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Alfredo Sauce

Silky Homemade Alfredo Sauce Recipe

Just six simple ingredients transform into silky, restaurant-quality sauce in minutes without mysterious additives or fancy price tags. Butter, cream cheese, garlic, milk, and Parmesan combine to create a luxurious coating that clings to every strand of pasta, delivering fresher and more authentic flavor than any store-bought alternative.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Sauce
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter
  • 1 8 ounce package cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • 1/8 teaspoon ground black pepper

Method
 

  1. Begin by melting 1/2 cup butter in a medium, non-stick saucepan over medium heat. Once the butter is melted, add 1 (8 ounce) package of cream cheese and 2 teaspoons of garlic powder to the pan.
  2. Using a wire whisk, stir the mixture continuously until it becomes smooth and well combined. This initial step is essential for preventing lumps and ensuring a silky base for your sauce. The medium heat prevents the butter from browning while allowing the cream cheese to soften and incorporate evenly.
  3. Gradually add 2 cups of milk to the saucepan, pouring it in slowly rather than all at once. Whisk constantly as you add the milk to smooth out any potential lumps and create a consistent texture.
  4. Once the milk is fully incorporated, stir in 6 ounces of grated Parmesan cheese and 1/8 teaspoon of ground black pepper. Continue stirring until the cheese is completely melted and the sauce reaches your desired consistency.
  5. Remember that alfredo sauce will thicken rapidly as it cooks, so monitor it closely and remove it from heat once you've achieved the thickness you prefer.
  6. If you find that your sauce has become too thick, you can thin it out by whisking in additional milk a little at a time until you reach the ideal consistency.
  7. Once the sauce is ready, toss it immediately with hot pasta to serve. The heat from the pasta

Notes

Alfredo Sauce Substitutions and Variations

Once you’ve mastered the classic alfredo, you’ll probably want to shake things up a bit, and honestly, that’s where the fun really starts. I like swapping regular parmesan for asiago or pecorino romano for a sharper kick. Want something lighter? I’d use half-and-half instead of milk. For a protein boost, I’d stir in cooked chicken, shrimp, or crispy bacon. Feeling fancy? Fresh nutmeg or white wine adds depth. Nutritional yeast works for a dairy-free version, though you’ll lose that creamy richness. The beauty here is flexibility—this sauce handles tweaks beautifully.