Dressing, Sauce, or Condiment › Sauce

Homemade Alfredo Sauce

By Amy Flanigan

Updated Jan 30, 2026

Read 98 Reviews

Prep 10 minutes mins

Cook 5 minutes mins

Servings 6 (1/4 cup per serving, or 2 & 1/2 cups total)

By Amy Flanigan

Updated Jan 30, 2026

Jump to RecipeShare

The best Homemade Alfredo Sauce from scratch with only a handful of natural ingredients including butter, cream, Parmesan, garlic, and a few seasonings. This alfredo sauce recipe is rich, creamy, so easy to make in just minutes, and will knock your pasta socks off!

Is there anything better than the combination of butter, cream, and cheese? Maybe a warm chocolate chip cookie. Maybe. This homemade Alfredo sauce recipe is rich, creamy, and completely luscious thanks to heavy cream, butter, and Parmesan. It’s just begging for some warm pasta to coat or for making chicken alfredo!

Irresistible Rich & Creamy Alfredo Sauce

Alfredo Sauce is a rich, smooth, and creamy white sauce perfect for serving with cooked pasta. If you travel to Rome, you’ll experience authentic Italian Fettuccine Alfredo sauce, which is typically made with Parmesan cheese, butter, some warm pasta cooking water, and salt. Americans have adapted it over the years to also include garlic and heavy cream to make it thicker. American Alfredo also incorporates any type of pasta, not just fettuccine, and often tosses in some cooked chicken or shrimp to make it more of a complete meal. Both versions are delish!

Helpful Tips For Success

• Use fresh, high quality Parmesan. It’s pretty important to use real Parmigiano-Reggiano right off the block. The pre-shredded Parmesan in the bags, shaker-style containers, or tubs won’t melt properly and will make the sauce grainy. And they simply don’t taste nearly as good as fresh.
• Whisk, don’t stir. Ditch the wooden spoon and spatula for this sauce. Whisking will help avoid your sauce from separating.
• Don’t overheat. Do not allow the sauce to boil. It’s a short, gentle simmer over medium-low. If the heat is too high and/or the sauce begins to boil, it will cause the sauce to break/separate and become clumpy. Not good!
• Make and serve right away. This sauce is at its best served right after making it, so if you’re serving it with pasta, try to time the cooking so they finish at the same time.

5 from 98

Homemade Alfredo Sauce

Prep: 10 minutes mins

Cook: 5 minutes mins

Total: 15 minutes mins

Servings: 6 (1/4 cup per serving, or 2 & 1/2 cups total)

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The best Homemade Alfredo Sauce recipe from scratch with butter, cream, Parmesan, garlic, and a few seasonings. It’s rich, creamy, so easy to make in minutes, and is just begging to be paired with your favorite pasta!

Step-by-step photos can be seen below the recipe card.

Ingredients 

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• ▢ 1/2 cup butter, cut into large cubes or slices
• ▢ 2 cups heavy whipping cream
• ▢ 1 clove garlic, minced
• ▢ 3/4 teaspoon garlic powder
• ▢ 3/4 teaspoon dried Italian Seasoning
• ▢ 1/4 teaspoon coarse salt, (not table salt)
• ▢ 1/4 teaspoon pepper
• ▢ 2 cups freshly grated Parmigiano-Reggiano cheese

Instructions 

• Add the butter and cream to a large nonstick saute pan, over medium-low heat; whisk until butter has melted.
• Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
• Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
• Stir in the parmesan cheese just until melted and the sauce is smooth.
• Take off the heat and toss with 16 ounces cooked fettuccine noodles (or your favorite pasta.) If the sauce isn't quite thick enough, allow it to stand for 2-3 minutes before tossing with the pasta, keeping in mind it will continue to thicken as it sits.

Video

Notes

Use fresh, high quality Parmesan. Real Parmigiano-Reggiano right off the block is key for the best alfredo sauce. Pre-shredded Parmesan in the shaker-style containers or tubs don’t melt properly and can make the sauce grainy, plus it simply doesn’t taste as good.

Whisk, don’t stir. Using a whisk will help avoid your sauce from separating, so ditch the wooden spoon and spatula for this sauce.

Don’t overheat. Do not allow the sauce to boil. It’s a short, gentle simmer over medium-low. If the heat is too high and/or the sauce begins to boil, it will cause the sauce to break/separate and become clumpy. Not good!

