Creamy Garlic Alfredo Sauce {My Go-To Dinner Saver!}
Healthier than recipes loaded with butter and cream, this tried-and-true creamy homemade Alfredo sauce recipe is so fast, so easy, and SO delicious.
I am not (not!) exaggerating when I say this quick, creamy garlic alfredo sauce has changed how I view non-dinner nights.
You know. Those nights when dinner just ain’t happening. Too many things going on. Too lazy (who, me??). Too many nights of husband being out of town. Too many kids needing attention. Too many this. Too many that.
The problem is, on nights like that, I just can’t handle the thought of dinner approaching and knowing I’m going to have to scrounge up something my kids will eat but I’ll probably find gag-worthy.
I can’t help it. Grilled cheese only gets me through so many nights.
Homemade alfredo sauce is easier than you think
Enter this sauce. It is fast. Unbelievably fast. And so incredibly creamy and flavorful.
Healthier (relatively) than the versions loaded with butter and cream, it comes together quickly, and it reheats beautifully the next day if you are lucky enough to have leftovers.
No exaggeration, we make this homemade alfredo sauce recipe at least 2-3 times a month. There is not another single recipe on my site that is universally loved and gobbled up by my children more than this amazing sauce.
It takes just minutes to make.
Fresh garlic (I’ve also used deyhdrated garlic with good results) cooks in a bit of butter until fragrant before cream cheese is added to the mix.
I like to let the cream cheese sit in the warm butter/garlic mixture until it is super warm and melty. This prevents lumps and bumps in the finished creamy sauce.
Cream cheese concerns: if you are a little bit averse to the flavor of cream cheese, this sauce does not have an overtly cream cheese vibe. The cream cheese lends a silky texture and helps thicken the sauce, but it doesn’t taste like melted cheesecake, I promise. 🙂
Add some milk, Parmesan cheese (fresh grated, always, for the best melting!), a bit of salt and pepper, and bam.
Homemade alfredo sauce.
This life changing alfredo sauce is delicious:
- over noodles
- over zoodles
- on top of roasted vegetables
- on pizza or paninis
This recipe has stood the test of time. It is as tried-and-true as you can get, and I don’t see us ever getting sick of this delectable little recipe.
In fact, I would have a full on mutiny if I ever decided, for whatever reason, to strike it from the archives of Meals That Make 100% Of Us Super Happy.
If you’re looking for a versatile homemade alfredo recipe that is ready in 15 minutes or less and tastes better than restaurant alfredo, this is the one.
What to Serve With This
- Broiled Parmesan and Lemon Chicken
- Fresh, seasonal fruit
- Green salad with Creamy Cilantro Lime Salad Dressing
Homemade Garlic Alfredo Sauce
Ingredients
- 2 tablespoons butter
- 3 cloves garlic, finely minced or pressed through a garlic press
- 4 ounces cream cheese, softened and cut into 6 pieces (see note)
- 1 cup milk (see note)
- 1 ½ cups freshly grated Parmesan cheese
- ½ teaspoon salt, more to taste, if needed
- ¼ teaspoon pepper
Instructions
- In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
- Add the cream cheese and let it sit over medium heat for a few minutes until it is warm and melty. Whisk the butter and cream cheese mixture together. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.
- Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted.
- Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
Notes
Recommended Products
Recipe Source: adapted from this recipe
Recipe originally published October 2011; updated May 2020 with new photos, recipe notes, etc
I really like the flavor and ease of this recipe. Jarred Alfredo sauces have such an artificial and off-putting taste. I do have one question about the Parmesan cheese. I know the recipe calls for freshly grated Parmesan, but this confuses me because when I read an instruction to grate cheese, I think of is being shredded. I don’t have the luxury of fresh Parmesan so should I be adding 1 1/2 cups shredded Parmesan, or should I be adding grated Parmesan that comes in a tall plastic container with a lid that allows the user to sprinkle it on the pasta?
