Homemade Alfredo Sauce recipe, a quick and easy alfredo sauce with only a handful of ingredients including garlic, cream, and Parmesan cheese. Learn how to make alfredo sauce from scratch like the one from Olive Garden in only 15 minutes! The best simple homemade sauce for pasta, shrimp, pizza, chicken, and many other dishes.
If you like going to Olive Garden and getting their fettuccini alfredo, you’re going to love this super simple Homemade Alfredo Sauce recipe! It’s so easy to make at home, you’ll be wondering why you didn’t make it sooner. Definitely not for the faint of heart though. It’s full of cream, butter, garlic and Parmesan cheese. BUT the good news is that you really only need those 4 ingredients (plus salt and pepper if you’d like) and 15 minutes!
Growing up, I loved going to Olive Garden and getting their tasty fettuccine alfredo. Actually, I’d get anything with alfredo sauce! So good! Unfortunately (and fortunately I guess…), many restaurants load up the alfredo sauce on their dishes. As much as I love alfredo sauce a little goes a long way in my opinion. So making it at home is perfect.
Hmmm, maybe I should call this Better Than Olive Garden Alfredo Sauce because it’s quicker and cheaper than going out and SO good!
Be forewarned… Once you try this homemade version you will never go back to store-bought alfredo sauces in jars. Jarred alfredo sauce from your local grocery store do NOT compare at all.
This delicious alfredo sauce is completely from scratch and the BEST! So creamy and cheesy. Like I said really only 4 ingredients and 15 minutes, so don’t get any easier.
This recipe has been so popular on Pinterest (see here and here) so I figured it was time to update this post a bit with more tips and information. I have quite a few other popular alfredo recipes like this alfredo sauce with cream cheese and this Cajun Alfredo Sauce. Both delicious and a little different.
When you make alfredo sauce at home, it’s great being able to control how much you put on your food. Like I said above, I personally think a little goes a long way. It’s also great to use on a wide variety of dishes and not just pasta including chicken, shrimp, pizza, casseroles, and all sorts of other dishes.
You really won’t believe how quick and easy it is after you make it the first time. So quick, in fact, it’s even doable for a quick weeknight dinner.
Equipment You May Need
- Medium Sauce Pan – I used a medium saucepan but you can use a large skillet if you’d like so you can add other ingredients like pasta, chicken, etc.
- Whisk – A good quality whisk will really come in handy for this sauce.
- Rotary Cheese Grater – I like to use a rotary cheese grater but you could also use a handheld grater, box grater, or even a food processor.
- Garlic Press – You can mince the garlic with a knife or a garlic press is a great idea.
(Full printable recipe card is at bottom of post.)
Only 4 easy ingredients in this easy homemade Italian sauce! PLEASE don’t substitute the 4 main ingredients or you could have very different results.
Homemade Alfredo Sauce Ingredients
- Butter – I used unsalted since the Parmesan is a bit salty.
- Garlic – Please use fresh garlic cloves for best results. You can add more or less to personal preference.
- Heavy Cream – For best results, you need to use heavy (high full fat) cream to make the sauce creamy and for a thick sauce.
- Parmesan Cheese – Please don’t use the pre-grated Parmesan cheese especially the one in the large tube on the shelf at the grocery store. It will not melt well in this recipe. Buy a small chunk of good quality Parmesan and use a grater to grate it yourself.
- Salt – Completely optional and not necessarily needed since the Parmesan is salty. Give the sauce a try first before adding.
- Pepper – Again optional. I like a little freshly ground black pepper but some people don’t like the little black specks in the sauce. You could also use white pepper if you’re one of those people.
Other ingredients you might want to add but completely optional: cooked vegetables (mushrooms, onions, bell peppers, spinach, etc.), other spices (onion powder, oregano, basil, and/or Italian seasoning blend), and/or precooked proteins (Italian sausage, ham, shrimp, crab, bacon, or chicken). Chopped sundried tomatoes would also be delicious and something a little different. Delish!
How to Make Homemade Alfredo Sauce:
- COOK BUTTER & GARLIC. Melt butter and stir in garlic in pan.
- ADD CREAM. Slowly add cream while whisking. Simmer.
