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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.
Is the butter salted or unsalted?
I typically use unsalted butter, but you can use whatever you have. It is just harder to keep the salt amount in check using salted butter but it will still turn out delicious whatever you use.
I don’t generally comment on these but I have to say this is absolutely the best alfredo sauce I have ever had. I will never use any other recipe or jar sauce again.
came out perfect! absolutely love this recipe, especially for the first time making alfredo. I would recommend adding onion powder at least, to give that extra depth of flavor.
I’m catering a wedding next month and plan on using this recipe. How would you recommend keeping it warm? It will be served buffet style and the guests will spoon it over their pasta
Hi Chalene, thank you for your question. A fondue style warmer would work great. Keep it covered so it doesn’t get a film on it. Let me know how it goes!
Best Alfredo recipe I’ve ever made! Thank you!
First time I’ve ever tried fixing alfredo sauce. I came across this recipe. It was easy and simple to go by and it turned out great! It was really delicious and I will use again. Thank you
Can you use half and half instead of whipping cream,
Yes you can use half and half. The sauce might turn out thinner, but will still taste great!
This is truly the best alfredo sauce I’ve ever had. I’ve made this recipe for years now. I will generally swap the garlic powder with a 3-4 cloves of minced garlic. Sometimes I’ll add Pepper Palace’s French Quarter Cajun seasoning and top it off with green onions. Highly recommend.
Great recipe and my go to Alfredo recipe. Only thing I stray from the original is to add some sun dried tomatoes and fresh baby spinach about half way through cooking. That way the spinach wilts and the sun dried tomatoes get heated through.
I have made this recipe easily 20x or more, so the fact that I haven’t left a review yet is just rude. It’s delicious. Perfect as is but I always ass extra garlic and cheese—only because I measure those with my heart of course. My boyfriend’s favorite dish I make. I make a triple batch so he can eat leftovers all week. Love it!
Brandy, you just made my whole week! What a sweet review, thank you! These are the comments that make all of the hard work worth it! I’m so glad you and your boyfriend love it! Thank you for your comment and review.
I want to make this for a wedding approximately 50-75 guests. Is it best to make this in batches. Have you ever made a larger batch?
Hi Delena, thank you for the question! You are incredible to be helping with a wedding, and I’m flattered you are using one of my recipes! I would recommend you double the recipe and do it in batches that way, but I wouldn’t do more than double at a time. I hope this helps! Let me know how it goes, and tell the couple congratulations!
Can you freeze this?
Hi Lisa, thank you for the question. Yes you can, but the texture of the cream cheese and cream may be different after thawing. Let it thaw overnight in the refrigerator and then reheat it gently over low heat while whisking constantly. I hope this helps!
Can you freeze this???
Hi Stephanie, yes you can, but the texture of the cream cheese and cream may be different after thawing. Let it thaw overnight in the refrigerator and then reheat it gently over low heat while whisking constantly. I hope this helps!
I love this recipe. It’s not overwhelming, but has plenty of flavor!
Truly the best (and easiest) Alfredo sauce out there. It’s my go to, and I’ve shared the recipe at least 10 times!
Can this be stored in the refrigerator? How long will it keep if made in advance!
Love your recipes been using them frequently to make from scratch Italian food for the family.
Hi Beverly, thank you for the question. 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. To reheat, 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. I hope that helps!