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The Best Homemade Alfredo Sauce is rich, creamy, and delicious! This Alfredo Sauce recipe is quick and easy to make!
Looking for more quick and easy sauce recipes? I think you’ll love my homemade spaghetti sauce, homemade BBQ sauce, and my easy enchilada sauce.
What is Alfredo Sauce?
Traditional Alfredo is a simple, rich, creamy Italian pasta sauce typically made from butter, heavy cream, and Parmesan cheese.
It is traditionally served over fettuccini but can be served with other kinds of pasta and chicken, shrimp, steak, 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 and the low, slow cooking.
How to Make Easy Homemade Alfredo Sauce
To make my homemade Alfredo sauce, you’ll need just a handful of simple ingredients.
- Butter and Olive Oil – This combination gives the dish an amazing taste and flavor!
- Cream Cheese – Make sure you use full-fat cream cheese, not reduced or fat-free, for a rich, creamy, delicious sauce.
- Whipping Cream – I use heavy whipping cream as it makes a thicker and creamier Alfredo sauce. You can also use heavy cream or half and half, but the sauce will be a bit thinner.
- Stone House Seasoning – My favorite house seasoning is made of salt, pepper, and garlic. It adds so much flavor to the sauce and seasons it perfectly. For this alfredo sauce recipe, you can use ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon granulated garlic or 2 cloves minced garlic.
- Parmesan Cheese – Parmesan is such an important part of this dish. I recommend grating your parmesan cheese right from the block so it is creamy, smooth, and not grainy. Do not use shaker-style Parmesan cheese.
- Mozzarella Cheese – Use full-fat cheese, not reduced or fat-free, for the creamiest, best Alfredo.
- Add butter and olive oil to a medium saucepan or skillet set over medium heat and let the butter melt. Add the cream cheese, whipping cream, and Stone House Seasoning.
- Bring to a simmer (do not boil) and stir or frequently whisk 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. Cook until the sauce is creamy, thick, and smooth, about 3 more minutes.
Tips for the BEST Sauce
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 delicious and 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, shaker-style cheeses 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 the cheeses melt and there is a thick, smooth, creamy consistency.
- Do not boil. Whisking and cooking slowly 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 fettuccini or your favorite cooked pasta. Add a salad or vegetables for a complete meal.
- Roasted Vegetables for a vegetarian Alfredo
- Baked Chicken
- Shredded rotisserie chicken
- Grilled Chicken
- Seared Scallops
- Garlic Shrimp
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 an 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. 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!
Here’s my Alfredo Sauce Recipe. I think you are going to love it!
Alfredo Sauce Recipe
- 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.
How to Store Alfredo SauceIf 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 an 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. Remember to reheat slowly and stir often to maintain the creamy consistency after reheating.
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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.
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!
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!
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?
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?
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.
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!
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
oops forgot to add the stars! to my previous post above 🙂
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.
Sounds delicious with the shrimp, Keith. Glad your girls love it.
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!
Where do we purchase Stonehouse seasonings?
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.
Robyn I live in Canada love your recipes.
Can you tell me where I find Stone House Spice?
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.
I already had this recipe from you. It is absolutely delicious. My family and friends cannot stop eating long enough to talk. Great cooking!!
Anne, thank you. So glad your family and friends love this recipe, too.
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!
This sounds great with your pasta. I’m so glad you enjoyed it.
Can not wait to try this it sounds very good and will try it over holidays.
I hope you enjoy this, John Edward. We love it at our house.
In South Africa where I live, we add ham and mushrooms! delicious!
Best Alfredo recipie I’ve ever tried!
Thanks so much, Cheyenne! So glad you enjoyed this recipe.
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.
Thanks, Susie. Don’t you love how easy it is to make!