Robyn Stone
This rich, creamy Alfredo Sauce deliciously rivals any restaurant recipe! It’s made with basic ingredients like cream, butter and Parmesan and ready in minutes! So comforting and decadent, yet quick and easy and makes the best Alfredo sauce!
After years of practice, I’ve mastered the BEST homemade Alfredo Sauce that is perfect every single time! My recipe reminds me so much of a favorite restaurant’s Fettuccine Alfredo that I’ve loved for years. I usually serve it with my favorite house salad and croutons, so there is no reason to even leave home for one of the most comforting, delicious suppers ever. So super easy to make, this made from scratch, homemade Alfredo sauce is ready in minutes and always a favorite!
Alfredo Sauce Recipe
Over the years, I’ve tweaked my Mama’s Alfredo sauce recipe trying to get it closer to that restaurant version I craved. A little more cream, a blend of butter and olive oil, a little more this, a little less of that, and then I found the secret. Well, at least the secret to what I think is the best I’ve ever tasted.
This easy Alfredo sauce is perfect over cooked pasta and since it is ready in 20 minutes, it makes a mighty delicious and comforting classic quick-fix dish!
How to Make Homemade Alfredo Sauce
To make my homemade Alfredo sauce, you’ll need just a handful of basic, delicious ingredients.
Ingredients for Homemade Alfredo Sauce
Butter and Olive Oil – This combination gives the dish an amazing flavor!
Cream Cheese – Make sure you use whole fat cream cheese, not reduced or fat free, for a creamy, delicious sauce.
Whipping Cream – I use heavy whipping cream as it makes a thick and creamy Alfredo sauce.
Stone House Seasoning – Adds the seasoning to the sauce that gives it the perfect flavor!
Parmesan Cheese – Make sure you use real Parmesan cheese – the kind in a wedge or block – and shred it yourself. It only takes a minute and it is so worth it because Parmesan is such an important part of the dish. You definitely do not want to use the powdered “cheese” in a can because it won’t give the desired results.
Mozzarella Cheese – Use whole fat cheese and not reduced or fat free for the creamiest, best Alfredo.
To make this recipe, I start by adding the butter and olive oil to a medium sauce pan or skillet set over medium heat and let the butter melt.
Then, I add the cream cheese, whipping cream, and my Stone House Seasoning. If you haven’t already made the Stone House Seasoning, oh boy, you need it! 🙂 If you do not have it on hand, I’ve included a substitute in the notes of the recipe for you.
Bring all to a simmer, stirring frequently, until the sauce coats the back of a spoon, about 6 minutes.
Stir constantly and add the Parmesan and Mozzarella cheeses and allow to cook until the sauce is creamy, thick and smooth, about 3 more minutes.
Now it should be ready to remove from the heat, serve and enjoy!
What to Serve with Alfredo Sauce
- Cooked Pasta, such as fettuccini
- Seared Scallops
- Garlic Shrimp
- Baked Chicken
Here’s my Alfredo Sauce Recipe. I think you are going to love it!
Alfredo Sauce Recipe
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 ounces cream cheese softened
- 2 cups heavy whipping cream
- 1 teaspoon Stone House Seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Mozzarella cheese
Instructions
- Add the butter and olive oil to a medium sauce pan set over medium heat and allow the butter to melt. Add the cream cheese, whipping cream and Stone House Seasoning. Bring to a simmer, stirring frequently, until the sauce coats the back of a spoon, about 6-8 minutes.
- Stirring constantly, add the Parmesan and Mozzarella cheeses and allow to cook until the alfredo sauce is creamy, thick and smooth, about 3 – 5 more minutes.
- Remove from the heat and serve.
Notes
Nutrition Information
Enjoy!
Robyn xo
Originally published 2014.
Thank you Robyn – nice recipe.
OK, I’m always weird about these things, but I need to know how much pasta this will need. And shrimp. Just would like to know before I shop or cook. Looks luscious.
Hi Susan,
I generally will use about 12 ounces or so of uncooked pasta and depending on the number I’m serving and the other sides, I will serve about 8-10 shrimp per plate.
I seriously want to lick my plate! So amazing!
Thank you.
Wish I had a big plate of this for dinner tonight! My favorite!
Grateful for a homemade alfredo sauce recipe to put an end to my days of buying not so good store brands. Happy Thursday, Robyn 🙂
Can I cook the shrimp in the sauce? While the sauce cooks or after it is “creamy and smooth”?
I would wait until you have the sauce creamy and smooth before adding the shrimp.
Can this sauce be frozen?
yum yum smooth and creamy
What is Stone House seasoning and where do you buy it?
It’s my seasoning recipe – there is a link to my Stone House Seasoning recipe in the Alfredo Sauce recipe, but it’s linked here again for you. Enjoy it, Gail. Thanks!
I have tried every Alfredo recipe out there, and this one is by far the best!
This makes me so happy to hear, Christina! I love Alfredo and think I’ve gotten this one just right! So happy you think so too! Thanks! xo
All I can really say is wow I loved it
I’m a cook at one of the luxurious restaurants in Las Vegas and let me tell you this sauce will go toe too toe with every sauce in Vegas. I love it WOW. Thanks
Thanks so much, Michael! xo
Best homemade Alfredo sauce I’ve ever tasted.
