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 baked chicken, boiled shrimp, steak, or roasted 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.
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 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 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.
Step-by-Step Instructions
- 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.
Optional Toppings
- Roasted Vegetables for a vegetarian Alfredo
- Baked Chicken
- Shredded rotisserie chicken
- Grilled Chicken
- Mushrooms
- Steak
- Seared Scallops
- Shrimp
- 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
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 grated 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, 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.
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
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.
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!
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.
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
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.
Can this sauce be frozen?
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!
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
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!