Hi Becky, if you don’t have a Parmesan block to grate yourself, use shredded Parm (don’t use the stuff in the can – it will be very salty and the texture of the sauce will be grainy and clumpy).
Thank you!
Mine was literally looking like snot after I added the cheese. Maybe I added too much I always save some of my pasta cooking water to thin out sauces if needed. Added some of that to the sauce and it fixed it perfectly! I think the starch helped the cheese melt better. Game changer on this one, just fyi in case anyone else needs a trick!
After being a reader since you didn’t have 5 kids yet, I finally made this last night. My husband isn’t a fan of cream cheese at all (the blasphemy), so maybe that’s why? I had everything on hand though and it was so HOT here, that 112 outside, I didn’t want to be in the kitchen. I whipped this up while my daughter was already complaining about “ew, white sauce, I don’t think I like that” (the teen years can be SO fun!). Needless to say. She had seconds! My 19 year old walked in the door from his summer job, already stuffed with pizza, and said, “it smells good in here (the garlic never fails)!” I convinced him to take a bite, and he said “Oh, this is a teach me!” I’m trying to teach him some meals to prep him for apartment living when he goes back to school in the fall. I know you have teens and can understand what HUGE praise this is from my children!! I’d love to know some of your other “100% of us like this recipe” meals,,, it’s always a struggle around here! Thanks again for saving the day, Mel!!
I loved this, Shaynee! Thanks for sharing! And yes, the teen years can be SO fun. Haha. Sounds like you had some “teen wins” thanks to the alfredo sauce (and you going the extra mile to make it). You are awesome! And so are those kids of yours.
Super easy to make, super yummy, by far my favorite Alfredo sauce. Thank you
Another question…. Have you ever pre-made this and frozen it? Any tips on that?
We almost always double the batch and freeze it. I haven’t had any issues with it.
QUESTION: If you do not have freshly grated Parmesan, would you suggest pre-shredded (like from the bag) or the grated kind you would find on the shelf?
Hi Amy, I’d probably use the pre-shredded over the grated-in-a-can variety. The sauce won’t be quite as smooth and creamy with either, but the preshredded will work better. I have never frozen this sauce before. Because of the high dairy content, it’s likely to be a bit grainy if it is frozen, thawed and reheated. I have made it several days in advance and refrigerated and that works well.
How do you reheat it? Could I reheat it in a crockpot?
Yes, it should reheat well in a crockpot on low or warm setting. Just try not to let it over heat.
This is the best Alfredo sauce ever!! So foolproof and easier than traditional Alfredo sauces. It’s tasty on its own, but I really like mixing it with some marinara sauce for a pink pasta sauce. I also use it as the base for a blackened chicken pasta dish. For that, I add a sauteed onion, red pepper, and mushrooms to the alfredo sauce with some extra blackening or cajun seasoning and serve over pasta with sauteed chicken.
Easy creamy garlic goodness!!
Super easy Creamy garlic goodness!
Yum! I wasn’t sure about this recipe with cream cheese in it but I had all the ingredients so I made it and it was delicious! I think I like this better than recipes with heavy cream! It’s also so easy to make! This will be a keeper! Thanks for another good recipe, Mel!
We made this for dinner a few nights ago and my four year old has been asking for the leftover “sauce noodles” every night since! I’m just going to have to make it again (and again!), since there were no leftovers to be found! This is going to be a regular in our rotation, for sure.
I am going to try this tonight using garlic I am roasting.
Wonderful! Everyone ate and no complaints! An amazing feat!! Thank you Mel!!
Honestly it deserves a perfect review. It was 5pm, I had people coming over for dinner at 6pm. I made this fairly quickly, and everyone LOVED it! So yummy, no sacrifice of flavor. Make it! Oh, and follow MKC – she has never steered me wrong.
Well, this is HIGH praise indeed. We’ve loved this recipe for years and years and years. We like it almost better than restaurant alfredo. And it’s LIGHTYEARS above anything you can buy in a can. And it has everything we keep in the pantry, 24/7.
