This Easy Alfredo Sauce recipe has it all: it’s rich and creamy, perfectly garlicky, and plenty cheesy! There’s nothing better to add some decadence to your pasta dinner.
I really wanted this sauce recipe to be super easy so you can make it on a weeknight with a handful of ingredients! My family loves this dinner!
Aimee’s Recipe Notes
- Taste & Texture: Rich and creamy with a buttery garlic base and sharp Parmesan flavor. Optional red pepper flakes add just the right touch of heat for spice lovers.
- Ease of Making: Quick and simple! Ready in under 20 minutes with just one skillet.
- Cooking Method: Simmered on the stovetop for the perfect creamy consistency. Serve with noodles or gnocchi.
- Top Tip: Use freshly grated Parmesan for the smoothest sauce.
Alfredo sauce is the sauce you whip up when you need something fast and filling. Butter, cream, and Parmesan are the key ingredients here, so you KNOW it’s going to be delicious.
Whether you’re making a quick weeknight dinner or you want to impress your guests at a dinner party, this easy Alfredo sauce recipe is guaranteed to be a hit.
Homemade is always better, after all—you know exactly what’s in it, and there are no preservatives and fillers like you might find in the store-bought kind. Once you make Alfredo sauce from scratch, there’s no going back to the jarred version!
- It’s incredibly easy to make, with just a handful of ingredients. You’ll wonder why you haven’t been making it from scratch all along!
- You can whip it up in under 20 minutes, making it perfect for busy weeknights.
- Alfredo sauce is versatile—nope, it’s not just for fettuccine! I share some additional ways to use it below.
- This recipe is rich, comforting, and tastes just like Alfredo sauce from your favorite Italian restaurant.
For another homemade pasta sauce recipe, try my hearty Slow Cooker Spaghetti Sauce. You’ll also love this Sausage Alfredo Pasta.
Important Ingredient Notes
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – You’ll add your own salt, so you don’t want to use salted butter here.
- Garlic – Alfredo sauce is garlicky, but not in an overpowering way.
- Heavy whipping cream – Don’t substitute a lower fat dairy like half-and-half or whole milk! Your sauce won’t be as rich, thick, and creamy.
- Red pepper flakes – These are optional; you can also add more for a spicier sauce or less for just a bit of a kick.
- Parmesan cheese – I like to use freshly grated Parmesan, which melts more smoothly.
- Parsley – Parsley is usually an optional addition, but I almost think it’s essential in Alfredo! It adds a nice fresh flavor to cut some of the richness.
How to Make Alfredo Sauce
Warm the Butter and Garlic: Melt the butter with the garlic in a skillet set over medium-high heat.
Simmer: Slowly whisk in the heavy cream, followed by the salt, pepper, and pepper flakes. Reduce the heat to medium low and cook for about 10 minutes, stirring often, until the sauce thickens.
Finish: Whisk in the cheese, then remove from heat. Add the parsley and serve.
Ways to Use Alfredo Sauce
- Pasta: Fettuccine is the classic pasta to use with Alfredo sauce, but really, any shape will work. I love gnocchi with Alfredo too!
- Chicken: Spoon Alfredo sauce over Baked Chicken Thighs to give them an instant restaurant-style upgrade. Or add my blackened chicken tenders to this alfredo pasta.
- Veggies: Jazz up steamed or roasted vegetables by drizzling Alfredo sauce over the top. It’s especially delicious with broccoli and asparagus.
- Pizza: Use Alfredo sauce as a base instead of traditional tomato sauce.
Tips and Tricks
- The Parmesan from the green can is convenient, but it will give you a gritty Alfredo sauce. I highly recommend using a box grater to grate your own cheese or buy a high quality parmesan that’s already grated.
- For a Louisiana twist, add a pinch of Tony’s Creole seasoning. This is excellent with fettuccine and shrimp!
- Make a mushroom Alfredo sauce by adding sliced mushrooms and cooking them with the butter and garlic until they’re softened. I love this gnocchi mushroom alfredo!
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Use freshly cracked black pepper for the best flavor; it really adds some extra oomph.
- Add a splash of pasta water to the sauce if it seems too thick when you add cooked pasta. The starch in the water also helps bind the sauce to the pasta.
More Easy Dinner Recipes
Pin this now to find it later
Pin It
Easy Alfredo Sauce Recipe
Ingredients
- ½ cup unsalted butter
- 3 cloves garlic, pressed
- 3 cups heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 1 ½ cups grated Parmesan cheese
- 1 Tablespoon fresh parsley, chopped
Instructions
- In a large skillet over medium high heat, add butter and garlic and stir occasionally. Cook for about 3 minutes, until butter is melted and garlic begins to brown.
- Slowly add in heavy whipping cream, whisking whike you add it to the butter. Add salt, pepper, and crushed red pepper flakes (if you like them). Simmer over medium-low heat until the sauce thickens, about 10 minutes. Stir frequently.
- Add in parmesan cheese and whisk until smooth. Remove from heat and sprinkle with the parsley, if desired.
Notes
- Use freshly grated parmesan cheese if possible. I buy my Parmesan in blocks and grate it with a box grater. It melts so much nicer than the green can stuff.
- Want more heat? Add more red pepper flakes or a pinch of Tony’s creole seasoning!
- Craving mushrooms? Use 8 ounces sliced mushrooms and cook them with the butter and garlic, for about 5 minutes until softened.
- Serve with pasta or gnocchi of your choice!
- Store leftover alfredo sauce in refrigerator for up to 3 days. Reheat in skillet until warm.
