Homemade Alfredo sauce is one of the easiest, most flavorful sauce recipes I make. Only 4 ingredients needed and ready in just 10 minutes!
Prepare yourself for creamy indulgence that is shockingly easy to make and actually healthy -- not usually words to describe homemade Alfredo sauce, am I right? This Alfredo sauce is rich, creamy, cheesy and with just the right amount of garlic. Plus it’s HEALTHY. How awesome is that?
I haven’t always made it this way though. There was a time when my Alfredo sauce wasn’t healthy. Gasp! Heck, I used to buy the canned stuff in the glass jar at some point. Yep, it’s true. Unfortunately, it was full of preservatives and added chemicals to keep it stable on the grocery shelf so it was clearly not good for my body or healthy lifestyle.
Not cool. This had to change. I needed homemade Alfredo and I needed it to be healthy! So I made that happen! And I’m gonna share the steps for how to make Alfredo sauce because I want you to enjoy this awesome homemade Alfredo, too.
And I hope you’re excited because this is the best Alfredo sauce!
HOW TO MAKE THE BEST HOMEMADE ALFREDO SAUCE
To those of you who don’t think it’s that big of a deal to just use the canned stuff or the powdered sauce mixes for your Alfredo from time to time, try this recipe and tell me it doesn’t change your mind. I dare you. Once you learn how to make Alfredo Sauce, you’ll never want to go back. Trust me.
Here are the ingredients for the Alfredo Sauce I used to use (and we bought the more expensive Bertolii brand stuff, too!): Water, Heavy Cream, Butter (Cream, Salt), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Soybean Oil, Modified Corn Starch, Enzyme Modified Egg Yolk (Egg Yolk, Salt, Enzyme), Romano Cheese made from Cow's Milk (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Salt, American Sherry Cooking Wine (Wine, Grape Alcohol, Salt, Potassium Metabisulfite [Preservative]), Whey, Yeast Extract, Xanthan Gum, Disodium Phosphate, Garlic Powder, Spices, Natural Flavors.
And before that, we used to use the powdered stuff made by Knorr, which includes: maltodextrin, corn starch, wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), parmesan, romano, cheddar and blue cheeses (pasteurized milk, cheese cultures, salt, enzymes), salt, whey, whey protein concentrate, hydrolyzed corn protein, palm oil, natural flavor (soy), nonfat milk*, citric acid, lactic acid, sodium caseinate, soybean oil, spice.
And the ingredients for my homemade Alfredo sauce: cottage cheese, parmesan cheese, milk, and garlic powder.
And, BTW, making Alfredo sauce at home is very easy so you have no reason not to try it. To make this easy Alfredo sauce, you have to follow only 3 simple steps:
- add all ingredients for the healthy Alfredo sauce to a blender and blend until very smooth;
- transfer the mixture to a saucepan and heat over medium heat;
- heat through, stirring frequently.
Extra tip –-> make sure you don’t overheat because it will begin to separate!
WHAT IS ALFREDO SAUCE?
In case you're unfamiliar with what Alfredo sauce is or you have always wondered, but were never really sure, Alfredo sauce is an Italian white sauce typically used in pasta dishes. I say typically because I like it on pizza and as a topping to baked potatoes, too. YUMMY.
Traditionally, Alfredo sauce is made with butter, heavy cream, and parmesan cheese. I’ll explain why I don’t use heavy cream or butter in a bit! It's a very dense, thick, and luscious sauce and is absolutely delicious, in my humble opinion.
HOW TO THICKEN ALFREDO SAUCE
If you’ve tried homemade Alfredo sauce before and the reason you stopped making it at home it’s because it never turned out quite right texture wise, blame it on the cheese!
The answer to how to thicken Alfredo sauce is parmesan. I recommend freshly grated parmesan, not the one you can buy already grated. The Alfredo sauce thickens easily with freshly grated parmesan. However, if the homemade Alfredo is still not thick enough for you, allow the sauce to stand for a couple of minutes before serving. Alfredo sauce thickens while it cools.
