This cream cheese alfredo sauce is smooth, creamy and has the perfect texture and flavor! Simple to whip up and always a family favorite.
Alfredo is one of my all-time favorite pasta dishes. The sauce is to die for and so creamy and delicious. Give me a big bowl of fettuccine alfredo with a warm breadstick and a chopped salad and I am in literal heaven!
Favorite Pasta Dish
I don’t know about you, but alfredo is my weakness. Whenever we go out for Italian, it’s usually what I always end up ordering. Luckily I can make the alfredo sauce easily at home whenever the craving strikes.
This homemade alfredo sauce with cream cheese is such an easy recipe to make. It comes together very quickly and is always a hit with everyone who has tried it. The cream cheese adds a smooth richness to the homemade alfredo.
What can I use instead of heavy cream?
Instead of using heavy cream, you could substitute half and half. For a skinnier version, you could use light cream cheese as well. Just add 1-2 teaspoons of flour to help make it thicker.
How to thicken the 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, add a couple of teaspoons of flour to help thicken it up.
How to make cream cheese alfredo
MELT. Melt the butter in a medium saucepan over low heat, then add garlic and cook for 1 minute. Add the cream cheese and then whisk in the heavy cream and garlic powder. Add Italian seasoning if desired.
SIMMER. Increase heat to medium low. Bring sauce to a simmer, then let simmer for 5 minutes (whisking occasionally).
TOSS. Add in the parmesan and stir. Once melted, toss with hot fettuccine and serve!
Tips for the perfect alfredo sauce
- Freshly grated parmesan cheese tastes best. Trust me, it does make a difference!
- While the sauce simmers, make sure to whisk often.
- 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.
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Easy Homemade Alfredo
Ingredients
- 1/2 cup salted butter
- 1/2 teaspoon minced garlic
- 3 ounces cream cheese
- 2 cups heavy whipping cream (1 pint, could use half and half)
- 1/2 teaspoon garlic powder , more to taste
- 1/4 teaspoon Italian seasoning , optional
- salt and pepper , to taste
- 1/4 -3/4 cup freshly grated parmesan cheese , more to taste
- 1 pound fettuccine (cooked according to package)
Optional: Grilled chicken, steamed broccoli
Instructions
- Melt the butter and cream cheese in a medium saucepan over low heat. Add the garlic and cook for one minute. Next whisk in the heavy cream and garlic powder. Season with Italian seasoning if desired.
- Increase the heat to medium low heat and bring to a simmer. Simmer for 5 minutes, whisking occasionally. Stir in parmesan cheese and allow to melt. Add more to taste. The more you add, the thicker it will be. Taste and salt and pepper as needed.
- Toss with hot fettuccine until coated. Serve while hot. Add fresh parmesan cheese and parsley on top if desired.
Video
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
This is amazing i made for the first time 3 days ago and so good im making it again tonight i added a can of fire roasted tomatoes drained and baby spinach at the end again amazing.
Sounds delicious! I’m so glad you enjoyed it! :)
This was fantastic! I used half & half, but also used freshly grated romano, parmesan, and asiago cheese for an alfredo baked ziti, Italian sausage, spinach sautéed with garlic dish with mozzarella cheese. The sauce made everything absolutely amazing!
Sounds delicious!! I’m so glad you enjoyed it!
THE BEST EVER. Did half and half and it still thickened well. Did 1/8 nutmeg vs the optional italian dressing. 100% else no change and my family said THIS is the only one to ever make again.
This is my favorite and my friends said they hadn’t tasted Alfredo sauce so delicious before either. I used some milk and some half ‘n half. I used a lot of Basil for the Italian seasoning. Soooo delicious we could hardly stop eating it!!!
I’m so glad everyone enjoyed it! :)
I have made this many times for my family they absolutely love it I sauté shrimp on the side so my family likes that on top of the fettuccine.
Sounds delicious! I’m so glad your family loves it!
I am making this tonight for supper. Also is my weakness. Love it…. thank you for your recipe.
I’ll leave another comment when finish it up and try it on the fam.
I hope you enjoy!!
This was awesome! Made it today for a birthday dinner for my SIL. Soooooo good! I added a little more mince garlic and I forgot the Italian seasoning but it was still just perfect.
I’m so glad you enjoyed it! :)
Very good!
Simple and delicious! Everyone in my house loves it. Added grilled chicken breasts and we were all set!
I’m so glad you enjoyed it! We love adding chicken too! :)
Can I make the sauce the day before. Can I freeze the leftover
Hi Dawn! Yes, you can definitely make the sauce the day before. You may just need to add a little more milk if it is too thick. I typically don’t like to freeze alfredo sauce since cream based sauces often curdle when reheating. If you plan to freeze, I would just make sure to stir often.