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    Alfredo Sauce

    September 5, 2024

    Creamy and rich, with plenty of Parmesan cheese and garlic, our homemade alfredo sauce recipe is easy, classic comfort at its finest.

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    homemade alfredo sauce tossed with fettuccine noodles topped with fresh parsley
    Photography by Gayle McLeod

    Meet The Best Alfredo Sauce Recipe

    Creamy, cheesy, garlicky fettuccine alfredo—each and every twirly noodle coated in rich, silky alfredo sauce—to the people you love feels amazing. This easy alfredo sauce is the base for our Chicken Fettuccine Alfredo, as well as for our fancy-pants Seafood Fettuccine Alfredo, so feel free to class-it-up or keep it weeknight-humble; with this alfredo sauce in the mix, you can’t go wrong. Serve with Broccolini, a big Italian Salad, and garlic bread and we bet you’ve never seen happier faces around your table. If you don’t want something quite as rich as alfredo, but still crave creamy, try our Creamy Cavatappi, or find tons of pasta recipe inspo in our Pasta Recipe Round-Up.

    Butter, cream, garlic, garlic powder, nutmeg, Parmesan, parsley and noodles in prep bowls to make alfredo sauce

    Alfredo Sauce Ingredients

    • Butter

    • Heavy cream

    • Fresh garlic

    • Garlic powder

    • Nutmeg

    • Parmesan cheese

    alfredo sauce being stirred n a skillet made with Butter, cream, garlic, garlic powder, nutmeg, and Parmesan
    alfredo sauce in a skillet made with Butter, cream, garlic, garlic powder, nutmeg, and Parmesan

    How To Make Alfredo Sauce From Scratch

    1. Melt the butter in a big saucepan.

    2. Add the garlic, garlic powder, nutmeg, salt and pepper when the butter begins to bubble.

    3. Pour in the cream. Bring it to a gentle simmer (not a boil!).

    4. Stir in the Parmesan, grated as finely as possible with a microplane grater.

    5. Gently simmer the alfredo sauce on low heat for about five minutes, stirring with a wooden spoon, until it’s thick and creamy.

    6. You did it! You made alfredo sauce from scratch! Toss in your favorite (cooked) pasta—you can cook the pasta while you’re making the sauce—and serve.

    homemade alfredo sauce tossed with fettuccine noodles topped with fresh parsley
    homemade alfredo sauce tossed with fettuccine noodles topped with fresh parsley

    How To Store + Alfredo Tips

    How long you can store in the fridge, freeze well, how to reheat, make ahead etc).

    • For the cheese, you’re going to get the best alfredo sauce if you use real Parmigiano-Reggiano and shred it yourself. The stuff in the green can, or pre-shredded of any kind, will not melt into the cream they way it should.

    • We have never heard of leftover Fettuccine Alfredo, but if you have leftovers, you can store them in the fridge in an airtight container for up to 5 days. Reheat them slowly over low heat for the best results. Sadly, alfredo sauce doesn’t freeze well.

    homemade alfredo sauce tossed with fettuccine noodles topped with fresh parsley

    More Classic Pasta Sauce Recipes

    4 Creamy Pasta Recipes To Love

    More Yum To Come

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    Alfredo Sauce

    Updated on September 5, 2024

    • Serves:  6
    • Prep Time:  10 min
    • Cook Time:  15 min
    • Calories:  429
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    Ingredients

    • ½ cup unsalted butter (1 stick), cut into 8 pieces
    • 2 garlic cloves, minced
    • ¾ teaspoon garlic powder
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly cracked black pepper
    • 1 ½ cups heavy whipping cream, room temperature
    • 2 cups freshly grated Parmesan cheese
    • Minced fresh flat leaf parsley, for serving (optional)
    • 12 ounces cooked pasta, for serving (optional)

    Method

    1. Melt the butter in a large saucepan over medium-high heat. Stir in the garlic, garlic powder, nutmeg, salt, and pepper and cook, stirring, until the garlic is fragrant, about 1 minute.

      Butter, cream, garlic, garlic powder, nutmeg, Parmesan, parsley and noodles in prep bowls to make alfredo sauce

    2. Slowly stir in the heavy cream and bring to a simmer. Stir in the parmesan until fully incorporated, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes.

      alfredo sauce being stirred n a skillet made with Butter, cream, garlic, garlic powder, nutmeg, and Parmesan

    3. Toss with cooked pasta and garnish with parsley, if desired. Alternatively, allow the alfredo sauce to cool to room temperature and store in an airtight container in the refrigerator for up to 1 week.

      homemade alfredo sauce tossed with fettuccine noodles topped with fresh parsley

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 429
    • Protein 8 g
    • Carbohydrates 3 g
    • Total Fat 41 g
    • Dietary Fiber 0 g
    • Cholesterol 144 mg
    • sodium 594 mg
    • Total Sugars 0 g

    Alfredo Sauce

    Questions & Reviews

    Join the discussion below.

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    • Margo

      Can I make sauce the night before?

      It's best if it's served right after making.

    • Jimmie

      I’m making chicken Alfredo for 40 people for a club dinner. Can I keep it warm in a crockpot til served?

      Yes, it should be ok on the warm setting. Hope you enjoy Jimmie!

    • Katie

      Hi! I made this yesterday for dinner, doubled the recipe and tossed it with Fettuccini, chicken breast and broccoli. It was delicious. We had a lot leftover and when I warmed it up today the sauce completely fell apart. Everything ended up sitting in pools of butter. Would making a roux with the butter help hold it together so that it is more suitable to refrigerate and reheat? Or is there another step you would recommend?

      I like to keep recipes like this one gluten free, because you can easily swap for gluten free pasta. I also just prefer my cheese sauces to not have flour in them. The way I reheat this sauce is very gently normally even in a double broiler situation. It may still separate a little, but heating it up in a microwave or over high heat will totally melt the butter and it will separate.

    • Susan

      I’m of the same thinking as Carol regarding the Parmesan. 8 oz = 1 cup The recipe calls for 2 cups and 8 oz x 2 =16 oz. I really think that was a typo when you listed 2 cups as 6 ozs.but then you doubled down on it in your answer to Carols question. How does 2 cups of finely grated Parmesan cheese equal “ roughly 5 oz.?” as you answered. It’s obviously either 2 cups or 5 ozs since they are 2 different amounts. If you actually meant ozs. please say whether it’s 5 or 6ozs because now you’ve actually said both.thanks,

      For the recipe you will need 2 cups. It's confusing, yes, with weight vs. volume! Because and 8 oz chunk (if you put it on a scale) of parmesan is like 2.5 cups when grated. I think I will just take out the 6 oz part and have the recipe call for 2 cups grated parmesan. : )

    • Carol

      You list 2 cups of Parmesan cheese and then follow with 6 oounces. Do you mean 16 ounces?

      2 cups of freshly grated parmesan cheese is roughly 6 oz!

    • Andi

      Delicious! I made a 1/2 recipe and my husband loved it.

      Thanks Andi, so glad you both loved it!

    • Leisha

      Excellent!

      Thank you Alfredo!

    • Georgia

      This is indeed the best Alfredo pasta recipe! I serve it with blanched broccoli and shredded rotisserie chicken, it's always a hit and so easy.

      Thanks Georgia, we are so glad that you love it!

    • OGC

      Made an excellent Alfredo sauce. Thank you for a superb recipe.

      We are so happy you enjoyed it, thank you!

    • Brent

      Insane Alfredo sauce! I was literally gulping it down with a ladle.

      Haha! Awesome Brent! Happy to hear you THOROUGHLY enjoyed it!