We have decided that you cannot beat homemade Alfredo Sauce!
And with that in mind, we are sharing our go-to easy Alfredo sauce that we use when we want a creamy, comforting dinner that feels special but is still SO easy to make. With simple pantry ingredients and rich cheesy flavor, it is the perfect sauce to upgrade pasta night.
We have tested this sauce countless times and love how smooth and reliable it turns out. It is not too heavy, has just the right amount of garlic flavor, and comes together in minutes on the stovetop. This is one we keep in rotation for busy weeknights and quick family dinners.
If you love easy dinner staples like this, you should also try our Chicken Alfredo, Fettuccine Alfredo Bake, and White Sauce Pasta.
Why we think you’ll love it:
- Quick stovetop sauce. This recipe comes together in minutes which makes dinner fast (made in under 30 minutes) and stress free.
- Creamy and flavorful. Parmesan, cream, and garlic create a rich sauce that coats pasta perfectly.
- Simple ingredients. Everything needed is easy to find and budget friendly.
- Versatile dinner helper. Use it on pasta, chicken, vegetables, or baked casseroles. We use it on Fettuccine, Pizza, or for dipping Breadsticks!
Alfredo Sauce Ingredients
- Whole milk (1 ½ cups): Creates a creamy base without making the sauce too heavy.
- Chicken broth, low-sodium (1 ½ cups): Adds savory depth and helps thin the sauce to the perfect consistency.
- Minced garlic (2 teaspoons): Brings classic Alfredo flavor and warmth. Fresh garlic gives the best taste.
- Salt and pepper (to taste): Enhances overall flavor and balances the richness. Garlic salt with parsley flakes adds extra flavor.
- Heavy whipping cream (½ cup): Makes the sauce richer and helps it thicken smoothly. The higher fat content makes for the thickest, richest sauce. You can use half and half or whole milk, but it won’t be quite as creamy.
- Parmesan cheese, freshly grated (1 cup): Provides cheesy flavor and naturally thickens the sauce as it melts. Freshly grated melts best and prevents clumping.
How to Make Alfredo Sauce
HEAT. Add milk, broth, and fresh garlic to a skillet or saucepan on LOW-MEDIUM heat. Add salt and black pepper.
WHISK. Add heavy cream and Parmesan to the sauce and whisk until combined.
SIMMER. Simmer for a few additional minutes until the sauce’s consistency thickens. Add additional salt and pepper to taste.
Kristyn’s Recipe Tips
- Keep heat at low to medium to prevent the dairy from separating. Don’t overheat the sauce. Melted cheese can “break” if it gets too hot leaving you with a lumpy sauce.
- Add extra milk or broth if the sauce thickens too much.
- Fresh is best when it comes to Parmesan cheese. Avoid pre shredded parmesan and definitely do not use the powder kind from a shaker.
- We typically add a little bit more Parmesan cheese to thicken the sauce. Just add ½-1 cup shredded Parmesan or Mozzarella cheese before serving.
- The sauce will thicken as it simmers. To thicken, add extra parmesan or flour or cornstarch. Flour: Scoop about ¼ cup of Alfredo sauce into a separate bowl. Add 1-2 tbsp of flour and whisk until smooth. Return the mixture to the pan and stir. Repeat if needed. Slurry: In a small bowl, whisk together an equal amount of cornstarch with cold water. I usually do 1 tbsp of each and stir until smooth. Slowly, whisk the slurry into the simmering sauce.
- Serve this sauce over a bed of your favorite pasta noodles with the addition of your favorite protein (chicken, sausage, or even shrimp!). It can be used for many other dishes, such as Chicken Alfredo Pizza, chicken casseroles, as a dipping sauce for breads, or spread on top of chicken or fish.
Homemade Alfredo Sauce Recipe
Ingredients
- 1½ cups whole milk
- 1½ cups chicken broth, low-sodium
- 2 teaspoons minced garlic
- salt and pepper to taste, I prefer Garlic Salt with Parsley Flakes
- ½ cup heavy whipping cream
- 1 cup Parmesan cheese, freshly grated
Instructions
- Add milk, broth and garlic to the skillet on LOW-MEDIUM heat. Add salt and pepper.
- Add heavy cream and Parmesan to the sauce and whisk until combined.
- Simmer for a few additional minutes until the sauce thickens.
Notes
- Keep heat at low to medium to prevent the dairy from separating. Don’t overheat the sauce. Melted cheese can “break” if it gets too hot leaving you with a lumpy sauce.
- Whisk constantly when adding cheese to create a smooth sauce. This will help make sure the sauce combines completely and won’t separate.
- Add extra milk or broth if the sauce thickens too much.
- Fresh is best when it comes to Parmesan cheese. Avoid pre shredded parmesan and definitely do not use the powder kind from a shaker.
- The sauce will thicken as it simmers. To thicken, add extra parmesan or flour or cornstarch. Flour: Scoop about ¼ cup of alfredo sauce into a separate bowl. Add 1-2 tbsp of flour and whisk until smooth. Return the mixture to the pan and stir. Repeat if needed. Slurry: In a small bowl, whisk together an equal amount of cornstarch with cold water. I usually do 1 tbsp of each and stir until smooth. Slowly, whisk the slurry into the simmering sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The sauce alone can last for 3-4 days in the fridge. Just be sure to store it in an airtight container or glass jar.
To reheat, do it slowly over low heat. Whisking occasionally. Adding a bit of cream or milk can help smooth it out.
The sauce may be frozen in an airtight container, but due to the dairy and cream, it may take on a different texture.
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This recipe was first shared April, 2022.
Didn’t work for me. The sauce didn’t thicken, and even after adding a pinch more cheese, the cheese separated before it reduced by any amount. Guess I’d advise using an alfredo recipe that adds cheese after the heat is cut, and is the appropriate thickness, not left on simmer.
Thanks for the feedback and for giving the recipe a try!
I love your cooking a story about six kids, so admire you for sharing. Thank you !!
My family loves this Alfredo sauce. Just like a fancy Italian restaurant.
As always I appreciate all the tips you give for the recipe.
Made this for dinner last night and followed the recipe exactly, it was amazing! It is the first time that I made my own Alfredo sauce and I’m glad I chose this recipe.
I’ll always take Alfredo before marinara! It’s my favorite pasta sauce. This recipe is a winner. So easy and the sauce is delicious!
Homemade alfredo sauce is the BEST! I like mine really garlicky, so I added a bit more – it was perfect! Thanks for the recipe!
Agreed! Love it homemade! I’m glad you enjoyed the recipe. 🙂
Homemade Alfredo is so easy to make and truly the best. We make alot of recipes with this sauce.
This alfredo sauce is incredible!! I won’t be buying store bought anymore! It’s so creamy & delicious!