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
- ½ Cup Butter
- 1 ½ Cups Heavy Whipping Cream
- 2 Teaspoons Garlic Minced
- ½ Teaspoon Italian Seasoning
- ½ Teaspoon Salt
- ¼ 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.
Great base, loved the flavor. I doubled the recipe and accidentally added too much salt (my fault). I used lemon juice and sugar to neutralize, which may have affected the thickness of the sauce? I’m not sure. But, it was like paste even after adding more cream and pasta water. I think next time l will add 1/2 the parm.
When we made it, we added more cream. It was fantastic!
Just made this for the first time. SO GOOD! It was just minutes to make. I did it while the pasta was boiling, and the chicken was sauteing. I will save and use this recipe from now on. I am wondering if there are any recommendations about how to store leftover sauce?
WL, "leftover"? You have leftovers? Not at my house. This sauce is so much better than any bottled /jarred or packaged Alfredo sauce. My chicken Alfredo is my grand son's all time favorite food. I top it with a little mozzarella when serving. If he has any extra sauce, he asks Nana for more garlic bread and he sops up the sauce with garlic bread. No leftovers at my house!
Soon I’ll besoon I’ll be making this for 100 wedding guests and will need to prepare it a day ahead of the event. Will it keep/reheat okay?
I have tried alfredo sauce recipes several times and haven't been impressed. But not this time! Seriously, this is THE ONE. I've made it dozens of times now and it's my permanent go-to alfredo. Thank you so much Nichole!!
I can't believe I have been eating alfredo sauce out of a jar my whole life.
Delicious. I wilted 8oz of baby spinach and added 1 tomato and had it with some Italian sausage. Absolutely tasty. Will be adding this to my rotation. Thank you very much
Excellent alfredo! It greatly improved the heart-healthy recipe we have. 😂
Flavor was delicious and love how quick it was to make. Ours came out really thick however with all the cheese! More like glue than sauce. Will definitely make again but will try thinning with some pasta water or reducing the cheese to reach a smoother texture. Thanks for the recipe!
Try adding clam juice. It goes wonderful in Alfredo sauce.
That happened to me so I made last night, I used 2 cups of heavy cream so the sauce was perfect 🤤
A family friend of mine works at a commercial pasta salad making facility - and says that if you knew how it was made... you'd NEVER buy alfredo sauce in a jar / at the store! So this recipe has helped us TREMENDOUSLY!!! Thank you SO much!!!
Have made this several times - whole family loves it! Could add pasta water to thin a bit if preferred.
This is the best Alfredo sauce I’ve ever had. I haven’t had much because, well, it’s never anything mind blowing. This however, was an instant hit. I can not believe I have ever bought jarred sauce. I guess I always thought Alfredo sauce was hard to make?
Anyways- I said this recipe is something I can make and bring to parties and have no worries whether it is good or not. And I did bring it to a potluck and was asked to leave it so they could finish it and there was not much left at all.
So glad I found this exact recipe!!
My son and I loved this cheesy, delicious sauce! He asked me to make it again!
Hello, can this be made and added to a casserole without breaking? Thank you.
How many does this recipe typically serve? I need to adapt it to feed 3 adults and 5 kids.
It makes enough for one pound of pasta
Wow! Served with sautéed veggies, this is a fantastic vegetarian keto dish! It’s a little difficult to do keto when you’re vegetarian…
Came out amazing. I adjust some of the spices and seasonings as well. Great base to try with different flavors. The only flaw is that is doesn’t reheat well when mixed in with the pasta but I’ll try it separated next time to see if that works better
Very good. We loved it.
Ridiculously good and super easy! I can't believe it took me half my life to make Alfredo sauce. The only drawback is the price. I paid $10 for 1/2 pound of Parmigiano Regiano, $5.59 for a pint of cream and about $1 for a stick of butter.
Next time I'll get the cheese from Costco, and the cream from somewhere less expensive. I may also try to do a 1/2 or 2/3 recipe. I think that will be ok for 1lb of pasta, and get the cost down to under $10 for dinner
Girl, im right there with you but I do use some back up methods for the heavy cream because it's crazy expensive. I use whole milk and butter and a bit of flour, like maybe 1-2 tablespoons, if that. I melt the butter in the pan and then add the milk, stir, add a bit of flour and keep stirring. If the recipe calls for 1 1/2 cups of heavy cream, I use 1 1/2 cups of whole milk. I use about 2 tablespoons of butter. I'm sorry I don't have exact measurements, I dont really measure anything in this recipe because you get a feel for how you want the sauce to be. I hope this helped. You can also use condensed milk.
This recipe was very good. Great flavor! We don't like jarred Alfredo from the store, so this is a game changer. However, the recipe said grated parm and it made the sauce a little gritty. I will try shreddednl parm next time and recommend you do too.
Amazing. I added a tad more garlic. I made for chicken mushroom broccoli Alfredo and it was really nice. I used cheese tortellini my daughters favorite and we were all pleased. Thank you!❤️