This Easy Alfredo Sauce is your new go-to creamy, cheesy and buttery pasta sauce when you’re in a hurry!
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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.
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.
Oh yeahhhh! 😮
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!)
- ½ cup unsalted butter
- 1 (8-ounce) package cream cheese, cubed
- ½ teaspoon Italian seasoning
- 3 teaspoons freshly minced garlic
- 2 cups whole milk
- 2 cups grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- Melt butter in a medium saucepan over medium heat. Add minced garlic and saute (stirring constantly) until fragrant, about 30 seconds.
- Add cream cheese cubes and Italian seasoning. Stir with a whisk to smooth out large lumps. Slowly pour in milk, about ¼ cup at a time, while continuing to whisk.
- 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.
Perfect this was delicious easy and quick. Thanks for the share!
Thanks so much, Lillian… glad you enjoyed it! 🙂
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.
Thanks so much, Maryann… the chicken and broccoli sounds delicious!
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!
Thanks so much, Tracy. So glad you enjoyed it! It’s one of my favorites, too! 🙂
This was insanely delicious and easy to make! Thanks for the recipe!
Thanks, Amy… so glad you enjoyed it! 🙂
Awesome recipe!!! No adjustments needed!
Thanks so much, Heather!
I am using this recipe today with stuffed chicken & broccli shells!
YUM! Hope you enjoy it, Linda!
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?
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?
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.
Hi Ben, I used the Parmesan in the shaker jar. Hope you enjoy! 🙂