This rich and creamy Alfredo sauce recipe is thick, garlicky, and packed with real cream and Parmesan cheese. Ready in just 10 minutes, this recipe is the only one my Italian dad will make!
Recipe Rundown: What To Know
- Easy To Make: Ready in just 10 minutes with one skillet and a whisk.
- So Flavorful: Fresh garlic and a little nutmeg take it to the next level.
- Thick & Creamy: Heavy cream and Parmesan keep it rich and smooth.
- Restaurant Quality: Better than anything from a jar or most restaurants!
Growing up in a house with an Italian dad, every Sunday was pasta night. While we loved his marinara sauce, or a fresh batch of basil pesto sauce, this Alfredo sauce recipe is truly the best. No matter how many other versions we’ve tried over the years, nothing beats this one.
His secret? Using the freshest of ingredients with freshly grated parmesan cheese, real cream, and butter. He also always adds a pinch of freshly grated nutmeg to make all the flavors sing (a trick borrowed from Italian white sauces like béchamel). This creates a thick, rich, and creamy Alfredo sauce that is perfectly balanced and completely unforgettable!
“We make this Alfredo sauce weekly for my husband’s favorite dinner – fettuccine Alfredo. We’ve tried so many versions, but we always come back to this one because it has the best flavor. Be sure to try it with nutmeg, it really makes the flavors pop!” — Victoria, home cook with a love for comfort food.
Ingredient Notes
Made with super simple and common ingredients, you probably already have what you need on hand! Below you will find helpful notes and optional substitutions. Visit the printable recipe card below for the ingredient amounts!
- Parmesan Cheese: Use freshly grated parmesan cheese, the kind you grate yourself or buy fresh in the refrigerated section, not the shaker can kind!
- Heavy Cream: Heavy cream will create the creamiest sauce possible. However you can use half and half for a lighter sauce.
- Garlic: Always go with fresh finely minced garlic (not jarred!) for the best flavor and texture. I double it because my family loves garlic, but 4 cloves is perfect for most. You can use 1 teaspoon garlic powder in a pinch, but the flavor will be more dull.
- Salt & Pepper: Salt and freshly cracked black pepper, added to taste, are the two spices you can’t skip.
- Nutmeg (optional): A pinch of freshly grated nutmeg balances the richness.
How to Make Alfredo Sauce
Many homemade Alfredo sauces can break or have a slightly curdled appearance. Not so with this recipe! We keep the heat low and slow, whisking the entire time as we slowly add the cheese, to ensure the sauce turns out super smooth and velvety every time.
This homemade Alfredo sauce recipe comes together in just a few simple steps. Below you will find a few tips for success with a quick step-by-step overview. For the full recipe, please visit the printable recipe card below!
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. If your sauce becomes too thick, add a little pasta water or more cream to thin it out.
Once the sauce is ready, toss it to coat your favorite hot pasta, or use it as a dip or topping, and dinner is served. It really is that simple!
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Sauce Variation Ideas
- Extra Thick Sauce: Whisk 1 tablespoon of flour into the melted butter before adding the cream to make a roux.
- Lemon Cream Sauce: Add fresh lemon juice (start with half a lemon) when you add the cream.
- Cream Cheese: Alfredo sauce with cream cheese is another common version, the cream cheese gives your Alfredo a slightly tangy flavor.
Ways To Serve This Alfredo Sauce Recipe
This Alfredo sauce recipe is incredibly versatile and can be used in so many delicious ways. Of course, it’s a classic served as fettuccine Alfredo, but it’s just as tasty with penne, spaghetti, ravioli, or any pasta you have on hand.
It’s also perfect for chicken Alfredo or Cajun chicken Alfredo if you want to add a little spice. It also pairs beautifully with Italian meatballs or sautéed shrimp for a restaurant-style shrimp Alfredo dinner at home.
You can even use it as a creamy base for a white pizza or serve it as a rich dip for roasted veggies and warm breadsticks. My kids even love dipping crispy chicken tenders in it!
Frequently Asked Questions
You can, but the sauce will be thinner and less rich. For best results, use a mix of whole milk and heavy cream or try evaporated milk.
This could happen for two reasons. 1. Using shelf-stable shaker kind of parmesan cheese instead of freshly grated parmesan. 2. Adding the cheese too quickly or with the heat set too high. Always add parmesan cheese gradually over low heat while whisking constantly.
No, the original Alfredo sauce had no cream, just butter, cheese, and pasta water. This recipe is for the American-style version, which is richer and creamier.
This recipe will make a little more than 1.5 cups of Alfredo sauce, enough to throughly coat 8 ounces of cooked fettuccine. Double the recipe if you are making 16 ounces (a standard sized full box) of pasta!
Yes! While Alfredo sauce is best served fresh, it can be made ahead. Store it in an airtight container in the fridge for up to 5 days. When reheating, use the stovetop over low heat and whisk constantly to keep it smooth. Add a splash of cream or milk to bring back its original consistency. For best results, avoid microwaving.
Yes, but it may separate slightly when thawed or become grainy. To minimize separation, freeze only after the sauce has completely cooled. Then thaw the sauce in the fridge overnight and reheat it slowly while whisking constantly.
Best Homemade Alfredo Sauce Recipe (Thick + Creamy)
Ingredients
- 3 tablespoons butter
- 1 cup heavy cream, or half and half for a lighter sauce
- 4 cloves garlic, minced
- 1 ½ cups freshly grated Parmesan cheese, the refrigerated kind!
