Name: Homemade Alfredo Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 2–3 cloves garlic, minced; Salt, to taste; Black pepper, to taste; 1 cup (240 ml) heavy cream; 4 tablespoons butter; 1 cup grated Parmesan cheese

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I make this Homemade Alfredo Sauce when I want something rich, creamy, and fast without opening a jar. I keep it simple with garlic, cream, and cheese, then I let it gently thicken into a smooth sauce that clings to pasta perfectly.

Why You’ll Love This Recipe

I love how quickly this sauce comes together on the stove with everyday ingredients. I get a cozy, restaurant-style texture without needing anything complicated, and I can adjust the salt, pepper, and thickness exactly the way I like it.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2–3 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1 cup (240 ml) heavy cream
4 tablespoons butter
1 cup grated Parmesan cheese

Directions

I melt the butter in a small saucepan over medium heat.
I add the minced garlic and stir it for about 30–60 seconds, just until it smells fragrant (I don’t let it brown).
I pour in the heavy cream and stir, then I bring it to a gentle simmer.
I lower the heat and let it simmer for 3–5 minutes, stirring often, until it starts to thicken slightly.
I sprinkle in the Parmesan a little at a time while stirring until the sauce turns smooth and creamy.
I season with salt and black pepper, then I serve it right away or keep it warm on low heat.

Variations

I add a pinch of Italian seasoning or a little parsley for a herby version.
I stir in a tiny splash of pasta water if I want a silkier sauce that coats noodles better.
I mix in cooked chicken, shrimp, or mushrooms when I want a full meal sauce.
I add a small pinch of chili flakes when I want gentle heat.

Servings And Timing

I usually get about 4 servings of sauce (enough to coat around 8 ounces / 225 g of pasta).

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Storage/Reheating

I store leftover sauce in an airtight container in the fridge for up to 3 days. When I reheat it, I warm it slowly in a saucepan over low heat and stir often. I add a splash of milk or cream to loosen it if it thickens too much, and I avoid high heat because it can make the sauce separate.

FAQs

Why did my Alfredo sauce turn grainy?

I usually see this when the heat is too high or the cheese goes in too fast, so I keep the burner low and add the Parmesan gradually while I stir.

Can I use pre-shredded Parmesan?

I can, but I get the smoothest sauce when I use freshly grated Parmesan because it melts more cleanly.

How do I make the sauce thicker?

I let it simmer a bit longer on low heat while stirring, and I make sure the cheese is fully melted before I decide it needs more time.

How do I thin the sauce if it’s too thick?

I stir in a little warm milk, cream, or pasta water until it loosens up the way I like.

Can I make this ahead of time?

I can make it ahead, but I prefer it fresh; if I do make it early, I reheat it gently and add a splash of liquid to bring it back to a creamy texture.

Conclusion

I rely on this Homemade Alfredo Sauce when I want a quick, comforting meal that tastes like it took more effort than it did. I keep the heat gentle, I stir patiently, and I end up with a creamy garlic-Parmesan sauce that works with pasta, veggies, or protein anytime I need it.