Also, the fact that this healthy Alfredo sauce recipe requires cottage cheese helps because it's naturally thick, especially when blended.
TIPS FOR MAKING HEALTHY ALFREDO SAUCE
To make this light alfredo sauce happen, I use only 4 simple ingredients. Before my clean eating era, I used to make Alfredo sauce with butter, garlic cloves, cream cheese, milk, parmesan, salt, and pepper.
Nowadays, I…
- replace cream cheese (or heavy cream) with cottage cheese for more protein and less saturated fat;
- use almond milk instead of milk– this is just a preference, you can use cow milk if you want;
- skip salt because parmesan and cottage cheese is salty enough.
Pretty simple substitutions, don’t you think? But they make this homemade Alfredo sauce healthy and still so creamy and delicious.
Oh, I almost forgot. I like my Alfredo sauce a little garlicky. So I add a little bit of garlic powder to make it extra special. I use garlic powder, but you can easily sub in whole garlic cloves if you'd prefer.
WHAT TO MAKE WITH ALFREDO SAUCE
The most obvious answer to what to make with Alfredo sauce is fettuccine Alfredo. Because classics are always amazing. But, since this is healthy Alfredo sauce, you can replace the traditional Fettuccine with whole-wheat fettuccine to make a very healthy yet totes delicious dish. Or with zoodles aka zucchini noodles, like I like to do. Because zoodles are amazeballs and a great low-carb alternative for pasta. If you don’t know how to make them, check out my How To Make Zucchini Noodles post. Spoiler: they're super easy, too!
You can add chicken to your Alfredo Zucchini Noodles and turn the dish into Chicken Alfredo, another yummy classic.
For pizza night, you can also use Alfredo sauce instead of tomato sauce if you wanna change up the taste of pizza. Make a whole-wheat pizza crust or a cauliflower pizza crust, top the Alfredo sauce with chicken, spinach, and red onions.
HOW LONG DOES ALFREDO SAUCE LAST?
Before answering how long does Alfredo sauce last in the fridge, let me tell you a little story about traditional Alfredo sauce (besides the fact that’s not very healthy). I always had problems when I wanted to reheat the homemade Alfredo sauce when following the traditional recipe. The Alfredo sauce always turned into a garlic butter sauce, as opposed to the rich and creamy Alfredo it was when first prepared. Somehow, all the white creamy goodness that makes an Alfredo an Alfredo would just up and disappear. The good news is this doesn’t happen if you use cottage cheese! Hooray!
So, knowing this, how long does alfredo sauce last in the fridge?
If you store it properly in mason jars or any air-tight containers, homemade Alfredo sauce lasts for 4*5 days in the fridge.
CAN YOU FREEZE ALFREDO SAUCE?
I have more great news, friends - you can freeze Alfredo sauce too! How freaking amazing, right? You can double or even triple my Alfredo recipe and freeze it for later. If you do this, you can make your favorite Alfredo dishes whenever the cravings hit without settling for the canned Alfredo filled with bad ingredients. Alfredo dishes healthy and guilt-free? Yes, please!
To freeze Alfredo sauce…
- allow the sauce to cool;
- transfer the homemade Alfredo to Ziploc bags or freezer-safe airtight containers;
- then place in the freezer.
Frozen Alfredo sauce lasts for 3-4 months. It may not be quite as creamy and smooth when you reheat it, but it will still be creamy and delicious.
HOW TO REHEAT ALFREDO SAUCE
The best thing about this homemade Alfredo is that, when you’ll reheat it, you won’t run into the problems I had in the past. Thank you cottage cheese for making this possible!
However, whether you reheat Alfredo sauce from frozen or from the fridge, make sure you stir well while reheating. And reheat it in a saucepan gradually, stirring frequently, to keep it from burning. This was will also help to prevent the cheese from curdling so the easy Alfredo sauce will be just as good as when you made it.
