This Alfredo Sauce is my version of a classic white cream sauce! Just 20 minutes to make the richest, creamiest pasta, pizza, or dipping sauce. So versatile, easy, and yummy!
You guys. This is the best alfredo sauce of all time. Seriously. Rich, creamy, thick, delicious, and SO SIMPLE!
Serve it over the classic fettuccine noodles, use it as a dipping sauce for some garlic bread, pour it over your pizza crust, dunk your veggies in it, or just ladle it directly into your mouth. 😉
It’s so versatile and so yummy!
What is alfredo sauce?
Alfredo sauce is a classic, super simple, creamy white sauce traditionally made using butter, heavy cream, and parmesan cheese. It’s usually served over pasta but can also be used as a delicious dipping sauce for breadsticks or as a pizza sauce!
Just a few basic ingredients for this ultra-rich and ultra-creamy sauce!
- Butter and Heavy Cream – make up the base of the sauce. Butter adds a rich flavor, while heavy cream makes this sauce extra silky smooth.
- Garlic – gives a nutty flavor.
- Italian Seasoning, Dried Basil, Salt, and Pepper – our seasoning blend. Super simple, but adds tons of flavor.
- Parmesan, Asiago, and Romano Cheese Blend – traditionally alfredo is made using just parmesan but I LOVE this blend of cheeses for extra flavor.
How to make alfredo sauce
This homemade alfredo sauce recipe takes just 20 minutes from start to finish!
- Melt butter in a sauté pan and add in Italian seasoning, dried basil, salt, and pepper.
- Slowly whisk in the heavy cream then simmer for 5 minutes, whisking constantly.
- Reduce heat to low and slowly whisk in cheeses until fully incorporated.
- Taste and re-season if necessary then serve with your favorite noodles, breadsticks, or veggies!
How to thicken alfredo sauce
If the sauce isn’t as thick as you like it, just keep simmering and whisking – it WILL get thicker.
As a very last resort, you can try mixing 3 tablespoons flour with 1/2 cup water, then add that mixture – very little at a time – to your alfredo sauce whisking constantly until it’s reached your desired texture. (*not tested)
What to use instead of heavy cream?
You can lighten your sauce up a bit by using milk or half-and-half instead of heavy cream but it won’t be quite as thick and creamy.
If you’re looking for a healthier version, try my healthy alfredo sauce recipe instead!
Is alfredo sauce gluten-free?
This recipe is! As always, verify that all the ingredients you use are certified gluten-free. Serve over your favorite gluten free pasta to complete the meal!
Is alfredo sauce keto?
Yep! With just cheeses, seasonings, heavy cream, and butter this recipe is naturally low-carb and keto.
- Add your cream slowly. Adding the heavy cream slowly and whisking constantly allows it to thicken so your sauce can achieve that extra creamy texture.
- Add your cheese slowly. Adding little bits at a time and whisking constantly prevents the cheese from clumping.
- Use a whisk to stir. This helps separate everything as you stir so nothing clumps together as it cooks.
- Use freshly-shaved cheese. I use the salad blend from Belgioioso. Cheaper varieties may be grainy and clump more easily.
- Don’t overheat. Keep the heat on low. If it gets too hot the sauce will start to clump.
- Don’t boil. Keep the sauce at a simmer but don’t let it boil. Simmering helps it thicken but boiling may cause the ingredients to separate.
- Lighten it up. Sub the heavy cream for half and half or milk; or try my healthy alfredo sauce recipe.
- Spice it up. Add red pepper flakes, cajun seasoning, cayenne pepper, etc.
- Add pesto. Stir in some homemade pesto for a flavor twist.
- Mix in veggies. Chop and sauté red bell pepper, onion, squash, peas, etc. and mix one, two, or all in for some added texture.
- Add protein. Add grilled chicken, salmon, or shrimp for some healthy protein.
How to serve
The great thing about alfredo is it’s super versatile! It’s delicious as a pasta sauce, a dipping sauce, a pizza sauce, or just served as a “dressing” with your favorite veggies! Here are some of my favorite things to eat with this sauce:
- Pasta – fettuccine noodles are classic, but any noodle will be fine!
- Chicken Naan Pizza
- Air Fryer Fried Ravioli
- Roasted Asparagus or Broccoli
- Garlic Bread or breadsticks
- Roasted Potatoes
How to store
Leftover alfredo sauce will keep in an airtight container in the refrigerator for up to 5 days.
I don’t recommend freezing it because it tends to separate when frozen and the texture won’t be the same when it’s thawed.
How to reheat
The best way to reheat your alfredo sauce is on the stovetop slowly and at a low temperature, whisking often so it doesn’t clump up. Thin with milk, if necessary.
You can also microwave it, but it can cause the sauce to separate and may become more oily and less creamy.
Equipment for this recipe
- 1/4 cup unsalted butter
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt plus more to taste (I used 1/2 teaspoon)
- 1/4 teaspoon pepper
- 1 pint heavy cream
- 1 cup freshly shaved parmesan, asiago, romano cheese blend I use the Belgioioso Salad Blend
- Melt butter in a non-stick straight edged sauté pan (or similar pan) over medium low heat.*
- Once melted, add in garlic, Italian seasoning, dried basil, salt, and pepper and cook, whisking constantly, for 30 seconds.
- Slowly whisk in the heavy cream.
- Bring to a simmer, and simmer for 5 minutes, whisking constantly.
- Reduce the heat to low, and whisk in the cheese, little by little, until fully melted. Do this slowly to avoid clumping and graininess.
- Taste and re-season, if desired.
- Serve with hot pasta, as a dipping sauce, or as a base for a pizza, etc.
*Note: Nutrition information is estimated and varies based on products used.