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 added ground sausage and spinach with garlic dill spices and my family loved it! Thank you for this simple recipe!
Do ahead with chicken, shrimp and broccoli with a slow cooker. This is a great recipe and gave it 5 stars because it works perfect for intended direction. I came back to comment because I also had questions about portions and do ahead options that didn’t show up in the reviews and the results of my process worked perfectly! I cooked 1 lb. of rigatoni and I doubled the sauce recipe to serve 6 adults as a main meal with add ins. I decided to supplement 1 cup of evaporated milk since I only had a pint of heavy cream. I sautéd the garlic in 2T of the butter before slowly simmering the cream and milk. Then melted the rest of the butter in the milk. In addition, I sprinkled in 4 tsp of sodium citrate into the milk mixture. (to help keep the cheese sauce from separating) Then I slowly added the cheese. Once the cheese melted and just as it was starting to thicken I added steamed broccoli, sautéd chicken and shrimp. I poured it into a slow cooker on the warm setting for 2 hours gave it a good stir prior to serving.
Easy to make and tastier than the store bought versions.
This was pretty good! I however used a fresh parm that was already pretty salty so I cut the salt out. I also sweated the dry ingredients in the butter for about 5 min to bring out the flavor of the spices before adding the cream. It was awesome
Skipped the salt…everyone loved it.
My new go to! I saw the comment about the sauce separating. When I was using the left overs for lunch the next day I just gently heated in the microwave and poured it into a container with a lid. Shake shake shake and it came back together with ease! I added tarragon instead of Italian herbs and it was DIVINE!
Yum, a hit with the whole table. I went overboard on the garlic, still excellent. We also added a little too much salt due to too many cooks in the kitchen. 🙂 so I just served it with unseasoned steamed broccoli and all was well.
I wanted to give this a try since it didn’t have flour roux base and I was intrigued. My cheese didn’t emulsify into the sauce at all, something I believe a roux base would have prevented. I did use milk in place of cream because I live in Central America and for some odd reason heavy cream doesn’t exist here (appalling, I know, but we do have sloths so it makes up for the lack of cream). It was very salty but I did use the same pan I cooked my packet seasoned chicken in to make the sauce. Thankfully, I didn’t add the extra salt because I figured with salted butter and parm cheese it would be enough. I’m not rating it because I altered the recipe and people who don’t follow the recipe and rate things low need to have their review privileges taken away.
Seasoning is spot on, I wouldn’t change a thing. However, my sauce came out wayyy too thick. I would reduce parmesan cheese by 1/2 cup or just stop folding in cheese once you reach the desired consistency. I hope this helps someone.
simple and delicious recipe!! my new go-to!