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–+ servings
A spoon of easy Alfredo sauce from a jar.
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5 from 6 votes

Homemade Alfredo Sauce Recipe

Our Easy Homemade Alfredo Sauce is creamy, cheesy, and whips up in minutes with simple ingredients making it perfect for any past dinner.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Dressing
Cuisine: Italian
Servings: 6
Author: Kristyn Merkley

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

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. 
  • 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.
Store. 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.
Freeze. The sauce may be frozen in an airtight container, but due to the dairy and cream, it may take on a different texture.

Nutrition

Calories: 175kcal | Carbohydrates: 5g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 516mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 5mg | Calcium: 284mg | Iron: 1mg