3 MORE HEALTHY SAUCE RECIPES
This Alfredo recipe is not the only sauce recipe I like to make. In fact, I really love to make my own sauce recipes. Homemade sauce recipes are just the best. You can adjust the taste and you have full control over the ingredients. I am all for that!
PESTO SAUCE
If you have fresh basil, pine nuts, olive oil, and parmesan, you gotta make this Pesto Sauce!
This Pesto Sauce is super quick and easy to make (ready in just 5 minutes!) and it’s delicious and versatile. Get the recipe.
CAULIFLOWER CHEESE SAUCE
Check out this Cauliflower Cheese Sauce and be amazed by cauliflower’s awesomeness. Cauliflower can turn many recipes into healthy recipes. Cheese sauce is not an exception.
The sauce is creamy, cheesy, and so yummy. And you won’t even notice the cauliflower. Get the recipe.
HOW TO MAKE ROASTED TOMATO SAUCE
Learn How to Make Roasted Tomato Sauce and enjoy the amazing flavors of tomatoes all year long.
This Roasted Tomato Sauce doesn’t compare to the canned one. It’s deep, vibrant, and at least 100 times more delicious. Get the recipe.
4 Ingredient Homemade Alfredo Sauce
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 24 oz (3 cups) full fat cottage cheese
- ⅓ cup grated parmesan cheese
- 1 teaspoon garlic powder
- ½ cup almond milk (or milk of choice), plus more, as needed, to thin
Instructions
Video
Notes
Nutrition
This post contains affiliate links for products I use often and highly recommend.
Mary
I have started substituting cottage cheese for dairy products in many recipes so was happy to try this. Worked great! Thanks for posting this because I never would have thought of this for alfredo sauce. Turned out great!
Kim
Quick question re: the almond milk - do you use unsweetened or just regular almond milk?
Michelle Frederick
Tried this for the first time & LOVED it. We are off wheat so had over chickpea pasta. Out of blender sauce was silky creamy. I did heat a bit too long since prepped kind of one pot style - sauteed some veggies & rewarmed some left over turkey then put the blended sauce in skillet with all to heat. So I had some separation & looked a bit off, but no impact on the flavor or texture in your mouth! I refrigerated leftovers as pre-portioned meals (sauce over pasta in containers) & sauce thickened again. We just microwaved next night & sauce was even more creamy & flavorful. Hubby thought it was total success! Will definitely make this again & it's great to know exactly what you're eating.
Dawn
Oh my where did your recipe for Alfredo with Cream cheese go? I used it last month and have for years and I am having a graduation party TOMORROW and I can't find that recipe anywhere. I have 26 8oz packs of cream cheese. Help!
Julie
I'm looking for the old recipe too!! Please help!
Lisa Smallwood
Looking for the old recipe too!!! The old recipe is the only way I make it. Can you please repost the old recipe???
brick lane curry
Hey I tried this recipe but the cream cheese never gets smooth.
Lacey Baier
I've updated this recipe to actually use cottage cheese and to blend it so it's entirely smooth! 🙂
BRITTANIE
I cannot tell you how many times I have made this since finding your recipe. I am bombarded by friends and family asking me to make this on an almost weekly basis. I'll be making it again this week lol. This recipe has caused people to never go to Olive Garden again. It is truly amazing.
Lacey Baier
That is so cool!!!!
Phyllis Chiarella
Hi. Could you tell me the best way to reheat it?
Lacey Baier
Yes, it's best when reheated slowly over medium-high heat in a sauce pan on the stove, stirring frequently.
Sak
Hey I tried this recipe but the cream cheese never gets smooth.. And the end product is curdled sauce.. Please tell me what am I doing wrong
Lacey Baier
Hi Sak. Man, that's no good! Was the cream cheese softened when you started? If you are patient and keep stirring the cream cheese over the medium heat, it will melt. Then, once you have it nicely smooth, follow the next steps. What do you mean it was curdled -- it was lumpy?
Sylvia Dewy
Hi, I have many times tried to make alfredo sauce at home but could not succeed. I came across your blog the images showing the making of alfredo sauce are quite clear. I will try your recipe and hope this time it will rock!
