I think it’s safe to say that Alfredo sauce is one of the most comforting things on the planet. Butter, cream, and cheese – what’s not to love in that equation? I vaguely remember buying the jarred stuff when I first started cooking. But, quickly came to the conclusion that cream based sauces shouldn’t be in a jar, and started making my own.

Couldn’t be any easier. Melt some butter (toss in a clove or two of garlic if your feeling spunky), whisk in some heavy cream, and toss in some Parmesan cheese. Voila! Alfredo sauce. I do add a bit of cornstarch, I like a thicker consistency to my sauce – and, it seems to help with separation issues when reheating leftovers. Great with pasta (obviously), but the possibilities are endless as far as mix-ins go. Shrimp, chicken, bacon and chives, Jon’s favorite is crab cake alfredo – talk about good! But, it’s also great just tossed with some fresh pasta and a side salad. Super simple. Can be kept in fridge for up to 5 days, with no issues. If it seems a bit thick when you go to reheat, add a splash of heavy cream or milk to help thin it out to it’s original consistency.


  1. Posted August 8, 2012 at 1:49 PM | Permalink

    So bad for you. And so, so good!

  2. Erin
    Posted August 8, 2012 at 5:07 PM | Permalink

    Sounds so good, and it is gluten free so my husband would be able to enjoy it as well. Thanks!

  3. Posted August 8, 2012 at 5:18 PM | Permalink

    SO much better than the jarred stuff – I’ll be keeping this recipe handy, thank you! Love the tip about cornstarch helping in reheating, I have been wondering about how to fix that!

  4. Posted August 8, 2012 at 7:11 PM | Permalink

    Mmm I love homemade alfredo and this is such a lovely photo! I’ve never tried cornstarch when reheating but will need to try that next time.

  5. Posted August 11, 2012 at 3:37 PM | Permalink

    I’ve been looking for a basic alfredo recipe. Thanks!

  6. Posted August 13, 2012 at 11:07 AM | Permalink

    This looks so creamy and delicious; I wish I could taste it right now!

  7. Tom McCabe
    Posted September 9, 2012 at 2:14 PM | Permalink

    You have some wonderful recipes
    I made the Alfredomand it is excellent

  8. Posted September 20, 2012 at 9:47 AM | Permalink

    Hi Laura! I just wanted to tell you that I have tried MANY homemade Alfredo recipes, and this is BY FAR the BEST one I have ever had. It tastes exactly like the Alfredo sauce Red Lobster uses in their Crab Alfredo dish. I made this sauce to go with a blackened chicken pasta threw together last night and it will become a staple on my menu now. I suppose I’ll thank you later on the extra five pounds that will show up on my hips, but good god it was worth it. Thank you again!

  9. laural
    Posted January 25, 2013 at 8:11 PM | Permalink

    Thanks for the info…I have made it before with half and half just wanted to see if there was anything new to add.

  10. Posted February 2, 2013 at 3:53 PM | Permalink

    I just made this. It is ridiculous! It is by far the best Alfredo I have had the pleasure of digesting! Thank you so much for this simple yet amazing recipe!

  11. Kristin
    Posted March 9, 2013 at 11:50 PM | Permalink

    How many serving does this make? Any recommendations on how much I should make for 18 people?

    • Posted March 10, 2013 at 7:52 AM | Permalink

      I’d say 4-6, Kristen. I’d probably triple it!

      • Michelle
        Posted July 9, 2013 at 6:45 PM | Permalink

        Delicious! Garlic is a must for me. Thanks for the number of servings. I would love to see that information for all of your tasty recipes.

  12. Dee
    Posted March 30, 2013 at 5:03 PM | Permalink

    Made this today and its easy and taste great.

  13. paola
    Posted May 8, 2013 at 6:20 PM | Permalink

    Soo simple and good! I also substituted the heavy cream with half and half and used smart balance light butter so i wouldn’t feel too guilty! I didnt need to add salt on mine. I also squeezed in about 1/4 of a lemon to give it a kick!

  14. Maryellen
    Posted February 9, 2014 at 10:19 AM | Permalink

    Jimmy has been waiting for me to make this. He always helps. Still looking for Mole. Then I a looking at each recipe thinking what day I could make certain things. Your Stir fry is excellent. I just looked at a soup that sounds good. I need to make notes.

    • Posted February 9, 2014 at 10:54 AM | Permalink

      Homemade alfredo is one of my favorites – great with pasta and chicken, steak, or shrimp. I don’t have a mole recipe on my site yet, sorry!

  15. Brian
    Posted November 16, 2014 at 6:09 PM | Permalink

    This is a great dish.i’ve made it several times.

  16. Amy
    Posted August 10, 2015 at 2:37 PM | Permalink

    How can I make this into a serving of 1?

    • Posted August 11, 2015 at 11:04 AM | Permalink

      Reduce by half, maybe? Sauce reheats on stovetop well, haven’t ever had any issues with it separating once reheated.

  17. jalina
    Posted January 18, 2016 at 3:42 PM | Permalink

    For a lighter version, I substituted half of the cream with 2% condensed milk

    ( Carnation ) Turned out realy good

  18. Garance
    Posted May 7, 2016 at 3:33 PM | Permalink

    How much sauce does this make? (In another recipe you reference needing 2 cups of this so I’m just wondering if I need to alter the amount or not)

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