But more than that? my husband has made it. ALL BY HIMSELF.
this is a man who has messed up boxed Pasta Roni.
TWICE.
yes, twice.
So… HOORAY for Mel! Hooray for us! It’s absolutely delightful. we love this recipe (and like 90% of the *dozens* of recipes we’ve tried from your site over the years!)
How many ounces of dried pasta should this amount of sauce cover; we like enough sauce so every noodle is coated & then some. thank you for posting this fantastic recipe the alfredo of my dreams! from lanyuk61@gmail.com
Hi Monica, one batch of this should cover 8-12 ounces of pasta if you like it extra saucy.
I make this all the time. Today I was getting everything ready and realized I didn’t have the real parmesan! I used the dreaded shaker type (about a cup) it’s def NOT THE SAME but still works in a pinch. Love you Mel thank you for making me a better cook!
This is one of our favorite recipes now. My husband requested it again tonight. Thank you for posting it!
My 11-year old son makes this for our family once a month; it’s also his go-to dinner for sick neighbors. Thank you Mel for sharing such a fantastic dish for budding cooks.
Oh Mel, I don’t know what took me so long to make this, but I’m kicking myself for not making it sooner! This was so delicious and easy, and the whole family loved it. I added bacon and sautéed onions and mushrooms to the sauce, and they were tasty additions.
Quick question: have you ever used this as a white sauce on a pizza? I’m wondering if it holds up to baking temperatures.
Yes, it works great on pizza!
Hello Mel, another wonderful recipe! I made this AGAIN! tonight and added mushrooms, peas, and grilled shrimp. A wonderful dinner! Years ago, I was the “Alfredo Sauce in the Jar Queen”, until my husband and I realized, hmmm….. not such a good idea. We were so happy to find your recipe which is much healthier (and easy to add many options). Your recipes are always “home runs” around here! Best to you and your family.
1 1/2 cups of Parmesan shredded? That would be 6 ounces. Is this correct?
The exact amount of cheese you use depends on personal preference. The more you use, the thicker the sauce will be. If you don’t have a scale, the end amount will depend on how tightly you pack the cheese into the cup. So it could be anywhere from 3-6 ounces (I usually use about 1 1/2 cups lightly measured).
Do you think this could be made in a large batch and canned?
It hasn’t been tested for canning safety, so I can’t recommend it. Sorry!
I notice that the recipe says to “serve immediately”. Does that mean it doesn’t reheat well? Can it be frozen?
It reheats really well – but it’s just the tiniest bit better served right away.
Just received this tonight and we put it on a cauliflower pizza.. It was really good! Definitely keeping this recipe.
Great idea!
Lots of flavor and so easy to make. Great recipe.
We love this one and make it all the time. My kids beg for this! Thanks for such a great, quick recipe!
Thanks, Raquel!
Thanks, Gary!
This sauce is absolutely addicting! And so fast! We’ve had it at least 10 times since I found the recipe a few months ago. My 6 year old begs for Alfredo!
So happy to hear that, Laura!
This recipe is a staple in our house! What I typically do is instead of adding garlic I put a couple dollops of pesto in the mix (either the Costco kind of homemade). So fast and feels fancy! Also added some roasted asparagus and chicken recently.
GREAT idea on the pesto, Jody – thanks for sharing!
How do I not have this recipe???? I have the distinct feeling I will be cooking for myself and my husband this mother’s day…i was looking for something fast… but delicious! Thank you Mel! And happy mothers day to you!
Same to you, Jill!
This was easy to make, delicious and my family loved it! (It reminded us of the Olive Garden Alfredo) Thanks
YUM! This is a favorite at our table! If I’m feeling particularly indulgent, I’ll bread seasoned chicken breasts in breadcrumbs and parmesan and lightly fry them in half Olive oil half butter to go with this, so delicious!
We always double this sauce!
Oh my, oh my! This was SOOOO good!! Thank you so much! My family devoured it. Now excuse me while I go into a food coma!