Make this easy alfredo sauce recipe from scratch in only 15 minutes! Using only 6 simple real-food ingredients, this recipe is budget-friendly and perfect for pairing with your favorite pasta for a quick dinner on your busiest night of the week.
It feels like every family has one night a week where there is ZERO time for dinner.
For us, that’s Wednesday. So, I declared every Wednesday pasta night. It was the one thing I knew my kids would eat fast AND that would cook fast!
I’ve made spaghetti with Hearty Tomato Sauce and ravioli with Carrot Top Pesto sauce…. I made linguine with garlic butter sauce too, but it wasn’t the same as that creamy, cheesy alfredo sauce that tasted so good!
We needed a bit more variety in our weekly pasta nights, so I decided to try making alfredo sauce from scratch.
And I was in shock…making your own alfredo sauce is SO easy. I should have done this sooner!
All it takes is 6 basic ingredients and 15 minutes, and you have a DELICIOUS comfort food recipe that your family will LOVE!
WHY I LOVE THIS HOMEMADE ALFREDO SAUCE RECIPE
This homemade alfredo sauce recipe is a great meal to add to your meal plan.
- It’s great as leftovers. When it’s on the dinner table, my kids ask if they can have it for lunch the next day.
- Super delicious. When there’s just a little bit left, the kids argue over who gets a second helping.
- Quick. I love this recipe because it only takes 15 minutes!
- Simple. All you need are 6 ingredients.
- Healthier. It totally beats pasta sauce from a jar!
Oh, and if you REALLY want to earn brownie points, serve it with these Easy Italian Meatballs. SO GOOD!
FETTUCCINE ALFREDO RECIPE INGREDIENTS
This sauce for fettuccine alfredo only has 6 ingredients, and if you’re anything like me, you regularly have most of these on hand anyway!
- Unsalted Butter and Cream. If you want thick and creamy alfredo sauce, you have to use heavy whipping cream. I normally don’t have heavy cream in my pantry (unless I’m making Homemade Vanilla Coffee Creamer), but this alfredo sauce recipe is worth making sure it’s on your shopping list.
- Garlic. Choose fresh garlic whenever possible. Garlic powder is fine in a pinch, but fresh minced garlic really makes the world of a difference.
- Salt and Pepper. Freshly ground black pepper packs a flavor bomb, so try to use that if you can. If you don’t have a pepper mill, ground black pepper works too. Save the salt for last since the cheese (and possibly the butter) has salt already.
- Parmesan Cheese. More on this below!
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get an 8 oz bag for free!! Get your bag of salt on this page. (Just pay shipping.)
PARMESAN CHEESE IN ALFREDO SAUCE RECIPE
PLEASE use fresh Parmesan cheese in this homemade alfredo sauce recipe. Do NOT use that powdery stuff in the green container because that is not 100% Parmesan cheese. (Don’t believe me? Read the label. And did you know that this cheese legally cannot be sold as “Parmesan” in Europe?)
Parmesan isn’t the cheapest cheese out there, so three tips to help you get the most for your money:
- Buy a whole wedge. As in, don’t buy the containers of pre-shredded Parmesan.
- Buy it in bulk. It lasts several weeks in the fridge, or you can freeze it to make it last even longer.
- Consider buying Parmesan-Reggiano. This is what authentic Parmesan is labeled in Europe, but for some reason, that label costs less in the States. In either case, it’s Parmesan.
Parmesan has a rind – a thick, tough outer layer. I love using the rind whenever possible since A) it is still food, and B) I hate throwing it away because it’s not cheap.
The rind is SO GOOD in Minestrone Soup, Spinach Pesto and even in Easy Italian Meatballs, but I don’t recommend using the rind in this alfredo sauce recipe. It doesn’t melt as well as the cheese itself and I think it contributes to the sauce “breaking.”
HOW TO MAKE ALFREDO SAUCE FROM SCRATCH
Step 1: In a medium saucepan, melt the butter over medium heat.
Step 2: Add the garlic, heavy cream and pepper.
Step 3: Bring the sauce to a boil; then reduce to a simmer and cook for 5 minutes.
Step 4: Add the cheese and whisk constantly until the cheese has fully melted.
Step 5: Turn the heat to low. Taste and season with salt as desired. The sauce will thicken upon standing.
EASY ALFREDO RECIPE TIPS AND TRICKS
- Use a large stockpot to cook your pasta and add more water than you think. Save the pasta water for watering plants!
