Homemade Alfredo
Take dinner to the next level with this homemade alfredo recipe! Made with fresh, simple ingredients, this homemade alfredo is so rich and flavorful and done in less than 20 minutes!
Homemade Alfredo Recipe
Years ago, my husband and I went to the Olive Garden for dinner for date night. He loves alfredo and always gets the chicken or shrimp alfredo. It’s his very favorite. As we were leaving, carrying our to-go boxes in our hands, he mentioned that I should learn how to make homemade alfredo. It sounded a little intimidating at the time, but later on in the week, I gathered all the ingredients to make homemade alfredo. The first few times were just ok, but as I kept tweaking my own recipe, the alfredo sauce got even better. And honestly, it really is super simple to make your own alfredo sauce.
This alfredo sauce has fresh, simple ingredients and takes less than 15 minutes to make. Not only is it easy to make, but it’s also so much better than anything you can buy in a jar. Trust me, I’ve tried them all.
The Cowboys’ Rating: 10/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
What Ingredients Are in Homemade Alfredo?
- Heavy Whipping Cream – You will need 1 pint (2 cups) of heavy whipping cream for this recipe.
- Butter – Butter makes everything better. I use salted butter.
- Parmesan Cheese – Parmesan cheese is going to bring in that distinct alfredo flavor that we all love.
- Minced Garlic – Garlic plays a big role in flavor in alfredo sauce, I used both minced garlic and garlic powder in this recipe.
- Garlic Powder
- Kosher Salt – Kosher salt is a very pure salt with no additives and has great flavor. I use this in most of my recipes.
- Parsley – I love to add some fresh parsley to this alfredo sauce. It gives it a nice fresh flavor without being too overpowering. If you don’t have fresh parsley, you can use dried parsley as well.
- Pepper
- Fettuccine Noodles – These noodles are flat and perfect for alfredo.
Tools You’ll Need
Recipe for Homemade Alfredo
- In a large frying pan, melt butter over medium heat.
- Add in garlic, and sauté for 1-2 minutes until garlic starts to brown slightly.
- Next, slowly add in heavy whipping cream. Using a whisk, mix together butter and heavy whipping cream until butter and heavy whipping cream are well combined.
- When sauce begins to boil slightly, turn to medium low heat and add in garlic powder, salt and pepper. Whisk until well combined.
- Let sauce simmer for 10-15 minutes whisking frequently to prevent burning.
- While sauce is simmering, cook fettuccine noodles according to package directions.
- When alfredo sauce begins to thicken to desired consistency, remove from heat and add in shredded parmesan cheese and fresh parsley. Whisk until cheese has melted.
- Drain noodles and add to alfredo sauce. Mix until all noodles are well coated. (You can also serve the noodles and sauce separately. This is best if you plan on having leftovers.)
- Serve and enjoy!
How to Store Homemade Alfredo
I store the noodles and alfredo sauce in their own separate airtight containers and place them in the fridge. When you store alfredo, it’s important to know that the butter and the other ingredients will separate after storing in the fridge. When you heat up the alfredo sauce, you’ll notice that the butter will rise to the top. It’s totally fine! Give it a good stir until the butter and sauce are mixed together and creamy again and it will be good to go.
Try More of My Easy Recipes
Homemade Alfredo
Equipment
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup butter
- 1/2 tsp minced garlic
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 tbsp fresh parsley, chopped
- 1 1/2 cups parmesan cheese shredded
- 16 oz fettucine noodles
Instructions
- In a large frying pan, melt butter over medium heat.
- Add in garlic, and sauté for 1-2 minutes until garlic starts to brown slightly.
- Next, slowly add in heavy whipping cream. Using a whisk, mix together butter and heavy whipping cream until butter and heavy whipping cream are well combined.
- When sauce begins to boil slightly, turn to medium low heat and add in garlic powder, salt and pepper. Whisk until well combined.
- Let sauce simmer for 10-15 minutes whisking frequently to prevent burning.
- While sauce is simmering, cook fettuccine noodles according to package directions.
- When alfredo sauce begins to thicken to desired consistency, remove from heat and add in shredded parmesan cheese and fresh parsley. Whisk until cheese has melted.
- Drain noodles and add to alfredo sauce. Mix until all noodles are well coated. (You can also serve the noodles and sauce separately. This is best if you plan on having leftovers.)
- Serve and enjoy!
Notes
I store the noodles and alfredo sauce in their own separate airtight containers and place them in the fridge. When you store alfredo, it's important to know that the butter and the other ingredients will separate after storing in the fridge. When you heat up the alfredo sauce, you'll notice that the butter will rise to the top. It's totally fine! Give it a good stir until the butter and sauce are mixed together and creamy again and it will be good to go.
