Alfredo Sauce

Classic homemade Alfredo Sauce is so easy to make with butter, fresh garlic, heavy whipping cream, Italian seasoning, and freshly grated Parmesan Cheese. This cream sauce is delicious with fettuccine, ravioli, French bread pizza, stuffed shells, chicken, potato casserole, and lasagna. This creamy sauce is so much better than any Alfredo pasta sauce you can buy in a jar. 

My family just loves this sauce over any kind of pasta and served with Cheese Garlic Bread, and a simple salad. Another way we really love this homemade sauce is with my Cheesy Pierogi Casserole or baked with ravioli.

How to make Alfredo Sauce from scratch

Start by melting the butter in a large skillet or saucepan over medium-low heat. Then add the garlic and cook for 1 minute while stirring. Then whisk in the cream, Italian seasoning, salt, and pepper. Simmer until slightly thickened. Do not boil. Now reduce the heat as low as it will go and stir in the Parmesan Cheese until melted. For best results, serve promptly.

Recipes notes and helpful tips

• For optimum flavor and texture, use freshly grated Parmigiano Reggiano cheese. The cheese in the canister does not melt properly, and the fresh cheese tastes so much better.
• You need heavy cream for this recipe. Milk and half and half do not reduce and thicken as heavy cream does. If you can not or do not want to use heavy cream, then you will need to make a roux with butter and flour or a cornstarch slurry to thicken the sauce. 
• Do not cover the pan with a lid. It will cause excess moisture to accumulate and thin the cream.
• This sauce is best served when it is fresh. The longer it sits, the more the fat and the cream separate.
• For a low-carb version, serve over zucchini noodles.
• When cooking pasta for Alfredo sauce, reserve 1/2 cup of the pasta water. If the Alfredo sauce becomes too thick, use the water to thin it to your desired consistency.
• Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3-4 days. 
• Reheat on the stovetop over very low heat or in the microwave at a very reduced power for short intervals. 
• You can freeze this sauce, although the texture may change due to its high-fat content. Please see below for the best way to freeze it.

How to freeze Alfredo Sauce?

Although alfredo sauce is best right after it is made, you can freeze alfredo sauce for up to 1 month. The texture may be slightly compromised. Since its main ingredient is cream, the sauce may lump during freezing.

As soon as the sauce cools to room temperature, pour the sauce into a heavy-duty zipper bag. Remove as much air as possible but leave a little headspace for expansion. Label the contents and date the bags. Place the bag flat on a baking sheet and place it in the freezer until frozen. Once frozen, stack it in the freezer on its side. This is also a great way to freeze soup.

Defrost in the refrigerator overnight. Heat the contents on the stovetop over low heat, whisking frequently to blend the ingredients. If the sauce is too thin, combine 1 teaspoon cornstarch with 1 teaspoon water. Whisk it into the sauce and simmer until thickened.

Recipe variations

• Meat – add grilled or baked chicken, browned Italian sausage, smoked ham, or crispy bacon
• Vegetables – add browned mushrooms, peas, asparagus, or steamed broccoli.
• Seafood – add grilled or sautéed shrimp, seared scallops, or boiled or steamed crab legs.

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