- Save the wrapper from your stick of butter to grease pans (one simple way to avoid waste and save money!)
- Shred your own cheese with a grater like this one. It’s cheaper to buy cheese in a block and tends to be free of unnecessary ingredients.
HOW TO SERVE ALFREDO SAUCE
Here are a few ideas for how to serve this easy alfredo sauce:
- Chicken Alfredo over fettuccine noodles (or toss in some shrimp!)
- Chicken Alfredo Pizza (here’s how to make easy pizza dough)
- Pasta with Alfredo Sauce and Meatballs
- Serve over gluten-free pasta
- Add some finely chopped mushrooms or broccoli to the sauce in the last five minutes of cooking for a yummy veggie alfredo sauce
REHEATING LEFTOVER ALFREDO SAUCE RECIPE
Store any leftover sauce in an airtight container in the refrigerator. It may thicken as it sits, so when you reheat, cook over low heat and add a small amount of milk to thin the sauce.
Serve over any other leftover ingredients or make new dishes and recipes!
ALFREDO SAUCE RECIPE FAQS
Can alfredo sauce be frozen?
Yes! I would suggest freezing not long after it has cooked, or you’ll risk getting a different texture and consistency in the sauce as it separates. You can freeze in cubes or freeze cups of sauce in an airtight container.
Can you make alfredo sauce without cream cheese?
Did you notice what this recipe does NOT have? Cream cheese. Cream cheese is SO GOOD in stove-top mac and cheese, but no authentic alfredo sauce has cream cheese. Don’t add it to this recipe friends. Save it for your bagels.
Is alfredo sauce keto-friendly?
Yes. However, when on the keto diet you’ll need to monitor your carb intake and may need to limit the amount of sauce you use.
Alfredo sauce can be used for more than just pasta. You can use it as a sauce for your pizza on cauliflower pizza crust, you can top grilled chicken with it, or even serve it with zucchini noodles.
Is alfredo sauce gluten-free?
Some store-bought alfredo sauces use flour as a thickener, but this alfredo sauce recipe is gluten-free as is. Serve over your favorite gluten-free pasta for an easy meal!
How to make an alfredo sauce thicker without flour or cornstarch?
Great news! This recipe doesn’t require additional thickeners like flour or cornstarch. The creamy thickness here comes from using heavy cream and Parmesan cheese and letting the sauce stand for a few minutes after cooking.
MORE QUICK DINNER IDEAS
- Weeknight Stir Fry
- Homemade Hamburger Helper
- Pasta Primavera
- Creamy Mushroom Pasta
- Instant Pot Honey Garlic Chicken
WATCH HOW TO MAKE THE BEST 15 MINUTE ALFREDO SAUCE RECIPE
Homemade Alfredo Sauce Recipe
Make this easy alfredo sauce recipe from scratch in only 15 minutes! Using only 6 simple real-food ingredients, this recipe is budget-friendly and perfect for pairing with your favorite pasta for a quick dinner on your busiest night of the week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 2 cups 1x
- Category: Sauces/Condiments
- Method: Stovetop
- Cuisine: American
Ingredients
- ½ cup butter (1 stick)
- 2 garlic cloves, minced (about 3 tsp)
- 2 cups heavy cream
- ¼ tsp freshly cracked black pepper
- 1 ½ cups Parmesan cheese, shredded (about 4 oz)
- ¼ tsp salt
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the garlic, heavy cream and pepper.
- Bring the sauce to a boil; then reduce to a simmer and cook for 5 minutes.
- Add the cheese, stirring constantly until the cheese has fully melted.
- Turn the heat to low. Taste and season with salt as desired. Sauce will thicken upon standing.
Notes
- Use a large stockpot to cook your pasta and add more water than you think. Save the pasta water for watering plants!
- Save the wrapper from your stick of butter to grease pans (one simple way to avoid waste and save money!)
- Shred your cheese with a grater like this one. It’s cheaper to buy cheese in a block and tends to be free of unnecessary ingredients.
Nutrition
- Serving Size: 1/2 cup
- Calories: 537
So simple and easy to put together! Super delicious! I added baby spinach to the sauce to feel a little healthier. My kids loved it so much they asked if I can make it every weekend now! Thank you Tiffany to sharing this awesome recipe!
Amazing!!! Best Alfredo sauce I have ever made. Found my new go to!
