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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!

Black plate with Fettuccine covered with Alfredo sauce //
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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 we enjoy this comforting, delicious pasta supper at home! So easy to make, this made from scratch, homemade Alfredo sauce is ready in minutes and always a favorite!

Alfredo Sauce Recipe

Alfredo sauce cooking and being stirred with a wooden spoon in a white cast iron skillet  //

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!

What is Alfredo Sauce?

Alfredo is a simple, rich and creamy Italian pasta sauce typically made from butter, heavy cream, Parmesan cheese, and seasonings. It is traditionally served over fettuccini but can be served with other pastas, as well as chicken, shrimp or vegetables. 

Some recipes may thicken it with flour, making it similar to a white sauce, but my recipe does not use flour.  This makes my recipe gluten-free when made following the recipe with no substitutions. This recipe thickens beautifully as written due to the creamy dairy and cheeses as well as the low, slow cooking.

Fork with a twirl of Fettuccini Alfredo on a black plate, served with water with lemon wedge //

How to Make Homemade Alfredo Sauce

To make my homemade Alfredo sauce, you’ll need just a handful of basic, delicious ingredients.

Ingredients for the Best Alfredo Sauce

Butter and Olive Oil – This combination gives the dish an amazing taste and 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! I keep this made ahead so it’s simple to add to this and other recipes. It contains the perfect amount of pepper and garlic to season this recipe perfectly!

Parmesan Cheese – Make sure you use real Parmesan cheese – the kind in a wedge or block. Shred it yourself right off the block. 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 doesn’t melt and it won’t give the desired results.

Mozzarella Cheese – Use whole fat cheese and not reduced or fat free for the creamiest, best Alfredo.

Step by Step Instructions

  • Add butter and olive oil to a medium sauce pan or skillet set over medium heat and let the butter melt.
  • 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 (do not boil) and stir or whisk frequently over low heat, until the sauce coats the back of a spoon, about 6 minutes.
  • Stir or whisk constantly and add the Parmesan and Mozzarella cheeses, incorporating well after each addition 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!

Tips for the BEST Sauce

Like I mentioned, this is the best Alfredo I’ve tasted…even better than the version I adored from my favorite Italian restaurant. Here are a few tips that help make it so delicious and such a simple, much loved recipe!

  • Fresh is best. Use fresh Parmesan cheese for the best results. It makes the sauce rich, thick and creamy. Grate it yourself or find authentic freshly grated Parmesan. Powdered, canned versions of the cheese are not recommended as it doesn’t give desired results. 
  • Low and slow for the best results. Add the ingredients slowly and whisk into the sauce until cheeses melt and there is a thick smooth, creamy consistency
  • Do not overheat and do not boil. Whisking and cooking slowing over low heat helps it to be smooth and avoids separating.  

What to Serve with Alfredo Sauce

My family loves this rich and delicious Alfredo sauce over cooked pasta. Add a salad or vegetables and I’ve got a complete meal my whole family adores. We love to serve it over fettuccini, but it is delicious over penne too. Add chicken for a chicken Alfredo that is out of this world delicious.

Optional Toppings

Side Dishes

How to Store Alfredo Sauce

If you have any of this rich, creamy sauce left over after a meal, here’s how to store it properly.

Refrigerate – Add any leftover sauce to an airtight container or jar with airtight lid and place in the refrigerator for 4 to 5 days. Make sure to refrigerate any remaining sauce within the first 4 hours. 

Not for Freezing – Unfortunately, due to the fresh heavy cream and dairy content of this sauce, it does not freeze well and tends to separate if frozen. 

Reheat – This does better when reheated slowly on low heat on the stove. It doesn’t do as well when reheated in the microwave as it tends to become more oily and separates. Just remember to reheat slowly and stir often to maintain the creamy consistency after reheating.

Other Favorite Pasta Recipes to Try

Pasta recipes are some of our favorites and I have several delicious recipes here on the site I hope you try! 

Skillet Lasagna

Instant Pot Spaghetti

Pasta Fagioli

One Pot Penne

Stuffed Shells

Here’s my Alfredo Sauce Recipe. I think you are going to love it!

