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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.
I just made this for the first time tonight. I never want to use any other alfredo sauce. This sauce is BRILLIANT! I have never tasted anything as good. I got double thumbs up at the table. Thank you for sharing❣️
Thank you so much for this fantastic recipe….i made it last night adding chunks of chicken, spinach and muchrooms. Since its only 2 of us i didn’t use the entire box of pasta which left it plenty saucy which is how I like it. Not ashamed to admit, I also had plenty of spoonfuls! Definitely in the “what’s for dinner” rotation. Can’t wait to try some of your other recipes.
I followed the recipe but I used all organic ingredients and added a little chopped italian parsley and oooooooooooh my goodness. So good! Yum yum yum! I’ll never eat alfredo from a jar again.
This alfredo sauce was amazing! It probably made enough to have covered a whole box (16oz) of noodles but I left some noodles out because my son likes to eat them plain. Will definitely make again!
I LOVED this recipe. I added shrimp to the sauce before serving and used spaghetti squash for noodles as I’m watching my carbs. It was amazing! Will make again!
This recipe recipe came out amazing . I used grilled chicken and shrimp and sautéed onion and minced garlic before adding the heavy whipping cream ! I will be using again, thanks !
Made this tonight!!!! Didnt have a whole pint of heavy cream so substituted half milk and half plain greek yogurt turned out amazing. THANK YOU:):):) NO MORE JAR SAUCE HERE.
This looks really good! will this sauce cover a 1 pound bag of pasta or should I double the recipe?
I have enjoyed your recipes for some time now. I convert them to gluten free versions and preserve the original taste and texture. I have never given you any feedback and for what it’s worth, I believe that you are among the top bloggers that I’m connected to. Your recipes are easy, flavorful, well presented and always turn out great! Shoot me an email if you care to reply. I’m horrible on social media and find it a confusing mess. Thanks……
I’m trying to get my stuffed shells reaready for tomorrow… should I wait til morning to make the sauce or is it okay to make it and refridgerate it on top of my shells? I don’t want it to look creepy tomorrow
Just made this. It was the best I’ve ever had
Just made this tonight and it was excellent! This one goes in the keep & repeat fîle for sure!
This truly is the best homemade alfredo sauce ever! It is better than most of the restaurants where I have ordered this dish. Thank you for sharing this absolutely scrumptious alfredo recipe! No canned alfredo will ever match up to this recipe. Five Stars. A++. Excellent!!!!!!
Sounded great, but a little too fatty (I love healthy fats, but the proportion in this recipe just seemed too high in combo with the butter, which I though would end up being hard to digest)…so I just used 3/4 cup heavy cream and substituted milk for the rest of the cream. Also used a little less butter than the recipe.
Smelled wonderful with all the spices, and tasted great! Nice and simple, too, so much faster than the white sauce I often make for pasta dishes. Thanks!
Thank you for sharing….this recipe is fabulous!
How well does this recipe double? Or do I need to cook it in batches?