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Alfredo sauce is one of my most popular recipes EVER! The secret is a little cream cheese, and ohhh my gosh, the tangy creaminess takes it to the next level. You and your kids will inhale it, I promise!
A Reader’s Review
All I can say is OMGawd, Finally! Alfredo is my daughters favorite and I have tried so many “best” Alfredo recipes and none of them have been even close. This recipe is the end to a 10 year search! The sauce is super creamy and the flavor is spot on…better than your favorite restaurant. Thank you for sharing the recipe!
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.
- Freshly Grated or Canned Parmesan Cheese? 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 fish. Try this shrimp, crispy parmesan chicken or garlic brown sugar salmon!
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? Add the cream cheese in small chunks 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 stove on low heat 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 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 don’t know why I didn’t send a review sooner. I’ve been using this recipe for more than a year now and send it to everyone!!! It is amazing, delicious and easy to make. Thank you very much!! You won’t be disappointed!!!
This tastes SO good. I made it in the past and tracked it down to use for my birthday dinner last night. Chicken Fettuccine Alfredo. Was a big hit! Definitely use freshly grated parmesan though! I also even used the low fat cream cheese and it was still fantastic.
I’m sorry I never reviewed sooner. I have been using this as my ONLY Alfredo sauce for five years now! Hands down the BEST! It’s even better if you use your leftover sauce the next day. Seriously I’ve made the sauce, left in fridge overnight and the flavor is awesome!
Awww, I’m just glad you left a comment at all! So nice of you! I’m glad you have loved it and used it all these years!
How much is a serving size ?
The serving size is 1/10th of the recipe.
She ain’t lying. It’s the best. I don’t like other alfredos anymore. Only this one hahah.
Awesome recipe! How can you reheat so it’s not clumpy?
Sandy, the best way to avoid lumps when reheating is to heat it in a saucepan over very low heat while whisking the entire time. Low and slow and constant movement! You can add a tablespoon or two of whole milk to help loosen it, but whisk it in one at a time as it warms up. If you are making pasta while reheating the sauce, you can use some pasta water! It works WONDERS when reheating cream sauces. I’d start with a tablespoon of pasta water while heating it over low and whisking. I hope this helps!
Very easy recipe and my picky husband really liked it…Home Alfredo sauce is by far better then the store bought jar…I will definitely put this recipe on my binder..Thank you
when making homemade Alfredo sauce how much butter and heavy cream do i use. one stick of butter? a pint of heavy cream?
Hi Denese! If you scroll to the bottom of the post there is a “recipe card” with all of the specific measurement information. Here is a link to the printable version.
This recipe is super and tasty!
Top notch and so easy!! Family absolutely loved it.
Said…. Better than a restaurant!
This is the only Alfredo recipe that I will ever make from here on. Thank you so much.
I want to make this for a family potluck, is there anyway to keep the sauce warm without it breaking?
Hey Elizabeth, this would be so delicious for a family potluck. I’m not sure how to keep it warm, I would assume in a crockpot with a lid on it but I’ve never tried to keep it warm for an extended period of time. I’m sorry I’m not much help! Good luck!
Delicious recipe, way too much butter though! It’s always super extra when I reheat it! I use 5 TBSP instead of 8. Each to their own. I also added white pepper. Thank you!
My alterations are:
1/2 cup heavy cream and 1 1/2 cups milk with a teaspoon of corn starch to thicken.
Also 1/4 cup butter with 8 oz Cream Cheese instead.
(We’re a cream cheese family, haha)
Does this freeze well?
Sadly it doesn’t. The sauce separates and when freezing cream the texture can become undesirable. I wish it was. It would be so nice to make a huge batch and freeze some for later.
I freeze it all the time. It’s fine when it’s reheated.
Hi Alyssa: I haven’t prepared your Alfredo Sauce yet, but I can tell you that it is going to be heavenly. I’m wondering about canning it. Have you tried it? I’m thinking it would separate in the process. Also, a tall canning jar is a quart 🙂 If it did separate, it could probably be whisked back together upon opening. Perhaps freezing would be better. It would be so convenient to make a lot of it and preserved it somehow. If you answer this comment, could you please email me, as I’m not sure how to get back to this comment section once I leave!
Jars of it would also make great gifts 🙂 I am excited to make some.
Thank you!
Bon Appetit……Marie
Hi Maire, thank you for your comment. Unfortunately canning dairy is not recommended. It’s just to risky. Maybe if you wanted to do a gift, you could give the ingredients and the recipe printed out on cute paper, and some packaged noodles.
This was the first pasta sauce I ever made. It turned out great and gave me the confidence to try other things. This is the definitive alfredo recipe for me, and it is one of the easiest sauces you will ever put together. Bravo, Alyssa!
My family loved it. So simple and so good. Beats the gazillion ingredient sauces on the market. Hands down. Can’t wait to try more recipes. Thanks so much.