Homemade Alfredo Sauce Recipe

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
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This rich and creamy homemade alfredo sauce recipe is truly the best alfredo sauce that you will ever make! Ready in just 10 minutes with 6 simple ingredients, it is a tried and true recipe you will make over and over again.

Why This Is The Best Homemade Alfredo Sauce Recipe

  • So Creamy: Made with nutty parmesan cheese, rich butter and cream, this Alfredo sauce is thick, rich and ultra-creamy. It is SO much better than store-bought Alfredo.
  • Easy: You may think this creamy sauce is hard to make, but it only takes 10 minutes with a whisk and a skillet!
  • Budget Friendly: Made with just 6 simple ingredients you may already have on hand, this sauce is cheaper to make at home.
  • Classic: To say this easy alfredo sauce is a crowd-pleaser would be a massive understatement! Served as fettuccine alfredo, or with chicken for chicken alfredo, everyone will want seconds!
Freshly minced parsley sprinkled over a plate of cooked pasta tossed in creamy homemade alfredo sauce with a fork tucked in on the side ready to take a bite.

What Is Alfredo Sauce?

Alfredo sauce is a simple Italian pasta sauce, traditionally made with parmesan cheese, butter, salt and pepper. American-style Alfredo sauce is a richer, thicker sauce made with the addition of heavy cream, flour or cream cheese.

This alfredo sauce recipe is made with heavy cream, parmesan, butter, garlic, salt and pepper. It is gluten free, low carb and absolute creamy perfection! Serve over pasta or chicken – or both – and enjoy a deliciously creamy pasta for dinner.

Ingredients for homemade alfredo sauce recipe arranged on a marble countertop. From top to bottom: a bowl of salt, a bowl of pepper, a bowl of sliced butter, a bowl of freshly minced garlic, a large bowl of freshly grated parmesan cheese, a glass jar of heavy cream and a wedge of parmesan cheese on a cutting board.

Recipe Ingredients

You only need 6 simple ingredients that you probably already have on hand! Scroll down to the recipe card for exact amounts.

  • Butter: Salted or unsalted both work, just season to taste at the end.
  • Heavy Cream: Heavy cream will create the creamiest sauce. However you can use a 50/50 combo of heavy cream and whole milk, or half and half, for a lighter sauce.
  • Garlic: You want to use fresh garlic, not jarred garlic, for the most flavor.
  • Parmesan Cheese: Use freshly grated parmesan cheese, not the kind in the shaker can. (Read why in the tips section below.)
  • Seasoning: Salt and freshly cracked black pepper, to taste. You can also add a pinch of Italian seasoning.

How to Make Alfredo Sauce From Scratch

This easy Alfredo sauce recipe comes together in just a few simple steps! Scroll to the recipe card at bottom of the post for full detailed instructions. 

  • Simmer: Melt butter in a medium saucepan, add the cream and bring the mixture to a simmer. Cook, whisking often, for 5 minutes.
  • Flavor: Add the minced garlic, and cook for another minute. Add the parmesan cheese and whisk until it’s melted. Add salt and pepper, to taste.
  • Serve: Toss in your favorite cooked pasta and dinner is served! It really is that easy to make!
A wooden spoon stirring alfredo sauce made from scratch in a sauce pan.

Tips and Tricks For This Easy Recipe For Alfredo Sauce

Here are some tips to make sure you get the best results:

  • Use fresh parmesan! The 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.
  • Double the recipe. This sauce will make enough to throughly coat 8 ounces of cooked fettuccine. Double the recipe if you are making 16 ounces (1 pound) of pasta!
  • Don’t overheat. Too much heat can burn the butter/garlic and make the cheese clump, so keep your heat low and steady.
  • Use a whisk. You don’t want your sauce to separate, so use a whisk and stir the sauce often. This will keep your Alfredo sauce from separating or burning.
Homemade Alfredo sauce being tossed with cooked fettuccine noodles with tongs in a sauce pot.

