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
Made this tonight for my family get together. It was so good. It was perfectly thick. I love that I can trust you Mel. I have been cooking your recipes for about a year and they are all so good.
I LOVE, LOVE, LOVE this sauce. I make it whenever I have a creamy sauce itch that needs to be scratched. Best part about it (well, besides the deliciousness) is that it’s soooooo easy!
Thank you for sharing this with us!
hi, i would like to know if there is substitute for parmesan cheese it’s kinda expensive here in philippines. can i used local cheese or any avail cheese what we have?
Lyn – I’m really not familiar with other cheeses in the Philippines – you might look for another firmer-type cheese that melts well. Sorry I am not more help.
I have been looking for a alfredo recipe for days and I would like to try yours. But do u know whether I can used grated parm?
TJMom – Do you mean the parm from the can? If so, I wouldn’t recommend it – it tends to make the texture more grainy. i recommend grating it yourself from a block of parm. Good luck!
https://www.dropbox.com/s/n3x1in4w9x5xspa/IMG_20140515_220545.jpg
This recipe is absolutely AWESOME. Tonight was one of those “non-cooking” nights but I refused to order pizza for my family. So I tried your recipe and my family fell in love. Thank you for sharing!
Also, I used grated parm, The Kraft brand, in the pouch (I was too lazy to buy a block and grate it my self hehe) and it came out great. I agree, the can or bottle cheese would have changed the texture of the Alfredo sauce.https://www.dropbox.com/s/6hw770yagwl4t4h/20140515_212238_wm.jpg
Made this as a side (on penne) with your absolutely wonderful lemon garlic grilled chicken for my kids + 2 extra picky guest kiddos & they all gobbled it up. Woot! One of my daughters said she will never eat restaurant alfredo again…only this!!! Thanks for the recipe! My kids have been dependent on restaurants for alfredo, as I will NOT buy alfredo in a jar. I do agree with them this is better than restaurant! Amen.
Your blog is seriously my go-to blog for recipes I know I can trust. I have tried many sauces and this one is the keeper! We love it so much. I’ve made it a few times now and am getting ready to make it again now. Thanks for always posting the best recipes!
This recipe disappointed me a little, wasn’t as great as I was hoping. Has a fairly good taste but does not really have the right consistency. A good starter recipe. Could use a few enhancements.
Hi, Mel! I love this site! Question about the sauce. We loved the flavor, but it turned out grainy. Used full fat cream cheese. Shredded my own parmesan. Cooked it longer to melt the cheese. Any idea what I’m doing wrong? Thank you for your help!
Andrea – Like how grainy? Like cornmeal? Adding the Parmesan slowly to let it melt a handful at a time can make a difference. I’ve noticed when I cook it too long it gets a little grainy – there’s a sweet spot of letting the cheese melt but not cooking too long, I think.
Hi Mel…I just wanted to let you know how much I love your blog! I found it a little less than a year ago when I was looking for a recipe for homemade pita and I have been cooking my way through your blog ever since. Anyway my picky 3 year old loved this recipe…dinner time has been a struggle lately and he couldn’t eat this fast enough. About halfway through he stopped to say, “I love this dinner Mama!” I added chicken and broccoli and he cleaned his plate. Thanks for all your recipes and all you do!
Saw this pop up on my Facebook feed a few days ago. I was like, “Mel’s pregnant!” Then I saw the post was from 2011…
HOW did I miss this recipe? It is incredible!
It was so easy and so good! Huge hit! It has already been re requested a couple of times by my husband and son.
Thanks for another great recipe.
Mel – Thank you for this recipe! I am just now leaving work @ 7:30 PM…I am a lawyer :(…and I have nothing to eat at home! I finished my leftovers of your new lemon and garlic pasta with spinach for lunch (which turned out to be great…though I did add quite a bit more butter to make it I’m sure much less healthy lol). I have a bible study meeting in 15 mins so I won’t get home until 9:15 or so and I was just thinking about how hungry I am! Thankfully I have all the ingredients necessary to make this right in my fridge/pantry. You are a lifesaver. Thank you for your hard work. It has saved my stomach MANY times 🙂
Thank YOU, Tiffany – your comment made my day!
