This rich and creamy Alfredo Sauce is so easy to make using everyday ingredients. The best part is that it’s prepared in just 20 minutes… homemade Alfredo sauce has never been easier!
This recipe is prepared with cream cheese, milk (no heavy cream!) and a few other simple ingredients. If you’ve never tried it, now is the time! It’s classic comfort food made simple.
Easy Alfredo Sauce Ingredients
- Cream cheese
- Milk – whole milk.
- Parmesan cheese – freshly grated is best!
- Butter
- Garlic
- Italian seasoning
- Black pepper
I do not use salt in this recipe because it is plenty salty enough for my taste. As always, feel free to add salt if you desire.
How to Prepare
Step 1: Melt butter in a medium saucepan (or large sauté pan) over medium heat. Add garlic and cook for 30 seconds.
Step 2: Add cream cheese cubes, Italian seasoning and pepper. Whisk to smooth out large lumps. Slowly pour in milk while continuing to whisk.
Step 3: Add Parmesan cheese while continuing to stir with whisk until smooth. Continue to cook and stir for 2 to 3 minutes (or until desired thickness). Please note that sauce will continue to thicken as it sits once it’s removed from heat.
Number of Servings
This recipe yields approximately 4 cups of Alfredo sauce, so it’s plenty for a 16-ounce package of your favorite cooked pasta (I love this sauce with fettucine!). I’d say this yields approximately 6 to 8 servings.
Storing Instructions
Allow the sauce to cool and pour in an airtight container (or jar). Store in the fridge for up to 3 to 4 days. The sauce will thicken after storing, so I normally add a few tablespoons of milk when reheating.
Enjoy!
More Homemade Sauces
Easy Alfredo Sauce
Ingredients
- ¼ cup unsalted butter
- 1 tablespoon minced fresh garlic
- 1 (8 ounce) package cream cheese cubed
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 2 cups whole milk
- 2 cups freshly grated Parmesan cheese 6 ounces
Instructions
- Melt butter in a medium saucepan (or large saute pan) over medium heat. Add garlic and cook for 30 seconds, stirring constantly.
- Add cream cheese cubes, Italian seasoning and pepper. Whisk to smooth out large lumps. Slowly pour in milk, about ¼ cup at a time, while continuing to whisk.
- Add Parmesan cheese while continuing to whisk until smooth. Continue to cook and stir for 2 to 3 minutes, or until sauce reaches desired thickness. Please note that sauce will continue to thicken as it cools once removed from heat.
- Toss with your favorite cooked and drained pasta.
Video
Notes
- Yields approximately 4 cups of sauce.
- Nutritional info does not include pasta.
- To store, allow sauce to cool and store in the fridge in an airtight container (or jar) for 3 to 4 days.
- Sauce will thicken when refrigerated – add 2 to 3 tablespoons of milk when reheating.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published November 2016. Updated with new photos, new text, video and recipe slightly revised May 2022.
Adapted from AllRecipes.com
Sabrina
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!!
Wow, Sabrina that sounds amazing! So glad you enjoyed it! 🙂
Samantha
First attempt and I love it! I will never go back to bottled sauce 🙂
Thanks so much, Samantha! So happy to hear you enjoyed it! 🙂
Bett
Can I double this recipe? Or do I need to make any changes?
Thanks in advance!
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! 🙂
Luke
Wow! I did lobster fettuccine with this sauce and I must say only one thing… stunning. Thank you!
Thanks so much, Luke… so happy to hear! That sounds so delicious! 🙂
Maggie
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
Thanks so much, Maggie! The spinach sounds amazing… so glad you enjoyed it! 🙂
Laura Vega
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!
Thank you, Laura… so glad you and your family enjoyed it! 🙂
Emma
Could I keep this in a jar? If yes for how long and where?
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! 🙂
Alexis
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!
Mimi
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.
Oh my goodness that sounds AMAZING, Mimi! So glad you enjoyed the alfredo sauce! 🙂
Ben
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! 🙂
Renee Anne
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?
Linda Broughman
I am using this recipe today with stuffed chicken & broccli shells!
YUM! Hope you enjoy it, Linda!
Heather Rios
Awesome recipe!!! No adjustments needed!
Thanks so much, Heather!
Amy
This was insanely delicious and easy to make! Thanks for the recipe!
Thanks, Amy… so glad you enjoyed it! 🙂
Tracy
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! 🙂
Lillian Farrell
Perfect this was delicious easy and quick. Thanks for the share!
Thanks so much, Lillian… glad you enjoyed it! 🙂
Maryann Turk
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!