5 from 22 votes

Alfredo Sauce Recipe

Sauces 20 mins

Alfredo Sauce Recipe - Made of cream, butter, and garlic, this quick and easy alfredo sauce recipe comes together quickly for a comforting homemade classic! //
Prep Time 5 mins
Cook Time 15 mins
Servings 8
Course Main Course
Cuisine American, Italian
Author Robyn Stone | Add a Pinch
Alfredo Sauce Recipe – 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!


  • 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


  • 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, reduce heat to low, 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.


Use 2 cloves garlic, minced, along with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper in place of the Stone House Seasoning, if preferred. 

Nutritional Information

Calories: 382kcal | Carbohydrates: 2g | Protein: 6g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 123mg | Sodium: 257mg | Potassium: 77mg | Vitamin A: 1340IU | Vitamin C: 0.3mg | Calcium: 159mg | Iron: 0.1mg

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Robyn xo

30 Minutes or Less Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 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.

    1. 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.

  2. 5 stars
    Grateful for a homemade alfredo sauce recipe to put an end to my days of buying not so good store brands. Happy Thursday, Robyn 🙂

    1. I would wait until you have the sauce creamy and smooth before adding the shrimp.

    1. 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

  3. 5 stars
    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 

  4. 5 stars
    Of course you want to try the 5 star recipe. So I did and I absolutely LOVED it! It most certainly deserves 5 stars!!!!

    1. Thank you so much, LaToya! I’m thrilled that you enjoyed it too! We love it! xo

  5. 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? 

    1. 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. 

    1. Wonderful to hear that, Stacey! So happy you and your husband enjoyed it – my family loves it too! Thanks! xo

  6. 5 stars
    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

  7. 5 stars
    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.

  8. 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?

    1. 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

  9. 5 stars
    I made this tonight for my family of 6.  I used penne pasta.  The alfredo sauce was delicious!  Will be making again.  Thank you!

  10. 5 stars
    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!!

    1. 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.

  11. 5 stars
    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.

    1. Thanks, Yael. Hope everyone at the party enjoy this as much as you do! xo

  12. 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? 

    1. 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.

    1. I heat the sauce directly on the stove and don’t use a double boiler. Hope you enjoy, Gwen!

  13. 5 stars
    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!


    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

  15. I just made it and will use some and freeze some. also, have the Stone House seasoning and its a good match for this.

  16. 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! 🙂

    1. You can use the heavy cream in this recipe. Hope you enjoy the Alfredo sauce as well as the banana bread!

    1. 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.

  17. My son made it for lunch today and it was delicious! This is a keeper. We love alfredo sauce and love to order it at restaurants but could never find one that had any flavor. My family loved this recipe so now we can enjoy it at home! I will be trying your other recipes. I am eyeing your chocolate and carrot cake recipes. Can’t wait to make them 🙂 Thank you!

    1. Thanks so much, Mary. I’m glad your family loves this. I hope you find many recipes on my site that you and your family love. xo

  18. I made this for my teenage girls last weekend. They are begging me to make it again tonight. Tonight I am adding fresh local shrimp.

  19. I made this as shown and it was good. Second batch I used Asiago cheese (was out of Parm) and used the sub. instead of the Stonehouse, also used White pepper instead of black and I must say it improved the taste quite a bid.
    Thanks for sharing!

    1. Linda, Stone House Seasoning is my recipe. Just click on the underlined Stone House Seasoning in the ingredients list of the recipe and it will open the Stone House Seasoning post and recipe for you.

    1. Marilyn, Stone House Seasoning is my recipe. Just click on the underlined Stone House Seasoning in the ingredients list of the recipe and it will open the Stone House Seasoning post and recipe for you.

  20. 5 stars
    I already had this recipe from you. It is absolutely delicious. My family and friends cannot stop eating long enough to talk. Great cooking!!

  21. 5 stars
    Made as instructed and so so good!!! Added to some gluten free pasta, broccoli, and leftover smoked chicken. Would be great to add crushed red pepper too!

  22. 5 stars
    I made this for my husband’s birthday. I added grilled chicken and it was absolutely amazing. He loved it and I’ll be making it again. So easy to make but tastes like I spent all day cooking.