One bite of this homemade alfredo sauce recipe, and you’ll wonder why you ever bought a pre-made variety in the first place. Anyone who tries it always asks for a recipe.

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Homemade Alfredo Sauce Recipe

Learn how to make the best alfredo sauce recipe with simple steps and pantry staples. What makes this recipe the best? There’s no shortcuts with this recipe but instead, it focuses on fresh, real ingredients like Parmesan, cream, and butter, delivering authentic flavor.

Homemade alfredo sauce was one of the first things I learned to make as a newlywed and this has been my go-to recipe for years. I remember I was amazed at how just a few basic ingredients could come together to create something so rich and flavorful.

I’ve made this recipe more times than I can count making it virtually failproof. All you need are a handful of ingredients, and everything comes together in minutes in a large saucepan on the stove. The end result is so decadent you’ll find yourself pairing it with pasta, veggies, and beyond.

What is Alfredo Sauce?

A classic Italian sauce, traditional alfredo sauce is a simple yet incredible blend of fresh ingredients including butter, Parmesan cheese, salt, and pepper. You can find countless varieties from simple recipes like our 3-ingredient alfredo sauce or slightly more flavorful options like this homemade alfredo sauce with garlic and nutmeg. 

Alfredo sauce is most commonly served with fettuccine pasta, but it can be used with many different pasta shapes or in unique, creative dishes.

Best Homemade Alfredo Sauce Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for alfredo sauce.
  • Unsalted butter: Use real, unsalted butter for a rich and smooth base.
  • Garlic: Use whole fresh cloves grated on a microplane, not pre-minced varieties for the best results.
  • Heavy cream: Full-fat heavy cream is essential for a rich flavor and luscious, thick texture. Do not substitute with half and half or milk! 
  • Spices: Kosher salt, black pepper, and nutmeg enhance the overall flavor and add a touch of warmth for extra depth.
  • Parmesan cheese: Freshly grated Parmesan is non-negotiable. Avoid pre-grated cheese, as it may not melt properly and could lead to a grainy sauce. Buy a block of Parmesan, and grate it yourself. Use Parmigiano-Reggiano for the best flavor.

Best Cheese for Alfredo Sauce

Traditional alfredo sauce recipes are made with grated Parmesan cheese. However, if you can’t find Parmesan, grated Pecorino Romano or Asiago can be used instead. Both are salty hard cheeses similar to Parmesan.

How to Make Homemade Alfredo Sauce

You’ll need a single large saucepan for this recipe. The recipe card below has all the details you need. 

melted butter in saucepan.

Step 1: Melt the butter over medium heat. Add the garlic, and sauté just until fragrant, stirring constantly. 

 

milk and butter in saucepan.

Step 2: Slowly pour in the heavy cream and spices, bring the mixture to a simmer, and let it cook until it begins to thicken slightly. 

parmesan sprinkled over milk mixture.

Step 3: Whisk in the Parmesan cheese, stirring constantly until it melts. 

alfredo sauce whisked in saucepan.

Step 4: Season to taste, and remove the sauce from the heat. Use as desired, and enjoy! 

Best Alfredo Sauce Recipe Tips

  • Grate the Cheese: Use a box grater with small holes to finely grate the fresh Parmesan cheese. Don’t use pre-shredded cheese – it won’t melt as smoothly.
  • Avoid High Heat: Alfredo sauce is delicate and can break if overheated. Be careful not to let the mixture come to a boil as it simmers. Cook it over low to medium heat, stirring frequently.
  • Whisk Constantly: When melting the Parmesan, add the cheese slowly, and whisk the sauce constantly to ensure it melts evenly and doesn’t clump.
  • Use a Microplane: For a smoother sauce, use a microplane to grate the garlic.
  • Reserve Pasta Water: If serving sauce with pasta, add a splash of starchy pasta water to the sauce to help thin the sauce and make it cling to the pasta.

How to Thicken Alfredo Sauce

Homemade alfredo sauce will thicken as it simmers and cools. So, try cooking it a little bit longer if it is not thickening to your liking. 

However, if it is still too runny, stir in extra grated Parmesan cheese. Or, if the sauce is cheesy enough for your taste, feel free to incorporate a cornstarch slurry. Just whisk equal parts cornstarch and cold water (about one tablespoons of each) in a small bowl. Then, mix a teaspoon or two of the mixture into the sauce, and let it cook for about a minute to thicken.