Lacey Baier
Good luck, Sylvia! I hope you enjoy it 🙂
Debra
Hi there,
Thanks for the great recipe... I used herb and garlic cream cheese and almond milk. I followed the rest of the ingredients... Served with shrimp ravioli... Yummy
Karina
OH GOD I TRIED THIS ALFREDO SAUCE RECEPIE AND LET ME TELL YOU IT WSS VERY DELICIOUS. I WORK AT OLIVE GARDEN AND LET ME TELL TEL
L YOU IT TASTES THE SAME. THANKS FOR SHARING! 🙂
Alli
Amazing recipe!! I added apprx 1 oz of pepper jack as well as apprx 1 oz of asiago and it truly was a hit at the dinner table! Thank you!
Amanda
I made this the other day and was very pleased with the results. Most times when I find a recipe claiming it to be very good or 'you won't want to buy store bought ever again' I am disappointed. Not with your recipe, very flavourful! I'm going to make some more tonight! :).
Carol
I love Alfredo sauce in restaurants, but have always bought the jarred sauce for use at home. It's ridiculously expensive and not that good. Your recipe looks so easy and wonderful. I can't wait to make it. Thank you!
Sheila
I love this recipe. However, I have another recipe for a sauce that requires 8 cups of heavy cream. I tastes wonderful but is no good the next day because it separates. Do you have a ratio of heavy cream to cream cheese that might be helpful in this recipe? I would love to try the cream cheese in my other recipe and be able to enjoy the leftovers.
lacey - a sweet pea chef
Hi Sheila, well my recipe calls for 1 cup milk to 4 ounces of cream cheese so you could try following that ratio with your heavy cream and see how it goes...? Good luck!
Charlene
Do you really need cream cheese for this or can there be a substitute? 😮
lacey - a sweet pea chef
Charlene, I've found cream cheese makes for the creamiest sauce and it will also keep in the fridge without separating. There are other recipes elsewhere though that don't include cream cheese.
I hope that helps!
Cathy
My son is getting married in 3 weeks, and I'm doing the cooking for 150 people two days ahead. This sounds great! I will try it this week, but how much would you multiply this to feed around 150 people....yikes!!! They both LOVE Fettuicni Alfredo.
Selina
My daughter loves alfredo sauce, so I'll be making this soon..........(yes, I've been using the jarred stuff).............. she loves her alfedo served over fettucini with chicken breast tenders and fresh (or frozen) broccoli
Michelle
This sauce was so yummy and very easy to make. Took no time at all and for a mommy of a 20 month old that is exactly what I need 🙂 if you are ever looking for a delicious cupcake recipe check out my blog @ http://www.gottamakethecupcakes.com.
Aracelis
this was an amazing recipe, and its so easy... No more prego for me
Kirsten
When you say "half a package" of cream cheese, how big is a package? They come in numerous sizes
Heather
Get an 8oz block of Philadephia cream cheese, so half of that is 4oz.
Angi
I want to make a chicken/ pasta alfredo for an open house. I am exepecting 150 people. Would you recommend me trying this recipe for the sauce?
Jessica
Loved this sauce! I made it tonight and the family thought it was great! Your blog is always my go-to for recipes!
earl
when i was young my father would make a homemade sauce with peas and carrots it was a white sweet tasting it was all mixed together does anyone know what and how to make this
Noreciperequired
Very good, and the cream cheese is interesting - I'll try to see how it effects reheating. But to be honest, there is almost never any leftovers! When I make my Alfredo sauce, I typically just use parmesan cheese, http://www.noreciperequired.com/recipe/fettucini-alfredo, a it turns out great, but this is worth a try.
lacey - a sweet pea chef
I hope you like it as much as we do 🙂
Jay
The sauce was great! This is the first time I made Alfredo Sauce from scratch and I think I will continue to make it. Added a dash of red pepper flakes for a kick of spice and a few other spices and it turned out absolutely amazing! Thanks!
lacey - a sweet pea chef
Makes me happy to hear you liked the sauce, Jay. Thanks for sharing 🙂
geri
You're heaven-sent! It's like I've been worrying for years where to buy that instant Alfredo sauce. I'm planning to make Seafood Alfredo for Christmas, but the sauce is not available in any of the local stores here. Just one more problem, though. Fresh parmesan is also not available. Can you recommend other cheeses? I look forward to your reply. Thanks so much!
lacey - a sweet pea chef
I'd recommend another hard cheese like pecorino or asiago. But, if those aren't available either, I'd try jack cheese. Good luck!