I’m so happy to hear that, Milo! Thanks! xo
Of course you want to try the 5 star recipe. So I did and I absolutely LOVED it! It most certainly deserves 5 stars!!!!
Thank you so much, LaToya! I’m thrilled that you enjoyed it too! We love it! xo
I’m dying to try this but Every sauce recipe I’ve ever added Parmesan cheese to becomes a clumpy stick to my spoon ball of cheese mess, any thoughts on what I’m doing wrong? It doesn’t melt smooth for me?
You have to use real cheeses, not anything in a bag pre shredded. Also alfredo will “break” if you cook it at to high of a temperature and for to ling.
Thanks so much for adding these tips, Patty! xo
Our family’s favorite Alfredo sauce!
I’m so happy to hear this, Carmen! Glad you enjoy it! xo
This was fantastic! My husband said it was restaurant quality!
Wonderful to hear that, Stacey! So happy you and your husband enjoyed it – my family loves it too! Thanks! xo
Super easy to make! Very yummy!
Glad to hear you enjoyed it Amber! Thanks!
Robyn,
Could you put this with your zucchini pasta recipe and it taste okay? Thanks in advance!
Awesome and best I ever had. Was easy to follow and make. On low carb diet so mixed with baked chicken and broccoli was fabulous! don’t need pasta
Thanks so much, Renee! xo
My wife and son loved it . Thank you for sharing . Almost right after i made it, they asked for it again. I had never made alfredo before and used stone’s seasoning i it and on thin chicken breast as a rub before browning it, and again it was raved about.
Thanks so much Steve!
My family loved this recipe! So good! I am curious if this sauce reheats well for leftovers? Last time I made this there wasn’t any leftovers! My daughter in law requested I make extra next time so she could take a container home for next day. I’m just not sure if reheating will change the consistency of the sauce?
Hi Kelly,
I’m so happy to hear that you and your family enjoy this so much! It’s one of my favorites too!
To reheat the next day, I’d suggest reheating it in a saucepan over gentle, low heat. Don’t let the heat get to high because that might change the consistency of the sauce. If reheating in the microwave, use the reheat power and heat for 20-30 second increments, stirring each time.
I hope this helps and that you continue to enjoy it! Thanks so much! xo
I made this tonight for my family of 6. I used penne pasta. The alfredo sauce was delicious! Will be making again. Thank you!
Thanks, Leann, so glad you enjoyed it!
Can this sauce be frozen?
Hubby (and ME!) approved…so delicious! Whenever an Alfredo is called for, this is the one. So tasty and thank you also for the Stone House Seasoning recipe. I have a batch of it in my pantry awaiting it’s next target. Sure to be yummy!!
Thanks, Debbie. I’m so happy you and your husband love the Alfredo Sauce and the Stone House Seasoning. They both are favorites at our house, too.
Best Alfredo sauce I’ve ever made, and I’ve made many delicious sauces before. The cream cheese adds such a beautiful creaminess to the sauce. I used fresh garlic and some freshly grated nutmeg. Will be serving it tomorrow for a party and I guarantee people will be licking their bowls. Thank you.
Thanks, Yael. Hope everyone at the party enjoy this as much as you do! xo
How long will this sauce keep in the fridge if poured into the mason jars that are sold for canning ?
Also can it be canned?
Hi Olga,
I usually keep mine in the refrigerator in an airtight container about 3-4 days. I have not tried to can it. Thanks. Hope you enjoy the sauce.
Did you heat directly on the stove or in a double boiler?
I heat the sauce directly on the stove and don’t use a double boiler. Hope you enjoy, Gwen!
This was delicious and the whole family loved it! Not quite Olive Garden (didn’t have the OG gritty parm texture and yours was much less salty) but after working there for 20 years I think yours is My preferred option 🙂 it was creamy and smooth and coated fettuccini beautifully. very easy to make and was great for dipping warm bread into it too!
That is praise indeed, Michelle. Thank you so much.
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
Thank you so much for this information!
I just made it and will use some and freeze some. also, have the Stone House seasoning and its a good match for this.
Hi Robyn, I just went out and got the cheeses needed to make your sauce here, and I already had some “heavy cream”, and looked over the recipe again, and realized it says “heavy WHIPPING cream”.
I just want to make sure, are those two names basically the same thing? Can’t wait to make this, so I can get started on your “banana bread recipe”!
Thanks in advance, for your reply! 🙂
You can use the heavy cream in this recipe. Hope you enjoy the Alfredo sauce as well as the banana bread!
Can this be made ahead, before guest arrive and kept warm in a double boiler? Do you think it would separate?
I have not kept it warm that way, Susan, so I’m not sure how it would do. However, I have reheated it the next day so you could do that if you want. To reheat, I’d suggest reheating it in a saucepan over gentle, low heat. Don’t let the heat get too high because that might change the consistency of the sauce. If reheating in the microwave, use the reheat power and heat for 20-30 second increments, stirring each time. Hope this helped.