How to Thin Alfredo Sauce

If the sauce thickens too much, whisk in an extra splash of heavy cream, reserved pasta water, or chicken broth. Just heat the sauce on the stove, stirring consistently, until warmed through. 

What to Make with Alfredo Sauce

The most popular dish to make with alfredo sauce is fettuccine alfredo! However, you can toss the sauce with any pasta shape you like best. Add protein to make chicken alfredo or shrimp alfredo for a filling meal. 

If you’re feeling creative, use the sauce to add extra flavor to oven roasted broccoli, artichoke and spinach roasted salmon, or vegetable orzo

Or, swap it out with the sauce in recipes like chicken and broccoli pasta bake, and use it as a base to create chicken mushroom and spinach lasagna. The options are endless. So, feel free to get creative! 

homemade alfredo sauce recipe in a saute pan.

How long does Alfredo Sauce last in the fridge?

Store cooled sauce in an airtight container or jar in the refrigerator for up to 3-4 days. Don’t worry if it hardens and a skin forms on the top. This is totally normal and will smooth out as the sauce reheats.

When you’re ready to serve, warm your alfredo sauce in a non-stick saucepan over low heat. Whatever you do, don’t use the microwave! It may get too hot, which will cause your sauce to split and separate.

Can you freeze Alfredo Sauce?

I don’t recommend freezing Alfredo sauce recipe. The high amounts of dairy mean that it does not thaw well, becoming thick, mushy, and grainy.

If you try our alfredo sauce recipe, please leave a star rating and a comment letting us know how you liked the recipe.

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fettuccine tossed with homemade alfredo sauce in pan.

Best Alfredo Sauce Recipe

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  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian

Description

Homemade Alfredo sauce holds a special place in my kitchen—it’s one of the first recipes I learned to make as a newlywed, almost 20 years ago! It’s my go-to recipe for pasta, casseroles, pizza, lasagna, and more. 


Ingredients

Scale
  • 1/2 cup real unsalted butter, 1 stick (8 Tbsp.)
  • 23 fresh garlic cloves, grated on a microplane for a smooth sauce
  • 1 1/2 cups heavy cream, do not use half and half, milk, or anything lower in fat
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Pinch of nutmeg
  • 3/4 cup freshly grated Parmesan cheese
  • Fresh parsley, finely chopped, for garnish

Instructions

  1. In a saucepan over medium-low heat, melt the butter. Add the grated garlic and sauté just until fragrant, but not browned, while stirring constantly.
  2. Slowly pour in the heavy cream, salt, pepper, and nutmeg. Bring it to a gentle simmer without boiling, and let it cook until it begins to thicken slightly.
  3. Gradually whisk in the Parmesan cheese, stirring constantly until it melts and the sauce becomes smooth and creamy. Reduce the heat to low if needed to prevent the cheese from clumping or burning.
  4. Taste and adjust the seasoning as needed. If the sauce becomes too thick, add a little extra cream to loosen it to your desired consistency.
  5. Once the sauce is smooth and creamy, remove from heat. Toss with freshly cooked pasta or use it as a sauce for your favorite dish. Top with freshly chopped parsley and extra Parmesan for garnish.
  6. This recipe makes approximately 2 cups of Alfredo sauce, which is enough to generously coat about 12-16 ounces of cooked pasta (depending on how saucy you like it). It’s perfect for serving 4-6 people.

Notes

  • Parmesan Cheese: For best results, use freshly grated Parmesan. Avoid pre-grated cheese, as it may not melt properly and could lead to a grainy sauce. Buy a block of Parmesan, and grate it yourself. Use Parmigiano-Reggiano for the best flavor.
  • Leftovers: Once the sauce has cooled, transfer it to an airtight container or jar and store it in the refrigerator for up to 3-4 days. It’s normal for the sauce to harden and develop a thin skin on top, but don’t worry—this will dissolve and smooth out perfectly when you reheat it.

Nutrition

  • Serving Size: 1/6
  • Calories: 283
  • Sugar: 1 g
  • Sodium: 283.4 mg
  • Fat: 29 g
  • Carbohydrates: 1.7 g
  • Protein: 4.9 g
  • Cholesterol: 81.8 mg