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!
What is Alfredo Sauce?
Traditional Alfredo sauce 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 sauce 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.
Nutrition
Added 1/4th block cream cheese, splash of white wine (or vermouth), pine nuts, spinach, and fresh parsley. Everything else is done as is.
I used 1/2 stick of butter and two cups of heavy cream with garlic and about 3/4 tbsp of seasoning. I used bag parm cheese. I added 4 oz of cream cheese which got rid of graininess of bag cheese!! It was to die for!!
For how much pasta ?
I’d like to make this sauce for a potluck pasta bar. If I make it right before and put it in a crock pot on low to stay warm, will it hold up well? Or will the cream separate like for those who reheated it? Thank you!
Hi! I would definitely make it right before you are going to serve then put it in the crock pot. It may separate, but, I think you can probably combat that by giving it a good whisk every once in a while. Hope that helps 🙂
Hi. Sounds delicious. What do you use for “Italian seasoning”…? I’d be afraid to add oregano, as it’s very strong.
Delicious!! Id say its a good amount for a 12 oz box of pasta without much additives. I did a lb of pasta with broccoli and chicken and had to add a bit more liquid to coat well. But definitely a great sauce.
I am currently making this.. Not sure how much it yields? Enough for a lb of pasta?
Yes 🙂
Can I cook the sauce and save it for later use?
Wow! Restaurant-like taste minus the hefty price! Thank you for this life-saving recipe.
Is there anything you could substitute the heavy cream with if you didn’t have it on hand?
You can use half & half but it isn’t quite as thick
Gotta use heavy cream!
I used homo milk since I had nothing else heavy enough and it wasn’t as thick but never the less it turned out pretty good. Good luck!
This was FANTASTIC!! The best Alfredo I have ever made. I added a bit more garlic, substituted half of the butter for olive oil, and used 1 cup of heavy whipping cream and 1/2 cup of half and half. It still came out beautifully. Sauce did separate when reheating but I put it back on the stove and whisked it and it was good as new!
Absolutely love this recipe my wife’s Italian and raved about it made me a real hero
ONE OF THE BEST RECIPES I’V EVER USED…MADE IT ON MY JOB (cook for hospice) & FOR MY FAMILY…EVERYONE LOVED IT..WILL DEFINITELY BE USING IT AGAIN..REAL SOON… I HIGHLY RECOMMEND THIS ONE..
Tried this last night. Absolutely fantastic when fresh from the pot, and super easy to make! The only thing was reheating it when my husband got home late. It was so greasy that he didn’t finish it. Maybe I’ll try using half the butter next time because it would make great lunches the next day.
It does not matter if you use less butter or not, when you reheat Alfredo sauce, it must be done slowly on simmer. Do not microwave. Remember, heavy whipping cream turns to butter when you whip it for awhile. In other words, the cream separates no matter what if you heat it to quickly, as in microwave! Try reheating in a pan and adding a bit more cream as it heats up. Good luck!
I love this sauce! I toss this with linguine, sautéed shrimp, and fresh crab claw meat. I also substitute the Italian seasoning for fresh finely chopped parsley. It’s now a staple of the household!
Hi I have yet to make this recipe but I really love idea all I have to do is ask my phone for recipe and I can have it so quickly . Thank You. Carolyn
This Alfredo is absolutely delicious. My only issue is reheating. I always get a pool of grease that will not mix in. Any suggestions?
Add a tablespoon or two of milk about 1/4 of the way through heating and stir. This helps reincorporate the butter back into the sauce.
Add a little more heavy cream while reheating at low temp til warm enough. If it starts to separate again while reheating add a little more heavy cream.
What is a serving? 1/2 cup?