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 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!
Best Homemade Alfredo Sauce
- 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
- 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.
Absolutely delicious! I wouldn't change a thing.
Tastes great! This is my go to for Alfredo. Thank you
Hannah R says
I made this for my parents when I came to visit. I cooked some chicken thighs in a cast iron skillet, removed the chicken, and made the sauce with the chicken juices for extra flavor! Soo good! Everyone enjoyed and I’ll definitely make it for my boyfriend at home 🙂
This recipe is amazing. I subbed chicken broth for the water. I added a dash of lemon juice and a pinch of nutmeg. It was absolutely delicious. Also, it heats up just fine. Add a little heavy cream and grate a little more Parmesan than microwave in 30 second increments. That keeps the sauce from breaking apart and the pasta being too greasy instead of creamy.
I'm going to make this at work today, your recipe is just like the way I make it. But I add a bit of nutmeg to mine along with mushrooms. It's a fabulous dish. 😊
Faye Krone says
Very good and easy to make
This was definitely a #1 recipe! I wasn’t sure if this recipe was enough for a 1lb box of fettuccine so I doubled it. It definitely did NOT need doubled. It was more than enough. Soooo good!!
It was very tasty, I didn't measure my spices just eyed it. It was awesome with my chicken and fettuccine:) my family said it was tastier than that jar stuff ahahhaha
Great base recipe. My daughter gave us permission to never visit Olive Garden again. I just need to make the breadsticks which is no problem. I didn’t have just Parmesan cheese. I used what I had on hand which was a Romano Parmesan block, and some smoked Gouda. Awesomeness!
My daughter said the same thing. I have to agree. It’s better than their Alfredo. It’s also better than Giada De Laurentiis’s recipe.
This was addicting. I made double the amount of the recipe and it was almost all gone between 3 of us it was so good. Holy smokes. I usually have to adjust seasonings, but this was pretty great. I might have added a tad more salt and pepper next time, but is otherwise perfect. We also added Romano cheese.
1st time making alfredo from scratch. This was great. Easy and fast. I left the salt out, added sauted mushrooms, broccoli, onion, BACON and about 3 tsp of fresh minced garlic. Never again will I eat store bought Alfredo sauce.
Meant 5 stars...not 4!
Chicken was the main ingredient.
This was really great, but there was too much butter and I did have to remouve some. Other than that, it was super delicious and creamy. I served it over pumpkin gnocchi and everyone loved it.
Loved this recipe. I made it for three people and there wasn’t a teaspoon left after everyone had seconds. Recommend using refrigerated fettuccini or fresh noodles.
Made this twice and I found it to be delicious but better with fresh shredded parmesan cheese . The grated cheese tasted sandy. I would recommend it to anyone.
I have tried numerous Alfredo recipes but I must say, this one was the best. My family loved it and no leftovers left.
I wanted an easy Alfredo sauce with my spinach fettuccine, sausage disc's, and broccoli, and this recipe was so quick and simple to prepare. I didn't have any cream on hand, so subbed in an equal amount of cream cheese, but think I should have halved it, in retrospect. It was so creamy, until I added the parmesan; perhaps that's what I should have halved instead. It was a little too salty, so next time I'd probably reverse the salt and pepper proportions.
First time ever was easy tasted as good as Italian restaurant I had garlic fettuccine shrimp last week.used 10 percent cream still came out great.
A girl who loves her pasta says
If I wanted to make a large amount to maybe freeze, or if i have left over sauce in general.. how do I reheat it? I've tried the microwave or on the stove top and it seems the butter and cheese have separated to a point of no return! AMAZING sauce, I just wish I could make it for more than one day at a time! Is there any trick in the book to bring it back together OR add something beforehand to prevent the separation from happening to begin with? Any and all help is greatly appreciated.
Defrost first at room temp
Begin by adding a tablespoon of butter and flour to the sauce and stirring until the butter is completely melted. This will help to thicken the Alfredo sauce and keep it from separating. Additionally, adding a few tablespoons of heavy cream or whole milk will help reduce separation.
A girl who loves her pasta says
I will definitely try that! Thank you!
Laurie Ann says
Reheat the sauce slowly on low heat. I pretty much just stand there with a whisk until it's heated. If you can use fresh grated Parmesan, preferably finer than what you'd shread your mozzarella. Initially when you first make it,
not reheat, it's going to me melted all over the bottom of your whisk, kind of rubbery. Just keep stirring, it will come together. Don't reheat in microwave, separates the butter out. If you are up for trying it you can also make a roux version of the alfredo, keeps it from breaking since it's initially a bechamel sauce. I apologize I don't have a recipe for alfredo made with a roux, Google should be able to help.
Great recipe! No Italian seasoning for me but better than restaurants. They probably make a roux lol
I use chicken stock in place of the water. Since I started doing that, I haven’t had an issue with the sauce breaking. When I heat it up I add a little more cream and fresh Parmesan. Then I hear it jn the microwave in 30 second intervals.
Super simple and tasty! We didn’t have fresh parmesan so we just used the Kraft stuff from the bottle and it was still super good! Thanks for the recipe!