Hey there! This looks delish! Have you ever used it in a pasta bake? Wondering about making it ahead of time – pouring over slightly underdone noodles and baking it when I have a sitter coming for the kids. Thoughts?
Amber – I haven’t used it in a pasta bake but I think it would be delicious!
Oh my!!! congratulations! Six kids are the best! Thank you for sharing,
best wishes on your new bundle!
This was perfection! My kids loved it and I was pleasantly surprised at how well it reheated the next day. I will definitely be keeping the ingredients for this recipe on hand. Thank you!
I was looking for an Alfredo Sauce recipe to use at a “Pasta Party” dinner for my daughter’s high school volleyball team. I tripled the recipe and it turned out great! Many of the girls complimented it and came back for seconds. I saved the leftovers and have reheated them without any trouble. I’ve reheated it with and without a little extra milk and both methods have turned out fine-one a little thinner than the other. Thanks for a wonderful recipe!
Delicious ! We love alfredo sauce but I always bought store bought even though I found it to be too salty. I had tried once to make it when I got a Magic Bullet. The recipe was in the little book of recipes you get with it. It was a lot of work, turned out more green than white and was way too garlicky. Needless to say I never made it again.
Your recipe on the other hand was quick and easy with fresh ingredients.You know what is in it since you make it. I will make it again and again and again and again….. Thank you Mel 🙂
I made this tonight for dinner and it was a hit! My fiance, who is not a fan of alfredo sauce, says this is the best one he’s ever had and he definitely wants to make it again! Thanks!
OMG! This seems sooo yummy 😀 i am gonna try 😀 😀 and the picture makes it look even yummier
Monday night dinner!
Do you use fresh parmesan chesse, or just the green tub of the pre-grated stuff? Thanks!
Maria – I use freshly grated Parm.
AT LAST —- an Alfredo Sauce that has garlic in the recipe!!! How can anyone live without garlic? I’m so glad I found this. BTW, earlier messages mention a pregnancy? Sorry I missed that but HEY CONGRATULATIONS!!! HOPEFULLY a “new chef” in the family. Best of luck!! Celli Favinger
This was wonderful! I served it over some sliced, marinated, grilled wild turkey and bow tie pasta. We had some leftovers that I heated up for our just home from college daughter. She said it was the best homemade Alfredo sauce she’s had :). So it’s a keeper! Simple and reheated wonderfully! THANK YOU!
we loved this! I’ve tried making alfredo several times before and it’s always been a disaster and I’d be annoyed to have wasted the $ on all that butter, cream and cheese. I saw this and decided to give it one more chance …. success! my whole family loved it and it was so easy. Thanks so much for sharing! I love that it’s lower fat – I just used the skim milk I had on hand and even then it was creamy and tasty – I did add a little bit of a thickener from Kitchen Kneads, probably wouldn’t have needed that if I’d used a higher fat milk.
Tried this sauce last night and it was fabulous – and super quick/easy! I never have cream on-hand, so this was a great find. I added some veggies and leftover ham to the mix to make a complete, one-dish meal. Excellent. Thanks for sharing it!
Love this alfredo sauce. Ive had it in the past but lost the recipe. Now I have it back. Love it with grilled chicken and brocolli. My 20 yr. old daughter loves it because its light and semi-healthy.
I adore this sauce. Tonight was a “no dinner night” but thanks to this recipe we had fettucini Alfredo with broccoli and chicken. Yum! So fast and easy and delicious! I make it with skim milk and 1/3 fat cream cheese and it comes out tasting great every time!
I had no cream and tons of whole milk, was out of spaghetti sauce but had nothing but pasta for dinner. This recipe saved me!
I only had about 2 oz of reduced fat cream cheese, and about 1/2 cup of parmesan cheese. I think the whole milk aided in the creaminess, though, and I just cooked it a little longer to thicken it a little more. Mixed it with peas and chopped ham and stirred it into ziti. It was fantastic!
I was searching for a garlic alfredo sauce and stumbled upon it here. I LOVE your blog and every recipe I have tried and don’t know why I didn’t check here FIRST! I actually used this sauce to make a homemade garlic chicken pizza. A-MAZING!! Thank you so much for helping fulfill a craving tonight. 🙂
As usual, we loved the recipe!! I was worried I wouldn’t have enough sauce because I decided to toss in a bunch of fresh spinach at the last minute that I found wilting in the fridge – it was plenty of sauce for the 1/2 box of penne I used. Thank you so much for another great recipe!!
