Quick and Easy Alfredo Sauce
This easy Alfredo sauce recipe uses simple ingredients and takes only 15 minutes to make! It's rich, creamy, and has that restaurant-quality taste you're craving.
Servings: 6 (see note)
Ingredients
- 12 ounces uncooked fettuccine (if making Fettuccine Alfredo), see note
- 2 tablespoons butter
- 4 ounces cream cheese (1/2 block of Philly) softened
- 1 cup heavy/whipping cream
- 2 large cloves garlic minced
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it in 20-30 second intervals until very soft. Grate the parmesan.
- If making Fettuccine Alfredo: Boil a salted pot of water for the fettuccine. Cook it al dente according to package instructions. Prep ingredients as you're waiting for the water to boil. I start actually cooking the sauce when the pasta is boiling. Once the pasta is done, I toss it with the sauce right in the skillet (I also add a splash of the hot pasta water), and I serve it with extra parmesan grated over top and a little chopped fresh parsley.
- Add the butter, cream cheese, cream, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
- Once the cream cheese has been incorporated into the sauce, let it gently bubble for 3-4 minutes or until the sauce has reduced a bit. Stir occasionally.
- Stir the parmesan into the sauce, and let it melt in (about 30 seconds), then take it off the heat. The sauce should be thick enough by now, but if you want to reduce it more, let it cook for a bit longer. Keep in mind the sauce will thicken more as it cools/sits. If at any point the sauce gets too thick, add another tablespoon or two of cream OR if you're making pasta with it, the hot pasta water. Give it a taste and season with salt & pepper as needed.
Notes
- Note on serving size: This makes about 1.5 cups sauce. Serves 6+ if you don't mix it with pasta (e.g. you just use it as a sauce over chicken/fish/veggies). With the suggested 12 oz. of pasta it serves 4 people. Double the recipe if you want to fill a large jar and use it for multiple meals.
- Pasta quantity: If you want to use an entire 1 pound (16 ounce) box of pasta, that's fine, but there won't be quite as much sauce as some people like (I suggest doubling the recipe). Make 8 ounces (1/2 pound) if you want lots of sauce. 12 ounces (3/4 of a box) is a good middle ground!
- Alfredo sauce can separate if it's heated too hot/for too much time, so be mindful of that.
Nutrition
Calories: 526kcal | Carbohydrates: 43g | Protein: 16g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 147mg | Sodium: 376mg | Potassium: 215mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1133IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 1mg