This classic Alfredo Sauce recipe is a delicious and easy-to-make sauce that's perfect for a variety of dishes.
Made with just a few simple ingredients, this sauce is rich, creamy, and customizable to your taste.
You can use this classic creamy sauce not just for pasta but also for vegetables, chicken, seafood, and homemade casseroles like our Chicken Bacon Ranch Pasta. No matter how you'll use it, this Alfredo sauce is sure to be a hit with your family and friends.
This simple white sauce takes less than 20 minutes to make and tastes so much better than the store-bought varieties.
This simple recipe takes very little time and effort. And you don't have to worry about additives or preservatives.
Making recipes from scratch doesn't have to be tedious or take a long time. Very often, it's just a matter of whisking up a few basic ingredients.
Boil some linguini or spaghetti pasta, and quickly prepare broiled salmon. Top everything with this delicious cheese sauce, and you have perfect restaurant-like comfort food in 30 minutes or less. SO GOOD!
Why This Recipe Works
SIMPLE INGREDIENTS - This recipe uses only a handful of simple ingredients that are easy to find and create a rich, flavorful sauce.
EASY PREP - This sauce is easy to prepare and can be made in a matter of minutes.
NO PRESERVATIVES - Unlike store-bought Alfredo sauce, we use fresh, simple ingredients that are free from preservatives and additives, resulting in a richer and more flavorful sauce.
Ingredients
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER - Melted butter adds a rich and creamy flavor to the sauce. In our house, we are partial to this butter!
GARLIC - Minced garlic provides a fragrant aroma and adds depth of flavor to the sauce.
CREAM - Heavy cream gives the sauce its creamy and smooth texture.
EGG YOLK. For this recipe, we'll use just the egg yolk and save the egg white and use it as a base for a quick egg white omelet the next day. The egg yolk helps to thicken the sauce and gives it a rich, velvety texture.
PARMESAN CHEESE. Using a block of fresh parmesan is better and cheaper than buying pre-packaged cheese.
How To Make Alfredo Sauce
- Melt butter and add minced garlic, and sauté until tender.
- Add cream and simmer over medium heat. Stir frequently.
- Stir in grated Parmesan cheese and whisk until the cheese has melted.
- Add egg yolk and continue to simmer the cheese sauce for another minute.
Leftovers
STORAGE - Leftover Alfredo sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the sauce in a freezer-safe container for up to 2-3 months.
REHEAT - Leftover Alfredo sauce can be reheated in a saucepan over low heat or in the microwave. To prevent the sauce from drying out, add a splash of milk or cream when reheating.
Serving Suggestions
PASTA - Alfredo sauce is a classic topping for pasta, such as fettuccine, linguine, or spaghetti. Simply toss your cooked pasta with the Alfredo sauce and serve.
CHICKEN - Alfredo sauce pairs well with chicken, whether it's grilled, baked, or sautéed. Serve the chicken with a side of pasta or vegetables, and drizzle the Alfredo sauce over the top.
VEGGIES - Alfredo sauce can also be used as a dip for vegetables, such as broccoli, cauliflower, or carrots. Alternatively, you can toss roasted vegetables with the Alfredo sauce for a creamy and flavorful side dish.
PIZZA - Use Alfredo sauce instead of tomato sauce as a base for your pizza. Top the sauce with your favorite toppings, such as chicken, mushrooms, or spinach, and bake as usual.
CASSEROLES - Alfredo sauce can be used as a base for casseroles, such as chicken Alfredo bake, or vegetable Alfredo bake. Combine cooked pasta or vegetables with the Alfredo sauce and bake in the oven until heated through and bubbly.
More Delicious Dishes
Classic Alfredo Sauce
Ingredients
- 3 tablespoons Butter
- 3 cloves Garlic minced
- 1 ½ cups Heavy Cream
- 1 cup Parmesan Cheese freshly grated
- 1 Egg Yolk
Instructions
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until tender.
- Pour in the heavy cream and simmer over medium heat until the cream is heated and bubbling. Add the freshly grated Parmesan cheese.
- Whisk the mixture frequently until the cheese has melted and the sauce is smooth. Reduce heat to a simmer.
- Add one egg yolk to the sauce and continue to simmer for one minute. Season to taste with salt and pepper.
MOSES BRODIN
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Alisha Ross
This is pretty similar to the way I make my alfredo, and it’s probably my favorite dinner that I have ever posted! I haven’t done it without scraping the cooked squash though–I will definitely have to give it a try!
Alisha Ross
If you want a really good pesto recipe, check out the recipe on Not Enough Cinnamon. Marie has a whole blog full of fabulous recipes, and she is the one who taught me how to make my own peanut butter. And almond butter. Highly recommended.