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My Homemade Alfredo Sauce is the creamiest, dreamiest sauce that makes this Alfredo Pasta the best on the planet! Make a weeknight super special!
You guys. This is the Homemade Alfredo Sauce recipe you’ve been looking for. It’s SO darn good – and gets absolute rave reviews from everyone who tries it. It’s a smooth, creamy sauce full of flavor!
Let’s be really real for a second: this is not diet food. Unless you are doing the keto diet, and using this with zucchini noodles, of course. It’s got butter, heavy cream, parmesan and cream cheese. Which makes it delightful to eat, but not an every day food.
The garlic, the cream… the butter and the cheeeeese!!! Heaven. HEAVEN.
Both of my kids, despite being the children of a food blogger are picky eaters. They LOVE Fettuccine Alfredo, and gobble this up like it’s their job, which makes MY job a lot easier! You know you’re on a winner when there is absolute silence around the family dinner table, aside from forks scraping and mmmm noises.
Frequently Asked Questions
The traditional choice is Parmesan, but some recipes use a combination of Parmesan and another cheese like Pecorino Romano for a more nuanced flavor.
You can, but if you want a smooth, creamy sauce – grab a wedge and shred it yourself. Pre grated parmesan has anti caking agents (so it won’t all stick together in the bag) which can make your sauce gritty.
Why you’ll love this recipe
- Quick & Easy. Make the sauce while the pasta cooks!
- A great recipe to use in other recipes and pasta dishes that use Alfredo Sauce.
The Best Side Dishes for Chicken Alfredo
Pair this with some peas or steamed broccoli, and make this a GREAT family meal!
Grab your ingredients and measure them out before you begin. This is a fairly quick recipe, so you’ll need them at hand as you go.
Keep whisking!! You want this to be a smooth, thick sauce.
What to do with leftovers
Store leftover alfredo sauce in an airtight container in the refrigerator for up to 5 days.
Reheating Alredo Sauce
You will want to reheat gently, on low heat to avoid the sauce separating. You can also add a splash of milk or cream to help restore its creamy texture.
The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. Use salted butter, although we do add salt and the parmesan is salty, I still like the added flavor. Cut it into small pieces for easy melting.
- Cream. This means heavy cream (also known as heavy whipping cream). You could substitute half & half, but the sauce won’t be as thick.
- Cream cheese You can use reduced fat if you wish (but if you’re making this you probably aren’t all that concerned!) Do cut it into small pieces for easy melting.
- Garlic. Traditional alfredo recipes do not include garlic, but mine does! We love garlic, so if you’re a fan, add it it. Fresh minced garlic is best. You could sub garlic powder, but it won’t have that powerful garlic punch that makes this sauce exceptional;
- Salt, pepper, Italian seasoning. there are measurements in the recipe, but feel free to ramp it up, or dial it back depending on your preferences.
- Freshly grated Parmesan cheese. Buy a wedge of this, and grate it yourself using a microplane or the side of a box grater.
- Pasta. I like fettuccine, but any kind will do – use your favorite pasta.
- Chicken. Any cooked chicken will do. Grilled chicken, or baked chicken breast is perfect!
How to make Alfredo Sauce at home
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Begin by cooking your pasta in of salted, boiling water. You’ll want it al dente: which is cooked but still slightly firm to the bite.
STEP 1: Melt the butter, cream cheese and cream in a large skillet over medium heat.
STEP 2: Whisk until smooth.
STEP 3: Add the garlic, salt, pepper and italian seasoning and allow to thicken – just a few minutes.
STEP 4: Remove from the heat, and add the freshly cooked pasta to the sauce. Toss with tongs to combine.
STEP 5: Top with shredded parmesan cheese.
STEP 6: Toss again.
STEP 7: Add the chicken and peas, if using
STEP 9: Devour.
Do you love Pasta Recipes? Here are a few more that I love:
- Classic Weeknight Tuna Noodle Casserole – you could actually use this easy Alfredo Sauce recipe in place of the canned soup in this recipe!
- Cheesy Chicken Enchilada Pasta – another family pleaser, this one has amazing flavor and zero complaints
- One Pan Ham & Cheese Pasta – make this all in one skillet, in under 30 minutes. Score!
- One-Pot Chicken Parmesan Pasta – a delicious winner from The Chunky Chef
Homemade Alfredo Sauce
- 2 cups cooked chicken (shredded or diced)
- 1 cup peas
Make the sauce
- Melt the butter, cream cheese and cream in a saucepan, whisking until smooth.
- Add the garlic, salt, pepper and italian seasoning and allow to thicken, stirring constantly – just a few minutes.
- Remove from the heat, and stir in the shredded parmesan cheese.
- Add the sauce to freshly cooked pasta of your choice
- Add shredded chicken and peas.
- Top with more shredded parmesan cheese.
- Gather your ingredients, and measure them out before you cook. This is a fairly quick recipe, so you’ll need them at hand as you go.
- Keep whisking!! You want this to be a smooth, thick sauce.
- Make this with any kind of pasta – fettuccine works exceptionally well, but penne, rotini and bowties have all gotten rave reviews here.
- Use the best quality ingredients you can afford!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.