This Creamy Alfredo Sauce Recipe is just a few basic ingredients but makes the most silky smooth and delicious pasta topping!
Make it a complete meal by topping it with my juicy Chicken Alfredo recipe.
If there is ONE thing every new and aspiring cook should know, it’s how to make a really good pasta sauce.
Creamy Alfredo Sauce
I’ve taught a few cooking classes to youth on how to make a Quick Italian Meat Sauce as well as this Classic Alfredo Sauce, and each time their minds are blown with how easy it is to actually make something so delicious and restaurant quality.
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make this Classic Alfredo Sauce recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- Butter – use a good quality, salted butter. NO MARGARINE please.
- Garlic – fresh garlic is best, but feel free to substitute with garlic powder if desired.
- Cream Cheese – again, use a good quality brand. This will ensure a smooth sauce.
- Heavy Cream – you’ll want to use at least a 33% fat content for a silky texture.
- Parmesan Cheese – you’ll get the BEST results by using freshly shredded parmesan rather than store bought shredded.
- Salt and Pepper – season to taste.
How To Make Creamy Alfredo Sauce
Let me walk you through the simple process of making Alfredo sauce on the stove top.
MELT BUTTER
Heat a skillet over medium heat and add the butter. Once melted add in the minced garlic and cook until fragrant, about 30 seconds.
WHISK IN CREAM CHEESE
Add in the cream cheese and whisk gently until cream cheese is mostly melted into butter. The mixture will look a little clumpy, like cottage cheese, this is normal!
STIR IN HEAVY CREAM
Gradually pour in the heavy cream, while whisking, until mixture becomes smooth. Add in the shredded parmesan cheese and stir until melted through. Season with salt and pepper and serve immediately.
Can You Make Alfredo Sauce Without Cream?
The short answer is YES. — But it’s not recommended.
One of the key components to making a thick and creamy Alfredo sauce is the cream. That being said, I think you could get away with using half and half or if in a real pinch, whole milk. Keep in mind that the less fat content in the dairy the thinner and less appealing the Alfredo Sauce will be.
How To Reheat Alfredo Sauce
Once your sauce has been made you can store it in an air tight container in the fridge. When you’re ready to reheat it, you’ll want to scoop the sauce (which will be really thick at this point) into a saucepan over medium-low heat. The butter will melt quicker than the cream and cheese, so make sure you occasionally whisk the sauce until it comes together again.
PRO TIP: Sometimes if I want to stretch the sauce a little more I’ll add a little bit of milk when reheating to help thin it out just a bit.
Easy Tips and FAQ
This thick and creamy sauce is perfect over a wider pasta noodle like fettuccini or linguine.
If your sauce is not silky smooth it could be because your ingredients don’t have as high of fat content to them. Make sure you’re using quality ingredients and whisking until smooth.
Yes, you definitely can make this sauce in advance and just reheat on the stove top when ready to serve.
When I serve this sauce to a crowd I’ll make a triple batch (use the 3x button in the recipe card) and pour the sauce into a crock pot. Keep the sauce on low heat while serving and stir occasionally so it doesn’t seize up on you.
More Italian Dinner Favorites
Mastering the art of making a delicious sauce is easier than you think. You’ll never go back to store bought after you give these easy homemade sauce recipes a try!
- Quick Italian Meat Sauce
- Homemade Basil Pesto Sauce
- Classic Marinara Sauce
- Slow Cooker Bolognese Sauce
Alfredo Sauce Recipe
Ingredients
- ½ cup butter
- 3 cloves garlic, minced
- 8 oz cream cheese
- 1 ½ cups heavy cream
- 8 oz. shredded parmesan
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Heat a skillet over medium heat and add the butter. Once melted add in the minced garlic and cook until fragrant, about 30 seconds.
- Add in the cream cheese and whisk gently until cream cheese is mostly melted into butter. The mixture will look a little clumpy, like cottage cheese, this is normal!
- Gradually pour in the heavy cream, while whisking, until mixture becomes smooth. Add in the shredded parmesan cheese and stir until melted through. Season with salt and pepper and serve immediately.
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Best Alfredo I’ve ever tried. So creamy, rich in flavor and just absolutely delicious!
That’s great to hear Kayla! Thank you!
I made so many substitutions but it still turned out amazing! I had duck fat on hand which I used instead of the butter, garlic powder in place of fresh, and sour cream instead of cream cheese. I also added frozen spinach and cooked sausage. It was very tasty!
easy and tasty
Super, ewygewy, yummy sauce! I may have made it a bit wrong, so it was a bit more on the chowder side. So immensely great though!!
I made this recipe and the whole family loved it!. The flavor is just so so good. I kept it in very low heat until guess arrived and it was fine. I added more heavy cream and stir it. It was really delicious. Thanks. Everyone loved it and wanted the recipe.
Hi Shawn. Do you think this is good for Penne and chicken, any suggestions?
Yes, I think that would be amazing! You can use either a grilled chicken or baked chicken.
I made this for our family the other night along with your Garlic Parmesan Chicken Bites
they all said it was restaurant Chef approved Thanks for sharing it was creamy and flavorful
Yay!! That really is a delicious combo! I’m so glad you enjoyed it all!
Love this recipe! Thank you . I did double it and instead of two blocks of cream cheese I added one block then 8 oz gruyere cheese I shredded. Very creamy and my long search for our family’s favorite alfredo sauce has ended!
I bet it was super yummy with the gruyere cheese in there! Glad you enjoyed it!
I made this sauce tonight and it was good. the sauce was ready before the chicken and pasta so i let it stay on the stove on low. at first it was nice and creamy like your picture but then it became more clumpy and the butter was separating from the rest of the sauce. How do i keep it nice and creamy?
Alfredo is just one of those sauces that you’ll have to keep occasionally whisking and stirring to keep the consistency smooth and creamy.
I made this last night for the first time. Other recipes I have tried just weren’t working out to make what I was looking for. This one however was extremely creamy and delicious! It was exactly what I was looking for! Thank you for posting this.
Woohoo! Glad you enjoyed it!
I have made many homemade Alfredo sauces but this one was fantastic so smooth will be my go to from now on.
That’s awesome to hear! Thanks Leah!
Perfect! And an extra thank you for the Serving a crowd tips–whenever I make Alfredo people seem to come out of the wood work–now I’ll have plenty.
Hey CTY! Hope you enjoy that Alfredo sauce! Thanks for your comment!!
How can I use less butter in this recipe?
Hey Angela, I’m thinking the only way to reduce the butter is to maybe half the whole recipe? It’s definitely an indulgent recipe, but SO WORTH IT! 😉