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:
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!
Enjoy!
~Nichole
Best Homemade Alfredo Sauce
Ingredients
- 1/2 Cup Butter
- 1 1/2 Cups Heavy Whipping Cream
- 2 Teaspoons Garlic Minced
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Cups Freshly Grated Parmesan Cheese
Instructions
- 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.
Yummy! I added three dashes of nutmeg and my o my, i was devouring the chicken Alfredo meal.
The recipe only makes 2 cups of sauce which I would call 4 people. Usual rule of thumb is 1/3 lb pasta per person in my house.
I need to make Alfredo for a wedding supper of 75 guests. How much of this do you think k I need and can I make it ahead?
Creamy pasta sauces have a tendency to break so easy I would probably not make it more than a day in advance and would have enough ingredients on hand to make a small batch to incorporate into the predone sauce, just in case. I cooked an Italian theme for my sons’ double wedding (150 people). Luckily I did red sauce which is more forgiving. I also made mini pizzas that I was able to freeze and reheat. Best of luck
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Loved the Alfredo recipe worked well. Making my own fresh pasta, but looking for a filler for ravioli using mince would you have any advice on ingredients as in flavours to add for this and could I use pork and veal mince as a filling thank you for your time and patience
Throw in some spinach?
I made this and got rave reviews….that’s always worth the effort. I bought ready-made ricotta/spinach ravioli, just boil 4 minutes and drain, so easy. I added a cup of chopped fresh spinach as I combined the sauce and ravioli. It’s quick and yummylicious!
I found your receipt and made and it is perfect every time.
Thank you
Does anyone know if i can use half and half instead pf heavy cream?
Yes, you can it just might not be quite as thick 🙂
You could use half and half and add flour to thicken. Of course it will be a richer flavor with the cream. All the best!
I made this tonight over shrimp and crab ravioli. One word “Delicious”.
Super easy, and so good! No comparison to the store-bought alfredo!
I’ve been using this recipe now for awhile and have learned that if I’m adding protein like canned tuna, shrimp, or chicken I have to separate the sauce from the pasta. The added ingredients make the sauce thicker. Separating the sauce will give you the option of adding the amount you want to achieve the desired consistency. Thanks Nichole for this delicious recipe. It is a big hit with my kids and my co-workers! 😋❤️
I made this tonight and it was delicious! The only thing I didn’t add was the Italian spices, but that was just personal preference. We had it with bow tie pasta and roasted grape tomatoes. EVERYONE ate it and ENJOYED it!! Dinner win for Mama 🙂
Thank you for sharing!!
Delicious and easy! I made it for a crowd so I multiplied everything by 4 and it came out great. Used only half the cheese though and it was perfect! It didn’t separate like a lot of Alfredo when it isn’t served immediately.
I made this Alfredo Sauce yesterday but used more of the ingredients for extra servings, it worked great too. Had no fresh Parmesan cheese on hand as this dish was a last-minute menu decision so used the sprinkle kind and it was not bad at all. Since the better half does not tolerate garlic I used a tiny dash of creamy horseradish for extra kick instead, also a teasp approx. of zesty italian salad dressing. My Alfredo sauce was poured over freshly cooked spaghetti, Topping it was a mix of shrimp and cut-up scallops airfried in a New Orleans style coating. Pronounced very delectable by all around the table!
I made it and it was delicious. I was somewhat disappointed when I couldn’t find the large jars of shaved fresh Parmesan cheese that are usually available. ( I moved recently and have no idea where the grater is). I used a vegetable peeler that has the blades at right angles to the handle so you draw it to you and I started on the edge of the cheese wedge and it worked perfectly- long thin shavings that melted instantly.
This is a fantastic recipe. Quick and easy and tastes great every time.
I make this about once a week.
Tip: for added creaminess I add 1/4 cup of cream cheese.
This sauce freezes and reheats well whether sauce is frozen alone or mixed with fettuccine or other noodles. Ive found that the cream cheese helps to keep a consistent texture when reheated.
I heat the Frozen sauce in a non-stick pot or skillet over low to medium low heat stirring consistently as the mixture thaws until mixture buubles/ypu get desired doneness.
For sauce mixed with noodles you can cook same as above but I prefer to heat frozen noodle mixture in oven or toaster oven 350 degrees 30 to 35 minutes or desired doneness.
look in the fresh grated cheese section.
I’ve been using your recipe for a while now and it turns out amazing every single time. Perfect!
Made this tonight with shrimp and broccoli. Sooo good! Thanks for the recipe! 🙂