If you’ve only had Alfredo sauce from a jar, you’re in for a treat. This homemade Alfredo sauce is creamy, rich, and surprisingly easy to make with just a few real food ingredients. It’s one of those recipes that feels fancy but comes together in under 15 minutes—perfect for a quick weeknight dinner or a cozy weekend pasta night. You only need butter, heavy cream, garlic, parmesan, and a bit of salt and pepper. Need another amazing sauce option? Make sure you try our Marinara Sauce!
Why Homemade Alfredo Sauce
Store-bought sauces tend to be overly thick or oddly sweet, and they rarely deliver that smooth, cheesy flavor we all want. Making Alfredo from scratch lets you control the texture and taste. It’s creamy without being gloopy and cheesy without being overwhelming. The garlic adds a little depth, and the fresh parmesan brings everything together.
We love tossing it with fettuccine, but this sauce works just as well over chicken, shrimp, or even roasted vegetables. It’s also naturally low in carbs if that’s something you’re keeping an eye on.
Tip for Smooth, Creamy Alfredo Sauce
Use freshly grated parmesan—not the pre-shredded kind. Pre-packaged cheese often has anti-caking agents that keep it from melting smoothly. For the best texture and flavor, grate your own right before adding it in. And don’t crank the heat—gentle simmering is key.
Make Ahead and Storage Tips
This sauce is best when it’s fresh, but you can make it ahead. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop with a splash of cream or milk to loosen it up. Freezing isn’t ideal—it tends to separate—but it works in a pinch if you reheat it slowly and whisk it back together.
Alfredo Sauce
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 ½ cups freshly grated parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium saucepan over medium-low heat, melt the butter.
- Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
- Stir in the cream and let it simmer gently for 2–3 minutes.
- Reduce the heat to low, then slowly whisk in the parmesan cheese until fully melted and smooth.
- Season with salt and pepper to taste.
- Serve immediately over cooked pasta or your favorite protein.
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