Creamy Classic Alfredo Sauce

by Sabrina Snyder

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2 Comments

5 from 1 vote
12 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Creamy Classic Alfredo Sauce is the perfect quick buttery cheesy sauce recipe for an easy dinner. Made with just 5 ingredients in 15 minutes!

Alfredo sauce is the perfect Sauce for when you want a decadent meal without a lot of work. Add it to pasta dishes like Chicken Alfredo and Shrimp Alfredo. For a thicker sauce, try my Cream Cheese Alfredo Sauce Recipe.

Sabrina’s Classic Alfredo Sauce Recipe

This creamy, delicious sauce has a rich cheese flavor that goes perfectly with all kinds of Italian dishes. Serve it over Fettuccine pasta and with some extra grated Parmesan cheese and you have a new favorite pasta recipe. But you can use this authentic Alfredo sauce for so much more! The creamy sauce is great for dipping bread, topping steak and chicken, or as the base for a decadent pizza!

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Dinner, then Dessert

Creamy Classic Alfredo Sauce Recipe

Creamy Classic Alfredo Sauce is the perfect quick buttery cheesy sauce recipe for an easy dinner. Made with just 5 ingredients in 15 minutes!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Italian
Author Sabrina Snyder
pouring finished sauce over pan of cooked pasta and broccoli. 4x3
PrintRate

Ingredients
 

  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 2 cloves garlic , minced
  • 3 cups Parmesan cheese , shredded
  • 1/2 teaspoon coarse ground black pepper

Instructions

  • Add butter and garlic to a medium saucepan on medium heat.
  • Whisk in heavy cream and bring to a simmer.
  • Cook for 3 minutes, stirring often.
  • Add in Parmesan cheese and black pepper, stirring until cheese is melted and the sauce has thickened.
  • Serve with pasta.

Nutrition

Calories: 302kcal | Carbohydrates: 2g | Protein: 10g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 412mg | Potassium: 66mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 1015IU | Vitamin C: 0.4mg | Calcium: 326mg | Iron: 0.3mg

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Chef’s Note:

There are a couple things that can make your Alfredo sauce not as creamy:

  • First is not letting the cream heat up properly. It needs to simmer for a couple minutes so that it’s hot but not boiling. If the cream is too hot, the cheese seizes up and doesn’t melt as smoothly.
  • Second, using pre-shredded cheese can impact your sauce. Shredded cheese has a natural starch added so it doesn’t cake, which also means it doesn’t melt as well. Also, the fine shreds of freshly grated cheese just melts super easy and smoothly.
  • Lastly, your cream has scalded. If the cream gets too hot, the moisture and fat will start separating which makes it hard to keep the sauce smooth and bind the cheese to the cream and butter.

Ingredients

  • Butter: You’ll use ½ cup butter, or a full stick of butter, because this is the good stuff and we want lots of delicious rich buttery flavor. Be sure to use unsalted butter because the cheese is naturally salty and that way you can salt to taste as needed.
  • Heavy Cream: One of the main ingredients in this cheesy cream sauce is of course heavy cream. You’ll need 2 cups of heavy cream for the best flavor and creamy texture. However, if you want to lighten the sauce just a bit, you can swap up to 1 cup with whole milk.
  • Cheese: The other key to Alfredo sauce is cheese, and lots of it! You will need 3 cups of shredded Parmesan cheese. Use freshly grated shredded cheese because it will melt better for a smooth sauce and have the best nutty Parmesan flavor.
  • Garlic: What Italian sauce is complete without some garlic? I used 2 cloves of minced garlic for a pungent, aromatic flavor without taking away too much from the cheese and cream flavors. 
  • Spices: The only other seasoning this delicious sauce needs is ½ teaspoon black pepper. I suggest fresh cracked black pepper for nice big peppery flakes that will break up the richness just a bit.

Kitchen Tools & Equipment

  • Medium Sauce Pan: You’ll need a large enough pan to easily hold 2 cups of liquid plus 3 cups of cheese, and the tall sides let you stir the sauce without spilling.
  • Whisk: A whisk is great for making smooth sauces because it’s easier to break up any clumps that naturally form with the melted cheese.

Can this be made ahead of time?

Yes, you can absolutely make this sauce ahead of time then reheat it when you want to serve it. The sauce will slightly separate but because there is so much fat in there, it shouldn’t separate too much. Either way, just reheat it over low heat, stirring often, until the sauce is simmering. Allow it to simmer for a couple minutes, again stirring occasionally so it doesn’t boil or scald, then serve as usual.

How to Store

  • Store: Once the sauce has cooled, pour it into an airtight container to store in the fridge. It will keep well for up to 1 week. You can keep this creamy sauce at room temperature for up to 2 hours before it should be stored.
  • Reheat: It’s best to reheat this sauce slowly on the stovetop, stirring often, until it’s simmering. This lets it get hot without separating so it stays smooth and creamy.
  • Freeze: You can also freeze the Alfredo Sauce for up to 6 months. Let it thaw in the fridge before reheating the sauce on the stovetop or in the microwave. Cook pasta to pour it over and enjoy the sauce as good as if it was fresh.

Ideas to Serve

  • Pasta: This is the perfect cheesy, creamy sauce that you can serve over any of your favorite Italian pasta. The most obvious and simple dish you can make is just cooking up some Fettuccine pasta and pouring the sauce over the top of the noodles.
  • Meat: Make an easy dinner with leftover cooked chicken, like Rotisserie Chicken and cooked pasta. It also tastes great over steak, grilled shrimp or pork chops as a finishing sauce. Serve it with the sides below for a non-pasta Alfredo dish.
  • Sides: Add some creamy, cheesy goodness to your favorite side dishes besides pasta. Alfredo sauce goes great over oven-roasted sides like Roasted Broccoli, Italian Roasted Veggies, and Roasted Red Potatoes. It also works as a dipping sauce for Garlic Bread.
  • Pizza: Instead marinara sauce, make a creamy white pizza instead! Spread about ½ cup Alfredo sauce over a 12-inch round Pizza Dough. Top with cheese and thinly sliced veggies like bell peppers and mushrooms and cooked meat like Italian sausage or chicken. Bake for 13-15 minutes at 425 degrees.

Frequent Questions

How to keep Alfredo sauce creamy?

Adding your cheese in slowly, about a cup at a time, and stirring until it’s melted before adding more, will give you the creamiest sauce that doesn’t separate easily.

Can I use mozzarella instead of Parmesan in Alfredo?

While you can use mozzarella cheese instead of Parmesan, it will have a different flavor. I would recommend using an Italian cheese blend with Asiago and still using at least 1 ½ cups of Parmesan so you get the right texture and flavor.

Variations

  • Seasonings: For some extra seasonings mix in basil, oregano, rosemary, cilantro, thyme, and sage. If you are using fresh herbs, add them at the end, if you are using dried herbs, add them with the cream.
  • Spicy: For a spicy twist on the Alfredo, try mixing in minced jalapeno peppers. You can also add cayenne pepper or hot sauce. Adjust the amount of the spicy ingredients depending on how much heat you want in the dish.
  • Cheese: To add a little different flavor, you can replace a cup of the Parmesan cheese with another strongly flavored cheese. You want to use a strong cheese so it isn’t drowned out with the Parmesan flavor. Sharp cheddar, Swiss cheese, and smoked Gouda would all taste great!

More Classic Italian Sauce Recipes

pouring finished sauce over pan of cooked pasta and broccoli. recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I was looking for different sauces for my pasta and this was surely one the best findings ever. It’s so delicious my mouth is still watering, can’t wait to have more!

    Reply