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.
Very quick and super easy. My only problem was it was kind of salty. I used Kerygold butter this first time so maybe next time I’ll use sweet, unsalted butter instead.
I love this sauce! It’s been my goto for chicken alfredo. The only thing I changed was the amount of garlic. I bumped it up a bit because I’m a garlic fiend. Thank you so much for posting this!
I would drop the salt it made it overly salty to my taste otherwise quick and easy and oh so tasty!
Wow! This was so easy, so delicious, so decadent. Restaurant quality!
SO good!! This will be my go to from now on. Fast, easy and a short list of ingredients for an amazing outcome!!
This is my go to Alfredo sauce. So delicious sometimes I add a tablespoon or two of cream cheese but mainly use this recipe to a tee. My hubby and I literally slurp this sauce up. Thank you so much!
Great recipe!
I made this as an extra sauce for frozen birds eye pasta Alfredo and it turned out excellent my husband said this recipe is a keeper!! TKS
The sauce turned out so well! The recipe is fast and easy. Take it from me, I’m a 13-year-old making this for a cooking class (I’m good at cooking).
I made this recipe for 75 people. I multiplied the ingredients by six. It turned out delicious!! Everyone went wild over the dish.
Giving 5 stars bc ingredients etc were there but my sauce broke. My fault? Could be. How can I fix this for next time. PS- I added the cheese off the heat bc that’s what I was taught. Was that my error?
Hi! Glad you enjoyed it, but sorry to hear it broke. That is really common and usually because your heat is a little too high. It should just barely, barely simmer. When I’ve seen an alfredo sauce break it’s usually because the process was rushed and heat turned up. Hope that helps 🙂
It is the best it does not compare to bought stuff . Especially when the cream is fresh from cows. The best.