This alfredo sauce with cream cheese is smooth, creamy and has the perfect texture and flavor! Simple to whip up at home and always a family favorite. 

Alfredo sauce with cream cheese tossed with fettuccini being served with tongs.

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Homemade Alfredo Sauce Recipe

This homemade alfredo sauce with cream cheese is so creamy and one of my all-time favorite pasta sauces. Give me a big bowl of fettuccine alfredo with a warm breadstick and a chopped salad and I am in literal heaven!

Alfredo is my weakness! Whenever we go out for Italian, it’s always what I end up ordering. Luckily, I can make the best alfredo sauce recipe easily at home whenever the craving strikes. It’s a crowd-pleaser and the cream cheese adds a smooth richness to the sauce.

Ingredients

Alfredo sauce ingredients on counter.
  • Butter: I used salted, but feel free to use unsalted and adjust the salt added as necessary.
  • Garlic: Fresh garlic cloves minced plus garlic powder is the perfect combo! You can also use the garlic from the jar. If you need it more subtle, though, use one or the other.
  • Cream: Heavy cream or half and half. Heavy whipping cream will give you the best creamy, rich results for this indulgent dish. Whole milk can be used, but your sauce won’t thicken as well.
  • Cream cheese: A must for this cream cheese Alfredo sauce.
  • Parmesan cheese: Freshly grated Parmesan from a block will not only taste better but will melt better too. Pre-shredded could cause your sauce to be grainy.
  • Seasonings: A trio of seasonings including salt, pepper and Italian seasoning. It really adds to the flavor!

How to Make Alfredo Sauce with Cream Cheese

While the fettuccine boils in a pot of salted water, melt butter in a large skillet over low heat, add garlic then cream cheese. Whisk in the heavy cream and garlic powder. Add Italian seasoning if desired.

Making alfredo sauce in a white pot with butter, garlic, cream cheese, heavy cream and garlic.

Increase heat to medium heat. Bring sauce to a simmer, then let simmer for 5 minutes (whisking occasionally) until reaches desired consistency. Add in Parmesan cheese and stir.

Add Parmesan cheese to Alfredo sauce with cream cheese.

Once Parmesan melted, toss with hot fettuccine noodles and serve! Garnish with freshly chopped parsley.

Fettuccini noodles tossed with alfredo sauce with cream cheese.

How to Thicken Alfredo Sauce

One of the main keys to getting the perfect consistency is to make sure to simmer the sauce (this requires some patience!) and whisk often. The alfredo will thicken as it cooks.

You also want to make sure you use the correct amounts of cheese and cream (or substitute of choice). If using milk instead of cream like I do in my white sauce recipe, add a couple of teaspoons of flour to help thicken it up.

Serving Suggestions

Using serving tongs to twirl alfredo sauce with fettuccini noodles.

Tips for the Perfect Cream Cheese Alfredo Sauce

  • Freshly grated Parmesan cheese tastes best. Trust me, it does make a difference!
  • While the sauce simmers, make sure to whisk often. This will help create a creamy sauce.
  • Make sure not to use too high of heat. I find that medium-low is perfect. You don’t want to burn or curdle the cream.
  • Feel free to add in cooked chicken to make chicken alfredo. You can also add cooked broccoli or peas.
  • Top with more fresh Parmesan and parsley before serving.
  • You could easily make this sauce a couple of days in advance, then reheat it over low heat when ready to serve. Just store it in an airtight container in the fridge.
Homemade alfredo sauce in a white pot garnished with parsley.

Love homemade pasta sauces? Try this bolognese sauce, marinara sauce or garlic roasted tomato sauce!

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Twirling fettuccine alfredo with tongs.

Alfredo Sauce with Cream Cheese

4.99 from 81 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
This alfredo sauce with cream cheese is smooth, creamy and has the perfect texture and flavor! Simple to whip up at home and always a family favorite. 
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Ingredients 

  • ½ cup salted butter
  • 3 ounces cream cheese
  • ½ teaspoon minced garlic
  • 2 cups (1 pint) heavy whipping cream , or half-and-half
  • ½ teaspoon garlic powder , more to taste
  • ¼ teaspoon Italian seasoning , optional
  • Kosher salt , to taste
  • Freshly ground black pepper , to taste
  • ¼ -3/4 cup freshly grated parmesan cheese , more to taste
  • 1 pound fettuccine , cooked according to package

Optional: Grilled chicken, Steamed broccoli

Instructions

  • In a medium saucepan, melt 1/2 cup butter and 3 ounces cream cheese over low heat. Add 1/2 teaspoon garlic and cook 1 minute. Whisk in 2 cups heavy cream, 1/2 teaspoon garlic powder, and 1/4 teaspoon Italian seasoning, if using.
  • Increase the heat to medium-low and bring to a simmer. Simmer 5 minutes, whisking occasionally. Stir in 1/4 cup parmesan cheese and simmer until melt. Add up to 1/2 cup more parmesan, if desired. The more cheese you add, the thicker the sauce will be.
  • Toss with pasta and serve. If using chicken or broccoli, stir into the sauce. Toss with cooked fettuccine until coated. Serve while hot. Sprinkle with fresh parmesan cheese and parsley on top, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Addition: Feel free to add in cooked chicken and broccoli after the sauce comes together. 
Storage: While this dish is best served the first day, you can store leftovers in a covered container for 2 days. This recipe is easy to cut in half as well if you don’t need the full amount. 

Nutrition

Calories: 535kcal, Carbohydrates: 42g, Protein: 8g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 75mg, Potassium: 197mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1354IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.