Name: Creamy Homemade Alfredo Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1/2 cup (1 stick) unsalted butter; 2 cups heavy cream; 4 ounces cream cheese; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 cup grated Parmesan cheese

This creamy homemade Alfredo sauce is everything I crave on a cozy pasta night—rich, velvety, buttery, and loaded with cheesy goodness. Forget the jarred stuff—this from-scratch sauce takes just 15 minutes to make and brings restaurant-quality flavor to any dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (1 stick) unsalted butter

2 cups heavy cream

4 ounces cream cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1 cup grated Parmesan cheese

Directions

I start by melting the butter in a large saucepan over medium heat.

Once the butter is melted, I add the cream cheese and whisk constantly until it’s smooth and fully combined.

Then, I slowly pour in the heavy cream while whisking, followed by garlic powder, Italian seasoning, salt, and pepper.

I let the sauce simmer gently for about 3 to 4 minutes, stirring often.

Finally, I stir in the grated Parmesan cheese until the sauce becomes thick, creamy, and smooth.

I remove it from the heat and pour it over freshly cooked pasta, roasted vegetables, or pan-seared chicken.

Servings and timing

This recipe makes 6 servings, perfect for a family dinner or a pasta meal with leftovers.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Each serving contains approximately 310 kcal.

Variations

Spicy Alfredo: I add a pinch of crushed red pepper flakes for some heat.

Garlic Alfredo: I sauté 2–3 cloves of fresh minced garlic in the butter before adding the cream cheese.

Chicken Alfredo: I mix in cooked, sliced chicken breast right before serving.

Broccoli Alfredo: I toss in some steamed broccoli to make it a veggie-packed meal.

Seafood Twist: I stir in sautéed shrimp or scallops for a luxurious seafood version.

Storage/Reheating

To store leftovers, I let the sauce cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
When reheating, I do so gently on the stovetop over low heat, adding a splash of milk or cream to help it loosen back up. I avoid the microwave when I can—it tends to separate the sauce.

FAQs

What pasta works best with Alfredo sauce?

I usually go for fettuccine, but this sauce also clings beautifully to penne, rigatoni, or even gnocchi.

Can I make Alfredo sauce ahead of time?

Yes, I often make it a day in advance. I just store it in the fridge and reheat it slowly with a splash of cream or milk to bring back the smooth texture.

Can I freeze homemade Alfredo sauce?

I don’t recommend freezing it. The dairy tends to separate when thawed, which affects the texture. It’s best fresh or refrigerated short-term.

How do I make it thicker?

If I want a thicker sauce, I let it simmer a little longer or add a bit more Parmesan. The cream cheese also helps with thickness.

Is this sauce gluten-free?

Yes! Since there’s no flour or roux, this Alfredo sauce is naturally gluten-free—as long as the Parmesan and other ingredients are certified gluten-free.

Conclusion

This creamy homemade Alfredo sauce is my go-to when I need something fast, indulgent, and crowd-pleasing. It’s made with simple pantry staples and transforms any meal into something special. Once I started making this from scratch, I never looked back—no jar required.

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