- ADD CHEESE. Stir in Parmesan and salt and pepper.
(Full printable recipe card with full details is at bottom of post.)
I have a great list of 27+ uses for Alfredo sauce you might want to check out, but here are some quick ideas…
Ways to use Homemade Alfredo Sauce:
Like I mentioned this alfredo sauce is great in a wide range of dishes. Here are some quick recipe ideas…
- Over pasta (like fettuccine, spaghetti, tortellini, ravioli, linguini, ziti, penne, or even zoodles (zucchini)
- Over grilled chicken, pork, or even beef like a little drizzle over steak
- As a pizza sauce instead of tomato
- Mixed with seafood (shrimp, lobster, crab, or even scallops) and over pasta, rice, or cauliflower rice
- In casseroles or even pasta type casseroles like lasagana
- In sandwiches, paninis, and subs
- Over vegetables such as broccoli, cauliflower, asparagus, or zucchini
- Mixed with chicken meatballs
- Dips and Spreads (like this Chicken Alfredo Dip) served with bread, crackers, or breadsticks
Have other ideas? Would love to hear in the comments below about this classic sauce.
Quick Tips for Best Results
- Use a good quality freshly grated Parmesan cheese. I suggest buying a big chunk (we get ours from Costco…) and grate it yourself. Makes a huge difference!
- I strongly recommend using heavy cream for the best results. For a light version, you can try using whole milk or half-and-half, but know that the sauce may not turn out as thick and you may be disappointed in the taste. You can also try adding some type of thickener if you want the sauce thick with lighter ingredients. See my How to Thicken Alfredo Sauce for more tips if you run into problems.
- Some people like to warm the cream a little before adding it to the pan, but it works ok for me if adding it a bit cold or room temperature. Just be sure to whisk in slowly.
- You can add more/less garlic as well as salt/pepper to your personal preference.
Homemade Alfredo Sauce FAQ
How should I store homemade alfredo sauce?
Alfredo sauce is best served right away. It generally does not reheat well but if you have to store extra, I’d suggest storing in an airtight container in your refrigerator.
Can I freeze alfredo sauce?
No, I would not recommend freezing alfredo sauce. It does not defrost or reheat well.
How long will alfredo sauce last?
Again, homemade alfredo sauce is best if served right after making but if you have to refrigerate any leftovers it will last a few days in the fridge.
Substitutions?
I don’t recommend making any substitutions. Since there are only 4 ingredients please use high-quality full-fat ingredients.
Can I use low-fat ingredients?
You can technically use lower-fat cheese, cream, and butter BUT your results will vary a lot and the sauce might not come together.
What else can I add to this recipe?
You can change up this homemade alfredo sauce by adding some of your favorite herbs and spices. Basil, Italian parsley, rosemary, and/or oregano would be great additions. A little ranch seasoning would be fun. A little fresh lemon zest would also be a nice touch. You can also add your favorite vegetables and/or proteins. In fall, a little unsweetened pumpkin would be a nice addition.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan. This vegan version looks good!
Vegetarian – The homemade alfredo sauce is vegetarian.
Low-Carb – There are no high carb ingredients so should be ok.
Gluten-Free – No gluten in this recipe so should be ok. Be sure to check particular brands.
Other Sauce Recipes You May Enjoy
- Homemade Buffalo Sauce – A classic spicy sauce with a “secret” ingredient!
- Homemade Teriyaki Sauce – Another easy homemade sauce just like the restaurants that you can make at home.
- Boom Sauce – A great all-purpose fry dip as well as burger and sandwich sauce.
Hope you enjoy this authentic from scratch Homemade Alfredo Sauce recipe! Tell me in the comments what you thought!
Homemade Alfredo Sauce Video
Check out this quick video to see how to put this sauce together…
Homemade Alfredo Sauce
Ingredients
- 2 Tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 1/2 cups Parmesan cheese good quality freshly grated (see note below)
- 1/8 teaspoon salt (optional)
- 1/8 teaspoon black pepper (optional)
Instructions
- Place a medium saucepan over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese, salt, and pepper until smooth and thick.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally published in May 2018, but updated in December 2020 with additional information.
Midge says
Made this tonight. Easy and delicious!
