Homemade Alfredo Sauce Recipe

When I was a kid Alfredo sauce was one of those things I only got at restaurants. It felt so fancy and extra because we never had it at home. But did you know that this classic sauce is actually super easy to make yourself? In fact, you’ll only need 10 minutes and 6 ingredients. That’s my kind of recipe.

If you’ve been getting by with store-bought Alfredo sauce I’m here to convince you to try homemade. I’ve been making this recipe for 17 years the exact same way, and every time I serve it people practically lick their plates clean. I mean, is there anything better than swirling tender noodles smothered in Alfredo sauce around your fork? My mouth is watering just thinking about it.

What Makes This a Winning Alfredo Sauce Recipe?

• Quick & Easy: Ready in only 10 minutes with just a whisk and a skillet!
• Only 6 Ingredients: Simple, easy-to-find ingredients are all you’ll need.
• Creamy: Made with nutty parmesan cheese, rich butter, and heavy cream, this Alfredo sauce is lusciously rich and creamy.
• Silky: Many homemade Alfredo sauces can have a slightly curdled appearance. Not so with this recipe! This sauce is super smooth and velvety, making your pasta dinner feel so indulgent.
• Affordable: It’s cheaper to make at home and tastes infinitely better than store-bought!
• Restaurant Quality: Despite its simplicity, this sauce is always a crowd-pleaser that transforms any dinner into a gourmet meal.

What You’ll Need

Here’s a quick look at what you’ll need to make Alfredo sauce. You probably already have what you need in the pantry! Don’t forget to scroll down to the recipe card for a printable list of ingredients.

• Heavy Cream: Heavy cream will create the creamiest sauce possible. However you can use a 50/50 combo of heavy cream and whole milk, or half and half, for a lighter sauce. Evaporated milk also works great and is creamier than whole milk.
• Garlic: I always use fresh garlic cloves, not jarred garlic, for the most flavor. And personally, I like to double the garlic as my family loves garlic! You can use 1 teaspoon garlic powder in a pinch.
• Parmesan Cheese: Use freshly grated parmesan cheese, not the kind in the shaker can. (Read why in the tips section below.) For a slightly different flavor, try another hard cheese like Asiago or Romano cheese.
• Seasonings: Salt and freshly cracked black pepper, to taste. You can also add a pinch of Italian seasoning or freshly grated nutmeg.

How to Make Alfredo Sauce

This recipe comes together in just a few simple steps. Too much heat can burn the butter/garlic and make the cheese clump, so make sure to keep your heat at a steady low-medium. Let’s take a quick look at how to do it. (Don’t forget to check out the recipe card below for printable instructions.)

• Simmer: Melt butter and add the cream, bringing the mixture to a low simmer. Cook, whisking often, for 5 minutes.
• Add the garlic: Then cook for another minute.
• Add the cheese: Add the parmesan cheese slowly, whisking constantly, until melted and the sauce is smooth. If your sauce becomes too thick, add a little pasta water or more cream to thin it out.
• Season and Serve: Add salt and pepper, to taste. Toss in your favorite cooked pasta, or use it as a dip or topping, and dinner is served. It really is that simple!

How much sauce does this recipe make?

This sauce will make enough to thoroughly coat 8 ounces of cooked fettuccine. Double the recipe if you are making 16 ounces (1 pound or standard sized box) of pasta!

Chef’s Tips and Variation Ideas

• Use fresh parmesan: My most important tip is to use freshly grated parmesan. You can grate it yourself or use the kind found in the refrigerated section. Do not use the green shaker can, it is coated in anti-caking agents and can make your sauce over-thicken or seize up.
• Want to make your sauce extra thick? For a super thick sauce, whisk in 1 tablespoon of flour to the melted butter and cook, stirring constantly, for 30 seconds. Then whisk in the cream and continue with recipe as written.
• Lemon cream sauce: For a lemon Alfredo sauce, add fresh lemon juice when you add the cream. For a slight lemon flavor, add juice from half of a lemon. For a very lemon-y Alfredo, use a whole lemon.
• Cream cheese: Alfredo sauce with cream cheese is another common swap made in many American home kitchens. It gives your Alfredo a slightly tangy flavor.
• Nutmeg: Add a little freshly grated nutmeg to add a touch of warmth! Just grab your microplane grater and a whole nutmeg and grate about 1/2 to 1 teaspoon of nutmeg, to taste, into the finished sauce.

Ways to Use It

• Pasta: Just pick your favorite pasta: fettuccine, penne, ziti, spaghetti, ravioli, etc. Don’t forget some homemade breadsticks on the side!
• Meatballs: It’s delicious served over these homemade Italian meatballs.
• Chicken: Add some chicken to your noodles to make chicken Alfredo or use your sauce in this Cajun chicken Alfredo. I also have two Alfredo bakes you might like, one with chicken and another with both chicken and broccoli.
• Pizza: Alfredo sauce makes a perfect white pizza – especially if you top it with some chicken, bacon, or mushrooms.
• Use as a Dip: Any kind of vegetable is delicious dunked in Alfredo. This parmesan roasted broccoli is a personal favorite of ours. And if you want to be a little decadent, I’m always a fan of dipping breadsticks in it.

Storing and Reheating

• Store in the Fridge: Store sauce in an airtight container in the fridge for up to 5 days.
• To Reheat: Reheat slowly on the stovetop, whisking it constantly, over medium-low heat until warmed through. Add a splash of cream or milk to loosen it, if needed.
• Want to Freeze It? Alfredo sauce can be frozen, but it may separate. Freeze the cooled sauce in an airtight container for up to 3 months. For best results, thaw sauce overnight in the fridge. Then reheat as directed above.