Best Homemade Alfredo Sauce
After trying my homemade Alfredo sauce recipe, you will never return to the store-bought version. This sauce is one of my favorites because it takes 10 minutes to make with simple ingredients and always turns out rich and flavorful. It is one of my best dishes and goes perfectly with pasta or pizza!
The homemade version is quick, easy, and inexpensive. As a bonus, I am sharing my secret ingredient, which takes this sauce to the next level. It’s a bit of garlic and a pinch of nutmeg—simple yet sophisticated. Nothing compares to the flavors of this sauce when made from scratch! It can instantly take your baked chicken breast from basic to sophisticated!
Table of contents
Making my Alfredo sauce from scratch has been a game changer, and everyone who tried this recipe raved about it. I will share one simple trick with you: when I make the recipe, I usually double it and use the leftovers either to make a casserole through the week or freeze it for later! Meal prepping at its best!
I subjected my sauce to a blind taste test, and it came out on top. Hands down, not only does it taste amazing, but it also has the best rich and creamy texture. Check the comment section for all the great feedback!
Why you will love this recipe
- Fast and easy: Anyone can make this recipe in just 10 minutes with just two steps.
- There are so many uses: Pasta, meats, sandwiches, pizza, or use it as a dipping sauce.
- Stores easily: Make extras. You can freeze it for months.
- One pan: There is only one pan to wash, so there are no big messes to clean.
What you will need
Using fresh ingredients is the key here. Freshly minced garlic, cream, and parmesan are the perfect combination. This recipe yields about two cups but can easily be doubled or tripled.
- Butter—I use unsalted butter. The parmesan cheese and Italian seasoning add enough saltiness.
- Heavy cream – This is an essential ingredient in making this the thickest and creamiest alfredo sauce.
- Cream cheese – Adds even more creaminess and thickness.
- Garlic – I only use freshly minced for the best flavor without bitterness.
- Italian seasoning – I have an easy recipe for the perfect Italian seasoning.
- Parmesan cheese – Always use freshly grated parmesan. Never use the canned stuff.
- Nutmeg – This is my secret ingredient. While it is optional, I like adding it for an extra subtle nutty flavor.
How to make it
Melt the cream: First, I melt butter, cream, and cream cheese in a large skillet over medium-low heat. I continue to cook it for two minutes, stirring frequently, until it starts to simmer.
Add the seasoning: Then, I whisk in the garlic, seasoning, salt, and pepper and stir for one more minute.
Whisk in the parmesan: I turn the heat down to low, add the parmesan cheese, and whisk it until it melts.
Garnish and serve: I remove the sauce from the heat and add the nutmeg. Then, serve it over my favorite pasta.
Expert tip
The secret to smooth, creamy, and thick Alfredo sauce
The most important tip I can give you when making Alfredo sauce is to keep stirring. Do not stop stirring. I use a silicone whisk over medium-low heat and stir it the whole time. Don’t stop looking at your phone or checking the time. Just keep stirring.
Also, I use heavy cream and cream cheese. Many other recipes do not call for cream cheese; others use milk instead of cream. Real butter is also essential; never use margarine. It has to be real butter and real parmesan cheese. Using pre-shredded parmesan cheese will clump the sauce.
More tips to consider
- Make sure to cook your sauce evenly, do not overheat it. It will cause the cheese to break down and clump together.
- This sauce thickens as it cools. If it is too thick, add more cream or milk, just a quarter cup, until it is thick enough.
- If it is too thin, add a bit of cream cheese and stir until it melts and reaches the right consistency.
- Making it with cream cheese is much richer and creamier than if you did not use it. Although some say it is not as authentic, cream cheese Alfredo sauce is my favorite.
Recipe variations and add-ins:
- Spicy sauce: If you love spicy food, sprinkle in some red pepper flakes or cayenne pepper.
- Cheesier: I sprinkle in some freshly shredded Fontina cheese to make this even cheesier.
- Add flavors: To give the sauce extra flavor, try one of my seasonings, such as ranch seasoning, or taco seasoning.
- Make it your own: Change it up by adding your own favorite herbs and spices such as thyme, rosemary, or smoked paprika.
- Bacon or pancetta: Like cheese, everything tastes better with bacon or pancetta. Bake it until crispy, dice it, and stir it into the sauce.
How to serve:
Obviously, the classic way to serve it is over fettuccine pasta. For a richer flavor, sprinkle some Romano cheese before serving. The sauce is versatile and goes well with many dishes. I use it to make my cheesy Alfredo shells.
The best pasta to serve is wide and thick fettuccine, which allows you to grab as much sauce as possible in every bite. However, this only works if you mix the sauce with the fettuccine while it is warm, so it emulsifies and coats the noodles.
I love this homemade sauce on pizza with chicken, ham, or turkey. I also like to use it for a four-cheese pizza. It is excellent in casseroles, making them creamy and rich. Try it in my cheesy white pizza casserole or chicken manicotti.
How to store leftovers
- Store: After the leftover homemade Alfredo sauce cools to room temperature, pour it into a jar or airtight container. It will last for up to five days in the fridge.
- Freeze: It is also safe to freeze for up to three months. Just be sure to put it in a freezer-safe container first.
- Thaw: The night before you plan on serving it, put it in the fridge to thaw.
- Reheat: You can use a microwave to reheat the sauce or use it as part of a casserole recipe
Frequently asked questions
You needed to add more cheese. Make sure you use enough parmesan and shred your cheese. Store-bought pre-shredded cheese can leave you with runny sauce because it uses wax and preservatives to coat it. These make it harder to melt and can cause it to separate. You may also need to cook the cream longer. It has to thicken before adding the cheese. Let it simmer for at least two minutes.
You could, but the texture and flavor are very different. Parmesan cheese is a lot saltier and grittier than mozzarella cheese, and it is also much harder. Parmesan’s flavor is tangy, nutty, slightly bold, and even sharp. Mozzarella is much milder, with a sweeter, milkier taste. Using mozzarella would just be different, cheesier, and heavier, and it is not recommended.
If for some reason it is too thin or runny, you can fix it using these two ways by adding cream cheese or making a roux.
Over low heat, add slowly pieces of cream cheese to it and stir till thickened. This will make the sauce creamier and also thicken it up. Or add an equal amount of butter and flour (about 1 teaspoon) to a pan, and mix/whisk well over low heat. Cook it for about one minute. Next, add the mixture to the sauce and stir continuously until simmering, and the desired consistency is reached.
Pasta recipes to try:
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Homemade Alfredo Sauce Recipe
Ingredients
- 1/2 cup butter
- 1 1/2 cups heavy cream
- 2 ounces cream cheese optional – it makes the sauce creamier
- 1/2 teaspoons fresh garlic minced
- 1/2 teaspoon Italian seasoning optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Parmesan cheese freshly grated
- 1/4 teaspoon nutmeg optional
Instructions
- In a large skillet over medium-low heat, add butter, heavy whipping cream, and cream cheese (if using). Stir over medium-low heat for about 2 minutes until melted, and it starts to lightly simmer.
- Next, whisk in the minced garlic, Italian seasoning, salt, and pepper for one minute. Note: For extra garlicky flavor, first melt the butter, add the garlic, cook for 1 minute, and then add the ingredients from step 1.
- Reduce heat to low, add the shredded Parmesan cheese, and continue to whisk until melted.
- You can serve immediately with your favorite pasta.
- For a very subtle nutty flavor, sprinkle some nutmeg on top before serving.