Lisa Huff says
Awww thanks Midge! We just made it again last night as a matter of fact. :)
Eileen says
I made this tonight and it was delicious over homemade red pepper fettuccine. Will make again, it’s so simple and easily adaptable for any type of pasta, you could add chicken or chunks of tofu if you want. I’m going to try adding some red sauce next time and adding some roasted veggies. Thanks for the recipe!
Lisa Huff says
Ohhh that red pepper fettuccine sounds amazing! Happy to hear you liked the sauce! :)
Dixie King says
I did alter this recipe by using jarred minced garlic as well as white pepper instead of black and my entire family LOVES it! Thanks so much for the wonderful recipe!
Lisa Huff says
Awww thank you so much!! :)
Shawnee says
I didn’t like this recipe at all, I’m sorry. Maybe I did something wrong but I will not be making this again.
Lisa Huff says
Sorry to hear you didn’t like it. Sounds like maybe something went wrong? Did you do anything different or make any substitutes? You do need to use a good quality parmesan cheese and heavy cream for best results.
Paulo Ribeiro says
It’s important to know if you don’t like this sauce even made in the Olive Garden or didn’t like the result of yours, made at home. If you don’t like this kind of sauce, there’s nothing to do, just avoid eating it. But if you like it but couldn’t make it the same, I recommend checking the quality of the ingredients strictly. “Parmezan like cheese” is not the same as Parmezan cheese, for example.
Helen Shea says
If this is OLIVE GARDEN’S recipe I don’t understand why they say it’s Not gluten free!! I LOVED IT!!
Lisa Huff says
Awww thanks! Glad you liked it! Not sure what Olive Garden’s “official” recipe is so guess it is possible for theirs to have gluten.
Thomas Burgio says
You will have to use Gluten free Fettuccine if you want a Gluten free dish.
Ines Di Lelio says
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with restaurant in Mexico City and 2 trattorias (Mexico City and Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con un ristorante a Città del Messico e 2 trattorie (Città del Messico e Cozumel) sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio
Nicole says
Do you think this would freeze well?
Lisa Huff says
No, it definitely won’t freeze well.
Lolo B says
This recipe was perfect! Super quick and easy and oh so flavorful, very few ingredients and packed with flavor.
Lisa Huff says
Thanks Lolo! Happy to hear it worked out well for you. :)
Glenda says
One of my favorite Italian dishes and I’ve never tried making it myself…to scared! I always had to wait to get it at a restaurant. NOT ANYMORE!!! This was sooo easy and oh soooo delicious…just like a good Italian restaurants!!! I can’t thank you enough for the recipe and the easy instructions!!!
Lisa Huff says
Awww thank you so much Glenda! So glad you gave it a try!! It’s so much cheaper to make at home too than those expensive Italian restaurants. :)
Gina Lauber says
Its way better than most restaurants!!! I have found they dont use garlic and real cream . Those two things Make thos recipe!!!😉
Lisa Huff says
Homemade really is the best I agree!
Tiffany says
I absolutely loved this recipe! I did a test run before I make it for my boyfriend this weekend. I used a lot more heavy cream than the recipe called for, and I added chicken. I will never use jarred alfredo again. This was super easy and was so delicious! I’m pretty sure my bf will put a ring on it after trying this. Ok, that’s a stretch, but it really is THAT good.
Lisa Huff says
Thanks Tiffany! Hope he puts a ring on it soon! :) Maybe try this Buffalo Chicken Alfredo to seal the deal! :) https://snappygourmet.com/buffalo-chicken-alfredo/
Judy Sanchez says
This was the very best Alfredo I have ever tried. Tried many over the years and gave up, going to “jar” brands but this was simple and super good — it will now be a go to any time we have the desire for Alfredo. Thank you
Linda says
Delicious and super easy????????
Cheri says
Amazing! Kids are tough to please & they loved!!!
Mine got a little sticky from sitting so I added milk and it thinned it out perfectly!
Lisa Huff says
Happy to hear you enjoyed it, thank you!
Jessica says
I added a lot more heavy cream. It was too salty with one and a half cups of grated cheese. Adding more than a cup of heavy cream helped. I just kept adding a little at a time until was to my liking.
Cathy says
Perfect!