Quick & Easy Heavy Cream Alfredo Sauce

This robust alfredo sauce recipe expertly pairs cream, butter,  parmesan, and garlic to create a staple sauce that is so easy you’ll wonder why your tongue has even touched the jarred kind.

You can’t beat this Homemade Alfredo Sauce with Heavy Cream

The first time I ever made heavy cream alfredo sauce from home I was absolutely FLOORED by how delicious and simple it was. With only 5 simple ingredients, from start to finish this homemade alfredo was done in 10 minutes. 10 minutes! And it was significantly better than the jarred stuff I had been using. If we’re being completely honest, my family also thought it beat out a popular Italian chain’s alfredo sauce (and it’s MUCH more cost effective, too). 

Reasons to love this Easy Alfredo Sauce

My quick and easy alfredo sauce with heavy cream is ultra creamy, flavorful and customizable to your tastebuds. It beautifully compliments whatever you toss it with – seeping into every nook and cranny in the most delightful way! One way to serve your alfredo sauce is to put it on top of any pasta shape of your choosing, add in some rotisserie chicken (or just regular cooked chicken, I guess) and some steamed broccoli. Or you can give my chicken alfredo pizza, alfredo stuffed shells,  or alfredo pasta bake a try!

Ingredients for Alfredo Sauce with Heavy Cream

• Butter – I always use salted butter!! 
• Minced garlic, dried – You can substitute 4 fresh cloves, if desired. 
• Heavy cream – If you’d prefer, you can also use evaporated milk here. 
• Parmesan cheese – Do not try to use powdered parmesan from the green can!! 
• Salt & pepper, to taste

How to make Alfredo Sauce with Heavy Cream

1. To make this Alfredo Sauce recipe, you will first melt the butter in a saucepan over medium heat. 
2. Next, add the garlic and saute for 1 minute.
3. To the butter and garlic, add in the heavy cream and bring it to a boil.
4. Reduce the heat and slowly whisk in the parmesan cheese. At first the parmesan cheese will be stringy – just keep stirring over the reduced heat and it will completely melt into the sauce! 
5. Finally, season with salt and pepper! You can add parsley if you’d like, too. 6. Serve warm and enjoy!

Easy Alfredo Sauce Recipe variations

Can I use evaporated milk instead of heavy cream?

Yes, you can! This is a nice shelf stable option that enables you to have homemade alfredo even when you don’t have heavy cream! If you use evaporated milk, you will likely need to employ a thickening agent as discussed below.

Can you make Alfredo Sauce with Milk?

Yep! I would recommend using whole milk and adding a slurry of cornstarch and milk (or water) to help thicken it up. 

Tips for making this Alfredo Sauce Recipe with Heavy Cream

When you first add the parmesan cheese, it will melt and become stringy. The key to getting a smooth, creamy sauce is to keep stirring over low heat! This will help it melt entirely and take you to smooth city!

How to thicken Alfredo Sauce

1. Use a flour-based roux. To make a roux, you can melt butter in a pan and whisk in an equal amount of flour until it forms a paste. Slowly add this mixture to your sauce and stir until it thickens.

2. Use cornstarch or arrowroot powder as a thickening agent. Mix a small amount of starch with cold water to create a slurry and then add it to your sauce while it’s simmering.

3. Reduce the liquid by letting it simmer. This method might take a little longer but will also give a more intense flavor to the sauce.

4. Grate more parmesan cheese into the sauce and stir it in! This will thicken it and give it a more cheesy flavor.

These methods may require different measurements, cook time, and testing – so feel free to adjust the method and ingredient ratios according to your personal preference and desired consistency!

How to store Heavy Cream Alfredo Sauce

Store any leftover alfredo sauce in an airtight container in the fridge for up to 4 days. When you’re ready to serve, reheat on the stove or in the microwave and then stir like crazy!

Can you freeze Alfredo Sauce?

You sure can! Allow your sauce to cool and pour it into a labeled ziptop bag. Place in the freezer and store for up to 3 months! Keep in mind that cream-based sauces, may separate or change their consistency after freezing and thawing. So, it’s recommendable to add a little bit of milk or cream to it before reheating, to bring it back to its original creamy consistency.

If you pasta, you’ll LOVE these:

• Marry Me Chicken Pasta
• Easy Chicken Spaghetti Recipe with Rotel
• Homemade Baked Mac and Cheese