Just made this for dinner tonight and my kids actually ate it and want me to make it again. So yummy!!! Will double the recipe next time so I can put a bit more on our noodles. Thank you. Been trying a few of your recipes and I’m very pleased.
Jennifer – this will reheat just fine as long as you reheat over low heat.
add milk too
We live in Suriname (do you know where that is?) and so I can’t get a lot of convenience foods here. I am excited to try this here. However, since it so hot here year around, I tend to make my suppers in the morning when it is cooler and then re-heat right before supper. I’m not sure this will reheat well. What do you think?
Not that this post needs a comment but this was delicious and simple. Thank you. Even our “no sauce please on my noodles”son decided he wanted sauce. Cant wait to try it out on an Alfredo pizza braid.
Hey, this recipe looks soooo good, I must try. But the thickness threw me off a little considering I like thick sauce as well 🙂 so I looked up ways to thicken your sauce, and all you need is TWO EGG YOLKS… I was like “well, thats easy” haha here is the site I found http://www.ehow.com/how_2210846_thicken-fettuccine-alfredo-sauce.html
So delicious!!! Another keeper recipe from you! Congrats on your new baby! I’m expecting in July and my dinners are getting lazier and lazier, but this sauce may just save my buns for the next months.
Delicious! I esp like grating my own Parmesan from the brick, it seems to have better flavor.
Yes, I did it gradually and left it on for longer haha. I guess next time I’ll try less milk, or maybe add some heavy cream or something.
Jamie – did you add the milk gradually? Garlic powder verses garlic cloves won’t make a difference on thickness. On occasion when I’ve made this, I’ve had to cook it a bit longer for it to thicken so maybe try cooking longer or adding a bit less milk. Good luck!
I just made this recipe for my dinner and I was excited because when I added the cream cheese it seemed like I found an alfredo sauce that would be thick! But as soon as I added the milk it got super thin, like water thin, and never thickened up. I used garlic powder instead of the garlic cloves, I’m not sure if that would change the thickness.
It tastes great though so I’d love it if anyone had any ideas on how to make it thicker?
Yum yum yum! Made this tonight for dinner, and it is definitely going on the menu for the week after the baby is born next month! Thanks for sharing!
Michelle – I’ve never used it in the crockpot so I don’t know how the consistency would fare. Sorry I’m not more help – let me know if you try it!
I was wondering, can i use this for the crockpot alfredo chicken? Thanks.
Hey Mel! I just wanted to say that somehow I missed your pregnancy announcement way back when and just saw it today in your post! So exciting! I hope everything is going well and that you are healthy and excited. 🙂 Congratulations!!
This was absolutely amazing. And so simple! I grilled some boneless chicken breast seasoned with salt and pepper and poured the sauce over angel hair pasta. Yum! My boyfriend hates pasta, and loved this dish! This recipe is definitely a keeper. 🙂
Looks like a great recipe, we will give it a try and look at the nutritionals to see how they stack up!
Thanks guys! I’ll be cooking dinner for my new girlfriend for the first time tomorrow night. I think this is what I’m going to make. I’ve got to make a good first impression!
AndyD – I think the simplest way to add chicken to this is to grill/broil or cook the chicken separately then slice and serve with the pasta and sauce. You could marinade the chicken many different ways or just use a simple seasoning of salt and pepper.
AndyD— I usually grill it after marinating in Italian dressing, or bake it; or pan sear it (all after marinating in Italian dressing or sprinkling with garlic and Italian seasonings). HTH
Love this recipe! I do have a question though, how would you add chicken to this?
This sauce was delicious! I used it to replace the jar alfredo sauce in this recipe… http://www.plainchicken.com/2010/11/three-cheese-chicken-alfredo-bake.html and everyone loved it!!
I always feel like I’m cheating on you when I try recipes from other food blogs, but I promise you’re still my number one favorite, go-to recipe spot of ALL time!! Thanks for everything Mel!!