Best Homemade Alfredo Sauce is rich, creamy, and packed with garlic parmesan flavor! This Alfredo Sauce is easy to make and perfect with your favorite pasta!
Alfredo sauce is one of my favorite things to have with a big bowl of pasta! It's a very rich and indulgent treat for dinner. I also love that it only takes about 5-10 minutes to whip up a batch! This recipe will yield about two cups of sauce total. It can easily be doubled if you are feeding a crowd or want extra for later. The bottled Alfredo just doesn't compare to this delicious homemade version! If you love cooking from scratch, make some of this Homemade Pasta to go along with your sauce!
What is Alfredo Sauce?
Traditional Alfredo is a simple white/cream sauce. It is made from butter, heavy cream, and parmesan cheese. While the original style is great, I simply like to add garlic, salt, pepper, and Italian seasoning to make Alfredo sauce taste even better!
How to Make Alfredo Sauce:
- The first step to making Alfredo is to warm your butter and cream in a large saucepan over low heat. You will let it simmer (but not boil) for about 2 minutes.
- Next, you will whisk in your garlic and seasonings. Whisking constantly for about one minute just to let the garlic cook.
- Lastly, you will add your parmesan cheese and stir just until the cheese has melted and your sauce is smooth.
Note that it is best to use freshly grated parmesan cheese right off of the block so that your sauce isn't grainy. I do not recommend using the "shaker" style container grated cheese for this recipe.
The Parmesan will thicken this sauce up. If it isn't quite thick enough, allow the sauce to stand for 2-3 minutes before serving.
If you love making your own pasta sauce at home, be sure to try out my Easy Homemade Pesto as well!
Best Homemade Alfredo Sauce
- ½ Cup Butter
- 1 ½ Cups Heavy Whipping Cream
- 2 Teaspoons Garlic Minced
- ½ Teaspoon Italian Seasoning
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 2 Cups Freshly Grated Parmesan Cheese
- Add the butter and cream to a large skillet.
- Simmer over low heat for 2 minutes.
- Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
- Whisk in the parmesan cheese until melted.
- Serve immediately.
Awesome and quick! Will use this with a variety of ingredients. Love it! ❤️
Cool time was definitely longer due to Parmesan not being an easily melting cheese but it was worth the wait. Hubby said “that’s better than Olive Garden right there!”
Simple and delicious! A big hit, so much better than the jarred stuff. Made this once and have never turned back!
I have tried several Alfredo sauce recipes, but this was by far the best. Kids loved the pasta and told me that I finally 'nailed it!'
This was phenomenal! I used some of the cooking tips from the other comments, and it turned out amazing. I made this with chicken and broccoli. Thank you for this great recipe!
Easy & tasty! I have found that fresh grated parmesan cheese is definitely a must for the right melt and texture (anything prepackaged in a shaker just doesn't do it). I did tweak it a little. Instead of 1 1/2 C heavy cream, I used 1 1/2 C whole milk and 1/2 C heavy cream. I added an extra Tb of butter and 2oz softened room temperature neufchatel cheese. Came out beautifully! I have used this recipe a few times now and it's very versatile. Adding 1 1/2 C halved cherry tomatoes, 1 1/2 C steamed asparagus cuts, & 5 roasted hot Italian sausages (sliced), tossed with 16oz farfalle was a favorite with my family (including a 2 year old). Another favorite was adding 2 C sauteed chopped cremini mushrooms, 1 pound sauteed beef tips, and 2 cups fresh chopped baby spinach, tossed with 3 C royal blend rice (texmati white, brown, red, & wild - I used the Rice Select brand). That too had rave reviews from the whole family & they're all pretty picky when it comes to food! Thanks for the recipe!!
I did not have cream so I used milk and folded in flour to thicken. Turned out excellent.
I give the recipe five stars because it was easy to make and came out beautifully. The one problem I did have is that it came out really salty…I’m assuming it was the brand of Parmesan cheese I used. Is there a different cheese I can combine to cut the salt in the future? Thanks for the recipe, it was a hit with the family, we just had to use less of it on our chicken and pasta to cut the salt taste down. Any hints would be greatly appreciated!
Diane Scalise says
I found if I'm using salted butter, I need to omit the salt. Otherwise it can be salty. Not sure whether different brands of cheese are saltier than others, so maybe the readers can help us both with this.
I add salt last after everything is incorporated first and cheese is melt and I add a little first. I hope this helps.
Raquel Allen says
Garnish with parsley or pepper flakes.
If you sauce gets a little stringy, add a little more cream and heat gently, stirring often.
This was my first time making this recipe and dinner was a great success!
Michelle Carrier says
Made this tonight. Started with sauted cut up chicken thighs. Removed them. Sauted crimini mushrooms in olive oil and butter. Removed. Sauted minced garlic and deglazed with white wine until half evaporated. Added butter then cream. Returned chicken and mushrooms. Added home grown sun dried tomoatoes. Simmered 5 mins then added fresh spinach and set on low for 15 more mins. Served on angel hair and topped with fresh grated parm/regiano. Also served with fresh vegies and garlic bread. Will definitely make this again.
Not a big pasta eater but needed something quick with chicken and what is in the house already used 1/2 the amount of condensed milk instead and added mushrooms🍄 PERFECT 🤌