Homemade Alfredo Sauce

If you’ve been personally victimized by a jar of Alfredo sauce, please raise your hand.

Yeah. That stuff is no bueno.

And I’m pretty sure the only reason people use jarred Alfredo sauce is because they think Alfredo sauce from scratch is difficult.

No, friends! Our easy Alfredo sauce recipe is a breeze to make with just a handful of ingredients and about 5 minutes of time. You’re going to FLIP for this creamy, decadent homemade Alfredo sauce.

Not only is this homemade Alfredo sauce recipe super simple to whip up, it seriously rivals any restaurant Alfredo you’ve had, whether it’s the ever popular Olive Garden Alfredo sauce or a more authentic Alfredo sauce from your local Italian joint.

I just know you’re going to love this one!

Love making your own sauce? Try our homemade spaghetti sauce. It’s so much better than a jar!

Expert Tips & Tricks for Perfect Alfredo Sauce:

If you want the best tasting homemade alfredo sauce you can make then you’ll want to keep a few things in mind and follow these tips and tricks!

• Parmesan: It’s the most important ingredient! For the best quality alfredo sauce, use the best quality Parmesan cheese. You don’t have to go to Italy to get it but it wouldn’t hurt to use quality aged and imported Parmesan.
• Shred/Grate It Yourself: Again with the cheese. You know that bottle of dry crumbly grated Parmesan dust at the supermarket? Please don’t use that. Either shred or grate your own for best taste, texture, and melting quality.
• Don’t Overheat: If you try preparing the alfredo sauce at too high of a temperature or cook it for too long or you may end up with a clumpy texture. You want smooth and creamy alfredo sauce, so cook it low and slow.

Ingredient Notes:

Cream & Butter – You’ll heat heavy whipping cream (no substitutes, please) with butter and garlic to warm it through.

Cheese – When you’re making homemade Alfredo sauce you need lots of good quality Parmesan! You’ll want shredded Parmesan cheese, not the dry powdery stuff. We make our Alfredo sauce with cream cheese (just a little!) to add extra richness and creaminess to the sauce.

Seasoning – Salt and pepper, to taste, is all you’ll need.

How To Make Alfredo Sauce From Scratch:

Heat: Start by melting the butter and cream together with a little blob of cream cheese (optional – see notes below). I do a garlic Alfredo sauce by adding in a teaspoon of minced garlic to the butter and cream while it’s heating. The garlic flavor is perfect with this creamy pasta sauce!

Cheese: When you’ve finished heating the butter and cream remove the pan from the heat and stir in the shredded Parmesan cheese! Keep stirring until it forms a smooth sauce.

Season: We sprinkle in a bit of salt and pepper to taste.

Serving Suggestions:

This Alfredo sauce recipe makes enough to generously coat one pound of pasta, but we usually reserve a half cup of the sauce for dipping our breadsticks in. Serve this sauce/pasta with one (or more!) of these sides:

• Air Fryer Breadsticks
• Tuscan White Bean Soup
• Ham and Bean Soup
• Marinated Cheese and Olives
• Tuscan Roasted Vegetables

You can also add a variety of ingredients and proteins to your pasta. Grilled chicken is the perfect addition to fettuccine alfredo, but our shrimp alfredo and tortellini alfredo are also very popular around here.

Alfredo Sauce with Cream Cheese:

This recipe originally did NOT call for cream cheese – it was just butter, cream, and Parmesan (and a little garlic, for flavor). I’ll always stand by the fact that this was a delicious authentic Alfredo sauce that just works!

If you don’t love cream cheese, just leave it out.

But, we did start adding in a couple of ounces of cream cheese to our Alfredo, because it does add an extra layer of creamy richness and flavor. We’re hooked, but we wouldn’t hesitate to make this sauce without the cream cheese if we were out, either. 😉

Garlic Alfredo Sauce:

We’re obsessed with garlic, so we add just a little bit to this recipe…it really makes the best Alfredo sauce!

We just add the garlic straight in with the cream and butter as it’s warming to let the garlic flavors infuse the sauce. So simple and delicious!

Recipe FAQs: