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This classic Alfredo sauce is rich, creamy, and made with simple ingredients like butter, cream, and Parmesan. Ready in just 15 minutes and perfect for coating your favorite pasta for an easy, cozy dinner!
I also have a delicious high-protein VEGAN “alfredo sauce” that I highly recommend! This Creamy Rose Pasta and this Vodka Pasta Sauce are hug fan favorites too.
Even better than restaurant quality!
I canNOT stress to you enough how delicious this 20 minute alfredo sauce is! I spent too much of my life using a jar of alfredo sauce from the store but truly, never again! Not only does this homemade version taste SO MUCH better, it also comes together so quickly with simply ingredients. I have no doubt that this is something the WHOLE FAMILY will love (it’s even better than Olive Garden’s!).
Reasons this is the BEST Alfredo Sauce:
- It’s classic and simple – no flour or cream cheese, just real ingredients.
- Comes together in 15 minutes for a quick but luxurious dinner.
- So versatile – pairs beautifully with pasta, veggies, or even roasted tofu!
- Restaurant-quality flavor right from your own kitchen.
In this post…
Ingredients needed
The simple ingredients for this easy alfredo sauce recipe are listed fully down in the recipe card but let’s briefly go over everything including a few substitutions you can make as desired!
- Butter: Unsalted butter is best so you can control the saltiness. You could also substitute this for olive oil but I prefer butter in this recipe.
- Garlic: Optional but adds great flavor (I usually add a LOT!). For a more traditional alfredo sauce, you can skip it. Alternatively, you could opt for 1/2-1 teaspoon of garlic powder for a good garlic flavor.
- Heavy cream: The key to that silky, restaurant-style Alfredo texture. Avoid substituting milk or half & half for the most traditional way.
- Parmesan cheese: Use freshly grated Parmesan—pre-shredded won’t melt as smoothly and overall costs more money.
- Italian seasoning (optional): Adds a touch of herby depth without overpowering the classic flavor.
- Nutmeg: A traditional touch that subtly enhances the creaminess and overall flavor!
- Fettuccine or pasta of choice: Alfredo’s classic partner! The recipe makes enough sauce for about 12 ounces of pasta but you could also use a whole pound of pasta (16oz) for a less saucy dish.
How to make this easy homemade alfredo sauce
These step-by-step instructions offer a brief visual overview of how to make the recipe. For the FULL WRITTEN RECIPE please see the recipe card below!
- Cook the pasta. In a large skillet, melt the butter and saute the garlic over medium heat.
- Slowly whisk in the heavy whipping cream and bring to a low simmer. Lower the heat and add in the parmesan and mix until melted. Season with Italian seasoning, nutmeg, black pepper, and salt. Stir until you have a creamy sauce.
Once the sauce is done, simply toss in the hot pasta and a little splash of the pasta water to thin as desired!
I CANNOT stress how DELICIOUS this fettuccine alfredo truly is especially considering that it take LESS than 25 minutes to make!
Top Tips
- Use freshly grated Parmesan. It melts much more smoothly and prevents a grainy sauce.
- Don’t boil the cream. A gentle simmer keeps the sauce silky instead of separating.
- Toss pasta directly into the sauce. The starch helps everything cling beautifully. I like to use tongs to take the pasta out of the water and straight into the skillet with the sauce!
- Add a splash of pasta water. It’s your secret weapon for adjusting the consistency.
Frequently Asked Questions
You can, but it’s best fresh! If reheating, add a splash of milk or cream and warm gently over low heat. I also suggest not tossing it with the pasta until you’re ready to eat.
Technically yes, but it won’t be as rich or thick. For the most authentic flavor, stick with heavy cream.
Fettuccine is the classic choice, but linguine, spaghetti, or even penne work great too. Really any pasta shape you’d like! You could even try it with a protein pasta like chickpea pasta.
Definitely! Try it with sautéed mushrooms, roasted broccoli, cooked chicken, or crispy tofu for extra texture and flavor.
Easy Creamy Homemade Alfredo Sauce
Video
Ingredients
- ½ cup 1 stick unsalted butter
- 3 cloves garlic, minced (optional, but adds great flavor)
- 1 ½ cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese, plus more for serving
- ½ teaspoon Italian seasoning, optional, for extra flavor
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg, optional but traditional
- Fresh parsley, for garnish (optional)
- 12 ounces fettuccine or pasta of choice, for serving
Instructions
- Cook the pasta according to package directions in salted water. Reserve ½ cup of the pasta water before draining.
- Melt the butter in a large skillet or saucepan over medium heat. Add the garlic (if using) and cook for about 1 minute, just until fragrant.
- Slowly pour in the heavy cream, whisking constantly. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Reduce the heat to low and gradually whisk in the Parmesan cheese until smooth and creamy.
- Season with salt, pepper, Italian seasoning, and a pinch of nutmeg. Taste and adjust as needed.
- Toss the cooked pasta directly into the sauce, adding a splash of reserved pasta water if needed to loosen it up and thin the sauce.
- Serve immediately, topped with extra Parmesan and parsley if desired.
Notes
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce. You can also reheat in the microwave as desired.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!