You'll be shocked how easy it is to make a delicious creamy simple Alfredo sauce is at home. No need to buy the jarred stuff as this sauce only requires 5 ingredients and comes together in 15 minutes. It's rich, velvety and foolproof once you know a few tricks.
Time: 15-20 minutes | Yield: Enough Sauce for 1lb of Pasta | Difficulty: Easy
This homemade Alfredo sauce recipe is perfect for a cozy weeknight dinner or even can be a perfect date night recipe. It looks impressive and it seriously tastes like restaurant quality.
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Ingredients
Butter - The butter brings a rich flavor and helps toast the garlic powder or fresh garlic slightly
Garlic Powder or Fresh Garlic - On a busy night, I skip chopping or grating garlic and stick with garlic powder. Both are delicious.
Heavy Cream - You must use heavy cream for this recipe as half and half or milk will not thicken enough without the use of a roux.
Parmesan - Freshly grated Parmesan is essential as well. There are same high quality store bought grated Parmesan that would work, but most pre-grated Parmesan won't melt. Parmigiano Reggiano has the best flavor. I've found the best deal for a block is at Costco. If you don't want to grate Parmesan, the Sartori Classic Grated cheese works well.
Salt and Black Pepper - You will need to taste the sauce and adjust the seasoning at the end for the best result. The type of Parmesan cheese you use could alter the amount of salt needed
Ingredient Swaps
If you want an Alfredo sauce using no cream, you can use half-and-half instead but you will have to build a quick roux first so the sauce thickens. It won't taste as rich as heavy cream.
You can also substitute Pecorino Romano for the Parmesan for sharper flavor. You can also substitute the butter for olive oil in a pinch.
Instructions
Start by melting some butter in a large skillet over medium heat. If you are using garlic powder, add the powder and stir until the butter is absorbed. If using fresh garlic stir in until fragrant and golden.
Pour in the heavy cream, and bring to a simmer. Turn off the heat and stir in the Parmesan cheese. To know when the sauce is ready it should coat the back of your spoon and drip off slowly. Add your cooked pasta and serve!
You can cut this recipe in half if you're cooking an Alfredo for two, or you can double this recipe if you're serving a crowd.
Cooking Tips & Sauce Rescue
- Use freshly grated Parmesan, not the store bought pre-shredded
- Keep the heat low to avoid separating the sauce
- If the sauce thickens too much, whisk in a little milk or pasta water
- Too thin? Simmer for another minute or add more cheese
- Grainy or clumpy? The pan was too hot. Remove from heat and whisk in a splash of warm cream to smooth it.
- If you double this recipe, stir in the cheese gradually so it melts easily
How To Use Simple Alfredo Sauce
This simple Alfredo sauce goes beyond pasta night. Try it as a base for casseroles, drizzle over roasted vegetables, or spoon over chicken cutlets for an easy weeknight dinner.
- Toss with any type of pasta or ravioli, including Butternut Squash Ravioli
- Use it as a base for casseroles or a baked pasta
- Use it as a pizza sauce
Try it with my favorite Blackened Chicken Pasta or on top of some Roasted Broccoli and Carrots.
Get the Recipe
Simple Alfredo Sauce
- Total Time: 20 minutes
- Yield: 4 1x
Description
A rich, creamy Alfredo sauce made with butter, cream, and Parmesan. This quick 15-minute recipe tastes restaurant-quality and is perfect for pasta, chicken, or vegetables.
Ingredients
- 1 teaspoon garlic powder or 2 fresh garlic cloves chopped or grated
- 2 cups heavy cream
- 2 cups Parmesan cheese, freshly shredded or grated
- 1 teaspoon salt, to taste
- Black pepper, to taste
Instructions
- Start by melting some butter in a large skillet over medium heat.
- If you are using garlic powder, add the powder and stir until the butter is absorbed. If using fresh garlic stir in until fragrant and golden.
Pour in the heavy cream, and bring to a simmer.
- Turn off the heat and stir in the Parmesan cheese. To know when the sauce is ready it should coat the back of your spoon and drip off slowly.
- Add your cooked pasta and serve!
Notes
Use freshly grated Parmesan, not the store bought pre-shredded
Keep the heat low to avoid separating the sauce
If the sauce thickens too much, whisk in a little milk or pasta water
Too thin? Simmer for another minute or add more cheese
Grainy or clumpy? The pan was too hot. Remove from heat and whisk in a splash of warm cream to smooth it.
If you double this recipe, stir in the cheese gradually so it melts easily
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: One Pan
- Cuisine: Italian
Storing, Freezing, Reheating
You can store leftovers in the refrigerator up to four days. Reheat refrigerated leftover on the stove over low heat for the best result. Add a splash of milk to loosen the sauce a little. If you try to microwave leftover, the sauce will separate into an oily mess.
For the smoothest results, reheat leftovers slowly on the stove over low heat. If you notice any separation, whisk in a splash of cream or pasta water to bring it back together.
You can freeze the sauce on it's own (without any pasta) for up to 2 months. To reheat, thaw in the fridge overnight and heat over low on the stove.
Frequently Asked Questions
Yes, but it will require a roux, which is melting 2 tablespoons butter and whisking in two tablespoons flour until the flour is cooked a little. Then you would pour in some room temperature liquid, milk or broth, and stir until smooth. Increasing the heat will thicken the sauce. Once thickened, stir in the cheese. I use this method on my Lighter Tuscan Chicken Pasta.
If your heat is too high, your sauce will separate, and I'm afraid it's ruined. It's important to keep your heat low and stir constantly.
You can simmer it longer, or add more cheese.
The pan might have been too hot, or the cheese wasn't freshly grated. Take it off the heat and whisk in a bit more warm cream or butter to smooth it out.
If you love this recipe please let me know and give it a rating! Here are more of my favorite weeknight dinners.
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