A rich, velvety, and classic Alfredo sauce that I can whip up in just 15 minutes. With just a few pantry staples and one saucepan, this creamy sauce turns any pasta night into something truly comforting. Whether I’m craving a cozy dinner or want to impress guests with minimal effort, this recipe never disappoints.
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
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups freshly grated Parmesan cheese
Optional: pinch of nutmeg or chopped fresh parsley for garnish
Directions
I melt the butter in a medium saucepan over medium heat.
I add the minced garlic and sauté for about 1 minute, just until it’s fragrant.
Next I pour in the heavy cream and stir it all together. I let it heat gently for 3–4 minutes, giving it an occasional stir.
I season the sauce with salt and pepper, adjusting to taste.
Then I reduce the heat to low and slowly stir in the Parmesan cheese until it melts smoothly.
I continue stirring until the sauce is thick, creamy, and coats the back of a spoon.
For a flavor boost, I sometimes stir in a pinch of nutmeg or sprinkle with fresh parsley before serving.
I serve it right away over freshly cooked pasta or use it as a white pizza sauce or dip.
Servings and timing
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 310 kcal per serving
Variations
I often mix things up depending on what I have in my kitchen:
Add a touch of lemon zest for brightness.
Use Pecorino Romano instead of Parmesan for a bolder, saltier flavor.
Stir in cooked mushrooms or spinach for a veggie-packed version.
Add cooked chicken or shrimp for a protein boost.
Use half-and-half instead of heavy cream for a lighter version.
Storage/Reheating
I store leftover Alfredo sauce in an airtight container in the fridge for up to 3 days. When reheating, I warm it slowly in a saucepan over low heat, adding a splash of cream or milk to loosen it up. I avoid using high heat, as it can cause the sauce to separate. I don’t recommend freezing it, as the texture can become grainy when thawed.
FAQs
How do I prevent the Alfredo sauce from curdling?
I always use low heat when adding the cheese and stir constantly. Sudden high heat can cause the dairy to break.
Can I make this Alfredo sauce ahead of time?
Yes, I can! I prepare it a day in advance and reheat gently on the stove with a splash of milk or cream.
What type of Parmesan works best?
I always go for freshly grated Parmesan—pre-shredded versions often contain anti-caking agents that prevent smooth melting.
Is this sauce gluten-free?
Yes, this recipe is naturally gluten-free since it doesn’t use flour or thickeners.
Can I use milk instead of cream?
I could, but the sauce won’t be as rich or creamy. I recommend using whole milk at a minimum and adding a bit of butter to make up for the richness.
Conclusion
This easy Alfredo sauce has become one of my go-to recipes when I want something rich, comforting, and fast. With just a few quality ingredients and simple steps, it delivers big on flavor and versatility. Whether I’m tossing it with fettuccine, drizzling it over veggies, or using it on pizza, it never fails to satisfy.
📖 Recipe:
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Easy Alfredo Sauce
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A rich, creamy, and authentic Alfredo sauce made with butter, cream, and Parmesan cheese. Ready in just 15 minutes, this versatile sauce is perfect for pasta, chicken, seafood, or even as a pizza base.
Ingredients
1/2 cup (1 stick) unsalted butter
2 cups heavy cream
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups freshly grated Parmesan cheese
Optional: pinch of nutmeg or chopped fresh parsley for garnish
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir to combine. Let it heat gently for 3–4 minutes, stirring occasionally.
- Season with salt and pepper, adjusting to taste.
- Reduce the heat to low and slowly stir in the Parmesan cheese until melted and smooth.
- Continue stirring until the sauce thickens and coats the back of a spoon.
- Optionally, stir in a pinch of nutmeg or garnish with fresh parsley before serving.
- Serve immediately over freshly cooked pasta or use as a sauce or dip.
Notes
Add lemon zest for brightness.
Use Pecorino Romano for a bolder flavor.
Stir in cooked mushrooms or spinach for added veggies.
Add cooked chicken or shrimp for protein.
Use half-and-half instead of cream for a lighter version.
Store in the fridge for up to 3 days; reheat slowly with added milk or cream.
Do not freeze, as it may become grainy when thawed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 1g
- Sodium: 330mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
