Easy Alfredo Sauce

Quick and Easy Alfredo Sauce Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Butter: Salted or unsalted butter will work. If you use salted butter, taste the finished sauce before adding much additional salt since Parmesan is salty too.
Garlic: Freshly minced garlic gives this sauce the best flavor. The recipe calls for 3 to 5 cloves, and I like using the full 5 for a more garlicky Alfredo.
Parmesan cheese: Grate it fresh from a block and grate it fairly finely so it melts quickly. Pre-shredded Parmesan often contains anti-caking ingredients and doesn’t melt into the sauce nearly as smoothly.
Heavy cream: This gives the Alfredo its rich, velvety consistency. I wouldn’t swap it for milk if you want the same thick, creamy result.
Fresh parsley: This is optional, but I like a little sprinkled over the top for freshness and color.

How to Make Alfredo Sauce

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sauté the garlic: Melt the butter over low heat, add the garlic and cook until fragrant. Keep the heat low so the garlic doesn’t brown.
Add the cream: Stir in the heavy cream and season with salt and black pepper.
Simmer gently: Cook over medium-low heat for 5 to 8 minutes, stirring occasionally, until the sauce has reduced to the consistency you like. Avoid letting it boil rapidly.
Add the Parmesan: Remove the pan from the heat and gradually stir in the freshly grated Parmesan until melted and smooth.
Serve: Toss with hot pasta or spoon the sauce over your favorite dish. Finish with fresh parsley and extra Parmesan if you like.

Substitutions and Variations

Try Pecorino Romano: Replace some of the Parmesan with Pecorino Romano for a saltier, sharper flavor.
Make it extra garlicky: I love garlic, so I’m happy using all 5 cloves. You can add another clove if you want an even stronger garlic flavor.
Add some heat: A pinch of crushed red pepper flakes is delicious if you like a little kick with a rich, creamy sauce.
Add chicken or shrimp: Toss cooked chicken or shrimp with the finished sauce and pasta for an easy main dish.
Use Half and Half: You can substitute Half and Half for a lighter sauce, but expect it to be noticeably thinner and less rich than the heavy cream version.

Serving Suggestions

Make a pasta dish: Choose from al dente linguine, spaghetti, fettuccine, bowtie, and penne pasta, or any other pasta shapes you like. Using fettuccine noodles to make fettuccini alfredo is probably the most classic way to serve, or try this mouthwatering Instant Pot blackened chicken alfredo.
With vegetables: Enjoy alfredo sauce with grilled or roasted veggies such as acorn squash, perhaps sprinkling some extra Parmigiano Reggiano on top. 
With crespelle: Chicken alfredo crespelle are delicious crepes that are so good with this creamy sauce.
With meat or poultry: Pair it with grilled or roasted chicken or a juicy tomahawk steak.

How to Store

Store: Keep leftover Alfredo sauce in an airtight container in the refrigerator for 3 to 4 days.
Freeze: You can freeze the sauce, but the creamy texture may separate or become grainy once thawed. For the best texture, I prefer making this sauce fresh or storing leftovers in the refrigerator.
Reheat: Warm the sauce gently in a saucepan over low heat, stirring frequently. If it has thickened in the refrigerator, stir in a splash of milk or cream until it’s smooth and creamy again.