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.
Been making this for a long time, this being my go to alfredo sauce. I add minced mushroom and a half cup of parmesean, as 2 cups is choke worthy, and its fire every time. Trust me on the mushrooms… Just do it.
how many servings does this recipe make?
Made 1/2 of this recipe for shrimp alfredo for 2. Was perfect for 2 servings on pasta. This is a great recipe! Love the flavor!
Fast, easy, and excellent!
Excellent super simple recipe!
Made this today as stated I would (in response to someone else’s reply).
I used a stick of unsalted butter (recipe doesn’t specify and I’d rather add my own salt to taste).
I had to use pregrated parmesan bc that’s what my roomie bought to use.
I used maybe just shy of 2c half&half and 2-2.5c finely preshredded parmesan cheese (Sargento brand).
I added a pinch of salt & dash of cayenne to the sauce. When I plated it, I added a dash of garlic salt (I didn’t use any garlic or Italian seasoning in the sauce bc I’ve never had it that way & I didn’t want my roomie to be disappointed in the final result).
I’m giving this sauce 5 start bc it’s good & customizable. If u don’t want garlic.or Italian seasoning, leave them out. It’s a matter of preference and fine details, but the base sauce is fantastic. Customize it and make it your own!
I sauteed chicken thighs in EVOO, seasoned with Cajun seasoning, and the dish was awesome!
Thanks for sharing a recipe i can tweak to my liking!
THE BEST RECIPE EVER! I WILL BE MAKING THIS MORE OFTEN, THANK YOU 🙂
So yummy! I have made this several times, it’s a family favorite now
This was so good! I followed exactly, however, I did add about 1/4 cup of pasta water for extra magic lol. I also added salmon and spinach. Definitely going into the rotation. It’s so quick and easy
I’m confused… one 8oz block of Parmesan made almost 3 cups of shredded parm, but was too runny, added a second block. Is it 2 8oz blocks or just one?