- Salt and freshly cracked pepper, to taste
- fresh grated nutmeg, optional, to taste
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Instructions
- Melt butter in a medium saucepan over medium-low to medium heat. Add cream and bring to a simmer (lightly bubbling, not a full boil). Cook, whisking often, for 5 minutes until it starts to thicken slightly.
- Then add garlic, cook for 1 minute more. Add the cheese slowly (I recommend doing it in two to three batches) and whisk constantly until melted. Add salt and pepper, and optional freshly grated nutmeg, to taste. If adding nutmeg, I recommend starting with 1/4 teaspoon.
- If your sauce becomes too thick, you can thin it out with a little extra cream or pasta water. Toss in your favorite pasta and dinner is served!
Notes
- Yield: This sauce will make enough to throughly coat 8 oz of fettuccine. Double the recipe if you are making 16 oz (a standard size box) of pasta!
- Store: Store sauce in an airtight container in the fridge for up to 5 days.
- Reheat: The best way to reheat Alfredo sauce is on the stovetop over medium-low heat, whisking constantly, until heated through. Adding a splash of cream or milk to thin the sauce, if needed.
- Freeze: Be warned that this sauce may separate once thawed, however it’s worth a shot if you happen to have a lot leftover. 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.
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More Creamy Pasta Dinner Ideas To Try
- This homemade Hamburger Helper is so creamy and cheesy, it puts the boxed version to shame.
- Dump, pressure cook, and stir, this instant pot chicken alfredo is done in 30 minutes!
- We made this Cajun chicken pasta recipe once and now it’s a weekly staple in our house.
- My picky eaters clean their plates when I make this chicken alfredo bake. Need more veggies? Try my chicken broccoli alfredo bake instead!
- One bite, and you’ll be hooked on this rich, garlicky chicken and gnocchi.
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Tastes just like Olive Garden. Don’t be shy with your parmesan! This is my new “goto” sauce, my family loves it!
The best I have ever had!
This is so incredibly delicious! The family raved about it! Very easy and quick sauce. We added shrimp and broccoli!
Very delicious and easy. Just the right amount of garlic. I love garlic but not if it overpowers. It did get super thick once the cheese was added a little pasta water worked well but I might try half|half next time. Definitely a keeper. One of the picky grandkids even loved it. I’d post a pic but I didn’t get one before it was all gone.
Tried it tonight because my 7 year old demanded chicken Alfredo homemade… it’s amazing! May make a bigger batch and can it for winter!
This is my go-to alfredo sauce! It’s quick, easy, and delicious. I do use the garlic in a jar that you just keep in the fridge because I’m way too lazy to mince my own, but I just double the amount ( because it’s less potent). But seriously amazing!!
I love the flavor of this sauce but I must be doing something wrong after seeing everyone’s pictures. The consistency goes from normal after it’s done, to almost cottage cheese textured once I mix in the pasta. Any ideas why the consistency changes? Thanks!
Hmm! That is definitely a new one – you have me stumped! What kind of pasta are you adding it too? It’s just a normal cooked pasta that you are tossing in the sauce and then it turns into a cottage cheese texture?
I followed the recipe as written and it was easy and so delicious! A keeper for sure. I used penne pasta, and added some shredded rotisserie chicken and broccoli.
Easy delicious meal!
Perfect Alfredo sauce! Thank you for this recipe!
Delicious and easy, it turned out perfect.
This recipe is wrong, you don’t simmer cream for 5 min unless you want cheese. Cook the garlic first until aromatic, then add cream and cheese until melted and thick. Learn how to cook
Hi Jesse, have you even tried it before saying it’s wrong?
I love this recipe! I had no parm so I used some camembere instead. It turned out absolutely delicious. Such an easy recipe too. My husband loved it.
Servings? How many people does this serve. Wanting to make for 6-7 adults and 2 kids. Would I double or triple this recipe?
Hi Sam! This Alfredo recipe makes enough sauce to coat 8 oz of fettuccine pasta. Which usually serves 2 or 3 people, depending on how hungry they are. Hope this helps! 🙂
Awesome! We loved it! Will definitely make again! Thank you for sharing!
This is by far our favorite recipe for alfredo! Tonight, we added some rosemary and crushed red pepper and backed a bit off on the garlic. YUM!
I will be making this tonight with shrimp. Excited to try it out.
Delicious! My teenager loves alfredo, but I don’t love the things in the jar stuff at the store. This was super easy, and he LOVED it!!
Easy and delicious thank you
Loved this recipe. I added bacon and spring onion as my husband is a big meat eater. He loved it. I will never buy store bought again
This came out great! I doubled the recipe and used half and half. It came out really creamy and there was no cheese lumps. My husband said this was the best alfredo he has ever tried.
Holy cow. Made this for the first time tonight and I’ll never make another recipe. This is perfect and brilliant!!! And so easy!!
Was really easy to prep and tasted phenomenal
Excited to try this! If storing the sauce separate in the fridge, do I avoid tossing in the noodles at the end?
Hi Kassidy! Yes, if you want to store the sauce to try to use again later, it’s best stored by itself. Then reheat it slowly on the stovetop to try to prevent it from splitting as directed! 🙂
Sooo yummy! The only thing I’d change when I make again (which I will definitely be doing!) is adding the garlic in with the butter earlier in the cooking process. It didn’t completely cook down so there were hard bits of garlic in every bite which wasn’t for me. Otherwise, 5 stars!
Taste great but the instructions say nothing about when to add/put the cheese in. Even without the cheese it’s great but that seems like an oversight.
Hi Brian, you add the cheese in step two, right after the garlic. Slowly adding it and whisking the whole time. 🙂