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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m vegan and made this for my family so I could t taste it. I stuck to the recipe but added more garlic like I do for everything and my family loves it! Super easy and quick as well.
This recipe is great! I did use a very very nice shredded parmesan cheese and it was fantastic.
Nichole thank you!!!
Soooo delicious!!! My whole family loved it, picky or not! Thank you for posting! Will definitely be in the saved category!
I can’t wait to try this . . . but I’m wondering about measuring out the cheese. I’ll grate the fresh parmesan myself; I understand it’s 2 cups in volume but was wondering whether you have a weight that might also be helpful, ounces or grams . . . ? Thank you!
Hi! It will be one 8 ounce wedge of fresh parmesan 🙂
My 4 year old gave it a two thumbs up and asked for seconds! That never happens! Thank you for an easy and delicious recipe!
I made this tonight with shrimp. Easy and the best alfredo sauce I’ve ever had.
I am going to try it with Jumbo Shrimp as well.
Excellent and easy!
I had been craving some shrimp alfredo, but am unable to travel to Red Lobster or other restaurants that serve it. I decided to make my own as bottled alfredo sauce just doesn’t do it for me. Yesterday my purchases included heavy whipping cream and Parmesan (shredded, as our local small supermarkets don’t stock the blocks). Made it today and stuffed myself – it was awesome. Because I never buy unsalted butter (it would go to waste) I used regular butter and will omit the salt next time. However, mixed with the noodles and shrimp it became “just right”. Being a widow meant there was enough for three meals, so I am trying the freeze route to see if it will be edible – bet it will! This recipe will go into my “Favorite Recipes” book. Love it! Thanks so much for sharing.
I’m not sure what I did wrong. I made this recipe exactly as the recipe says and mine turned out terrible. It tasted like melted parmesan cheese. The bite from the cheese over powered everything but the salt. I didn’t even use a full two cups of cheese and I only cook with unsalted butter. Based on the reviews this is obviously me and not the recipe. I added more cream and cream cheese to cut the flavor but I was still too embarrassed to serve it. I don’t know what happened. I’ve made Nicole’s recipes in the past and they’ve always turned out fine. In fact I was just saying to my fiancé last night “oh there’s an Alfredo recipe from that salty marshmallow chick! I love her stuff!” What did I do wrong? Any advice will help! Thanks.
Hi Wendy! I’m so sorry it didn’t turn out for you. As always, I’m more than happy to help you troubleshoot, but, it can be hard when I’m not in your kitchen with you. Alfredo does have a pretty strong parmesan taste, but usually not enough to be offensive. Did you use freshly shredded parmesan cheese off the block?
Sometimes when I make my alfredo sauce from home, I use half the parmesan and then use some cream cheese or mozzarella so that it isn’t so parmesan-y. Maybe try that?
Can I make this ahead of time and serve the next day. Will it taste the same?
Yes, you can 🙂