Caroline
This is delicious! Thank you so much for sharing. My extremely picky eater (2 and 1/2) loved it and ate every last bit! I can't wait to try out the alfredo chicken pizza. I'm sure it will become a favorite too.
lacey - a sweet pea chef
Yay! What a compliment 🙂
crystal
1/2 package cream cheese, how many ounces is that? there are so many packaging options at the store.
lacey - a sweet pea chef
Sorry, Crystal. It's 4 ounces 🙂
medinalakegirl
SOLD! Just made this for dinner and loved it. I was a bit worried when the cream cheese was melting because the sauce looked odd. I added more milk (I used 1%) and kept on stirring and it turned out fine. I used Romano cheese instead of parm because that's what I had. I added frozen spinach (straight from the bag), some leftover sliced turkey bratwurst and cooked pappardelle pasta. My oh my...I can't wait for leftovers at lunch tomorrow. Thanks, Lacey!
lacey - a sweet pea chef
Oh, you are SO welcome! Thanks for sharing 🙂
Melanie
This sauce is absolutely amazing. I've made it no less than 10 times in the last month. Life changing! I am sharing on my blog tomorrow with a link back to you, if you don't mind. Thanks for the recipe!
lacey - a sweet pea chef
Yay! So happy to hear you have enjoyed (and enjoyed and enjoyed!) the sauce, Melanie 🙂
I don't mind at all!
THERESA
I made the sauce with stuffed seashells with ricotta and bay shrimp with a few pine nuts for texture. I'm happy to say after many years of buying jars... I NEVER WILL AGAIN. It was a hit and my (your sauce) was even compared to Olive Garden's as being better. Thank for creating such a wonderful recipe.
lacey - a sweet pea chef
Woohoo! So happy to hear, Theresa! 🙂
Tonya
I was using a recipe to make talipia and the recipe called for a jar of alfredo. I am delighted I found your site and had all the ingredients I needed. I followed your recipe exactly and it is amazing. Along with the talipia and your alfredo, steamed fresh brocolli and fingering potatoes. Simply delicious. Many thanks for sharing.
lacey - a sweet pea chef
Glad you enjoyed it, Tonya! Thanks for sharing 🙂
Mavissa
Hello! I haven't made the sauce yet, but from the looks of these posts I'm pretty excited too! However I'm not a big fan of garlic so I was wondering if you even taste the Garlic once it's made and if I didn't add that ingredient if it would taste any different? I hope that question is worded correctly.
Kyla
hi there! since i was planning to make this and mix it with pasta for convenience instead of saving it and keeping for later to pour on top, i was wondering, about how much pasta, say penne, would this recipe need?
lacey - a sweet pea chef
Depending on how much sauce you like with/on your pasta, I'd say about 1 whole package (16 oz) of noodles. I think 😉
esther
the best!
lacey - a sweet pea chef
Thanks 🙂
Dana
My daughter has a dairy and soy allergy, do you have a recipe for this sauce without the dairy?
lacey - a sweet pea chef
Dana, unfortunately, I don't have a specific recipe for you. I would suggest using a tofu-based cream cheese substitute, plain almond milk to substitute for the milk, vegan margarine for the butter and a vegan parmesan substitute like Parma or nutritional yeast. If you do try it, I'd love to know how it turns out for you and your daughter. Good luck!