Swap the heavy cream with milk. To us, this sauce is meant to be indulgent, so we go all out and use heavy whipping cream, but if you want to lighten it up and cut back on calories a little, we get it! Regular heavy cream, half-n-half, or whole milk can definitely be used. Keep in mind, that the less fat content, the less thick the sauce will be.

Optional add-ins. Feel free to toss in some cooked chicken, shrimp, or veggies!

Make and serve right away. This sauce makes about 2 & 1/2 cups, which is enough to fully coat 16 ounces cooked pasta. It’s best served right after making it, so if you are serving it with pasta, try to time the cooking so they finish at the same time. If not using it right away, it will fit in a large mason jar to store for later (detailed storage instructions are included in the article below the recipe card.)

**More detailed and helpful information can be found in the full article.

Nutrition

Calories: 543kcal | Carbohydrates: 4g | Protein: 14g | Fat: 53g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 796mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1904IU | Vitamin C: 1mg | Calcium: 456mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How To Make Alfredo Sauce Step By Step

Gather the ingredients. Gather all the ingredients together. Bring a large pot of salted water to a boil. Add 16 ounces dry pasta and cook until al dente according to package directions. Reserve 1 cup pasta water, then drain.

Melt butter and cream: In a large nonstick skillet over medium-low heat, add ½ cup butter and 2 cups heavy whipping cream, whisking until the butter is fully melted.

Season the sauce: Whisk in 1 minced garlic clove, ¾ tsp garlic powder, ¾ tsp dried Italian seasoning, ¼ tsp salt, and ¼ tsp black pepper until smooth.

Thicken and add parmesan: Bring the sauce to a gentle simmer (do not boil) then cook for 3–4 minutes, whisking constantly, until slightly thickened. Add 2 cups freshly grated Parmesan cheese (1/2 cup at a time), stirring in between, until melted and smooth and thickened. If needed, add reserved pasta water 1–2 tbsp at a time to thin the sauce.

Finish the pasta: Take off the heat and immediately toss the sauce with the cooked pasta.

Serve and enjoy: Divide into bowls and garnish with parsley, extra parmesan, and black pepper.

Possible Variations, Special Diet, and Yield Considerations

• Can I make Alfredo Sauce with milk instead cream? Yep! To us, this sauce is meant to be indulgent, so we go all out and use heavy whipping cream, but if you want to lighten it up and cut back on calories a little, we get it! Regular heavy cream, half-n-half, or whole milk can definitely be used. Keep in mind, that the less fat content, the less thick the sauce will be.
• How to Thicken Alfredo Sauce. We think our recipe is thick enough, but if you want it even thicker, you have a couple options. (1) Make a roux: In a pan over medium heat, melt some butter and then whisk in an equal amount of flour; whisk constantly until combined and smooth, then whisk a little bit of that into the simmering sauce. (2) You can also make a slurry: in a small bowl, whisk together a little cornstarch in with some cold water until the mixture is smooth. Slowly, whisk the slurry into the simmering sauce until the desired consistency is reached.
• Is Alfredo sauce gluten free? Yep! This recipe does not include a roux made with flour, so it is considered gluten free.
• Is Alfredo sauce keto? Yep! This sauce is low carb. But, don’t kid yourself into thinking it’s healthy!
• How many cups does this yield? This particular recipe makes about 2 & 1/2 cups, which is perfect to fully coat 1 pound of cooked pasta. If not using it right away, it will fit in a large mason jar.

Proper Storage

• How long does Alfredo Sauce last in the fridge? Pour the sauce in a jar, allow to cool completely, then fasten tightly with a lid. It will last in the refrigerator for up to 4 days.
• Can you freeze Alfredo Sauce? So…technically, yes. But I don’t recommend it. Cream, butter, and cheese frozen and then thawed will separate and become grainy. Not ideal.
• How to reheat Alfredo Sauce. Low and slow on the stovetop! Set your heat to a lower temperature and slowly heat it back up, stirring frequently. Avoid the microwave, which makes the sauce oily. Also, you can reheat this sauce once. After that, you’ll need to toss it and make a new batch!

More Alfredo Recipes To Try:

• The absolute best Chicken Alfredo! Read all the fantastic reviews.
• Chicken Alfredo Lasagna Rolls is a great make-ahead meal and so comforting.
• Wonderful Spaghetti Squash Alfredo is low carb and keto friendly.
• Quick and easy Tortellini Alfredo in just 25 minutes!
• Restaurant-Style Chicken Broccoli Alfredo easily made at home.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!