thank you for this recipe it really is so delicious!
This is by far the best sauce I have ever made! My husband doesn’t like Alfredo sauce but he tried this and requested it again. Thank you!
Restaurant quality, thank you for sharing! Have you ever frozen any leftover sauce?
I find it interesting that a recipe does not include ratios!??
Hello! All of the measurements for the ingredients are all on the recipe card at the bottom of the post.