Linda
This recipe is fantastic! I was never really a fan of canned alfredo sauce, but I never knew how to make my own. I decided to make this with whole grain pasta and chicken, and it came out superb. I actually made it with skim milk and fat free cream cheese, and it was way better than any can, but with way fewer calories. Thanks!
lacey - a sweet pea chef
Yay -- so glad you enjoyed the alfredo recipe, Linda 🙂
mel dunn-mathes
another jar family converted 🙂 i honostly got sick of paying $4-$8 for some tiny bottle. so i pulled up yours. absolutly fantastic!! very very yummy, plus it is much cheaper. and you can make more if you happen to need more. last night i just make a simple seafood alfredo with crab meat (imitation works too), shrimp(i find sam's extra large bags work great), some scalloups and added some fresh mushrooms. i picked egg noodles (our toddler has less problems eating with egg noodles LOL)and the whole family loves it (even our very picky 6yo)no left overs (wish i did i wanted to see how it froze)... next time i will be "reinveting" my chicken alfredo pizza 🙂
lacey - a sweet pea chef
Yay -- another family converted! LOVE it! 🙂 Thanks so much for sharing.
erin
well I can't say I've ever bought the jar stuff. but I wanted a white sauce for pizza tonight so I googled it and sounds JUST PERFECT!!! I just hope it turns out alright. I live on an island so our milk is ultra pasteurized and I use jarred garlic cause the fresh is not slways good. hope that doesn't sacrifice flavor!
lacey - a sweet pea chef
I'd love to know how it turns out, Erin!
Carla
WOW!! My daughter encouraged me to make some alfredo sauce from scratch,and what drew me to your recipe is the ingredients, sounds nice and rich!! I doubled the recipe and added a cup of heavy cream because I had only low fat milk and I wanted it to be rich and creamy...and it is!! I will never buy alfredo sauce again. Thank you so much for your recipe. Blessings.
lacey - a sweet pea chef
You are SO very welcome, Carla. Thanks for sharing 🙂 (And....yay for never going back to the store-bought stuff!!)
Jrojas
Hi Lacey!! Your sauce is amazing!! I can't cook anything more than eggs, but your recipe was so easy to follow!!! Thank you!! I will now be serving My boyfriend ( who is a cook) a nice little meal of fettuchini alfredo with shrimp, instead of it being him cooking for me!! thank you again, I will deft be back!!!
lacey - a sweet pea chef
I'm so happy you were able to make the alfredo sauce and that it all turned out well! See? It's not so hard! 😉
Thanks so much for sharing -- I just love hearing that! 🙂
adam
Howdy,
I was wondering how you manage to have from staying gritty, I keep having it taste grit, is it cause of the fact I don use fresh parmesan??? thank you
lacey - a sweet pea chef
Hi Adam. I'm sorry the sauce is turning out gritty.
Hmmm...When you add the cream cheese and parmesan, do you continue to stir until they completely dissolve? Sometimes, it can feel like it takes too long too long to dissolve, but it will -- I promise! Also, do you slowly add the milk after the cream cheese is fully melted? Not doing so I'd bet would leave the texture un-smooth.
I've never tried making it without fresh parmesan, so that may also be the culprit (though I doubt it)...what kind of parmesan are you using?
adam
its the bulk Parmesan cheese similar to the stuff in the jar, for I cant afford the good stuff. maybe I'm adding too much too soon? hmm I guess I still don't have a good eye for slowly adding ingredients together!
lacey - a sweet pea chef
Then, yes, the parmesan you're using may be the culprit. If you try it again with a different method or parmesan, let me know how it turns out!
Craig
The jarred stuff doesn't dissolve and will make it gritty.
Adam, a fresh block of parmesan seems to be more expensive, but it's really not. It has a much more concentrated flavor, so you actually use a lot less. Think about how many shakes of the Kraft stuff you put on pasta and still never feel it's enough.... a sprinkle of fresh grated really hits the spot.
I'd really suggest you give it a try. Also, a trick when adding cheese is to do it off the heat. No idea why but it works wonders...