This is absolutely delicious. I had a big `2 pound chicken that I roasted and have had so many meals from already. The pasta is just cooking now, but I had a taste of the sauce with chicken, mushroom and some chopped deseeded tomatoes. Absolute heaven. Thank you so much
I am ecstatic that you liked this recipe.
Awesome recipe. Can’t use the roux I would have used in the past as I am on a LCHF diet and doing so well I avoid carbs like the plague. This alfredo sauce will be going on spiralized Zucchini
This was DELICIOUS! Thank you!
Every jar of alfredo sauce contains horrible ingredients: xanthum gum, etc. I am loving your recipes. Keep them coming! 🙂
T
Will do Temperence – thank you for the encouragement!
Why does that pasta look like its in a soup? Shouldn’t the sauce stick to the pasta?
Because time elapses from when you set everything up for a photo to when you actually take the picture. I can’t control gravity. 🙂
Problem my cheese never completely melts what am I doing wrong
I’d bump up the heat just a tad Irene. Just don’t go too hot otherwise the sauce can separate.
I’ve used this delicious recipe a few times now, and love it! My question is how you heat it up as leftovers? I’ve tried heating on low on the stove and it doesn’t hold up well. It ends up with a pool of butter on the bottom. As much as I love pools of butter (hehe), it certainly isn’t the same. Or do your kiddos eat it cold? It seems like it would be a yummy lunch if I could just get the hang of it. Thanks!
Hi Rebecca! I warm in the microwave. I agree that it doesn’t hold up quite as well, but I’ve found that adding a splash of milk after it’s just barely warm, then whisking really well, tends to bring it back together. I think the key is to not heat it too much, and to catch the “break” before it’s too serious. And yep, my kids eat it cold too!
For a very frugal version of this dish I make a roux and then add half and half (I always have this on hand for my coffee, but whole milk works too) and garlic, salt and pepper. If i have a little cheese I sprinkle it on top…if not it’s fine without! I’m sure your recipe is richer and more delicious…but if you’re trying to pinch pennies give the roux a try! This is a regular ‘end of the month’ recipe for us.
I love that this showed up in my inbox today! I have been meaning to search for an alfredo recipe! Yay!!
Good classic recipe! It is highly popular as a birthday meal in our house along with some lemon garlic shrimp. I always add the butter & cream together since I had my sauce break when I melted the butter first. I don’t usually add garlic, but I do add a little nutmeg.
I don’t use garlic and I do add a dash of nutmeg. Otherwise, my recipe is pretty similar! So delicious and quick! I found organic heavy cream for sale at my local Grocery Outlet for $1.49 a pint. I bought 4 and put them in the freezer. I wish now that I’d had more room in the freezer because that price was outrageously low and it freezes very well.
That is a CRAZY good price Wendy! I would have cleared the shelf too if I had the freezer space!!
What’s the best way to defrost heavy cream? I’ve had a pint carton supposedly defrosting in the fridge for 2 days and it’s still solid as a rock. In fact, I can’t hear any “sloshing” when I shake the carton!
Wendy…..I would never have thought to use nutmeg…I use cinnamon sometimes in a meatloaf. Thanks for the suggestion. I also buy dairy when it’s on sale. A while ago I got a quart of buttermilk for a dollar…..I bought all 10 and put them in the freezer.
Hi Tiffany……love your blog and recipes. Making a roux is the only way I know how to make an Alfredo sauce. Heavy cream is crazy expensive up here in Canada and we only buy it once in awhile as a treat with fresh fruit from the garden, so I’ve always used milk. I sometimes put in a cube of my frozen chicken stock that I’ve boiled down to almost nothing and put into ice cube trays, especially if I’m serving it with chopped chicken.
Thanks for letting me know it works with a roux Kate. I love that you do it because of the cost of heavy cream – that’s so strategic!
I agree with the roux comment. Also, if I’m super pressed for time, I just leave a little of the starchy pasta water in the pot with the pasta and add a relatively small amount of heavy cream. The starch in the pasta water is a thickener. When I do it this way, I use garlic powder instead of fresh, and I finish with parmesan or an italian cheese blend that comes pre-shredded in a bag. Also, I leave the pasta a little overly al dente since it will continue to cook as I make the sauce. This is obviously not gourmet, but it’s a one pot meal (less cleanup) and gets the job done in a grand total of 15 minutes for pasta + sauce + oven roasted veggies. I work full time with a one-hour commute. Sometimes one has to compromise one’s culinary values in order to get a home-cooked meal on the table! 🙂