The Blond Cook

Serving Up Cooking Simplicity

, updated 49 Comments

Easy Alfredo Sauce

This Easy Alfredo Sauce is your new go-to creamy, cheesy and buttery pasta sauce when you’re in a hurry!

Sign up for my free email subscription and never miss a recipe.

Easy Alfredo Sauce

This sauce right here is comfort food at its finest.  When I’m making it, it’s all I can do not to keep tasting it… it’s THAT good.  Not only that, it uses regular milk and cream cheese for that creamy goodness.  There’s nothing but simple everyday ingredients in this recipe which I LOVE.

Easy Alfredo Sauce

I don’t know about you, but sometimes I get a SERIOUS craving for creamy, cheesy carbs.  Doesn’t happen way too often but when it does, watch out!  This easy alfredo sauce is my “fix”, especially if I’m pushed for time.

Easy Alfredo Sauce

Oh yeahhhh!  😮

Easy Alfredo Sauce

This recipe yields right at 3 cups of alfredo sauce, so it’s more than enough for a cooked and drained 16-ounce package of your favorite pasta (mine is fettuccine!)

Easy Alfredo Sauce

Print

Easy Alfredo Sauce

★★★★★

5 from 14 reviews

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 3 cups 1x
Print Recipe

Description

Quick and easy creamy, cheesy Alfredo with cream cheese, Parmesan cheese, butter, milk and seasonings.

Scale

Ingredients

  • 1/2 cup unsalted butter
  • 1 (8-ounce) package cream cheese, cubed
  • 1/2 teaspoon Italian seasoning
  • 3 teaspoons freshly minced garlic
  • 2 cups whole milk
  • 2 cups grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Melt butter in a medium saucepan over medium heat. Add minced garlic and saute (stirring constantly) until fragrant, about 30 seconds.
  2. Add cream cheese cubes and Italian seasoning. Stir with a whisk to smooth out large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
  3. Add Parmesan cheese and pepper. Stir well to combine. Continue to cook and stir for 2-3 minutes, or until sauce reaches desired thickness. Serve and toss with your favorite cooked pasta.

Notes

Adapted from AllRecipes.com

Quick and easy creamy, cheesy Alfredo with cream cheese, Parmesan cheese, butter, milk and seasonings.

Reader Interactions

Comments

      • Maryann Turk says

        This turned out soooo good. I did not have minced garlic so I added 1heaping teaspoon powdered garlic and half teaspoon of minced dried onion. I added canned chicken and frozen broccoli florets over noodles and it was fantastic. Thank you, this recipe is a keeper.

        Reply

  2. Tracy says

    Yum!
    Will definitely save this recipe in my favorites!
    I only had half of a package of light cream cheese on hand, and the sauce still turned out really well.

    Thanks for sharing!

    Reply

  6. Renee Anne says

    Either the recipe was not that good, or i did something wrong but i followed everything perfect, it looked perfect,and it smelled perfect but taste. none. just milk. bland milk. any tips?

    Reply

    • Amy @ The Blond Cook says

      Hi Renee, sorry for the delay in responding, I’ve been moving the past several days. Since I didn’t see how you made it, I can’t say. I don’t have any recommendations because it’s always came out flavorful for me and I’ve gotten a lot of good feedback from others as well. The only thing I might be able to recommend is to add more seasonings to suit your taste?

      Reply

  7. Ben says

    You didn’t specify which type of Parmesan cheese to use. Is the stuff in the Shaker jar fine? Or do I need the expensive Parmigiano-Reggiano wedges? Most recipes specify the freshly ground stuff but I’d love to use the shaker cheese if it will melt and taste right.

    Reply

  8. Mimi says

    I made this alfredo and added a whole chicken removed from the bones, steamed broccoli and saute’d mushrooms to it over penne. Thank yoouuuuu> I t was some kind of good.

    Reply

    • Amy @ The Blond Cook says

      Hi Emma, I’ve always used this immediately and never stored it in a jar, so I can’t say for sure. So sorry I can’t be of more help! I do know when re-heating the Alfredo pasta the next day, I need to add a little milk because it thickens as it refrigerates, so please keep that in mind. I hope you enjoy! 🙂

      Reply

    • Alexis says

      I’ve also had leftover sauce and, yes, it is quite thick the next day, but heating it up, makes it perfect 🙂 Great recipe. Thank you!

      ★★★★★

      Reply

  10. Laura Vega says

    This sauce is delicious and very easy to make.. ‘I just reduced the butter to half , minced only one garlic clove and used all organic and lactose free ingredients.. it was a hit with my family! Thank you Amy!

    Reply

  11. Maggie says

    Wow !! Made this sauce today and like Laura Vega I halved the amount of butter. I ‘m not keen on gartlic so added half a finely diced small onion and about 1/4 teaspoon of garlic powder. I sautéed some fresh spinach, chopped and added to the sauce. I used a combination of grated parmesan from a jar along with along with shaved ,fresh parmesan. Wonderful, like you I couldn’t stop ” tasting it !! Great recipe, thanks so much

    Reply

  12. Luke says

    Wow! I did lobster fettuccine with this sauce and I must say only one thing… stunning. Thank you!

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Hey Bett, I’ve never doubled this recipe but I think it would be fine… let me know how it turns out for you and hope you enjoy it! 🙂

      Reply

  15. Sabrina says

    I made this last night, but didn’t have whole garlic so I substituted garlic powder, and I didn’t have regular cream cheese, so I substituted a 7.5 oz tub of Chive and Onion cream cheese. (Seems that I wasn’t fully prepared to make alfredo, but I REALLY had a craving)! Added chicken and served on a bed of bowtie pasta. It was amazing and just what I was craving!!

    ★★★★★

    Reply

  16. Kathy says

    First attempt at home made Alfredo! So easy and delicious! I don’t know why I waited so long! Thanks….

    ★★★★★

    Reply

  17. Courtney says

    I made this tonight and it was great! I only had salted butter, so I cut out about 1/4-1/3 c of the Parmesan. I also used 2% milk. It was absolutely delicious!! Will be our go-to. Definitely not lacking in flavor.

    ★★★★★

    Reply

  19. Helen says

    Thanks so much for posting this recipe. The original recipe I was going to follow called for heavy whipping cream and I forgot to buy it but I also didn’t wanna have that in my recipe. Upon coming home I needed to find a better recipe and stumbled across yours! Luckily I had bought everything else in your recipe. Going to make a broccoli chicken Alfredo lasagna with this awesome sauce tonight. 🙂

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      That sounds delicious, Helen! So happy it worked out you had all of the ingredients to make it. Thank you! 🙂

      Reply

  20. Ashley says

    I am making this again tonight with both chicken and shrimp. Made it once before with just chicken and it was amazing! The change I made was I had a packet of Italian dressing seasoning mix on hand and used that instead of the italian seasoning. And I also added maybe an extra half of cup of milk. It wasn’t too salt for us and my hole family loved it, even my 3 kids! I always have this stuff on hand, never buying jar sauce again! Thank you for sharing this awesome recipe !

    ★★★★★

    Reply

  23. Robyn M says

    I made this tonight after googling Alfredo recipe using milk. I had all ingredients on hand including cream cheese. It turned out so good! I highly recommend using good cheese. I used shredded locatelli pecorino Romano. It gives the recipe the extra salty flavor it needs. My kids loved it with cheese tortellini! Very filling!!

    ★★★★★

    Reply

  24. Mayda Russell says

    Had a crave! Big time! And this was absolutely perfect. Added chunks of chicken, smothered it with mozzarella and baked it until golden and bubbly…Thank you

    ★★★★★

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