This is the best homemade Alfredo sauce I’ve ever tasted and it’s so easy to make! It’s rich and creamy, made with just 4 ingredients, and packed with classic garlic and parmesan flavors. Make it in one pan with your favorite pasta! 

I love dishes that keep it simple, like parmesan gnocchi with sage butter and this versatile homemade Alfredo! For another tasty cream sauce to serve over pasta, try my roasted garlic cream sauce.

 

Maybe it’s the garlic parmesan flavors or the silky-smooth texture, but there’s something super comforting about a big bowl of Alfredo pasta. And I might be biased, but my family’s homemade Alfredo sauce is the best I’ve ever tasted! It takes just 4 ingredients and a few minutes to whip together on the stovetop. Afterward, I add fettuccine to the skillet for a one-pan meal that the whole family loves. Trust me, bottled Alfredo sauce just doesn’t compare!

Why You’ll Love This Easy Homemade Alfredo

• One pan. It takes minimal ingredients to make the most delicious homemade Alfredo. Everything comes together in a single skillet (pasta included) so clean-up is fast and easy afterward.
• Versatile. My family loves a simple fettuccine Alfredo, but you can use just about any noodle shape you’d like. This recipe yields enough Alfredo sauce for about one pound of pasta, so feel free to scale the recipe up or down as needed. 
• Adaptable. There are also plenty of ways to make this sauce your own with different add-ins, seasonings, and serving ideas. Be sure to scroll for some easy inspiration.

What Is Alfredo Sauce?

Traditional Alfredo sauce uses just two ingredients: butter and Parmesan. The creaminess comes from the butter emulsifying with the grated cheese and starches in the pasta. Alfredo recipes have evolved and many versions now use extra ingredients like heavy cream. I also love to add garlic to my recipe, for even more flavor!

Ingredients You’ll Need

This version of Alfredo needs only a handful of ingredients, which I go over here. Be sure to scroll down to the recipe card for a printable list with the full amounts.

• Butter – I prefer to cook with unsalted butter. If you use salted butter, you can reduce the amount of added salt later on.
• Garlic – Freshly minced is a must!
• Heavy Cream – You can also use milk or half-and-half, though it will change the consistency of the sauce a little.
• Parmesan Cheese – Freshly grated parmesan has the best flavor and melts down more smoothly. Since this is the star ingredient in Alfredo sauce, I recommend using good quality Parmesan, Parmegiano, or Pecorino cheese.
• Salt and Pepper – To taste. You can also include other seasonings, like Italian seasoning or fresh herbs, to flavor your sauce how you like it. I share some easy suggestions later on.

How to Make Alfredo Sauce

Make this creamy homemade Alfredo in minutes by following the steps below. It’s one of those fast and easy dinners you’ll want to make all the time. The key is to keep the heat steady and whisk well while the sauce comes together.

• Sauté garlic in a skillet. Start by sautéeing freshly minced garlic with melted butter over medium heat.
• Add cream. After a minute or two, whisk in heavy cream. Let that simmer for 5 minutes, taking care that it doesn’t reach a boil.
• Add Parmesan. Next, melt in grated Parmesan until the sauce is smooth. Season with salt and pepper, and you’re ready to add your pasta!

Easy Fettuccine Alfredo

Fettuccine is the most popular pasta choice to pair with Alfredo sauce, and it’s the one I use most often! Creamy Alfredo clings perfectly to the fettuccine noodles’ long-cut, flat shape. Here’s how to make fettuccine Alfredo:

• Boil the pasta. Cook the noodles al dente according to the package directions.
• Combine. Drain and add the cooked pasta to the skillet with your prepared Alfredo sauce.
• Toss to coat. Use tongs or a spatula to toss the fettuccine with the Alfredo. I like to throw in a couple of spoonfuls of pasta water to help emulsify the sauce. Afterward, serve with extra parmesan and enjoy!

If you don’t have fettuccine, just about any type of pasta goes well with Alfredo. Other options are linguine, spaghetti, or short-cut pasta like penne, rigatoni, or fusilli. It’s also great with filled pasta, like tortellini.

The Secret to Thick Alfredo Sauce

If your Alfredo sauce is looking a bit thin and watery, it could be that you didn’t add enough Parmesan, or it could be that your homemade Alfredo just needs to stand for a few minutes to thicken.

If that fails, here are some quick troubleshooting tips to fix watery Alfredo sauce:

• If you haven’t added the Parmesan yet, try simmering the heavy cream for longer so that more of the liquid cooks off. You must do this BEFORE you add the cheese, though, as the Parmesan will clump in the heat.
• If you’ve already added the Parmesan, your best bet to thicken the Alfredo sauce is to add cornstarch. Make a slurry of 1 tablespoon of cornstarch whisked into 1 tablespoon of water. Stir this into the sauce a little at a time until it thickens. If you don’t have cornstarch, you can use equal parts flour and water instead.

More Recipe Tips

• Don’t boil the sauce. There’s a lot of dairy in Alfredo sauce between the butter, heavy cream, and Parmesan. Dairy tends to split at high temperatures, so make sure that the sauce stays at a gentle simmer, below a boil.
• Use freshly grated Parmesan. It’s worth repeating, but for the best flavor and texture in your homemade Alfredo, grate the cheese fresh from the block. “Shaker” style Parmesan cheese (like the kind you get in the green containers) isn’t great in Alfredo sauce recipes and will make the sauce grainy.

What Else Can I Add to Alfredo?

Alfredo is a mild pasta sauce that tends to take on the flavors of what you serve it with, or what you add into it. Here are some easy add-in ideas to give this homemade Alfredo even more flavor:

• Pesto. Stir in 1-2 spoonfuls of fresh spinach pesto to boost the flavors in this homemade Alfredo and give it an extra dose of greens. 
• Fresh herbs. Try adding fresh basil leaves, oregano, parsley, thyme, or rosemary.
• Seasonings. Add Italian seasoning, Herbes de Provence (a French herb blend), or Cajun seasoning as I use in my Cajun chicken Alfredo.
• More cheese. Melt in cheeses like Ricotta, Gruyere, or cream cheese for a different flavor profile. Another fun “flavor hack” is to stir in flavored cream cheese, like scallion or sun-dried tomato.
• Veggies. Bulk up your Alfredo sauce with diced sautéed bell peppers, mushrooms, carrots, asparagus, green peas, spinach, kale, or broccoli (like this chicken broccoli Alfredo).
• Protein. Round out your homemade Alfredo by adding your choice of protein like chicken, or sausage, or make a juicy shrimp Alfredo.

Frequently Asked Questions

Serving Suggestions

Some of my favorite sides to pair with homemade Alfredo pasta are chicken Caesar salad or veggies, like roasted asparagus or roasted green beans. It’s also great with an easy starter of fluffy rosemary focaccia and bread dipping oil, homemade garlic bread, or fresh tomato bruschetta. 

Storing and Reheating Leftovers

• Refrigerate. Leftover Alfredo sauce will last for up to 5 days in the fridge. Store it in a jar with a tight-fitting lid or a similar airtight container.
• Reheat. Warm the Alfredo sauce with or without the pasta added. I usually sprinkle in a little milk or water to loosen it up again. 
• Freeze. It’s possible to freeze Alfredo sauce, but due to the dairy, you might notice that the texture changes once it’s thawed. Freeze it for up to 3 months and thaw the sauce in the fridge overnight before reheating.

More Homemade Pasta Sauces

• Instant Pot Bolognese
• Arugula Pesto 
• Pappardelle Pasta in Mushroom Sauce
• One Pot Spaghetti with Meat Sauce
• Linguini with Beef Ragu Sauce

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