Also, Romano is similar to parmesan but has a slightly more intense flavor. I substitute it for parm all the time, and really can use less normally because it packs so much flavor. Just my 2 cents
lacey - a sweet pea chef
Thanks for sharing, Craig 🙂
Kat
Do you think coconut milk would do good in this? I don't cook/drink cow milk! Thanks!
lacey - a sweet pea chef
Hi Kat! I would try using a plain soymilk or almond milk rather than coconut milk, as I think the coconut flavor in the coconut milk, though mild, wouldn't go well with the sauce. I'd love to know how it goes!
Amanda
How much alfredo sauce does this recipe make?
lacey - a sweet pea chef
Amanda, depending on how much you let it cook down to reach the thickness you prefer, it'll make about 1 to 1 1/2 cups sauce.
Thalia
Thank you so much for this recipe! A friend and I tried it the other night with chicken and noodles and it was amazing. Going to surprise my parents with dinner tonight and I'm sure they will love it too. I will definitely be making my own sauce from now on and not going back to the bottled stuff!
lacey - a sweet pea chef
Yay, Thalia! Another bottled alfredo convert! So glad you enjoyed the alfredo recipe 🙂 How nice of you to cook for your parents!
Amber Louchart
just fantastic!!!! Thanks for sharing.
lacey - a sweet pea chef
You're so welcome, Amber 🙂
Kimberly
I have been looking for the perfect alfredo recipie for a very long time.. I am ridiculously picky about alfredo sauce.. but yours just blew me away. I made it about 20 minutes ago with some garden penne pasta.. oh my, out of this world!!! Thank you so much!!
lacey - a sweet pea chef
Wow, what a compliment! That makes me so happy that you liked the alfredo sauce, Kimberly. Thank you for sharing. You are SO very welcome 🙂
Vivian
Does it spoil easily? How long do you think the sauce will last? xD
lacey - a sweet pea chef
Hi Vivian! The beauty of this sauce is it won't turn to a buttery-garlic sauce once your refrigerate it. Instead, it stays thick and creamy even when reheated. I wouldn't recommend waiting longer than 5 days to a week for any sauce after refrigerating, so I guess that's my best answer for you. Hope that helps!
Christina @ Sweet Pea's Kitchen
This is awesome! I have never made my own Alfredo sauce, this looks so super easy I think I have no excuse not too anymore! 😉 Thanks so much for sharing!
lacey - a sweet pea chef
Hi Christina! You're welcome. You're right...it is so super easy to make and comes out great every time. Thanks for stopping by!
Stefanie
Fantastic! I have been looking for a recipe that would change my boys' opinions about Alfredo sauce and I think this is it! Easy too! Now, would you mind telling me about your adorable skillet? 🙂 Is it Le Creuset?
lacey - a sweet pea chef
Well Stephanie, I hope to help change your boys' opinions. Thank you for noticing my new addition to my kitchen. Yes, it is a Le Creuset. 🙂 It was an awesome gift from my mother-in-law. Perfect for making sauces and even braising, searing and baking. Heehee!
polwig
This is great. I have never made my own Alfredo Sauce. I make Marinara all the time and refuse to buy it anymore, therefore I totally understand about never going back. Does this sauce freeze well?
lacey - a sweet pea chef
Ooh, very good question! You know...I'm not sure I have ever tried freezing this sauce. I'm sorry I can't answer that for you. If you do try freezing it, I'd love to know how it turns out so I can let other know as well. Good luck!
wannabe1987
it freezes well, and thaws well and you can't even tell it was frozen! So happy to find that tidbit out...I bought more cream cheese just in case it didn't freeze/thaw well, but it did!
THANK YOU so much for this recipe!!!!
lacey - a sweet pea chef
VERY good to know! Thanks for sharing 🙂
Michelle
I've frozen it before, mixed with chicken and vermicelli, and it reheats well. I vacuum seal the container , then thaw before reheating.
A question I have, should the ingredients be at room temperature? I just tried it again, and this time the butter and cream cheese did not mix. Too low or high of heat?
Lacey Baier
definitely room temperature is what you want to make sure they are easy to mix