Substitutions & Variations

The is a very traditional and classic American style, homemade Alfredo sauce recipe. Here are a few fun alternatives you can try:

  • Extra Thick: For a super thick sauce, add 1 tablespoon of flour to the melted butter and cook, stirring for 30 seconds. Then add the cream and continue with the recipe.
  • Lemon: 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, add juice from 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.
  • Asiago or Romano: For a slightly different flavor, swap the parmesan for another hard cheese like Asiago or Romano.
  • Garlic Powder: While I highly recommend using fresh garlic, you can use 1 teaspoon garlic powder in a pinch.
  • 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.

Serving Suggestions

Once you have the sauce, what should you do with it? Here are some ideas to inspire you:

  • Pasta: Just pick your favorite pasta: fettuccine, penne, ziti, spaghetti, etc. It’s also amazing over stuffed ravioli. Don’t forget some homemade breadsticks on the side!
  • Meatballs: It’s delicious served over these homemade Italian meatballs.
  • Chicken: Drizzle over chicken breasts, use it in this Cajun chicken Alfredo or this chicken broccoli Alfredo bake!
  • Pizza: Alfredo sauce makes a perfect white pizza – especially if you top it with some chicken, bacon, or mushrooms.
Tongs scooping up a serving of pasta coated in a rich and creamy homemade alfredo sauce out of a sauce pot.

Can You Freeze Alfredo Sauce?

Yes, you can if done properly! Cream based sauces often separate when thawed, so you will need to heat and whisk it well to bring it back together. If you end up with leftover Alfredo sauce, here are your storage options:

  • Fridge: Store alfredo sauce in an airtight container in the fridge for up to 5 days.
  • Reheat: Best way to reheat this sauce is on the stovetop over medium low heat. Whisk constantly and cook until heated through.
  • Freezer: Freeze 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.
Wooden spoonful of alfredo sauce.
4.5 from 433 votes
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Yield: 6 servings

Homemade Alfredo Sauce Recipe

If you're a big fan of classic comfort food, you'll love this homemade Alfredo sauce recipe! It uses only 6 ingredients, takes 10 minutes to make, and is perfect on anything from fettuccine to chicken or shrimp.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes

Ingredients

  • 3 tablespoons butter
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • 1 ½ cups freshly grated Parmesan cheese
  • Salt and freshly cracked pepper, to taste

Instructions 

  • Melt butter in a medium saucepan over medium heat. Add cream and bring to a simmer. Cook, whisking often, for 5 minutes.
  • Then add garlic, cook for 60 seconds. Add cheese slowly (I recommend doing it in two batches) and whisk until melted. Add salt and pepper, to taste.
  • Toss in your favorite pasta and dinner is served!

Video

Notes

Fridge: Store alfredo 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. Whisk it constantly and cook until heated through.
Freezer: Freeze 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.
Yield: This sauce will make enough to throughly coat 8 oz of fettuccine. Double the recipe if you are making 16 oz (1 pound) of pasta!
Use fresh parmesan! The 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.
Double the recipe. This sauce will make enough to throughly coat 8 ounces of cooked fettuccine. Double the recipe if you are making 16 ounces (1 pound) of pasta!
Don’t overheat. Too much heat can burn the butter/garlic and make the cheese clump, so keep your heat low and steady.
Use a whisk. You don’t want your sauce to separate, so use a whisk and stir the sauce often. This will keep your Alfredo sauce from separating or burning.
Extra Thick: For a super thick sauce, add 1 tablespoon of flour to the melted butter and cook, stirring for 30 seconds. Then add the cream and continue with the recipe.
Lemon: For a creamy lemon Alfredo sauce, squeeze in 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, add juice from an entire 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.

Nutrition

Serving: 1 serving, Calories: 254kcal, Carbohydrates: 2g, Protein: 6g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 82mg, Sodium: 438mg, Potassium: 79mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 909IU, Vitamin C: 1mg, Calcium: 309mg, Iron: 0.3mg

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Post may contain affiliate links. Read my disclosure policy.

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.